Baking in Antique Oven
We're considering doing a kitchen renovation, and I've recently been infatuated with the idea of getting a retro double oven similar to the one in the picture. The ovens themselves and 15.25 inches wide x 17.25 inches tall x 17.25 inches deep, which would allow for some extra loaf space compared to my regular ol' oven now.
Does anyone have any experience baking in these kinds of old ovens? Anything in particular I should look for/be wary of?