I am wondering if anyone has any input on the countertop cuisinart ovens. They say you can roast a chicken in one or cook pizza, so I thought it might be a good choice for extra bread baking space too. Any thoughts are appreciated.
I have had it with my Whirlpool self-cleaning convection oven.
I bought it two years ago for the sum of $1,500 plus tax - Not cheap. And yet, it has been problem-plagued ever since.
The trouble began when I started baking bread using the convection feature. The control panel would freeze up and not respond at the end of baking. It had a "touch-sensitive" glass panel, and no matter what I did, it would not turn off.
Fortunately, I purchased a five-year warranty with the appliance.
Last Sunday, my most epic baking day yet (14 loaves, five types), my oven bit the dust. It's a less than five-year-old Kenmore gas oven. After preheating for 2.5 hours on Sunday, it only got up to 200 degrees. More broiling and preheating wouldn't get it hotter. The repairman came on Friday and said we needed a new main circuit board. And a new sensor. The total would be $320. We bought the oven used for $150.
I have been a long time reader of this forum, but this is my first post, and I am in need of some advice. I have been baking for the past 2 years with good success, when it was time for me to pick up and move across province to go to university. My old stove was one of the smaller ovens, which was perfect for creating good steam, and my loaves were great, though I could not bake a long baguette!!!
I know most people have a preference for using either gas or electric ovens. For those of you shopping for a new or used one to purchase, I thought I'd point out the basic costs of running them so you can weigh out the pros and cons using your local electricity or gas costs. I'll base this example on the two ovens I use; one is electric and one is gas (LP).