The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Deb Congrove's picture

Baking business in home and ovens

March 28, 2013 - 3:12pm -- Deb Congrove


This is my first time posting, though I have learned many valuable things through this site.

I have been working out of my home for 1 1/2 years now, making cinnamon rolls, tea rings, and related baked goods. I have a separate kitchen in the basement that is a licensed commercial kitchen. (I am in Michigan). I would like to increase my output. I am looking at maybe a Hobart 20 qt. mixer. My Kitchen Aide 7 qt. (2003) has been very good, but I am afraid it needs to rest! I also just have a standard kitchen oven. 

bnom's picture

My love affair with my 50 year old GE Hotpoint 40" range has been, literally, on and off these past few weeks. 

I was so excited to get a new 20 inch Fibrament stone (no more stubby baquettes!) but then my bottom element burned up.  So I replaced it (doing the wiring myself) and was back in love again. But then I started noticing that the bottoms of my loaves were not browning up and I wasn't getting good oven spring. And I had been making such nice progress on my bread too. I was so distraought...was it my shaping?  Was the dough too slack?  Could it be  the baking stone???

It finally occurred to me to toss a bit of water on the bottom element. Dead. All the oven heat was coming from the top element (which I thought only came on if set to broil).  What an idiot! What a relief!  I trewired again. Plugged it in, turned it on and POP! The entire range dead. I finally realized it was time to call a professional.  Except for the indicator light it's working again. 

But I'm wondering....should I keep this baby or finally get a new stove.  Are the stoves on the market right now that good?  I was told by a repairman once that they stopped making good stoves around 1960. Is that still true?

Here's what I love about this stove:  Working space between the two burners. Two ovens of useful size. Temps are spot on.  Never have to worry about steam messing with electronic sensors or breaking glass. I can (usually) replace elements and such myself. No hood interfering with my highly needed over the stove cabinet. As vintage as me and my kitchen. 

On the other hand, I could wire gas to the stove for a dual fuel stove (don't want gas oven). I could get convection. Or I could try induction (if it works with Al-clad and cast iron pots). Smaller oven footprint in my small kitchen.  I don't want really want to spend more than 2000 for a stove btw.  

So, TFL'rs thanks for reading this long post.  I'd be very interested in your thoughts. Do you feel passionate about your stoves?  Am I stuck in the 50s?


mcs's picture

gas vs. electric oven usage cost

January 27, 2009 - 7:01am -- mcs

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).

Sylviambt's picture

Restaurant-grade ovens?

March 5, 2007 - 8:17am -- Sylviambt

Hi all,

Just wondered if anyone is baking in, or is investigating, a used restaurant range? In the last 12 months I've twice blown out the electronic sensors in my not-very-old home Maytag.  I've explored the Viking, Aga, Jenn-aire and KitchenAid models, but wonder if there might not be great value in a used commercial range.  Would appreciate your thoughts.


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