What would be a good choice for a gas oven for baking bread?
Presuming you mean natural gas, I imagine many here have brands they're quite happy with and will chime in.
I had to replace my stove three months ago and looked for excellent insulation and a thick gasket surrounding a heavy oven door. I wanted to be able to look into the oven without opening the door (and losing heat) so I chose a windowed door. If you go that route and use steam, be certain to place a towel over the glass before you add the water to avoid cracking the glass should a few drops of water go astray.
I wound up with a Whirlpool because of good Consumers Reports ratings. I liked the stove and its "Accubake" technology, which promises an even temperature throughout the oven while baking. So far it has worked very well. I never have to rotate my breads.
My only complaint is that the highest oven temperature I can program is 500F. I imagine this is probably standard unless one is buying a specialized, much more expensive oven.
Have fun shopping and watch for the sales!
Actually I use propane but the rest of your hints are right on target. I will definattly check consumer reports. Thank you.
Well I looked in consumer reports and they recomended a hotpoint. It is also the cheapest oven that they tested. All the ovens were rated good but none was rated excellent in baking.
I've been baking with a Hotpoint gas oven for the last 5 years, inherited it with the house, previous owner used it for 5 years. My last gas stove was a Whirlpool but I do like this Hotpoint better. The temperature is staying true (I do check it occasionally) and the heat stays in the oven, not oozing to the side cabinets. The glass window is a necessary feature. And my bread is baking up well with the stone on the lowest level. Anet
There are some good tips in this Best Kitchen Oven Buying Guide . For me, accuracy and consistency of the oven temp was very important - not to mention great insulation.