New Oven Recommendations

Although I don't have any specific model to suggest, I do have some more general suggestions:

1. Easy switch between "convection" and "non-convection" modes. (In other words you can turn the "convection" off from the front panel without opening the oven in the middle of a bake.)
2. Generates ts own steam when you ask for it. Generating steam yourself will always be a kludge and always entail some risk no matter what. (Home ovens that can generate their own steam are pretty new  ...but they do exist.)
3. Low power consumption. (This used to mean simply lots and lots of insulation, for which a good proxy was simply "self cleaning".)
4. Both wide enough and high enough to fit all the different kinds of loaves you can imagine ever baking (and the biggest Turkey you can imagine for Thanksgiving too), but not a whole lot larger. (Include the extra height of your baking stone too. Also include enough extra height to clear the top heating element. And remember the space below the lowest rack position probably isn't really usable and shouldn't be counted.)

As to steam generation, some things to watch for:

• Does it require being "plumbed in" (like one of those refrigerators that dispenses ice cubes), or does it have a reservoir you need to refill?
• Is the reservoir conveniently reachable?
• Do the directions specify you can only put distilled water (which you will probably have to buy in jugs) in the reservoir, or will plain old tap water work?
• What needs to be cleaned and how often? Will it be easy to do so?

My impression reading other experiences here on TFL is that lots of other places are well ahead of North America in oven technology. So if you can't find what you want easily, also take a look at "European style" ovens or visit a "European importer".