Sir_Kermit30 Jul 2016 11:43Hello,
We are currently planning the kitchen and the question came up: traditional built-in oven or elevated oven? The current stove in the old house has a standard oven at a low level.
It is only used a few times (roughly 10 times) per month for quick frozen meals (pizza, fish, etc.) or reheating bread rolls. There are no regular baking sessions like daily cakes. We would also like to have a pull-out oven rack now.
What experiences have you had with your ovens?
Kermit
We are currently planning the kitchen and the question came up: traditional built-in oven or elevated oven? The current stove in the old house has a standard oven at a low level.
It is only used a few times (roughly 10 times) per month for quick frozen meals (pizza, fish, etc.) or reheating bread rolls. There are no regular baking sessions like daily cakes. We would also like to have a pull-out oven rack now.
What experiences have you had with your ovens?
Kermit
Bottom-mounted oven = Oven installed low in the cabinet. For wall ovens installed at eye level, telescopic rails are usually preferred.
Modern ovens today are often controlled with displays and knobs, and sometimes with touch controls. In my opinion, such features are easier to operate at eye level.
However, what is possible also depends on the kitchen layout.
How does the floor plan look? https://www.hausbau-forum.de/threads/Projekt-kleiner-Bungalow.16454/page-2
Modern ovens today are often controlled with displays and knobs, and sometimes with touch controls. In my opinion, such features are easier to operate at eye level.
However, what is possible also depends on the kitchen layout.
How does the floor plan look? https://www.hausbau-forum.de/threads/Projekt-kleiner-Bungalow.16454/page-2
Sir_Kermit30 Jul 2016 12:18Hello,
Good ..... Yeah yeah.... I’ll try to present you with the new data this weekend.
We have telescopic rails now as well. But of course, a bake drawer is not ideal for ovens installed at a higher level.
We know those from the Danish houses... not for us. Recessed rotary knobs are the way to go. Keep it simple and stupid!
That may be true, but loading, bending down, and cleaning are potential challenges for us in the future; turning some knobs isn’t really an issue. For cooking experts, it might be different, but for us everyday users, it’s less important.
We were more focused on the practical aspects of use.
Kermit
kbt09 schrieb:
What about the floor plan design?
Good ..... Yeah yeah.... I’ll try to present you with the new data this weekend.
kbt09 schrieb:
Bake drawer = Oven built-in low, when the oven is built-in high, you usually choose telescopic rails.
We have telescopic rails now as well. But of course, a bake drawer is not ideal for ovens installed at a higher level.
kbt09 schrieb:
Partly also touch controls.
We know those from the Danish houses... not for us. Recessed rotary knobs are the way to go. Keep it simple and stupid!
kbt09 schrieb:
In my opinion, something like this is easier to operate at eye level.
That may be true, but loading, bending down, and cleaning are potential challenges for us in the future; turning some knobs isn’t really an issue. For cooking experts, it might be different, but for us everyday users, it’s less important.
We were more focused on the practical aspects of use.
Kermit
Sascha aus H30 Jul 2016 12:33I would ask differently: what advantages do you see in a deep oven?
From the perspective of operation, visibility, ease of cleaning, and so on, I always see the tall oven as having the advantage because you don’t have to bend down.
From the perspective of operation, visibility, ease of cleaning, and so on, I always see the tall oven as having the advantage because you don’t have to bend down.
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