Hello,
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
kbt09 schrieb:
@Neige ... Sigi ... *smack* No smack, *Like*
The risk with a low-mounted oven is looking into the oven. The door becomes fogged up, and then it is opened while bending down. You’ve probably experienced this: supporting yourself with one hand on the countertop, glancing sideways into the oven, and then opening the door. The head is dangerously close because the door is usually opened while standing sideways and bent over. Watch this carefully. It’s different with a built-in oven at a higher level because the viewing angle to the food inside is different, you stand directly in front of it, and you naturally step back slightly when opening the door.
For me, besides convenience, this is a reason to always choose a higher-mounted oven.
For me, besides convenience, this is a reason to always choose a higher-mounted oven.