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Kitchen oven accuracy

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  • Mark V
    Club Member
    • Oct 2018
    • 232
    • Minnesota

    Kitchen oven accuracy

    I finally have to ask, for a kitchen oven/range, is gas or electric better? Lots of things to think about. I have a gas range, burners and oven.
    It is 20 years old so I really want to investigate now so I can make the best choice of what to get when it conks out. I liked gas burners because I used to homebrew, and if you ever boiled over wort on a stove you know what a mess that makes and you can't grab anything to pull it off! That is molten stuff, and it is lots of fun to clean off after it hardens. I like having instant off. When I wrap bbq meat I usually put it in the oven and then one time I checked the temps. When I set it to 250, it will go down to about 205 before it turns back on, and up to 275 or so before it shuts off, so maybe averaging 250 or close enough. But that is a wild swing, and now I bake bread, and I would really like it to be more stable, that is a shorter cook. Maybe it still doesn't matter. I have not had an electric range for 30-40 years, do they fluctuate that much also?

    I also bake pizza. If I set it to 550, the max digitally, it does not get anywhere near there. I read online that others have the same problem. No real fix for that, that I can tell. I set it to 525, then it seems to heat up really well, I don't have an oven thermometer and I have heard the bbq thermometer probe wires are not real happy with high heat, so I haven't checked the high temps out really well. I just know max doesn't work right on mine.

    Then there is convection. I am sure getting convection is good for many things, I am guessing bread is not one of them. Does convection help with pizza? My gut feel there is that faster is better, or does convection at that high of a heat not make a difference?

    Of course I do not have the outlet necessary for an electric range, which would cost hundreds extra to run! I am willing to consider all the options though.

  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #2
    I have to go with gas. First for the instant control of the burners. Second for the increased control the new ovens have. Someone posted on here there gas oven temp range at 350 and it was +/- 10 degrees, very tolerable. The new ones all use thermocouples and are much more accurate than your old oven.

    As far as

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9657
      • East Texas
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      #3
      Most electric, if not all, are sinusoidal. For a 170 setting, mine will range from 150-195.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3285
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #4
        Yep, set my electric to 350 and it varies from 320 to 375. Done that since new. Doesn’t seem to make any difference.

        ETA, I’ve had electric stoves and ovens most of my life. You tend to like what you’re used to. Our current range is a couple years old, and I like it a lot. It has one of those flat black cooktops, and heat response is as good as any gas range I’ve ever used. Turn it up or down and the new setting is right there, in a couple seconds. The only thing is that total cool-down takes about 20 minutes. But it’s a damn good appliance.
        Last edited by Mosca; June 3, 2020, 07:22 PM.

        Comment

        • jhapka
          Club Member
          • May 2019
          • 144
          • Grand Rapids, MN
          • 26" Weber Kettle w/ SnS XL
            Pit Barrel Cooker
            Fireboard and Pit Viper fan w/ Adaptors for both

          #5
          My cheap electric oven SWINGS up and down like crazy. Pizza stone that lives inside helps. Switching to gas sometimes soon so that will be a welcome change on the cooktop, but the last gas oven I had had an ignition problem.

          Comment

          • Oak Smoke
            Club Member
            • Aug 2018
            • 342
            • Central Texas

            #6
            We had to make the same decision last year. We went with a duel fuel set up, meaning a gas cook top over a pair of electric ovens. I love the gas cook top. My wife is a very good baker, she wanted electric ovens. We've had to have two service calls on the upper oven. The wife was burning everything she put in it. I put one of my maverick probes in it to see how it cooked at 350 deg. It warmed up to 460 then cooled to 425 before kicking back in. No wonder things were burning. After two tries they have everything working fine now. Given the chance to start over I would still go duel fuel.

            Comment

            • Rocinante
              Club Member
              • Dec 2019
              • 99
              • Knoxville, TN

              #7
              The only way I can keep my oven close to its setpoint is in convection mode. I actually cook in that more all of the time. My oven temps vary all over the place on the inside, based on my Smoke readings. I like that way better for most things, pizzas and such too. Some people cook lower or with less time this way, I really don't. I just make sure I rotate the cook throughout cooking.

              Comment

              • Razor
                Club Member
                • Mar 2018
                • 255
                • Pittsburgh

                #8
                Take a look at steam capabilities. I don’t know that much about it but supposedly a lot of the better ovens are coming with the option now. I know this is not what you are looking for, but this gives you a place to start with the technology; https://anovaculinary.com/anova-precision-oven/.

                Comment

                • ssandy_561
                  Charter Member
                  • Apr 2015
                  • 1154
                  • Central OHIO

                  #9
                  I keep my large pizza stone in my oven all the time sitting on the oven rack set on the lowest possible rack position if I am not using both racks. I read this somewhere that the pizza stone acts as a heat sink and keeps your oven at a more consistent temperature. Not sure if it is true but it made sense to me.

                  I have a 5 year old electric Whirlpool oven.

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2880
                    • Republic of Texas

                    #10
                    I keep two large black iron griddles in my over that weight about 25lbs each. One on the base, and one on the top rack at highest setting. My kitchenaid now only fluctuates about 5° either direction. It is electric. Range gets hot enough to error out my laser thermometer that goes to 750° on a black iron skillet in a little over 10 minutes.

                    Comment

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