Help selection appliances

15 years ago

This is a cross post with "kitchens": I am new to the GW and have searched the forum for this question, but don't seem to find these exact issues discussed. We are remodeling the kitchen in our circa 1837 Greek revival and I'm trying to decide appliances. I do a lot of baking, so need 2 ovens. I also like the look of the semi- pro range. Thus, my delima....do I get a double oven and a separate cooktop? Or a range and a single oven (which are not cheap) located somewhere else? Do I need 2 convection ovens, or is one good enough (are they really that good at even baking, quick cooking, etc)? Do baking drawers you find in some ovens ( I.e., GE cafe range) really work for baked goods, or are they better for just casseroles, etc? Are there problems with the oven/microwave combination ovens? Any insight from those who have been thru this would be greatly appreciated!

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Comments (5)

enmnm (6b)
15 years ago
How big are your ovens now, and what is your experience in working with them?
loves2bake
Original Author
15 years ago
Just have one, 30" Frigidaire range, no convection. I do a lot of baking and hope to start baking business in the future when my kids are all in school. Trying to anticipate everything I'll need with this reno...another oven, more counter space for cooling, a dedicated baking center, etc. Have never cooked with a convection oven before, but keep hearing about how good it is for baking, the even heating, browning, etc. (mine is extrememly uneven now). But not sure if it s worth the extra cost, especially for 2 of them.
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segesta
15 years ago
Aside: If you want to start a baking business, check all your local commercial building codes for the no-fun parts of kitchens like venting duct size, fire prevention/extinguishing, sink capacity, etc. You wouldn't want to have to rip anything out after spending all this time building a great personal kitchen.

I know, obvious advice, but here in union country, every little thing is regulated (that's not necessarily a bad thing).
enmnm (6b)
15 years ago
If you're serious about a business, then you need to get yourself to an accountant ASAP for a tutorial on what is permissible for write-off expenses related to your business, especially since it is being run from your home. Ditto on zoning laws that pertain to businesses, kitchens, fire, and don't forget to consult with your insurance company. Also, you will want to consult with a kitchen designer--no, really--who has experience with commercial kitchens. They will be invaluable. Remember, you'll need electrical work done as each oven should be on a dedicated circuit.

I would recommend that you find a friend with convention, or call some of the companies, and ask if you can take it for a test drive.

Regarding the number of ovens, again, that depends on what you bake. You may find it more helpful to ask on a baking forum.
beachpea3
15 years ago
If you are serious about getting into the baking business, the posts above are right on target. Besides the building codes, you will need to find out what your town's Board of Health regulations are about having a business in your home. As a former caterer, I can tell you that each town interprets the code in their own way and it definitely pays to have a chat with the people at Town Hall before you invest in a commercial kitchen. Good Luck!!