I have a GE, so can't advise you on Bosch. But, I can certainly advise you to find the space for a 27" if it's your only oven! I suspect you have a small kitchen =) but even so, that's a good place to waste 3"!

Thanks, fori. I am still dithering between the 24-inch and 27-inch. My oven use is limited to baking bread, cakes, and pizza with occasional roasting of vegetables. I do not entertain large groups and am vegetarian, so we don't do turkey or other meats. Moreover, I usually do just one item at a time; hence the 24-inch is attractive because I would not need to heat up the greater space of a 27" or 30". But you are right, 27" is worth considering spending the extra 3 inches. Perhaps the interior space difference between a 24" and 27" is not significant enough to worry about wasted energy usage.

Another question I have is on the lowest temperature setting on ovens. The basic electric GE oven in my rented apartment does not go below 170F, which is too high for drying fruit or slow-cooking beans. What's the lowest temperature setting on your oven?

Mine's a basic GE too, so probably the same. You should probably drag your pizza pan to the appliance store. Convection usually reduces the interior size a little bit. What size do you have now?

I bake my pizzas on 18-inch unglazed quarry tiles. I don't have any cookie sheets, so I can just buy new ones that would fit into whatever oven I choose.

My current GE oven is 30" with a 24" interior length. It's too big for my baking needs.

I do not have a Bosch wall oven but had been gathering info on them b/c I thought it would be a good choice. A recent post here suggested the fan is quite loud and runs for a long time. Several (2?) posts not quite so recently have had an issue with the window shattering. I know dissatisfied people tend to post more than those happy with a purchase but it was enough to cause me to move on. I'm trying to fit a Miele into my budget.

I thought I'd posted on this thread, but evidently I didn't hit 'submit'!

I moved from my old 24" oven to the 27" Bosch 500 series, as my only oven. I'm very happy with it.

1. The extra size has been very convenient - no having to move things from different shelves half-way through.
2. I like the knobs on the 500 very much, which was one key reason I chose it. I have it mounted under the counter, and touch-controls are harder to use that low. The knobs are clear and simple, and straightforward enough for a visitor to use without a degree in electronics.
3. I haven't found the fan to be loud at all - and my kitchen is open to the house. The cooling fan switches off pretty quickly.
4. The 500 has a 'drying' setting, although I haven't used it yet, and the bread proofing programme goes as low as 80 F.

Hope this helps - feel free to ask more specific questions as you think of them.

Has anyone used the GE single-double oven?

Owls4me, Sara: thanks very much for the input. I have been looking at some of the other ovens in the meantime, and leaning more and more towards the 27-inch Bosch 500. I like its minimalist look, the large window, the knobs, and the convection feature. I too plan to put it below a counter (I need the counter space). Sara, have you used its convection feature and do you find that it truly makes a difference to the final baked product? Also, did you like the racks? I read somewhere else that the racks look thin and flimsy. I am thinking about buying their ball-bearing telescopic racks separately, but do I need to?

Oldalgebra, the GE single-double oven was discussed when it first came out. Someone on the forum had used it for a week and highly recommended it. See link below. I might have chosen this had it not been 30-inch.

Here is a link that might be useful: GE single-double oven

Hi there,

We have the Bosch HBL3550UC, which was last year's 300 series double wall oven, one with convection. We installed in August, 2008. We also had the experience of one of the glass door panes shattering during the first self-clean back in September, 2008. First repair shop that Bosch sent us to never returned or acknowledged calls. Second shop was great and fixed the problem right away. No issues since using self clean in both ovens.

As for the ovens themselves, very happy. Convection feature produces better and quicker roasts (not an issue for OP, I know), but also does seem to produce better baked goods. Even pizza is faster. This is with standard convection, not the "European style" in the 500 series. Love the controls as well (again, slightly different from 500 series), as the knobs are very intuitive.

Yes, the rack is surprisingly flimsy. Has held up even to a 20 lb turkey, but doesn't _feel_ solid, and was bowing noticeably with the turkey and other heavy items. Planning on replacing at some point.

Fan is not at all excessively loud. You can hear it, but not bothersome. Kitchen is open.

Hope this helps.

I was used to convection cooking from the UK, where it's the default - my oven there was convection-only. I really missed it in my old US oven.

It never occured to me that there was anything wrong with the racks. They seem fine to me! They slide well, to me, so I didn't feel it was worth the extra for the upgrade ones.

Mine is Electrolux. I like the performance but wish it had a larger interior. I actually wrote about it in another thread. See the link below.

try_hard

Here is a link that might be useful: Electrolux wall oven

My memory served me poorly. Forgive me and here's what I recently saw posted.

Here is a link that might be useful: Bosch dual fuel range