If you call the service center—or maybe just download the service manual—they might have better knowledge of the unit. Many ovens, nowadays, use the fan for fast heating, and few let you completely turn them off. A few seconds probably won't crash your soufflé. It all confuses me!

Congratulations on your new over which you mostly love!

Thanks plllog - Literally no thought went into this purchase beyond price and looks (bought to tide me over until a remodel which may not include double ovens) but so far I couldn’t be happier. I’ll look for the service manual but maybe I should just not worry about it.

I have always wanted to have at least one wall oven, but it looks like I will die without ever having one. At least I have good regular ovens plus a pizza oven, but the kitchens I have now do not have the space for a wall oven, and I'm not doing any more kitchen renovations any time soon. At least I have my own swimming pool, which one thing I absolutely had to have before I die.

In the convection ovens that I do have, the fans run continuously when in convection mode, and so I think it is reasonable to expect your fans to run continuously as well. I am surprised that your fans are running regular Bake mode - mine do not.

Do the fans run continuously during the air fry mode?

Hadn’t run AF until you asked. Yes they run continuously. Phew!

I've had a regular Frigidaire wall oven for years now, and the fan always runs intermittently while in use, and for awhile after you shut it off.

I'm also satisfied with its performance. The only issue I've ever had was the self clean feature finally broke the control panel, and I had to have it repaired. That was a a few years back, and I manually clean now.

CarolB, the convection fan runs for a period of time after oven shut-off?

Yeah I think we’re talking different fans.

An electric oven produces about 1/2 the BTUs as a gas oven, and most of the electric BTUs are infrared radiation, and a gas oven's BTUs are in the form of hot air.

Thing get very complicated when a maker tries to do many different kinds of cooking in the same oven.

Lot's of adjustments to your cooking will be needed when you shift from gas to electric oven.

dcarch

I did state my oven is a regular Frigidaire oven, and it does have a fan that runs both when on and after being turned off. I thought FOAS asked if anyone had same brand or type...?

Are you positive that's the convection fan that's running - and how do you know?

The convection fans are in the back of the oven, if you look carefully you can see they’re both off in this pic. The cooling fans which blow air into the room are on most of the time and stay on after the oven is shut down.

Frigidaire ovens were recently in the news.

https://abc11.com/oven-glass-door-broken-frigidaire/12791565/

Glass can be an unstable substance. Frigidaire isn't the only brand of oven on which such breakage has occurred.

I was sitting at the kitchen table with my grandmother years ago at her house. A loud POP occurred. Investigation found a glass coffee mug in the cupboard had spontaneously shattered. A couple others of the same mug were OK.

FWIW, I'm always very careful not to slam the oven door in case there's an edge of a pan sticking out that might hit the glass - I don't want to find out what might happen!

Improper design?

The black "frame" design finish around on the front glass absorbs much more infrared radiation, causing uneven heating of the glass, any slight scratch or imperfection on the glass may result in shattering.

dcarch

good to know. I am in the process of switching over to electric cooking . It is a choice that I never thought that I would make . I really do much prefer cooking on a flame and I have for decades cooked on gas.

It is going to be a change. But, for many reasons, it happens to be the best choice for us at this time. It will be sad to see my old gas stove go out the door, but it is what is going to happen,

At first I was convinced that I would go for induction but now I am not as sure as I was.

One thing that I consider a must have is a double oven. I only need a small oven. Some of these regular sized ovens are as big as small rooms! I dont want to have to heat up that much space to bake something. Why do they make then so darned big? Not every day that you are going to roast a 20 pound turkey or feed a family of 10. How wasteful!

We have gone to electric water heat and now electric stove is coming. It would not have been my first choice, or one that I would have made in the past, but it is the one that we made for ourselves at this time, for reasons. Sometimes it is a trade off of choices.

Now , for a bit of irony.....on Monday we got installed an electric water heater. Again, a choice we made for various reasons. We reasoned that it is very rare for us to lose power, very rare, as all of the lines are underground.

Well, yesterday was the first full day of having an electric heater and, you guessed it, the power went out!! Some work was being done in the neighborhood and something went wrong and we were out of power from afternoon until after 8. It really put a damper on the trick or treaters as all the streets were completely dark.

Is this a sign that I am making all the wrong decisions? (in jest).

But we had no hot water with teh gas one if the power was off because it required a venting system that depended on electric power. But I still do have my gas stove as of now and I did make dinner. If we had no stove , guess we would just go out and get something.

Foodonastump, re weird fan pattern, could be your fan goes into reverse sometimes to change up the airflow. I think my GE does that.

Claudia Valentine, re smaller ovens, I have a GE Profile Twin Flex wall oven. It's a double oven in the space of a single. 2.2 cu ft upper oven, 2.8 cu ft convection lower oven. Bakes & roasts great, doesn't heat up the kitchen. And a 20 lb. turkey fits easily in the lower oven! Makes me realize how much wasted space there is in a regular sized oven. (Bet you'll really like induction.)

Claudia, if you’re looking at this in Cooking, do look at threads in the Appliances forum as well (link button at top of page).

Re big ovens, it's a sales point, first and foremost, and especially for people with a single oven who have to get all the sides in, as well as the main. Unlike the grannies of old, they don't have time to be switching dishes in and out of the oven, and into ”hayboxes” to keep warm. It's also a price savings in a range to just use the space up with a big oven and a drawer. Nowadays, our floors are more reliably level, so some standard sized ranges give you an extra small oven or warmer instead of the storage drawer, but they cost more, of course.

With single wall ovens, which come in a big variety of sizes, or a standard double ovens, some of it is the same marketing concept of fitting that big turkey, and also the expectation that it should be equivalent to a range oven. But, again, there is a great distribution of sizes for the singles.

Another consideration is that with convection you don't need a great volume of airspace, so nowadays you can get more into a smaller oven. That said, I had a brief flirtation with a top end French range with domed ”natural convection” (parabola rather than fan) ovens. None of my cookware or most used baking pans would fit! A lot of them don't fit the small oven I got, but more than one might guess do, and I have a big oven for the ”goose pot”. (These are separate wall ovens).

ETA: I misread and though you said must not have double oven. I'm sorry. No time to rewrite!

One consideration that's often discussed is resale. Quirky is not good in appliances. If you have to redo the cabinetry, and you're going small, try to make it so that there is enough space for a standard size with minimal distruction. Like if the range is narrow, add a 3” pull out for hanging potholders or lids or something. Spice racks are often done, but unless it's very well insulated it can get too warm. I was assured mine was sufficiently insulated, and it doesn't get hot, but it bugs me that it still gets a little warm. For wall ovens, tray storage, book nook, etc, make good fillers,

Keep in mind that you can also get very good countertop ovens nowadays. Breville are especially well regarded. If you're buying a range but stymied about the oven size, this might be an option.

Re induction, if it’s not a price/availability issue, do give it another serious thought. I have both induction and gas, for a total of five hobs of various sizes and strengths. Most of all, I use my medium sized induction. It's so fab! And induction has only gotten better and better in the more than dozen years since I got mine. You have to be picky about the controls to suit you, and at least 17 power levels (1-9 with half steps between), but you don't need a double boiler to melt things or make a custard, because it goes lower than the smallest flame, and it boils really fast. It doesn't have the massive amount of waste heat that gas does, and while the control isn't equal, it's similar enough that I, at least, don't think I should use the gas instead. I only prefer gas for things that require hot air like some griddled things, or when the open flame is useful. Plus, you can wipe up drips—or the rare boil over!—easily, while the pot keeps cooking.

For a few years now, I mostly use the gas to hold my mother's excellent cast iron frying pans and the kettle (which I put on the induction to boil), and clear them off when I need room for more pots. Whereas, I mostly had electric before I moved to this house, and while I can cook perfectly well on it, if I have to, nowadays, I find it limiting and sometimes frustrating, because of the limited temperature range, slow reaction to changes in temperature setting, and bothersome cleanup. Induction really is that much better, and especially coming from gas, I think you'll find it worth it. Maybe try to find a showroom where you can try, hands on, cooking something real, not just the boiling water demo they always trot out,

,

Unless there’s a space constraint, for me there wouldn’t be much reason to prefer a smaller oven. I had a 24” in my old house, when that broke I took a sawzall to the cabinet face frame so I could stuff in a 27”. Was happy to switch to a range after that. You can fit the smallest single dish in a big oven but not vice versa. Unless you’re running your oven for extended periods daily, I can’t see the energy differences being noteworthy. Here any heat given off is appreciated more months than not. Is two 30” ovens in excess for my needs 99% of the time? Absolutely. But they don’t hurt me that 99% of the time and I’ll be happy I have them that 1%.