Ovens are critical ingredients in baking, but their importance is underplayed. I had a problematic (and high-end brand) oven that came with one of my apartments, and I would constantly get underwhelming sourdough and chronically sunken (and dense) cakes. I had the oven serviced by the fancy technicians who told me nothing was wrong. When the oven died, and I replaced it (with a cheaper model, even) , my baking improved ten-fold.
I replaced a gas oven with an electrical one.. desired temperature is reached in less than 15 minutes as opposed to 45 for my old gas range and temperatures stay consistent throughout baking time.
Strangely, my husband just mentioned thermocouples to me this morning, when he meant thermoelectric cooler, which I use for lievito madre maintenance. But I checked them on Amazon, which emphasized the sameness of all (or at least many gas ) ovens. The fact that you ever got nice loaves from an old gas range is, to me, very impressive.
it wasn’t actually an old gas range—it was new in 2020 when the previous owners of our house bought it. it just was unreliable and from a manufacturer prone to breaking early
Haha! Your last sentence "if your oven was made by a company better known for manufacturing smartphones and TVs" made me laugh out loud this morning! Yes, I have one of those. It's gas and smells to high heaven to the point that I can't even smell my bread baking. Needless to say, we invested in a new electric oven /Induction top that has taken 6 weeks to be delivered. It's not here yet -- but supposedly this coming Saturday is the day! Yay! I've been baking substandard loaves in my Cosori toaster oven - can't fit my Challenger Pan inside, so not real crust -- crap -- but I can smell the bread again, not the f-ing gas! I can actually fit my old clay baker inside the toaster - without the lid -- but it works.
I used to bake a lot of bread ( much for sale) in the gas oven of a residential version of a commercial range. Here is one more fact I can add. Adding steam during the initial part of the bake ( usually by hot water in a preheated cast iron pan) degrades the oven igniters. I used to buy generic ones that were the equivalent of my brand’s replacement part and I bought them in bulk. Replacement was easy and took 15 minutes. Another reason to love electric ovens.
This was a fun and interesting read! I dread the day I’ll move out of my apartment, if only because of the vintage Wedgewood stove from the 50s. It has the hottest oven and bakes my bread up wonderfully!
What make/model is your new range?
I don’t know the model but it’s a GE oven most review websites recommend.
Ovens are critical ingredients in baking, but their importance is underplayed. I had a problematic (and high-end brand) oven that came with one of my apartments, and I would constantly get underwhelming sourdough and chronically sunken (and dense) cakes. I had the oven serviced by the fancy technicians who told me nothing was wrong. When the oven died, and I replaced it (with a cheaper model, even) , my baking improved ten-fold.
I replaced a gas oven with an electrical one.. desired temperature is reached in less than 15 minutes as opposed to 45 for my old gas range and temperatures stay consistent throughout baking time.
i would have loved to install a induction/electric range combo but our old house means that the rewiring was too cost prohibitive
Strangely, my husband just mentioned thermocouples to me this morning, when he meant thermoelectric cooler, which I use for lievito madre maintenance. But I checked them on Amazon, which emphasized the sameness of all (or at least many gas ) ovens. The fact that you ever got nice loaves from an old gas range is, to me, very impressive.
it wasn’t actually an old gas range—it was new in 2020 when the previous owners of our house bought it. it just was unreliable and from a manufacturer prone to breaking early
The machine was probably spying on you anyway, good riddance!
Great information!
Haha! Your last sentence "if your oven was made by a company better known for manufacturing smartphones and TVs" made me laugh out loud this morning! Yes, I have one of those. It's gas and smells to high heaven to the point that I can't even smell my bread baking. Needless to say, we invested in a new electric oven /Induction top that has taken 6 weeks to be delivered. It's not here yet -- but supposedly this coming Saturday is the day! Yay! I've been baking substandard loaves in my Cosori toaster oven - can't fit my Challenger Pan inside, so not real crust -- crap -- but I can smell the bread again, not the f-ing gas! I can actually fit my old clay baker inside the toaster - without the lid -- but it works.
I used to bake a lot of bread ( much for sale) in the gas oven of a residential version of a commercial range. Here is one more fact I can add. Adding steam during the initial part of the bake ( usually by hot water in a preheated cast iron pan) degrades the oven igniters. I used to buy generic ones that were the equivalent of my brand’s replacement part and I bought them in bulk. Replacement was easy and took 15 minutes. Another reason to love electric ovens.
This was a fun and interesting read! I dread the day I’ll move out of my apartment, if only because of the vintage Wedgewood stove from the 50s. It has the hottest oven and bakes my bread up wonderfully!