Gyroscopic Investing

I stayed home today for a service call on my old GE profile gas range. It works fine, but the oven vents so much heat into the kitchen that it renders it unusable for much of the year. Apparently, that's how the thing was designed (clearly not by someone who uses ovens). I'm really hoping the weather cools down by Thanksgiving, because the kitchen will be nigh on intolerable while that 15 lb turkey is in there.

In the meantime, I have two small appliances in my kitchen taking up valuable counter space: toaster and microwave. They are rarely used. Microwaving leftovers turns them all rubbery, and I don't go in much for bread these days.

I'm thinking to replace these appliances with a countertop or (if I'm willing to go through a bit of construction) built-in speed oven. Having a multifunction appliance that can be used in place of the big gas oven would be great, especially in summer, and especially if it could roast say a 3 lb chicken. Does anyone have one of these, and what's your experience with it?

This is just how gas ovens work. The combustion byproducts need to be vented somewhere. The proper installation is with a beefy 200+ CFM range hood that actually exhausts to the building exterior. I'm guessing you don't have that, and can't because somethingSomethingCondoNYC. If that's the case, you can maybe DIY up a range hood ducted out of a nearby open window, or even just use a window box fan.

I had the exact same problem with my gas range myself and looked into countertop ovens. None were very impressive. I had the option of adding a ducted range hood, and I still plan to do that but in the end I replaced the gas range with an electric induction range that I am absolutely thrilled to death about. It keeps nearly all of its heat inside and doesn't heat up the kitchen much at all. It's much better for baking too, compared to the old gas monster. I think I paid about $1200 for it if I recall correctly.

WiseOne wrote:. . . and I don't go in much for bread these days.

WiseOne, are you doing the no carb/low carb thing? I'm seriously leaning in that direction and am curious to know what other folks have found.

http://www.brevilleusa.com/the-smart-oven-r.html

We have an electric range, but barely use it now with one of these. It seems to be more accurate with temperature, has convection and uses less energy since it's more compact. Only time we use the larger oven is something like a large turkey. This even bakes cookies better/more even.

It will definitely roast a chicken. Can usually pick one up with coupons at kohls for less than $250 list. Seems like a lot for a toaster oven, but it's so much more once you get it and use it.

Maddy wrote:

WiseOne wrote:. . . and I don't go in much for bread these days.

WiseOne, are you doing the no carb/low carb thing? I'm seriously leaning in that direction and am curious to know what other folks have found.

Most of us on here eat low carb. 150 grams of net carbs or 30% of calories (not women) is homeostasis. Anything above that is redundant unless you're an athlete. Once you fill up on the optimal amount of lean protein to promote muscle synthesis and the obligatory veggies+fruits, it doesn't leave much room for excess carbs and more than a tablespoon of fat unless you want to eat excess calories and get fat for some reason?

Jatwell - thank you for the pointer to the Breville! Will look into that.

PS - yes, no outside vent in the kitchen except a window. However, oddly enough I don't think this stove is designed to vent outside - the vent in question is a huge opening under the front of the control panel at the back of the cooktop. Lots of internet complaints about this on GE stoves, and also on other high end models. I guess that's why people are going for electric ovens but alas they are banned in my building. The countertop oven manages to slip under the house rules since I can call it a "toaster oven" or "microwave".

Maddy - Yes, for lots of reasons - though not strictly Atkins-level, just low/moderate. This might surprise you: I found that reducing carbs almost completely eliminated reflux/heartburn. Pubmed has several articles with case reports and small studies backing this up. There just isn't room in the daily calorie aliquot for us old ladies. Carbohydrates are mainly about convenience, cost, and storage - very attractive qualities I must admit!

WiseOne wrote:Jatwell - thank you for the pointer to the Breville! Will look into that.

PS - yes, no outside vent in the kitchen except a window. However, oddly enough I don't think this stove is designed to vent outside - the vent in question is a huge opening under the front of the control panel at the back of the cooktop. Lots of internet complaints about this on GE stoves, and also on other high end models. I guess that's why people are going for electric ovens but alas they are banned in my building. The countertop oven manages to slip under the house rules since I can call it a "toaster oven" or "microwave".

It's not just GE; all gas ovens vent like that right back into the cooking zone. I had a Hotpoint that was the same way. If this seems like an inherent design flaw to you, then we're in agreement. It's why you typically need a beefy range hood right above the unit.

Electric ovens are banned in your building? That's extremely odd. They're much safer than gas ovens, which is why most rentals have them instead of gas.

Yes I get it about gas ovens needing to vent, but this one is just totally excessive compared to ones I've had previously.

Something about the main electricity supply for old buildings being limited. I just fired off an email to management asking about it. I would think electric ovens would indeed be a lot safer, plus I'm sure the building would be delighted to have me pay the electric bill instead of using the gas that is covered in maintenance charges.

Got a quick response from the super. All electric ovens/ranges/cooktops are banned, including induction cooktops.

So the fact that the Breville is called a "toaster oven" is most convenient However, I was thinking about something like this:

https://www.mieleusa.com/domestic/speed-ovens-1452.htm

Since it has a microwave function, I'd just call it a microwave. It sounds like an expensive, but very tempting, bit of luxury.

WiseOne wrote:Got a quick response from the super. All electric ovens/ranges/cooktops are banned, including induction cooktops.

So the fact that the Breville is called a "toaster oven" is most convenient However, I was thinking about something like this:

https://www.mieleusa.com/domestic/speed-ovens-1452.htm

Since it has a microwave function, I'd just call it a microwave. It sounds like an expensive, but very tempting, bit of luxury.

Just out of curiosity, how do these private tyrannies enforce their dumb edicts on their private properties? Do they have a Nanny Police Force that goes around inspecting everyone's kitchen?

Is it the same thing as a convection oven?

I Shrugged wrote:Is it the same thing as a convection oven?

Speed oven appears to be a Miele brand combination of microwave & convection.

WiseOne, I have a gas range, as I did pre-renovation. There was something wrong with the pre-renovation one; it never worked quite right. Now I'm cooking up a storm, including bread. There I said it. Glorious, glorious bread.
Only problem is that I have to wrap all the smoke/heat detectors when I used the oven. They go off even though I'm not producing smoke, which suggests that a lot of heat is being given off as you said. (Or some invisible particle that is not smoke?)

Anyway, if I hadn't seen the speed oven which you posted, I would have thought you were looking for something like this:
https://amzn.com/B0093MRWJS



Pretty cool, but you'd still need a microwave.

It's supposed to be a simultaneous combination of microwave, convection, and plain old electric heating that is more energy efficient and cooks faster (claimed to be up to 8x faster) without sacrificing food quality. The reviews I've read said that people find themselves using this more often than their regular ovens, but maybe that's just because most "cooking" is heating up frozen prepared stuff.

MG: yes, the super monitors kitchen redos and all major renovations, and would catch anything too obviously against house rules. I think I could get away with a speed oven but I'm not sure about the 220 volt outlet that it probably requires. Also if it actually said "oven" on the front that would be a problem too.

Definitely a disadavantage to a coop :-). On the other hand, I'm actually on the slate of candidates running for the board, so I might be able to find out what's behind this. If it's as simple as lack of electrical submetering, then I can think of a few ways to counter the argument, like that it isn't actually more expensive than gas if you have a reasonably efficient appliance.

dualstow wrote:Now I'm cooking up a storm, including bread.

Now that I would love to see a thread on. I'm still struggling with bread myself. Tastes good but I don't get much oven spring, if any at all. Might be the altitude.

Pointedstick wrote:

dualstow wrote:Now I'm cooking up a storm, including bread.

Now that I would love to see a thread on. I'm still struggling with bread myself. Tastes good but I don't get much oven spring, if any at all. Might be the altitude.

Hah, I have heard people mention altitude as a possible issue in reviews of bread mixes.

WiseOne wrote:Definitely a disadavantage to a coop :-). On the other hand, I'm actually on the slate of candidates running for the board, so I might be able to find out what's behind this. If it's as simple as lack of electrical submetering, then I can think of a few ways to counter the argument, like that it isn't actually more expensive than gas if you have a reasonably efficient appliance.

You've got my vote!!!

Shame on you wheat belly male tubbies eating bread, though.

MachineGhost wrote:Shame on you wheat belly male tubbies eating bread, though.

I read the Wheat Belly book by Don Davis and it's a crock of spelt. Made his egg-flax-coconut oil wraps, and they were delicious, but they also went right through me. Bread makes me happy. So does weissbier.

dualstow wrote:

MachineGhost wrote:Shame on you wheat belly male tubbies eating bread, though.

I read the Wheat Belly book by Don Davis and it's a crock of spelt. Made his egg-flax-coconut oil wraps, and they were delicious, but they also went right through me. Bread makes me happy. So does weissbier.

Is short-term happiness worth long-term misery? That's basically what it comes down to with eating gluten (or aspirin). I admit, the lack of the umami from wheat flour really makes it hard to love non-wheat breads. I wish someone would invent that as a flavoring extract that could be added.

Also, you should start a thread and tell us about the souze vide machine you got!

What short-term happiness? :-)
sous vide: I'll do that. I'll try to remember over the weekend.

Pointedstick wrote:

dualstow wrote:Now I'm cooking up a storm, including bread.

Now that I would love to see a thread on. I'm still struggling with bread myself. Tastes good but I don't get much oven spring, if any at all. Might be the altitude.

I used to bake all my own bread, and I enjoyed it so much that I think I shall have to treat myself to it every now and then!

If you're using a bread machine, you might want to use it to turn out dough, then do the second rising and baking by hand. I've never gotten good results with the machine's automatic settings. There's something about forming a loaf by hand also.

Are you using all whole grains in your bread recipe? You need to add gluten flour to get a good rise. Just 1-2 Tbps per loaf makes a big difference. Alternatively, I used to make a very dense, chewy whole wheat bread packed with dried fruit & nuts for camping trips. It needed to rise overnight. You might try a very long first rise like that with your bread.