The Oven Design Of Your Dreams
October 31, 2004 | Levent OZLER
Jane Freiman is crazy about her new Viking wall oven. The other night she made crisp sirloin steaks worthy of a chophouse. "You can get the rack extra-close to the heating element," she says. Later this month the New York City-based journalist and kitchen designer will start turning out Thanksgiving pies for her friends. In her old oven, with its uneven heat, she could use just one strategically placed rack at a time. Now she'll use all three.
Though busy Americans are cooking less than ever, fancy appliances are hot. To feed the demand, companies have churned out a variety of high-end ovens that seem to do everything but taste your food for you. The trend is toward ranges that look like they came from a restaurant kitchen: heavy-duty stoves with powerful burners and gleaming stainless-steel panels. But, beyond the facade, is there really a difference between an inexpensive 25-year-old range and a new $23,000 model that's been hand-assembled in France? To find out, tip sheet roasted fresh Butterball turkeys in three new ovens and one old one, and compared the results.
GE Profile Wall Oven with Trivection Technology. This brand, released late last year, combines microwave, thermal and convection technology to dramatically slash cooking times. A pan of lasagne is done in 15 minutes, a baked potato in 17 minutes, cookies in
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