Hello folks:
We have been looking to replace our almost-40 year old GE wall oven with a new model.
We are trying to decide between the GE JKP25 nonconvectional & JK915 convectional models.
Although we use our oven almost every day, there are just two of us and we don't do any big cooking projects.
Anyone have any opinions to share re whether we should spend the extra money for the convectional model?
Thanks in advance to all respondents.
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Greetings Jack,
Our last 2 ovens have had convection. It's just an option--you can still cook without it if you prefer.
We actually like convection quite a bit. Depending on what you're cooking, it can come out crispier instead of more "steamed" (if that makes sense).
Since you use a lot, it'd be hard for me NOT to recommend convection.
With convection, you typically cook at a cooler temp. With our previous convection oven (a Kitchenaid model) they'd recommend you set at 25 degrees (I think it was) below recipe temp. Our current oven (Kenmore) makes the adjustment for you--e.g, you set at 400 and it cooks at 375.
Some cooking we still use non-convection--e.g., things you don't want drying out too much.
I should mention that I'm really not a big fan of cooking gimmicks....but we have gotten to like convection ovens.
Hope that helps!
Regards,
-k2 in CO
Moderator, Miscellaneous Forum
http://www.bobvila.com/BBS/Miscellaneous
Our last 2 ovens have had convection. It's just an option--you can still cook without it if you prefer.
We actually like convection quite a bit. Depending on what you're cooking, it can come out crispier instead of more "steamed" (if that makes sense).
Since you use a lot, it'd be hard for me NOT to recommend convection.
With convection, you typically cook at a cooler temp. With our previous convection oven (a Kitchenaid model) they'd recommend you set at 25 degrees (I think it was) below recipe temp. Our current oven (Kenmore) makes the adjustment for you--e.g, you set at 400 and it cooks at 375.
Some cooking we still use non-convection--e.g., things you don't want drying out too much.
I should mention that I'm really not a big fan of cooking gimmicks....but we have gotten to like convection ovens.
Hope that helps!
Regards,
-k2 in CO
Moderator, Miscellaneous Forum
http://www.bobvila.com/BBS/Miscellaneous
Hi,
**Anyone have any opinions to share re whether we should spend the extra money for the convectional model?**
Like was mentioned, you can still cook without the convection on a convection oven....but no way possible to cook with convection on a non-convection oven ;)
My wife would divorce me if I where to get rid of our convection oven! We started out with a microwave with the convection and liked it so much we got it in our free standing range as well.
Convection cooking has a small fan that helps to circulate the hot air around rather thna use natural air movement inside the oven, with convection things cook approx 5-10% faster and you can usualy turn the oven down 25ºF from what the recipy says.
Don't get caught up in that "cook 3 pans at the same time" routine that most sales people say....I ( we ) found that normally isn't the case. Two cookie sheets at a time works well.
Hope something here helps,
jeff.
Appliance Repair Aid
http://www.applianceaid.com/
**Anyone have any opinions to share re whether we should spend the extra money for the convectional model?**
Like was mentioned, you can still cook without the convection on a convection oven....but no way possible to cook with convection on a non-convection oven ;)
My wife would divorce me if I where to get rid of our convection oven! We started out with a microwave with the convection and liked it so much we got it in our free standing range as well.
Convection cooking has a small fan that helps to circulate the hot air around rather thna use natural air movement inside the oven, with convection things cook approx 5-10% faster and you can usualy turn the oven down 25ºF from what the recipy says.
Don't get caught up in that "cook 3 pans at the same time" routine that most sales people say....I ( we ) found that normally isn't the case. Two cookie sheets at a time works well.
Hope something here helps,
jeff.
Appliance Repair Aid
http://www.applianceaid.com/
** looking to replace our almost-40 year old GE wall oven **
I would think your most pressing concern might be finding a replacement which will fit *into the cutout* the original one fits into... unless you're planning on doing a cabinet remodel at the same time?
JMO
Dan O.
www.Appliance411.com/?ref411=+GE+oven
The Appliance Information Site
=D~~~~~~
I would think your most pressing concern might be finding a replacement which will fit *into the cutout* the original one fits into... unless you're planning on doing a cabinet remodel at the same time?
JMO
Dan O.
www.Appliance411.com/?ref411=+GE+oven
The Appliance Information Site
=D~~~~~~
