Rear-control induction stoves rise from the dead.

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joeekaitis

joeekaitis

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Joined
Dec 22, 2001
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What do you mean? GE and Profile models are still made with smooth tops in both rear and front controls. Maybe not Hotpoint. I thinks it's more of a cheap builder/rental grade brand now.
 
Frigidaire builds are very decent gas and electric range.

I do hope rear control ranges stick around for many kitchens. It’s just the better choice.

I would never use convection or the air fryer setting for baking pizzas, etc. as you can see they’re always uneven. Baking should be done in a very even temperature oven when you turn on the convection fan it never cooks evenly. I do like convection for doing meats, roast, chickens, turkeys, etc.

John L
 
I always run convection for (frozen) pizza ... usually multi-rack (convection element), occasionally single-rack (bake element).
 
Reply number 12, hi Glenn

How are the results running the convection? Is there any unevenness?

Of course it really doesn’t matter that much if a pizza is not that evenly browned, where it really matters is when you’re baking a cake we’re doing a nice pie or something where you want it to look nice.

Have you tried using the conventional bake with a pizza and comparing the results?

John L
 
I bake a lot of bread and rolls at one time , no so much cookies/sweets anymore, and use the convection feature with two or 3 racks being used, more than I don't. Couldn't do it without. It does require in some instances that pans are placed correctly and sometimes you have to move a couple around during baking for better evenness. Often no preheating is required and if using a mesh basket (shaped like a lasagna pan) you can cook frozen fries just as fast as with a counter top air fryer... 13 to 14 minutes. Mine doesn't have an "air fryer" button/option, they're all air fryers
 
combo52 said:
Reply number 12, hi Glenn

How are the results running the convection? Is there any unevenness?

Of course it really doesn’t matter that much if a pizza is not that evenly browned, where it really matters is when you’re baking a cake we’re doing a nice pie or something where you want it to look nice.

Have you tried using the conventional bake with a pizza and comparing the results?

John L
Click to expand...
I like frozen pizza browned more than what occurs if baked per the stated time on the package. I don't like that fast-food pizza outfits (particularly Pizza Hut) typically don't bake long enough to give the cheese topping sufficient crispy-browning. I added a note once on a PH order (always take-out) to please bake longer ... they either didn't, or not enough to my liking.

I've used both multi-rack (true) convection which runs the fan with only the convection element and single-rack which runs the fan with the bake & broil elements. I haven't used conventional bake for pizza in years. I always bake long enough to get the browning that I want so direct comparison of methods is kinda tricky.
 
A Tony's frozen this evening. Baked on Convection Multi Rack (convection element w/fan). Range has the automatic reduce-by-25°F on convection which I usually don't override. I preheated as per (400°F-->375°F) (including the pan), put in the pizza, then reset it for direct 400°F. It usually takes 24 to 26 to get the browning I want. Bit less this time due to the temp increase. First pic is at the package-stated max time of 19 mins. Second pic is an additional 3 mins.
 

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Looks like good results from the convection baking, I tend to like the cheese and crust a little more browned than directions allow time for. I had a Viking (made by Hamilton Beach) counter-top oven that was pretty uneven standard bake or convection. Small oven, 120v, large glass door, etc. added up to nearly all food needed at least one turn during cooking to get things evenly done.
 

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