theChas. wrote:
> I have a perfectly good electric un-convection self cleaning wall oven that
> I recently installed a new main element in. I may do some remodeling this
> summer. I see convection wall ovens are about 50 percent or more than
> 'normal' ovens. Is this really worth it? I use my oven maybe every 10 days.
> My greatest avenue of use would be for bread baking.
> I have a glass bowl counter type convection oven (no radiant heat), and it
> works fine for my projects. Plus I also have a Hamilton-Beach countertop,
> convection - normal oven, broiler, toaster, and it too serves my limited
> use.

For me, it would depend on what percentage of the total kitchen
remodeling cost that the 50% extra for convection would be; if it were
a small part, say $400 out of $40,000 -- I'd certainly opt for
convection.

It's a possibility that convection ovens are better built all-around,
but it seems that stoves with convection have other package features of
the stove, making the cost for convection more of a bargain.I'd check
out what other features the convection stove has on it, as well; maybe
there's something else that goes with it that you like.

I would google the food groups and see what others have said about your
type of baking "with convection" whether it be cookies, cakes, bread,
roasts or casseroles, as you haven't said what your 'projects' are.

Another thing I've wondered, does one need convection in order for the
oven to self-clean (as the fan is always running). I haven't cleaned an
oven manually except once. The second time I called the 'little
helpers.' The third time, a self-cleaning oven was purchased.

Dee Dee