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Double Oven vs Single + Speed ??

  • m

The cabinet maker is going to start in a couple of weeks and before he does I'd like to get some opinions on what you think about double ovens and the new speed ovens with convection/microwave capability. Here's the situation: Currently we have a single 27" oven with a microwave above it, my wife hates the smallish oven so we are going to 30". Initally, she insisted on double ovens, that's been her dream for years, she loves to do it up big for Thanksgiving and Christmas, a lot of food and pies. The kitchen designer we worked with for awhile po poed the double oven and told us he hadn't installed a double oven in years. It got my wife thinking, and now she is leaning towards the single convection oven with a "speed" oven above. Once the cabinet is made, there is no turning back. We only use a microwave to defrost and reheat some items, but we still probably need one. I'm not comfortable that in the end, she will be happy with the smallish speed oven, even though she will have the larger 30" oven as the main cooking device. It seems like I still see a lot of double ovens in the Kitchen Design mags. Your thoughts and comments are appreciated.

At this point we are looking at Kitchenaid KEBS107SSS and KBHS109SSS, I believe these are the correct model numbers.

Thanks,

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  1. The main question will come down to whether or not you will be using the speed oven for anything outside of just the microwave reheat feature.

    Based on a quick look the single+speed combo and the double oven are about the same price so there's no fiscal advantage one way or another.

    The speed oven you've identified is 1.4 cu ft, while the double ovens would offer a second 4.1 cu ft of cooking space. The speed oven is a bit small for a turkey unless you're into deboning and transforming into a roulade but a large chicken would go in okay. The double ovens have a slightly larger visual footprint but you can warm in one while continuing to cook in the other, or do simultaneous moist vs dry which I don't think you can do easily in a speed oven. They also have the advantage for quantity cooking during holiday seasons (or large dinner parties). You can probably cook the same amount of food in the speed oven in the same time, but it'll be in batches so batch one will need to be held somewhere.

    I don't use microwaves so I prefer the double oven route. You can always keep a microwave in the basement if you really need one, but it's your decision.

    If you have the budget and enough wall, you can do double oven + speed oven, which would make this discussion moot.

    4 Replies
    1. re: wattacetti

      Day to day, it's just two, but when the kids come home for holidays with the grandkids, and my mother-in-law is there as well, we have a lot of mouths to feed. That's why I worry about the small speed oven being too small for holiday cooking. But as ziggylu stated below, for two the speed oven would be all we need most of the time and it would save heating a large oven.

      As you mention, if we had the space to do both that would be the best of both worlds and I could squeze it in the budget, I just can't figure out how to squeze it into the kitchen. Houses where we live are built on slabs, so no basement. Which means space is rather tight on a number of levels. It's a good sized house and what I thought was a fair sized kitchen, but it is very limited on storage, so maybe it's not as big as I had thought. My aunt in Chicago used to have identical kitchens, one up stairs and one in the basement just below it. Now that was ideal.

      1. re: mikie

        Wow - tough call.

        Since you've got a cabinet maker I take it that the kitchen is undergoing a full remodel to also improve available storage and so forth. If you are able to do double+speed, my question becomes "do you need everything that you currently store in the kitchen"? Things like wedge plates to serve pizza slices dont' have to be there, and you might not need seven wine decanters. That might be a way to consolidate more space to give up to a speed unit.

        And outside of those two specific holidays, how often do large groups descend upon the abode? if it's infrequent, then ziggylu's direction makes more sense since you can adapt the holiday cooking requirements to the hardware.

        1. re: wattacetti

          The caninet maker is doing a great job of making the most out of the space we have or had. The house was built in the early 80s, so there are cabinets protruding out over the peninsula, which everyone says get rid of and we agree, although we hate to loose that storage. There is also a 30" hood over a 36" cooktop, you can guess how well that's working out. So a 42" hood is going over the new 36" range top, which wipes out a few more small cabinets. We are making some changes to make up for this loss of storage, but it's not going to include an easy space to put in a speed oven or even counter space for a microwave. Unless we put that in the laundry room next to the kitchen??? na probably not a good idea, and that would wipe out some of those cabinets then.

          Other than those two holidays, when the horde decends at other times of the year, I'll typically put a couple of pork butts or packers on the smoker and that clears a lot of oven space.

          Again, I appreciate the dialog and thoughts on the issue.

          1. re: mikie

            Now that I've looked at your profile, you're in Oklahoma so apart from tornado time and the odd cold snap, you have environmental conditions and cooking options similar to Ziggylu.

            The cabinetry changes and corrections reinforce the Ziggylu alternative since expanded architectural changes are not in the cards (gutting a house and completely redoing the interior solves a lot of problems).

            I'd still talk things over with your significant other; as you've mentioned double ovens being her dream for years, there's the issue of how well she'll take any type of compromise. You can present the three scenarios:

            1. double oven; this is what she wanted in the first place. no other changes needed but you may need to give up counterspace for a microwave if a unit is that important to you

            2. single + speed; what makes sense on paper given your location and other options available to you. you can adapt to this, there's also no other changes and you recover a little counterspace

            3. double + speed; theoretically give you the best of both but with storage compromises you might not be able to absorb

    2. I just had to make this same decision myself. When we moved to the house we're in right now I left behind double wall ovens and couldn't wait to have them again. 11 years later however....

      Well with a 30" oven and a countertop convection, I've never missed having the second full size oven actually. It was a rare time that I ran out of oven space despite regular large holiday, family and entertaining dinners. Admittedly we live in Arizona and do a lot of outdoor cooking as well so both our grills(gas and a BGE) serve as an extension of the oven too.

      So, in the end for our new house we're buidling I went with a 30" oven and an Adventium on top of that. I do like having the smaller oven a lot as there are only two of us and it uses less energy, heats up my house a lot less, and is quicker than the big oven. Having it built in will free up some counterspace as both the microwave and countertop oven live on the counter right now too. We don't use the microwave much as well(heating water, melting butter and the like) so it was particularly attractive to get that off the counter.

      I use my countertop oven daily so that was really key in my decision. For her that may not be as much of a reason...

      1. I prefer a speed oven, but it comes down to what you are cooking. The only people I know with 30" double ovens are in the catering business.

        A 30" oven is really big. Having 2 of them would not help me any, because I, personally, would rather have a lot of dishes for a crowd, rather than a ginormous turkey or casserole. So for me, I'd rather have the speed oven and a warming drawer. The speed oven--with its smaller footprint and quicker heating up time--which suits 90% of my oven use far outweighs everything else.

        1 Reply
        1. re: E_M

          Thank you for your thoughts. A warming drawer to keep the things that have been baked in the speed oven might be just the thing, I'll have to look into that. It really hasn't been a topic of discussion. That's one of the great things about posting here, there are many poeple that throw out new ideas and different solutions to problems.

        2. What did you decide to do?

          1 Reply
          1. re: E_M

            Single oven and speed oven is still what's on paper, purchase is still about a month away. I'll post after the remodel and we have it installed.

          2. Don't know if you've already decided but I had the same question and ended up getting the convection/microwave, about 6-7 years ago and have used the convection feature a handful of times, at best. It's our expensive microwave. If I were to do it again, I'd get one of those double ovens but not both the same size. I'd get one like this Maytag (there are many others but this gives you an idea):

            http://www.epinions.com/review/hmgd-L...

            I've been told that the smaller oven feature is used more often than the larger one--most 9x13 pans, casseroles, etc. fit into it and it's much better to heat up the small space. The smaller one can double as a warmer, too.