Steam with Convection Oven
Considering adding in our final kitchen lay out plan. It is a fairly new product offered by Wolf and Thermador. Would love to get feedback to see if it is as good as the promotional material says it is. I have the opportunity to visit a Sub Zero test kitchen to try it myself, but would like to hear from other CH'ers.
I love our convection oven. Some things I dont use it for, like baking corn bread. But for heating frozen foods, like tots or fish, it is great. It just browns so well now.
It does great cooking bacon, as well, and our turkeys and roasts seem better generally.
It took a little adjusting at first but now I love it and could not imagine going back, we have had outs for 4 years or more now but I think it was love within the first few months.
Also I had some waffles get too moist waiting on hold-warm while I did more waffles for a large breakfast where everyone was plated at once. Only a few minutes under the convection setting and they were dry and as good as new.
For very sensitive recipies I always have the option of using normal bake instead of convection bake.
We have a small convection oven but I don't find myself using it for recipes. I tend to use it for things I peek at often. Initially the convection idea of circulating air and faster cook times was intriguing but then I decided it was too much hassle of changing recipe times. I didn't find it a matter of subtracting X number of minutes across the board but more on an item by item basis.
Looking at the Wolf documentation I couldn't find where you can get it to act like a conventional oven. It seems to have some impressive features but for me sometimes I wouldn't want to be bothered with codes or probes.
This is one of those things where I would want to hear how people felt after using it for a year or two rather than a first month's excitement.