wall oven I regret getting one it is overheating my kitchen
I was wondering if this is a common experience/mistake.
I used to have a slide-in oven. Gas range and gas convection oven.
I switched during a reno to a gas cook top and an electric wall oven (built into my lower cabinet)
Now I realized that built-in ovens actively kick out heat even when not on convection mode. A lot. Constantly in fact. I find in the winter and when my cooler kitchen needs heating up it's ok but when baking in warmer weather, I can't make icing in my kitchen because it is too hot while the baking is happening and some time after.
Also after I turn off the oven, it kicks out heat for a long time afterwards.
It's noisy and I hate it.
I am really bummed. I should never have invested in a built-in oven.
Unless there is something wrong with my new kitchenaid built-in, I wanted to warn other renovators that wall ovens kick out heat actively with a fan potentially all the time, not emit it passively like a slide in oven does.
I wish I had known.
thanks and best
I think that varies brand to brand and even model to model. I had a brand previously that threw a tremendous amount of heat out, but my Electrolux does not. The fan is not loud and it turns off when the oven goes off. I'm not sure why your oven wouldn't throw heat out when it was in convection. Is the door hot to touch? You might have KA out to look at it and make sure it is installed correctly, that it is working properly and that the fit and finish are right, especially the door and that the insulation is right. This is not something that pertains to all built in ovens.
thanks everyone. I will check with KitchenAid.
The door and the counter are totally cool.
It's the blower at the base that is always one.
Whether I select convection cooking or normal baking.
It blows whether it is preheating, baking or when I power it off and it is cooling down.
It blows heat ACTIVELY via the fan below the oven itself.
I wanted to reference this thread stating "all" new wall ovens vent into the room which suprised people renovating who used to have their wall oven vent outdoors.
I know the thing has to let air escape, passively like my last gas oven, it just makes me nuts to have the blower kick in all the time.
I assumed it was just the way the unit keeps from over heating the cabinetry. It's new so I will call KA in the morning to see what's up.
I hope it's just a setting. Fingers crossed.
thanks for reminding me to contact them!
When I said I installed a KitchenAid perhaps I should have added that I did all the work myself. The oven DOES vent into the kitchen. Still, there will be heat conduction into the cavity and that won't get vented out with the KitchenAid vent - it might still help to have some venting from the top of the cavity or even just open some of the drywall behind the oven
Just to be clear: it's a built-in WALL oven installed in my lower cabinet. It is not releasing heat passively as a normal slide in oven does.
The counter is cool. The door is cool.
My issue is that the unit uses the blower to cool the cabinetry all the time. ALL THE TIME.
I hear the fan during non-convection cooking. I hear it when it's shut off to cool down.
I wanted a convection oven that I can use or not if I want to avoid the noise if I am having a conversation in the kitchen while cooking.
I can't stand the sound of whirring fan noise. It is substantial. All the other convection ovens I have had in the past did not run a fan when in non-convection mode.
Furthermore, the built-in oven blower fan beneath it really make the kitchen feel hotter by many degrees than a normal oven leaking heat passively.
I am going to speak with Sears to see if they'll take it back.
Electric wall ovens need to vent moist hot air out of the oven. Many older models use to vent to the exterior. Most new models just vent that moist hot air back into the kitchen. Not unlike a range hood that vents back into the kitchen
My old range used a passive vent through one of the burners
I have a frigidare convection double wall ovens. They absolutely vent back on the kitchen. They were installed correctly and are well insulated but the moisture needs to be vented off and that's how they operate, convection or not.
I wish there was an external vent option but that's not how they are set up to vent
Convection ovens should be vented to the outside. At least that is what I was told after we had one that vented into the kitchen.
We had a wall oven that was installed under counter. I learned to live with it, and it performed well. I miss it now.
I ended up buying a convection toaster oven and used it more in warmer months.
I wish I had read a thread like this before I bought my KitchenAid wall oven. It is a large capacity 30 inch regular/convection oven. Probably the increased capacity came with less insulation and more need for a fan. The fan not only heats up the kitchen, it spews cooking odors that get circulated all over the house. It also seems to require more self cleaning than my old oven and the self cleaning spews uncomfortable odors around the house. I'm thinking of installing an exhaust fan in the ceiling in front of the oven. Anyone have a good rx for a high cfm exhaust fan. My stove top vent is too far from the wall oven to do much good. I don't want to give up the cabinet above the wall oven so I would need a ceiling exhaust. One story house, so could vent through the roof.
I feel ya.
I hate my oven all summer long and you are right on about spreading the cooking smell.
My old kitchenaid was a slide in so it passively vented through the vents and never kicked out odours nor heat on convection.
the new damn kitchenaid not only kicks out way too much smell, it kicks out tonnes of heat from the cabinet area ALWAYS even when NOT using convection.
Brutal choice. Never again.
I hope more people pass on the built in knowing what I wish I had.
edit: oh, I'd buy one that vents out for a pretty penny used if I could find one to fit my cabinet...now I am going to scour kijiji....oh please!!
I had this very experience but I loved having my wall oven installed below the counter anyway. How I coped was by getting a small convection toaster oven, which gets used every day for toast, and for many other tasks. I prefer baking in this when it is warm, because it preheats so much faster, and it can handle many things. I've baked potatoes, biscuits, cornbread in an iron skillet, casseroles, etc. And when I need two ovens, it is at the ready.
I have a double electric Amana oven with the lower one a foot or so off the floor, the upper at chest/face height. It's on its last legs, being almost thirty years old and not previously treated kindly, but one thing it does not do is heat up the kitchen noticeably. Our house is an old one, and though there's a dropped ceiling in the kitchen it's still at 9', and of course being an older one it's got no fan of any kind. Aside from the small size – an 18" pan won't fit! – I like it a lot, and would keep it if it could be completely refurbished.
idas and sueatmo, Do you feel ripped off by the appliance dealer too? I do. Went to an upscale highly recommended kitchen appliance store in my area. They touted the Kitchen Aid model I bought. Never mentioned the venting issue or asked where in my kitchen the oven was to be installed relative to the vent over the stove top.
I don't think that the electronics are the reason for the increased oven venting even during non convection cooking. Someone else mentioned that trying to get as much interior space as possible into the 30" size means less insulation, hence more venting. I think this is more likely to be the reason but who knows.
We have a KA convection wall oven with a "speed" oven above. Yes it puts out a fair amount of heat, I don't believe this is unique to KA however. All the ovens we looked at had vents on the front, some were huge. Fortunately for us, our hood is next to the oven, so it's only a small distance that the air must travel to be sucked out by the vent hood. I'm willing to buy into the electronics reasoning as the ovens we looked at were all electronic control with a flat panel. However, a 500 degree oven is still a 500 degree oven, regardless of how much air is vented. The interior dimensions of the KA was not the largest of the 30" ovens we looked at, so I'm not totally buying into the insulation reasoning.
I was really upset for awhile after I experienced the hot air blowing on my legs! And had to listen to that infernal fan. I had a serviceman out about it. He told me that it should have been vented to the outside, and apparently that was borne out by the manual.
I have been told by people who should know that the venting and fan noise is there because the electronics require cooling. My present oven, a non convection, also has electronics and it definitely has a fan that makes noise. I don't know if the venting is as bad a problem. But then this oven is lightly newer than my last.
I am going out on a limb here, but I don't think convection for a standard oven is worth a lot of extra money. This after my using one for over a decade and then switching back to a standard oven. Of course, there could be great improvements in convection ovens in the last few years that I have never experienced.
I learned to value my big ol' convection though because of the superb roasted chicken it did, and the beautiful browning of baked goods like cornbread. I dump wine on my roast chicken now, to produce that beautiful golden brown color. I can't get it in the standard oven--at least not to the same extent.
I also learned to automatically subtract a few minutes from the recipe baking times. But I never lowered the temps.
And I also love my Cuisinart Convection Toaster oven. As I posted above, it is great for using on warm days. And for toast.
One more thing--I had a superb broil feature on my big convection oven. I could do a beautiful pork chop. That feature was far better than the standard broil function on most ovens. I hope yours has a similar feature.