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Jul 19, 2014 12:39 PM

Is it just me, or is my wall oven cooling down? Is it time to go to gas oven?

I have two Jenn Air wall ovens (electric). I used to have a Kitchen aid in my other house. I am so frustrated by the incorrect heat that I want to scream. I want to get another wall oven but DH is swearing never, ever again (plus, we love the taste and ease of cooking in a gas oven.
It seems like when I have to bake something at 350, I need to actually set it at 375-400! Then, it takes a while to heat up and I don't know....

Would you go to a conventional gas oven or keep an electric wall oven if you had a choice. Mine is only 5 years old.

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  1. I would first get an oven thermometer to see exactly what is going on. Did it used to work right? It might just need to be calibrated.

    I would not judge all electric ovens by one experience. I prefer an electric oven and have always had good results cooking with them. What do you mean by "conventional" gas oven?

    2 Replies
    1. re: wekick

      The gas kind that is part of the stove. Now I have a cooktop and wall oven, but all my other family who has the one piece loves it. My one sister who has the same as me has the same thing happening.

      What is meant by calibration? Can someone do that? I used an oven thermometer and it is off by almost 30 degrees.

      1. re: itryalot

        Here is a definition of Calibration
        Practically it means when you set the Oven to 350 it will be at 350

    2. Gas should not flavor your food. If it does you should have it checked.
      Most people agree that Electric is better for Baking.
      Sounds like your Ovens need to be Calibrated(cheap), or if they have Digital Controls those could be malfunctioning(expensive).

      1. Watch a couple videos on youtube, fixing the problem is grade school shop class. If you don't want to spend the effort, donate the oven to the local high school shop class.

        2 Replies
          1. re: itryalot

            Yeah, it really is that easy. Also, calibrating your oven is easier with a digtral electric oven control set-up than with gas. Do not believe the preheat indicators. They only measure air temps. Oven air hits the set point long before the rest of the oven is at steady state heating. Give the oven 25 minutes or more to fully preheat and stabiliize. True for both calibration and for baking.

            If you check the oven thermometer at the precise time the pre-heat indicators say the oven is fully preheated, it isn't. The oven is still going to be cycling up and down for over 20 minutes until the wall are radiating back the correct temps. Set the oven for 350F and it will cylcing up to 375 to 425, the cooling down, then heating up, etc. It eventually reaches a kind od equilibrium and then will stay fairly steady. That is when you want to calibrate. In the "old days" we would mechanically reset teh dial position so that the detting matched the oven emp. Know, we twiddlew ith the digital stuff and basically program in a display of a more accurate temp.

        1. I'd go with an oven thermometer to get an idea of how accurate the temp actually is. Would set it for a temp you use the most... like say 350. When I checked my oven (timing for baked stuff seemed off... needed 5-10 extra minutes!?!) and go with that. Now my 350 is about 375. For HIGHEST temp, like for pizza, not much you can do to adjust. A low temp (say 250) might not be off as much as a higher one.

          When I first had my OWN kitchen, was all electric in an apartment. I HATED the range top (used to gas and burned a LOT of things before adjusting), but had NO complaints about oven.

          1. As JWVideo wrote, one can't believe the "ready" beep or indicator on any oven. My last one always took 11 minutes to pre-heat, no matter what temperature I set. "Wow, that's really fast!" Yeah, I don't think so. Of course this was dead wrong and it takes much longer.

            My fix was very inexpensive. I checked with CI and bought a really cheap Cooper-Atkins thermometer. It can be hung from a rack or set on top of a rack. I leave it hanging from my broiler rack. I thought it would get in my way, but it's high enough that it doesn't. Plus, it's easy to remove while wearing my oven gloves. I've learned where my most commonly used needle positions are and now I don't need to open the over door to check it. I just peek through the window and know at a glance when my oven is hot enough.


            FWIW - My new oven (induction range, new this year) is just as inaccurate as my old one. It's ready beep is off the mark by a minimum of 25º for low heat stuff. At the high end, when baking pizza at 550º, the beep is off by almost 200º. So I still use the hanging thermometer. Real world cooking/baking times are now in line with those in the cookbooks, so I'd say it works well enough.

            ETA - I want to add that even after your oven's thermometer is calibrated properly, your "ready" indicator may still be completely wrong. That's where the oven thermometer comes in handy. You'll know your oven is ready.