LLM hates her Viking, has never worked right for her.
I have had this dream before.
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I would kill for a stove with star burners…I think? (I’ve never actually tried them but they look amazing.)
Definitely based on my limited experience I’d stick with gas. But maybe I just got a lemon of an electric oven. The big problem might be the “smart” convection. The old gas oven, the convection fan would stay on the whole time. This newer electric one, it shuts off on a regular basis, which to me seems to defeat the whole purpose. Both ovens are/were GE.
- There are 12 contestants. Maybe someone won’t show up! 'Cause I have eleven normal cookies and on ugly duckling.
I’m not sure he would be able to figure out how, but he has surprised me before. But surely he wouldn’t sabotage my bake-off entry!
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They do! Never heard of star burners before.
That’s also our current set up and much better than a gas oven - less issues with consistent temperatures etc.
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Are you happy with the electric oven for baking? (I make pizza and bread and focaccia fairly often.) How hot does it get?
If you mostly bake cakes, cookies, bread, and pastries then an electric oven — especially with convection — is generally better.
Almost never sweet stuff. Just bread-y stuff. And no chocolate cookies for a while! 
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I baked chocolate chip cookies 3X/week for two years in college, decades ago. I have never baked (or eaten) another one in my life and never will. Hope your recovery is swifter!
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Have you made sure the temperature probe in the oven is clear of any schmutz? Even a little grease splatter can throw it off.
I have not, because I didn’t know this was a thing you could do, but I will attempt it very soon. Thanks for the idea.
ETA: Okay, it seemed to have some ashy stuff on it. Now it doesn’t. Perhaps my life will improve!
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We have cooked with gas, electric and induction range and oven before in different combinations and this set up is by far the best. We bake bread pretty much weekly and make different styles of pizza on a relatively regular basis and they all come out great. The oven gets up to 550F and holds the heat quite consistently. We had electric ovens before which weren’t as good and so, at least for us, it is also a matter of which brand you use
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Spill.
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We bought this house three years ago, it was the first time that we had Wolf range and oven. Obviously, when one is interested in food and cooking you know the brand but we thought most of the good reputation was a bit overblown before but after a few years cooking and baking we now can’t really imagine using any other brand. Much better than the other brands like GE, Miele etc we have used before, especially the gas range
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I guess this is evidence that in some cases you actually do get what you pay for. My GE electric, which was the cheapest model they had with electric oven/gas range, is definitely the worst oven I’ve ever owned. Also my only non-gas oven to date. Now the question becomes: Assuming that the Wolf is around 4x more expensive (based on a quick google search), do you feel it’s 4x better than other ovens/ranges you’ve had? I’m not actually sure what 4x better means here, to be fair…
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Well, that’s that. I did not do very well in the rankings, and I am not surprised. Voting was efficient and anonymous (via a QR code), and my top two were the overall top two, so there was consensus. Thanks to everyone who followed along on my journey to mediocrity . It’s kinda like the Olympics. I did some good work in the practice stages and then kinda fell apart during the home stretch.
The winner has been tweaking this recipe for 15 years, she said. This is it:
Cookies (makes 12):
1 stick butter
15g milk powder (omitted but made triple batch of brown butter and decanted)
100g ap flour
65g bread flour
3g baking soda
3g salt
3g espresso powder (omitted for event lol)
8oz chocolate, mix of milk and dark. for this event I used for a double batch: 100g valrhona caramelia (strong caramel flavor), 150g jivara (strong malt flavor), 200g guanaja
50g white sugar - OR 60g toasted sugar
100g dark brown sugar
1 egg
1 yolk
3 oz toffee (omitted for event)
1 glug vanilla
Brown the butter. When butter is melted and most of the water is evaporated, add milk powder and constantly stir until deeply browned. Set aside and let cool to room temp. Add eggs and white/toasted sugar into a stand mixer and beat until ribbon stage with paddle attachment. Add brown sugar, espresso powder, vanilla, brown butter and mix. Sift together flours, salt, baking soda. Add into wet mixture until just combined. Add toffee chips and chopped chocolate into mix until just barely mixed. Portion into balls - I used 1.5oz scoop. Chill for 48 hrs. Bake in preheated 350 oven for 13-15 min. Convection at 325 if you prefer overall crisper cookie (ur wrong for that). Add flaky salt and let cool on tray.
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hilarious!
Show us the space that you have for your oven - are you limited in terms of width? I renovated my kitchen two years ago and am super happy with my dual fuel Cafe Appliance range; oil cooktop, two electric ovens.
Yep, 30" (which seems like plenty). I definitely don’t need two ovens, but thanks for the info on your equipment.
