Totally get the hesitation with convection and cakes—took me a few tries before I stopped checking the oven every five minutes. Honestly, I used to think the second oven was just for show in these old houses, but it’s bailed me out more than once when I’ve had family over. That “crispy on top, raw in the middle” thing is so real... sometimes I wonder if it’s the oven or just the quirks of old wiring. Either way, lowering the temp has helped me too, especially with breads. Don’t feel bad about not using both ovens all the time—sometimes simpler is better.
I’ve wondered about that “crispy on top, raw in the middle” issue too—sometimes I think it’s just my old oven being temperamental, but you’re probably right about the wiring quirks making things unpredictable. When I was renovating, I did a bunch of reading on convection vs. conventional, and it seems like convection really shines for roasting or anything where you want even browning. But for cakes and breads? I’ve had better luck on conventional, especially after lowering the temperature by 25 degrees when using convection, like most guides suggest.
The second oven thing made me laugh—I thought it was just for storing baking sheets until I tried hosting Thanksgiving. Suddenly, it made sense. I do think having both options is great, but honestly, most of the time I just stick to one and keep things simple. Maybe it’s less about the oven type and more about knowing your own setup (and quirks) inside out. Still, nothing beats the trial-and-error method... except maybe a good oven thermometer.
Funny you mention the second oven—I’ve seen more folks use it as a sheet pan graveyard than for actual cooking. But yeah, knowing your oven’s hot spots is everything. I’ve installed plenty of high-end convection models, and honestly, even the fanciest ones have quirks. I always tell people: get an oven thermometer and trust that over whatever the dial says. Saved me from a few burnt lasagnas over the years...
- Totally agree on the oven thermometer—those built-in dials are more for show than accuracy.
- I see a lot of people splurging on convection, but honestly, unless you’re baking a ton or super into roasting, conventional works just fine for most.
- Second ovens almost always turn into storage... seen it in so many kitchens.
- Layout matters too—if your oven’s crammed in a corner, airflow gets weird and hot spots are worse.
- If you’re remodeling, think about where you’ll actually prep and cook, not just what looks fancy.
- And yeah, even the priciest models have their quirks—no such thing as a “perfect” oven.
Had to laugh at this:
That’s been my experience too—my neighbor has a fancy double wall oven, and the lower one is basically a pan graveyard. I’ve swapped out ovens a couple times during remodels and honestly, unless you’re cranking out holiday meals every week, convection’s usually just a nice-to-have. What really drives me nuts is when folks put the oven right up against a wall or fridge—makes it a pain to use and you get weird heat pockets. Anyone else run into that?Second ovens almost always turn into storage... seen it in so many kitchens.
