Yeah, I’ve definitely seen the “pan graveyard” thing—my aunt’s second oven is basically a Tupperware tomb. I always wonder if people actually use both at once or if it’s just for show. And putting the oven right next to the fridge? That’s a recipe for door dings and burnt knuckles. Does anyone actually like that setup, or is it just a space thing?
I hear you on the pan graveyard—my old house came with a double oven and I swear, the bottom one became a storage unit within six months. It’s got some weirdly shaped roasting pans in there now that I haven’t touched since 2019. I tried using both ovens once during Thanksgiving, thinking it’d be a game-changer, but I just ended up burning the rolls in one and forgetting about them while I was wrestling with the turkey above.
As for the oven next to the fridge thing, my kitchen’s layout is straight out of 1952 and they did exactly that. It’s honestly a pain—if someone’s grabbing milk while you’re pulling out a casserole, you’re playing bumper cars with appliance doors. I guess they just didn’t have as many options back then for layouts, or maybe people didn’t care as much? Either way, it’s not something I’d choose if I had my way. The only upside is you can grab butter from the fridge real quick if your pie crust needs it... but that’s about it.
That double oven storage struggle is real. I can’t tell you how many kitchens I’ve seen where the bottom oven is basically a pan crypt—folks always have good intentions, but it’s just not practical for everyday use. And yeah, holidays are usually when people try to get their money’s worth out of both ovens, but honestly, juggling two at once is way more stressful than it looks on paper. Burnt rolls are almost a rite of passage.
The oven-next-to-fridge thing is a classic old-school layout. Back in the day, there just weren’t as many options for kitchen design, and people didn’t think much about workflow or door clearance. These days, we try to avoid that setup whenever possible, but sometimes you just have to work with what you’ve got. At least you’re making the best of it—quick butter grabs are underrated.
If you ever do get the chance to update your kitchen, even small changes like shifting appliances or adding pull-out shelves can make a world of difference. But honestly, you’re not alone in dealing with these quirks. Most older homes have at least one “what were they thinking?” feature. It’s all part of the charm... or frustration, depending on the day.
That double oven storage struggle is real.
You nailed it with the “pan crypt” description. I’ve seen people stash everything from pizza stones to roasting pans down there and then forget they exist until Thanksgiving. As for convection vs. conventional, I will say convection can be a game changer if you actually use it—faster, more even cooking, especially for roasting. But honestly, if your kitchen setup is already awkward, sometimes it’s just easier to stick with what you know. Not every upgrade solves the real-life quirks, unfortunately.
You nailed it with the “pan crypt” description. I’ve seen people stash everything from pizza stones to roasting pans down there and then forget they exist until Thanksgiving.
That’s exactly it—the “pan crypt” is where good bakeware goes to hibernate. I can’t count how many times I’ve pulled out a pan and thought, “Oh, right, I own this.” It’s like a time capsule under there.
On the convection vs. conventional debate, I’m with you that convection can be a real upgrade, but only if you actually use it. The fan makes a difference for stuff like cookies or roasted veggies—things come out more evenly browned and you can usually shave off a few minutes of cook time. But here’s the thing: not every recipe translates perfectly. Some baked goods (like certain cakes) don’t love the extra air movement and can end up lopsided or dried out if you’re not careful.
One thing I’ve noticed after helping friends with kitchen remodels is that people often get sold on features they never use. Convection is great in theory, but if your oven controls are confusing or you’re just used to “set it and forget it,” it’s easy to ignore. And if your kitchen layout is already tight, adding more bells and whistles doesn’t always help. Sometimes the best upgrade is just better organization—like actually using that drawer for pans you reach for weekly instead of once a year.
I do wish more manufacturers would make those lower drawers actual warming drawers instead of glorified pan storage. Would make way more sense for most folks, honestly.
Anyway, I guess my take is: convection’s awesome when you need it, but not a must-have for everyone. And yeah, the real-life quirks of kitchen design always seem to win out over fancy features in the end...
