Thread Number: 59485  /  Tag: Ranges, Stoves, Ovens
French Door Ovens Are Back
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Post# 820884   4/25/2015 at 10:57 (1,000 days old) by xraytech (S.W. Pennsylvania, near Pittsb)        

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This morning I went out to look at the Miele dishwashers as I decided I want one as I do a semi-redo of my kitchen. The store I went to has a lot of high end brands like sub zero, Thermador etc. they also have more MOL brands too. As I was paying my bill I happened to notice the GE Cafe series kitchen setup, what really caught my eye was a 30" french door wall oven. There was no price on it, though from the very hefty feel of it I'm guessing it's very pricey. I was impressed with the feel of it as well as the fact that it is controlled with knobs instead of the digital buttons.

Here are some stock photos as I didn't think to take pics

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Post# 820891 , Reply# 1   4/25/2015 at 12:17 (1,000 days old) by Frigilux (The Minnesota Prairie)        

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That's one handsome wall oven. Has a substantial-looking convection system, as well. The double doors remind me of the Vulcan or Hobart convection ovens seen in commercial kitchens.

Post# 820948 , Reply# 2   4/26/2015 at 02:26 (1,000 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        
Looks like a Blodgett Commercial/Professional

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Convection oven.

Now you know why.


Post# 820950 , Reply# 3   4/26/2015 at 04:58 (1,000 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        
You'd be better off...

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If you want to buy gas or electric,

Rather than pay GE's $4000.00 Price tag, get a commercial one.

Yeah, you'd probably have trouble building it in the wall, but fabricators can do anything to get it to code.

But than again, most people that would buy the GE oven might use it twice a year to bake Pillsbury Croissant dinner rolls on the holidays or make a "Real" frozen Pizza.

But none the less, GE did design a handsome looking oven and Yes... Kudos for no Total Electronic Bullshit Pads. Rotary Dials are hopefully making a come back.

CLICK HERE TO GO TO toploader55's LINK

Post# 820959 , Reply# 4   4/26/2015 at 07:55 (999 days old) by Frigilux (The Minnesota Prairie)        

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Trust me, you do not want a true commercial convection oven in a standard residential kitchen. Might as well install it in the living room as a fireplace.

Post# 820964 , Reply# 5   4/26/2015 at 08:11 (999 days old) by logixx (Germany)        

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This vid has a short segment on the oven.

Post# 820967 , Reply# 6   4/26/2015 at 08:31 (999 days old) by appnut (TX)        

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The Monogram series has this same oven--one with French door design and one with traditional door design. 

Post# 820968 , Reply# 7   4/26/2015 at 09:04 (999 days old) by PassatDoc (Orange County, California)        

My parents' first (purchased) house had a built in GE gas wall oven with French doors, circa 1958. This was standard builder-grade, nothing fancy. I think it was 27" maximum, and possibly only 24" (which today is the "standard" size for the few gas wall ovens still made in USA). Thinking back on it, the French doors meant you could reach in and insert/remove something without standing at arm's length (to avoid touching a full size door). In addition, almost everyone who bought a house in this neighborhood had lots of baby boom little kids, and a full-size door hanging out at a 90 degree angle was a safety hazard (Kids running around and either burning themselves or hitting themselves in the head----which was less likely with a range, since the door was much closer to the floor). So I think the moms appreciated the fact that the doors did not jut out as much, given the hazards of mixing wall ovens and little kids. Their second home had an old kitchen that they remodeled, adding a Frigidaire double wall oven, but it was in a corner and by that age we were old enough not to play "chase" in the kitchen. The gas wall oven was in the middle of the kitchen and presented more of a hazard had the doors been single-slab.

Post# 821059 , Reply# 8   4/26/2015 at 21:13 (999 days old) by Dustin92 (Jackson, MI)        

Yeah, would definitely need some high cfm venting to suck out the heat that a commercial oven can produce, not to mention the noise of the fan. I work in a commercial kitchen, and when it is running, ours can make you sweat in the winter if the exhaust system isn't on. The exhaust system has a noise level similar to a vacuum cleaner, although a lower pitch, so I definitely wouldn't want THAT running in my home kitchen! I come home and appreciate our 1961 Frigidaire even more! I can cook 90% of the time without opening a window, no noise, and believe it or not, better performance. Would much rather have 3 or 4 of those lined up in the camp kitchen than the gas monstrosity that is there! I can't seem to get a grasp on this new trend of having commercial style appliances in the home, I can cook anything I will ever need on electric coil elements and a conventional oven. No drama, no choking fumes, no noise. In my opinion, gas takes an age to boil a pot of water, can't retain heat, and easily scorches things, while a (good) electric range will do everything that gas can't. I just got home from cooking at another camp this weekend, and the kitchen I used was supplied with a single smoothtop electric range with conventional oven, and I prepared 3 meals for 25 people. Not a single thing was scorched, burned, or dried out. Water did take a LONG time to boil, but I was using warped pans. I used another oven in another building for one meal (electric with convection) but everything was made 85% from scratch. I got many complements on the food and even I was impressed. Truthfully, I couldn't say the same for my usual kitchen- I am never totally pleased with how food comes out when using the commercial appliances. I will agree that commercial appliances are many times more durable, but not necessarily better performers.

Post# 821103 , Reply# 9   4/27/2015 at 06:35 (998 days old) by Jetcone (Schenectady-Calrods,Monitor Tops,Toroid Transformers)        

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made a single door model a few years back it was a nice oven. I've biked by the Blodgett factory up in Burlington, peeked in , stacks of ovens in assembly. 

The GE site looks very un-GE too me, this must be done by Electrolux now, I think the purchase was complete by now.



Post# 821118 , Reply# 10   4/27/2015 at 09:04 (998 days old) by PassatDoc (Orange County, California)        

My concern is that some consumers will see this as a must have item, without considering the venting requirements and heat generation.

Post# 821126 , Reply# 11   4/27/2015 at 09:57 (998 days old) by combo52 (Beltsville,Md)        
New GE French-Door Wall Oven

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Pretty Cool, This looks to be GE designed and Built, and diffidently the first FDWO that is self-cleaning so we know it didn't come from a commercial maker or Europe.


But don't be fooled by the control knobs it is fully electronically controlled.


I have not seen any GE-Frigidaire appliances yet and parts of that whole merger have not been worked out yet.

Post# 821218 , Reply# 12   4/27/2015 at 21:33 (998 days old) by fan-of-fans (Florida)        

I think I saw a few other french door ovens in different colors from another manufacturer.

Since we mentioned commercial ovens:
It made me wonder that since steam self cleaning ovens are popular now, is there any chance for steam-assisted ovens being introduced, or have they been already?

Something like a Blodgett Combi oven for home use?

Post# 821221 , Reply# 13   4/27/2015 at 22:31 (998 days old) by norgeway (mocksville n c )        
I wouldnt trade

A new old stock Frigidaire French Door wall oven for a truckload of any thing made today!!LOL

Post# 821245 , Reply# 14   4/28/2015 at 03:42 (998 days old) by tolivac (greenville nc)        

The GE French Door Monogram French Door Oven-for THAT price of 4 grand--will eat out!!!The Blodgett one at the lower price and ANALOG controls-would be more of a possibility-being a commercial machine--would it need three phase power to operate it????Or a gas supply?At the prices of many appliances these days--easy to see why restuarants are doing well!

Post# 821254 , Reply# 15   4/28/2015 at 05:50 (998 days old) by combo52 (Beltsville,Md)        
Eating Out VS Buying A New $4000 Oven

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Hi Rex, A couple eating out for just one year, even at McDonalds would waste more than $4000, LOL, and if you ate a decent restaurant you could save $4000 in a about 6 months, We love cooking and eating at home, Smitty and I don't eat out twice a month.

Post# 821259 , Reply# 16   4/28/2015 at 06:13 (998 days old) by tolivac (greenville nc)        

For me I eat out about once per week-sorry the 4K oven just doesn't cut it for me.Will stick with the old Hotpoint that came with the house and the Advantium I added after buying the place and moving in.Both machines work just fine.All I need.I just can't see spending 4 K on just an oven.There is a $3700 Electrolux oven at the Lowes place near me-it just gathers dust.No one wants it.Surprized it hasn't been put on the Lowes bargain bin table.Same with high priced washers and dryers at Best Buy.Slow sellers in my area.

Post# 821281 , Reply# 17   4/28/2015 at 10:55 (997 days old) by warmsecondrinse (Fort Lee, NJ)        

Actually, I hope these outrageously expensive french door ovens sell well so the design will make its way down the line.

I watched Logixx' vid. The guy's subtle double entendre about "getting right in there" was cute, but for me the main benefit would be not having to stoop to use the oven.

Post# 821319 , Reply# 18   4/28/2015 at 16:16 (997 days old) by LordKenmore (The Laundry Room)        

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>the main benefit would be not having to stoop to use the oven.

I think that's a big advantage of wall ovens in general. No offense to those with a Beloved Range, but my preference in an ideal world would be to have separate cooktop/oven.

I grew up with such an arrangement...sort of. There was a wall oven, but it was broken most of the years we lived in that house. In time, to get an oven, we got a Farberware convection oven that sat on the counter. That thing really spoiled me when I first started baking--no bending, no stooping, so easy to keep an eye on what was going on... In more recent history, I've been stuck with a conventional range, which works, but it's more of a pain to use the oven. I have been, at times, a heavy toaster oven user, and now as I think of it, one advantage (and one that I might have seen subconciously all along) is the convenience of having it on the counter.

Post# 821320 , Reply# 19   4/28/2015 at 16:31 (997 days old) by LordKenmore (The Laundry Room)        

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>I can't seem to get a grasp on this new trend of having commercial style appliances in the home, I can cook anything I will ever need on electric coil elements and a conventional oven.

And the amusing part: many people who buy this sort of thing are buying it for image, and never actually cook anything.

Truth be told, I don't understand the "commericial grade" either, although in my case one thing that "helps" me is that I have read enough to know that it's not a good idea for the home kitchen. But...I can imagine some people thinking: "This is is what the cook at my favorite restaurant uses! It must be good, because a good cook uses this!"

>But don't be fooled by the control knobs it is fully electronically controlled.

Electronically controlled or not, there are some advantages to a knob--I think it may be more intuitive, at least for me.

A lot of audio equipment in recent years has been equipped with volume knobs that only send a control signal of some sort. While I think I like the old control better in some ways--you can tell for certain when you hit either zero volume or maximum volume--I like the modern knobs better than a push button, because it feels more intuitive to me. Then...I grew up an in an electronics stone age, so knobs are what I got used to. LOL

Post# 821322 , Reply# 20   4/28/2015 at 16:43 (997 days old) by revvinkevin (Between Mickey Mouse & the Queen Mary (So. Cal.)        

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 "My concern is that some consumers will see this as a must have item, without considering the venting requirements and heat generation."


Passatdoc:  What venting requirements?  What "heat generation" concerns?  


It's an electric wall oven, there is NO venting.  There are also no issues with (excess or exterior) heat generation.  This is a residential grade wall oven, albeit a an extremely costly one, but a residential grade wall oven none the less,  built to the exact same specs as EVERY other residential grade wall oven out there.   


Just because it looks like a commercial oven, doesn't mean it's built like one (w/o insulation).

Post# 821408 , Reply# 21   4/29/2015 at 06:23 (996 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        

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Author of the Cake Bible series of books tells the story of how she was a young apprentice baker working for a famous chief at the White House.

Story goes a tray of delicate pastries were placed into a Blodgett convection oven; it blew most of them right off the cookie sheets! *LOL*

Post# 821423 , Reply# 22   4/29/2015 at 09:59 (996 days old) by Dustin92 (Jackson, MI)        

I've had things blown around in the commercial convection oven, usually a few last cookies on a sheet tray with parchment paper, but have also had foil blown off of pans. I'm always watching carefully to make sure nothing gets sucked into the fan, which has no protection whatsoever- just a large, high cfm fan at the back of the oven, just waiting to be jammed by a piece of foil or the corner of a poorly placed pan. I have on occasion found a few pieces of foil in it, but not enough to jam it, just enough to cause it to vibrate and make noise. Really am not a huge fan (no pun intended!) Of convection ovens.

Post# 821508 , Reply# 23   4/30/2015 at 00:58 (996 days old) by tolivac (greenville nc)        

Shouldn't there be a guard in front of the Boldgett ovens fan/blower to prevent ingestion of items being cooked or their containers-would think the Blodgett designers would do this!

Post# 821516 , Reply# 24   4/30/2015 at 03:55 (996 days old) by Launderess (Quiet Please, There´s a Lady on Stage)        
Cannot imagine a commercial convection oven not having

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some sort of guard/filter before the fan. Even my small counter-top Maxim convection has a metal mesh filter.

Suppose if yon only use the convection for baking and or at least not meats/anything that creates grease/splatters it might not matter.

Post# 821617 , Reply# 25   4/30/2015 at 22:46 (995 days old) by RetroGirl (Chicago)        

I think the french door design is great for a wall oven. I wish more manufacturers offered them. Being fairly short I have a little trouble reaching over the door of a typical wall oven, especially with something like a big roasting pan & turkey.

Fan-of-Fans was asking about residential steam combi-ovens. There are a few that I know of, but they are high end brands and quite expensive. Wolf, Miele, Thermador and Gaggenau all have them.


Post# 821619 , Reply# 26   4/30/2015 at 23:09 (995 days old) by Dustin92 (Jackson, MI)        

Nope, nothing in front of the fan- I'm not looking at it right now, but there *may* be two single wire bars in front of the fan- nothing more though; it would be easy to get fingers in it if the oven was running in cool down mode (manually turns burners off and fan on with the door open to reduce temperature quickly, also useful for drying out a coworkers' cell phone that had been dropped in the pool lol)

Post# 974887 , Reply# 27   12/21/2017 at 14:18 by Leta (Wabasha, MN, USA)        
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Here's our $50 purchase slightly after I realized the dirty white was spray paint and the way it looks now. We had never seen french door ovens before this and the design seemed genius. It has no bells or whistles but works perfectly and the thing is our small galley kitchen narrows at that end due to a chimney on the opposite wall and the 10" doors means there's no squeezing by.

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Post# 975082 , Reply# 28   12/23/2017 at 01:30 by superocd (PNW)        
Montague makes (or made) a horizontally-opened oven...

Instead of swinging outwards the two door halves opened from the top and bottom.

I was on the job replacing a remote condenser for an ice machine in a hospital kitchen. There, I saw an oven that I assumed to be an unusually small deck-style unit (with two really small separate chambers). That is until one of the cooks opened the door to take something out. I thought it was cool even though it uses the same mechanism of a standard, vertically opened commercial oven.

It looked like this except it didn't have the lower oven unit. It was much like the upper half, only it was sitting by itself on a stand.

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Post# 975091 , Reply# 29   12/23/2017 at 05:59 by westingguelph (Guelph. Ontario Canada)        

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I cook in a commercial kitchen where we have a Garland electric convection French door oven. Several people have received nasty burns off of the doors either bumping into them or not fully opening them. Personally for that reason I'm not a big fan.

Post# 975094 , Reply# 30   12/23/2017 at 06:35 by combo52 (Beltsville,Md)        
Getting Burned On French Door Ovens

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This is one of the big reasons that ovens with either french doors or even single swinging doors are not popular in the US, the other big potential danger is lifting something like a hot turkey out of a wall oven and the cheap aluminum roasting pan either bends or you otherwise spill it as you remove it and it spills on you, with a drop door you are pretty well protected from such accidents.


John L.

Post# 975167 , Reply# 31   12/23/2017 at 14:05 by henene4 (Germany)        
I think Germany has - once again - figured out the best way

Neff's Slide&Hide door system. Neff is part of the Bosch/Siemens appliance giant, but always had a special place in the brand lineup: More substantial, better speced kitchen appliances with a few key features that were exclusive to them (mainly Slide&Hide and their own convection system).

Until BSH revised their ovens a few years back with a new convection system, new UI, new kinds of ofens etc. you had to choose between the fancy door and self cleaning. With the redesign, they now are abled to offer the hideing door together with pyrolytic self cleaning.

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