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Thread Number: 59485
/ Tag: Ranges, Stoves, Ovens
French Door Ovens Are Back |
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| Post# 820884 4/25/2015 at 10:57 (3,278 days old) by xraytech (Rural southwest Pennsylvania ) | ||
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 (3,278 days old) by Frigilux  (The Minnesota Prairie) |
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Post# 820948 , Reply# 2 4/26/2015 at 02:26 (3,278 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Looks like a Blodgett Commercial/Professional | ||
| Post# 820950 , Reply# 3 4/26/2015 at 04:58 (3,278 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
You'd be better off...
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 
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Post# 820959 , Reply# 4 4/26/2015 at 07:55 (3,277 days old) by Frigilux (The Minnesota Prairie) |
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Post# 820964 , Reply# 5 4/26/2015 at 08:11 (3,277 days old) by logixx (Germany) |
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Post# 820967 , Reply# 6 4/26/2015 at 08:31 (3,277 days old) by appnut (TX) |
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Post# 821103 , Reply# 9 4/27/2015 at 06:35 (3,277 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers) |
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Wolf | ||
| Post# 821118 , Reply# 10 4/27/2015 at 09:04 (3,276 days old) by PassatDoc (Orange County, California) | ||
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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. | ||
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Post# 821126 , Reply# 11 4/27/2015 at 09:57 (3,276 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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New GE French-Door Wall Oven 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# 821221 , Reply# 13 4/27/2015 at 22:31 (3,276 days old) by norgeway (mocksville n c ) | ||
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I wouldnt trade A new old stock Frigidaire French Door wall oven for a truckload of any thing made today!!LOL | ||
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Post# 821254 , Reply# 15 4/28/2015 at 05:50 (3,276 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Eating Out VS Buying A New $4000 Oven | ||
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Post# 821281 , Reply# 17 4/28/2015 at 10:55 (3,275 days old) by warmsecondrinse (Fort Lee, NJ) |
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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 (3,275 days old) by LordKenmore (The Laundry Room) | ||
>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 (3,275 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 | ||
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Post# 821322 , Reply# 20 4/28/2015 at 16:43 (3,275 days old) by revvinkevin (Tinseltown - Shakey Town - La-La Land) |
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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). | ||
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Post# 821408 , Reply# 21 4/29/2015 at 06:23 (3,275 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Post# 821508 , Reply# 23 4/30/2015 at 00:58 (3,274 days old) by tolivac (greenville nc) |
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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! | ||
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Post# 821516 , Reply# 24 4/30/2015 at 03:55 (3,274 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Cannot imagine a commercial convection oven not having | ||
| Post# 974887 , Reply# 27 12/21/2017 at 14:18 (2,307 days old) by Leta (Wabasha, MN, USA) | ||
New to Us
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# 975091 , Reply# 29 12/23/2017 at 05:59 (2,306 days old) by westingguelph () | ||
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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. | ||
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Post# 975094 , Reply# 30 12/23/2017 at 06:35 (2,306 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Getting Burned On French Door Ovens 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. | ||
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Post# 979689 , Reply# 33 1/24/2018 at 10:27 (2,273 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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1958 GE French Door Gas Wall Ovens ? | ||
| Post# 988245 , Reply# 34 3/26/2018 at 09:29 (2,212 days old) by PassatDoc (Orange County, California) | ||
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Probably a Frigidaire, looked just like the ones posted above. | ||
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