We just got a new wall oven. Kenmore Elite. This is the second time we tried to use it. While baking an artichoke dip (ingredients artichoke, cheese, mayo) some overflowed, and an impressive fire ensued. Like everyone, this is not a unique occurrence, and yet a fire has never before developed.
So there has to be a difference between the old oven and new. It was cooking at 375 degrees. It was done in the right amount of time, so the temperature is presumably correct. Might this oven be so well insulated that the insides become hotter? Might it be some special coating on the enamel?
I also discovered that a fire alarmed hard wired to a security system is very very very difficult to silence.