# What's new in ovens? **URL:** \ **Category:** In My Humble Opinion\ **Created:** [October 3, 2017, 3:55pm UTC](https://boards.straightdope.com/t/whats-new-in-ovens/797877 "2017-10-03T15:55:37Z")\ **Posts on this page:** 5\ **Page:** 2
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [October 6, 2017, 5:51pm UTC](https://boards.straightdope.com/t/whats-new-in-ovens/797877/21 "2017-10-06T17:51:48Z")
> [@butler1850](#): > > Regardless of the seal, the simple process of flashing water to steam will cause higher pressure and leaking out of the door seal. > > The best method I’ve found is an old baking dish filled with lava rocks (grill stones). Pour boiling water on them at the start of the bake. I’ve seen this advice before, or rolled up kitchen towels. Apart from increased surface area, I don’t really see the point. Why do you think this is a better method than just a pan of water? The new KitchenAid model I’m considering has a built in rack at the bottom intended to be filled with water to provide steam. It’s not cheap, but I’ve seen much more expensive too 🙂 [KFID500ESS | KitchenAid](http://www.kitchenaid.com/shop/-%5BKFID500ESS%5D-5848096/KFID500ESS/) ---
**Author:** ![WildBlueYonder](https://avatars.discourse-cdn.com/v4/letter/w/ce7236/32.png) [@WildBlueYonder](https://boards.straightdope.com/u/WildBlueYonder)\ **Post date:** [October 6, 2017, 6:10pm UTC](https://boards.straightdope.com/t/whats-new-in-ovens/797877/22 "2017-10-06T18:10:39Z")
With me, its how much money I have to spend I found one with a center grill/griddle I guess. That is what I liked. Husband and his occasional big breakfasts. It works well for a warmer. Its nice to have a new one. Its black! GE I think but I could be wrong ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [October 9, 2017, 1:27pm UTC](https://boards.straightdope.com/t/whats-new-in-ovens/797877/23 "2017-10-09T13:27:42Z")
> [@araminty](#): > > I’ve seen this advice before, or rolled up kitchen towels. Apart from increased surface area, I don’t really see the point. Why do you think this is a better method than just a pan of water? > > [-5848096/KFID500ESS/"]/]([Kitchen Appliances to Bring Culinary Inspiration to Life | KitchenAid](http://www.kitchenaid.com/shop/-)[KFID500ESS) Heat retention and surface area to transfer the heat from the stones to the water and cause it to turn to steam. A pan alone only has the ability to heat a certain amount. The lava rocks add to that capacity. My pan (and quarry tiles on the shelves) live in the oven 24/7. I like the additional mass which reduces the temperature swings when the door is opened and provides additional mass and heat transfer to the bottom of the loaves which are placed directly on them. I bought a case from Home Depot, and when one chips/breaks, I just replace it and discard the old one. ---
**Author:** ![Folly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/folly/32/3219_2.png) [@Folly](https://boards.straightdope.com/u/Folly)\ **Post date:** [October 9, 2017, 3:49pm UTC](https://boards.straightdope.com/t/whats-new-in-ovens/797877/24 "2017-10-09T15:49:51Z")
> [@Quimby](#): > > To glom on this thread a little, I have a question. The original oven I had in my home was actually above the stove top. It had come with the house and lasted for decades before dying. When we replaced it we couldn’t find any models like that and have the standard oven below the stove top now. That was several years ago so I am curious if this has changed. Do they make ovens that are above the stove top anymore at all? It was actually very convenient and while we are used to the change now we we still miss the old set up a little. We have a convection oven / microwave combo above our stovetop. Great for holidays where the stuff that cooks or heats up fine in the convection oven isn’t taking up space in the regular oven. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [November 11, 2017, 2:24am UTC](https://boards.straightdope.com/t/whats-new-in-ovens/797877/25 "2017-11-11T02:24:33Z")
Update: my new friend was installed two days ago. We got the [Bosch](https://imgur.com/a/qwENB) with induction top and convection oven. So far I’ve made: - roasted garlic - roasted garlic focaccia - spaghetti bolognese - chocolate cake - roast chicken - roasted garlic focaccia croutons - choc chip buns with sugar-cookie caps (from Glezer’s Artisan Bread, a lovely book for bakers) So far so good! But so much for my diet… I haven’t made anything yet requiring a hard sear, so that’s probably on my list for this week. My big steel saute pan fits on the biggest element perfectly, and boils a cup of water in about 1 minute. Cleaning up is so quick and easy without those dumb hot coils. [Previous page](https://boards.straightdope.com/t/whats-new-in-ovens/797877.md?page=1)