Kenneth wrote:
> On Wed, 28 Sep 2005 19:08:10 -0400, "Matthew L. Martin"
> <nothere@[EMAIL PROTECTED]
> wrote:
>
>
>>Doug Kanter wrote:
>>
>>>"Kenneth" <usenet@[EMAIL PROTECTED]
> wrote in message
>>>news:em7mj1pmgsjp8c208ud3nc9050oufe4ft9@[EMAIL PROTECTED]
>>>
>>>
>>>>On Wed, 28 Sep 2005 18:54:16 +0000 (UTC),
>>>>dim@[EMAIL PROTECTED]
(D. Gerasimatos) wrote:
>>>>
>>>>
>>>>
>>>>>This is, sad to say, probably a testament to your cooking ability -
or
>>>>>lack thereof. I don't mean that to offend you. However, just as with
>>>>>copper pans, one has to be a skilled cook in order to cook with a lot
>>>>>of heat.
>>>>
>>>>Howdy,
>>>>
>>>>I am confused by your comment above...
>>>>
>>>>Should not two ovens each set to, say, 375F, each stay at
>>>>about that temperature?
>>>>
>>>>I certainly can understand the issue of two range tops
>>>>producing (radically) different amounts of heat, but ovens
>>>>would seem to be a different matter.
>>>>
>>>>So, perhaps you can amplify:
>>>>
>>>>What would it mean for one oven at 375F to have more heat
>>>>than another at the same temperature?
>>>>
>>>>Thanks,
>>>>--
>>>>Kenneth
>>>
>>>
>>>Some ovens have less height. So, "cooking with rack in the center" can
have
>>>lots of different meanings. Or, maybe the Viking range has a convection
fan.
>>>The OP said something about "high efficiency", whatever that means in
an
>>>oven.
>>>
>>
>>All I know is that almost all of our baked goods came out better when we
>>replaced a 1940s vintage wall oven with a 2004 model. The new oven is
>>huge by comparison and holds 350 +/- 12 degrees. The old oven was _all_
>>over the map.
>>
>>Matthew
>
>
> Howdy,
>
> I'll try again...
>
> I was responding to the notion that some ovens have "a lot
> of heat."
>
> That makes little sense to me.
>
> Do ovens differ? Of course they do and often in the way that
> you describe, that is some fluctuate wildly in temperature.
>
> But I doubt that many would understand that to be an issue
> of some having "a lot of heat" while others have less.
>
> All the best,
I thoroughly understand the difference. Please read my sig.
There is no way that the same recipe, prepared in the same pans and
baked "the same way" can turn out badly in one oven and well in another
and have the difference blamed on the cook instead of the cooker. If
"having more heat" is an advantage, then the results from such an oven
should be better. Care to explain why the results came out the way they
did?
Matthew
--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game
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