With the official start of hot dish season Thursday, the migration of cooks inside from their grills to their ranges commences.
At least that’s what I’m cooking. Sure, a couple times a year, we clear out the racks to accommodate a turkey and ham. Or you might be a bread-baker. (I’m more of a meatloaf-maker, myself.)
But I’d venture that most of you most the time need the height of just one rack.
So why do you need to use such a big oven all time? You don’t, which is we’re seeing more kitchens with double oven ranges and more brands making them. Using the smaller oven means you preheat faster, use less energy and, best of all, don’t have to bend down so far to put in/pull out your pans.
Here’s a roundup: