So, our less-than-ten-year old defective-from-the-factory Samsung cooker has bitten the dust. I'd like to hear from the bakers and chefs what ovens you've had, whether or not you like them, and SPECIFICALLY WHAT you like or dislike about them.
My own priorities are utility and reliability (the Samsung failed on both accounts). We do a lot of bread baking, as hot as possible (290 -- 315C / 550-600F), other baking anywhere from 120--230C (250--450F), as well as broiling and roasting.
Bread baking likes a steamy oven. The oven need not have a steam feature but should be able to hold steam if added (e.g., a pan on the oven floor). The unit as a whole must handle bread-baking temps without melting or damage (another massive fail of the Samsung).
Other nice-to-haves: convection, and settings for bread proofing and fruit/meat drying.
The range hobs should support a Moka pot, which requires burner grates that support a small-diameter vessel (6--10cm / 3--4 in). Closed-cross designs work, open-cross does not. (This is a curiously common failing of many cookers.)
Griddle and wok rings would be nice, but not necessary.
Gas range preferred (I know), "dual fuel" electric oven works.
Boosts appreciated.
