Wampa

I went through the options menu. No go sadly. On the other hand, the convect roast did a real nice job with some chicken cutlets last night. Also noticed that with the convect roast it doesn't say anything about preheating.

@blue_dolphin Mine doesn't have a dehydrator function, at least that I've found yet, though that would be nice. I do have the bread proof. I do like the three racks. It feels pretty spacious for a 30".

Thanks! I've been keeping a thermoworks probe in so far to make sure the calibration is good. I'll keep an eye out for the hot spots too. The top down heat makes sense; I'll definitely be judicious in my use of roast until I have a better handle on it. I definitely accidentally used the "easy convect" function the other day and had the temperature drop on me without realizing it. All this new-fangled technology....

As part of my recent kitchen renovation, I got a convection oven; it's my first non-standard oven (and possibly the first one I've owned that has anything beyond a dial for bake/broil/off). Where I'm particularly confused is it has both bake and roast functions (convection and traditional). I've been trying to figure out the difference between the two, and when to use each, but I can't find consistent information. Kitchenaid (the manufacturer) says that bake is for temps up to 375 and roast is for temps starting at 400. But I can bake at 450, so it isn't like there's an actual cutoff. Help!

@Laurentius I ended up getting a Proline. Worth every penny so far! Thanks!

Thanks all. I'm looking forward to getting in there and actually using it soon! But the big question now is where do I stick my knife strip...

My wife and I just bought a new place, and did some renovations prior to moving in, including the whole kitchen. The before wasn't great. The cabinets were old and just not in good shape. The counters were in good condition however (granite that had been replaced at some point). However, there was a small stretch of cabinets that were smaller than the normal base cabinets (both shorter and shallower) so even just a cabinet replacement would've required new counters. The range had a microwave with recirculating fan over it (despite there being ductwork directly above it for external venting). There was also tiled backsplash behind the sink, but the prior owners decided to cover it with stick on metal backsplash. The before: Based on reviews and comments in a number of places (including this thread), we decided to go with Ikea cabinets. To save some cost, I assembled the cabinets, and then after our contractor installed, I did the drawers, doors, and pulls. We went with mostly base cabinets, and built a peninsula for additional counter space. Most of the storage is drawers instead of shelves. We also went with quartz countertops (bought from a local place that was actually a little cheaper than Ikea would have been). For appliances, since the place is all electric, I went with an induction cooktop (a 36" ge) and did a wall oven and built in microwave, instead of the prior range and OTR microwave. We also replaced the stick-on vinyl tile with a floating vinyl tile floor. We're pretty happy with the way it came out.

I use this recipe: https://www.food.com/recipe/blt-restaurant-popovers-465991 The biggest keys in my experience are sifting the flour/folding it in very gently, and making sure the popover pan is hot when you pour in the batter.

The kitchen manual pages are waterproof and tear-resistant.

I'm transitioning to induction as well, and have to replace several pots and pans. Probably my biggest immediate need will be a frying pan. I've been debating between All Clad (D3) and MadeIn, but am curious about the Demeyere as well. Any thoughts on what you would do if you could only get a single frying pan (to start with!)?