We are remodeling the kitchen soon and I need advice on ovens, specifically double stacked wall ovens. I do a lot of baking (run a low carb sweets business alongside my personal training) and have read electric may be the preferred option due to the "dry heat". I currently use a little counter top electric oven and do like it. However, I like the gas for general cooking as well.
What do you bakers use and recommend? Also, I want to be able to use both ovens at once and have foods baking on multiple layers but all getting the same heat (assume convection takes care of this).
What do you bakers use and recommend? Also, I want to be able to use both ovens at once and have foods baking on multiple layers but all getting the same heat (assume convection takes care of this).