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My Thermador oven, that I left in Texas, has a convection feature, but I only tried it a couple of times. It did not work well for doing two pizzas at once (back in the days when I used pizza pans). Although it was supposed to allow even temperatures when baking on multiple racks, I did not find that to work very well.
A lot of ranges these days come with the convection. When I get my new one, I may, based on Riverside Len's comments, try the convection setting for roasting meat.
For my new range, I'm still looking at the dual-fuel Thermador four burner, no grill. It is, however, pricy. The place in South Bend that sells Thermadors will also service the ones that they sell--an important consideration.
Wonky: the Hickory cabinets will be lovely. We considered hickory, but in terms of blending with the rest of our very open-concept floor plan, and with the ash flooring we will install, we decided on maple. Ours will be natural wood with a clear sealer. I've decided on quartz for the counter, since it holds up to heat and should never need to be replaced. I've never wanted marble in the kitchen, and our contractor mentioned that it cannot take heat. I was going to go with granite, but it is never clear what the pattern of a large piece would be (which is why they ask you to look at it before they cut it), and I noted that the granite countertops at the place we stayed in Florida had pitted in various places.
I'm curious about what sink you are going to choose. We're looking at composite ones. I know that I want a large one with no divider, but I would like it not to be as long as the ones that seem to be the standard. I'm not doing an apron front, since the detail would be lost in such a narrow kitchen.
I awoke early on Wednesday morning, and there was nothing for breakfast, so I baked a new recipe, "Hazelnut and Dried-Pear Scones," that appeared in Bon Appetit (August (2001), p. 120. The feature story was on Eugene, Oregon, and the recipe came from The Campbell House, which serves them in its dining room. Note: As my husband and I were preparing to move a year ago, I was frantically going through my collection of Bon Appetit issues, which dates back to the 1990s through about 2005, and pulling out recipes that I thought I might try some day. This recipe was one of them.
Both Wonky and I are charter members of the Make It Better Recipe Guild, so of course I altered this recipe a bit. I substituted in 1 cup of barley flour for one of the 3 cups of flour, used buttermilk instead of regular milk, cut the salt from 3/4 to 1/2 tsp. and deleted a tsp. of vanilla extract (I want to taste the butter!) and a tsp. of grated orange peel. They have a light texture, although an individual scone feels heavy for its size. I like that combination of hazelnuts and dried pears.
I never did get through all those issues of Bon Appetit. My husband relented and agreed I could bring those still unmined issues with me.
This Friday evening, I've made the dough for Rye Crisps, a cracker recipe that I adapted from KAF's The Baking Sheet 13.1 (Holiday 2001), pp. 18-19--that would be before KAF went to the color, glossy format. I've posted my version on this site. The dough will rest overnight in the refrigerator, then I will bake the crackers tomorrow. While my husband adores the sourdough cheese crackers, I feel the need for some variety.
