We’ve got a simple little hot air oven, works awesomely for souffle, slow cooking, drying, even warm fermenting, you name it. Plus it’s extremely efficient. No one uses the large one anymore, especially now while my wife and I discover french kitchen en detail ;)
Anything that requires a professional grade oven. Your home made pizzas won’t cook the same. Despite them having their own charm
We’ve got a simple little hot air oven, works awesomely for souffle, slow cooking, drying, even warm fermenting, you name it. Plus it’s extremely efficient. No one uses the large one anymore, especially now while my wife and I discover french kitchen en detail ;)