A couple of weeks ago I wrote about our new oven and induction cooktop. You can read about that in this post.

We have now had several opportunities to use the cooktop as well as the oven on a couple of occasions. I have used induction cooktops in accommodations that we have stayed in while travelling and I have to say that this particular one is as easy to use as any I have come across. I am still getting used to the instantaneous heat but I am very proud that I managed to cook brown rice without it boiling over at any point during the process.

The oven is another story. We do not use the oven a great deal apart from GMan’s sourdough bread baking adventures. Nevertheless, it has been refreshing to discover how simple the operation of the oven seems to be.

This shows the screen display which greets you when the oven is turned on initially.

The display is clear and easy to understand. In fact, I was able to navigate it for the first time without even referring to the instruction manual. The temperature selection is digital and can be selected in 5°C increments. Once the temperature is selected the digital display shows the exact temperature as it increases. The bread requires a starting temperature of 230°C and GMan was thrilled to find that the temperature was reached in barely 8 minutes from turning the oven on. This is a refreshing change from the 30 minutes required with the previous oven in addition to the accuracy being somewhat debatable.

The verdict on the first loaves made in the new oven was that they are probably the best ones he has made in about 8 years of baking sourdough bread.