48-inch RNB Bluestar Series range by Bluestar, $7,675
For big families or serious entertainers, the larger of the two ovens on this stainless-steel monster can handle an 18-by-26-inch commercial-size baking sheet. It can crank out 30,000 BTUs, but the left rear burner is calibrated to provide the gentlest simmer setting. (At Elgot Kitchens, 937 Lexington Ave., nr. 68th St.; 212-879-1200.)
Utensil clip, $6.99
(At the Container Store.)
Taylor Connoisseur Series
Oven Thermometer, $18
(At Williams-Sonoma, 121 E. 59th St., nr. Lexington Ave.; 917-369-1131.)
Hammered-steel pot rack by Enclume, $152
(At Art of Cooking, 555 Hudson St., nr. W. 11th St.; 212-414-4940; pots and pans by Sitram, $61 to $109.98 at Bridge Kitchenware, 711 Third Ave., at 45th St.; 212-688-4220.)
Heating the Oven
Expert: Marianne Giannettino, Curto’s Appliances
1. If you forget to preheat the oven, don’t stress. Turn it up as high as it goes, wait five minutes, then turn it down to the correct temperature and put the food in.
2. No matter how pressed for time you are, don’t put sweet and savory items in the oven together. Cakes and cookies are porous and absorb flavors from other items.
3. Invest in a good oven thermometer; it will help you find your oven’s hot spots and imperfections.
4. Make sure your floor is level. If the kitchen floor is warped, the oven door will not close properly. It may not seem like a big deal at first, but even small variations can eventually affect how the door sits, and thus the stove’s heating ability.
5. After dinner is the best time to clean the oven, because it’s still warm from cooking. Spray it with cleaner, close the door, let it sit for five to ten minutes, then wipe clean with paper towels.