bluestar vs culinarian ovens
Are there any people who have baked in both the Bluestar and Culinarian?
I'm wondering if the Culinarian runs more (uses more gas) because of the cooling fan(s)?
I would think that the cool door on the Culinarian comes at the expense of taking heat away from the oven. If the oven is basically a box and you're blowing air across its outside (and I'd assume through the door), the temperature inside the oven is going to drop and the oven is going to have to run more in order to hold temperature.