CC vs. BS - when it comes to the oven....
So - I'm considering a freestanding BS or CC 36" AG range.
I want open burners, and feel comfortable that both CC and BS offer powerful enough and simmerable enough burners to satisfy my needs.
However... the (gas) ovens is where I'm struggling at.
BS - I've read that the ovens are good, but they're hot. I'm looking into that further.
CC - please help me here!
I've read that it's not hot BUT:
1) Racks and the Broiler:
I've read that the manual version's racks are sturdier than the self-clean version, but they are poorly placed - such that it makes broiling difficult.
Question: Does the self-clean version have the same problem with placement under the broiler? (And are the racks as wimpy as some people say? I guess I could check that part out myself)
2) Uneven heating:
Is the CC's oven only "acceptable" when it comes to even heating? Is BS's much better? (Yes, I know it's hot outside). We use the oven to roast veges (and occasionally meat) almost every day. (We will also have an electric oven to handle the more delicate baking). But still... would like to have something better than "acceptable" if possible, given the money being spent...
And finally - other than hot on the outside, (which might be solved with a good hood), are there any complaints about the BS's oven?
So.. to summarize - BS vs. CC when it comes to the gas oven....
My understanding is:
BS's oven is hot on the outside, but functions better than the CC on the inside as an oven (even heating) and broiler (due to rack placement).
Is that a summary you agree with?
(Putting aside that sexy rotisserie for a moment ;-)
Thanks for your time