With a $4,999 price tag, the mighty Dacor Renaissance 30" Double Wall Oven clearly isn't a casual purchase -- but how does its performance measure up against ovens that cost thousands less? Click through to find out.
Along with Dacor's oven, we're taking a look at the GE Profile Series
Double Wall Oven, the LG SmartThinQ Oven, and the Samsung Flex Duo Oven.
In this first test, we tracked each oven's temperature fluctuations
while baking biscuits using equal convection settings. The Dacor did
great, holding steady between 375 and 400 degrees Fahrenheit. The
Samsung impressed us, as well.
Biscuits sans convection
Turn those convection fans off, and you'll find that the ovens all run a
bit hotter, arriving closer to the target temperature of 425 degrees
Fahrenheit. The Dacor's average temperature was slightly on the low side
here, but not as far off as the GE oven.
Dacor vs. GE
In this graph, we're pitting the two double ovens against each other --
Dacor vs. GE. With convection turned back on, we baked biscuits
simultaneously in the top and bottom chambers of each oven. Again,
you'll see that Dacor did a great job, holding things steady around 400
We also made sure to convection bake two racks of biscuits in a single
oven, one on top of the other. The ones on the left came out of the GE
Profile Series, and you can see that the bottom rack isn't quite as
brown. The Dacor's biscuits, on the right, are much more evenly cooked.
This is strong evidence that Dacor's unique convection system is
superior when it comes to efficient and effective circulation of heat.
Next, using traditional settings, we moved on to broiled ham. For fast,
effective broiling, most ovens recommend placing your meat just below
the heating element, but Dacor recommends placing the meat a few racks
lower. As you can see, this leads to a longer cook time -- but for what
it's worth, it produced our taste testers' favorite cut of ham.
Double convection broiling
We repeated the ham test several times, including this simultaneous
double oven test with the convection fans on. The results were very
consistent throughout each test -- Dacor took longer, and tasted better.
Roast chicken, too
Our final round of testing involved roasting whole chickens. The
differences in average cook times actually aren't all that significant,
given that no two birds were the exact same size.
The chicken champ
What is significant is how well those chickens cooked, and none of our ovens came close to matching the Dacor-cooked chicken, shown here. With crisp, evenly cooked, golden brown skin and juicy, succulent meat, the Dacor chickens were the tastiest things that have ever come out of our test kitchen.
Whether or not that kind of performance is worth $5,000 is up to you. For the rest of the details on the Dacor Renaissance, be sure to check out our full review.