Here at CNet, I use a mix of data, taste tests, and a little bit of observation to decide which oven is good for your home.
When I test a range, I split the test Two areas.
There are test that happen in the oven and test that happen on the stove top.
Now in the oven I do a few bake tests.
And what i'm trying to see is how evenly an oven cooks.
Now our double rack biscuit test will show us what areas of our oven are a little hotter or a little Cooler than others.
This double rack test also lets me find out how well the convection fan works.
Now, most ovens nowadays have a convection fan in the back that circulates heat for more even baking, but we don't know until we test.
And one of my favorite tests for the oven is roasting a chicken.
Now, this lets us see how well it can crisp a Chicken skin on the outside while leaving it nice and moist and juicy, and you'd be surprised the different results you see from oven to oven.
And finally, in the oven, I broil hamburger.
Now what I'm trying to do is find out how well the broiler Can put a nice, crisp char on burgers, but a medium inside.
[SOUND] The first test I performed on the cooktop is a boil water test.
Basically, I wanna see how fast a burner can bring 112 ounces of water to a rolling boil.
Then I wanna see how well a burner can hold a temperature.
So I cook a can of tomato soup and track the temperature for 20 minutes to see how steady that temperature stays.
And after all the baking and boiling and broiling and everything else in between.
I put together a review and make a recommendation about whether or not this oven is going to fit into your home.
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