Good Oven?

[Infi-del]

So I'm finding that getting the right oven is gonna be expensive if I don't get some good advise. I know lots of guys like the Black And Decker that you can't find in stores anymore (Isn't that always the way?)... but I'd like some suggestions for ovens that are currently available and work well. Or should I just buy a flat griddle and leave it at that?

 

[sonil]

i have a ge oven that i got from WALLMART...it is discontinued now but this one looks exactly the same from a different co:
http://www.walmart.com/ip/FARBERWARE-Convection-CounterTop-Oven-Stainless-Steel/22866805
it could be the same for all i know...i have it set at 330/340 and i can forget the kydex for half an hour with out burning it....

 

[dericdesmond]

I use a euro pro I got from sears for like $35 a year ago and it rocks once you dial it in, $ well spent. Have used it a lot and its till kickin. Also it was on the larger side which was something I was after(12' pizza size/medium). Wish I could find an even bigger one so I could do blades over 8 inch without having to use the griddle or house oven.

 

[Mike Sastre]

I've always used a regular kitchen oven. Once preheated, heat distribution is uniform and the material has enough distance from the heating element. Definitely allows using bigger pieces of material. Well worth the money invested if you do a lot of sheaths.