Author Topic: The Chadwick Oven from UK for gas fired range hobs.  (Read 6455 times)

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Offline shuboyje

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #50 on: November 17, 2013, 11:18:18 AM »
An uninsulated thin gauge metal dome doesn't retain enough heat to do anything, and they claim something like a 15 minute heat up, even if there was enough mass in the dome to retain heat it would take way longer then that to store the heat in it with only a single stove top burner.   
-Jeff


Offline Beng

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #51 on: November 17, 2013, 11:39:26 AM »
Sorry Shuboyje but your theory is just plain false. Even just a 10 minute heat up works for me  :drool:


Offline shuboyje

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #52 on: November 17, 2013, 11:51:12 AM »
Like I said, I'd love to see some pictures and videos of what it can do.  I'm factually speaking about thermodynamics, no theory here.
-Jeff

Offline shuboyje

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #53 on: November 17, 2013, 11:53:56 AM »
Like I said, this is what we have to go off of currently, the european Weber Pizza Oven that was developed by Chadwick:

http://www.pizzamaking.com/forum/index.php?topic=24677.0

-Jeff

scott123

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #54 on: November 17, 2013, 12:04:13 PM »
An uninsulated thin gauge metal dome doesn't retain enough heat to do anything

Actually, Jeff, low mass, uninsulated ceilings can achieve quite a lot. If you're looking at this from an NP perspective, then no, thin gauge metal won't retain enough heat, but, for NY bake times, Kenji's work with the Kettlepizza insert points towards the viability of low mass domes for 4+ minute bakes.

Mass certainly helps, but, I believe that just merely stopping hot air from rising goes a long way in providing top heat to a pizza.

Now, Kenji did his low mass magic with foil and a (most likely) higher BTU wood heat source, so I'm in no way defending this oven, but, I think we have a long way to go in determining the viability of low mass domes.

Beng, what bake times are you seeing with this?  Faster bakes exacerbate top/bottom heat balance issues. Things even out quite a bit with longer bakes.

Offline Beng

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #55 on: November 17, 2013, 12:35:25 PM »
Usually it takes about 4 minutes to cook. If cooking a few pizzas I usually have to turn the gas down bit after the first two as the stone can sometimes get too hot.

Offline shuboyje

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #56 on: November 17, 2013, 12:39:51 PM »
Yeah, it can do New York no problem, but so can most ovens.  Why would I want an expensive oven that can only cook a tiny pizza to do New York when I can do it in the oven I already have for way less money and do at least a 16" pie in most ovens?

Actually, Jeff, low mass, uninsulated ceilings can achieve quite a lot. If you're looking at this from an NP perspective, then no, thin gauge metal won't retain enough heat, but, for NY bake times, Kenji's work with the Kettlepizza insert points towards the viability of low mass domes for 4+ minute bakes.

Mass certainly helps, but, I believe that just merely stopping hot air from rising goes a long way in providing top heat to a pizza.

Now, Kenji did his low mass magic with foil and a (most likely) higher BTU wood heat source, so I'm in no way defending this oven, but, I think we have a long way to go in determining the viability of low mass domes.

Beng, what bake times are you seeing with this?  Faster bakes exacerbate top/bottom heat balance issues. Things even out quite a bit with longer bakes.
-Jeff

Offline Beng

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #57 on: November 17, 2013, 12:54:02 PM »
Much superior than any conventional oven for cooking pizza and twice as hot. If you are hungry Shuboyje you can always make two 12"  :)

scott123

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #58 on: November 17, 2013, 01:11:15 PM »
Yeah, it can do New York no problem, but so can most ovens.  Why would I want an expensive oven that can only cook a tiny pizza to do New York when I can do it in the oven I already have for way less money and do at least a 16" pie in most ovens?

I agree 100%. I'm not defending this oven in any way.

Your previous comment seemed to imply that low mass dome ovens were useless across the board, and I wanted to address that- especially since I've been thinking about low mass domes quite a bit lately. In the past, I was very anti-low mass, but my feelings have recently evolved.

And, not to get too pedantic, but, based upon the small sampling of European ovens this forum has witnessed, I would confidently say that most European home ovens can't  achieve NY bake times, so, in theory, one could have a device with a low mass dome that's viable for the NY seeking European pizzamaker, but, as I said, from what I've seen so far, I don't think this is it.


Offline Beng

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #59 on: November 17, 2013, 02:02:11 PM »
If any of you gets the chance to use one these you will be pleasantly surprised by the results. Top quality authentic pizzas from your own kitchen. Very good for Nan bread as well apparently.

Offline adm

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #60 on: November 17, 2013, 03:39:39 PM »
Mmmmmm.....Naan bread....now there's a thought!

I have put my Weber charcoal pizza oven away for the winter and have moved over to the Efeuno P134H while it's dark and cold outside! I was thinking about baking bread in it, but I think it's too low for a good sized boule.

I have made pittas in it with superb results, but haven't tried naan bread....yet.

Garlic, chilli, cheese naan. Mmmmmmm....

Offline Riccardo39

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #61 on: May 27, 2014, 04:52:03 AM »
I've just stumbled across this thread, and as a Chadwick user in the UK, I feel obliged to reply!

First of all, it's true that Britain lacks a pizza tradition like the US. It's also true that there is a lot of dreadful pizza available in the UK, typically coming from fast food outlets that also do kebabs and burgers and cater mainly for drunken teenagers. That said, good pizza from small, artisan pizzerias can be had in any major city in the UK. And we probably visit Italy more often than Americans do, and get to sample the originals. I notice this forum is obsessed with Neapolitan pizza; I prefer the Roman variety, which is much thinner and sparingly topped with just tomato (rosso), or oil and salt (bianco), or courgette flowers and mozzarella. You almost never see meat on it. Three million Romans would agree with me that it's better than the puffy version of pizza in Naples. Though, to be clear, I love both.

As for the Chadwick, I think the doubts expressed above are spot on. It doesn't cook pizza evenly and doesn't reach the temperatures claimed for it. It is overpriced. However, it's better than cooking in a domestic oven, and given the climate here in Britain, outdoor ovens are not much of an option.

Two questions based on the discussion above: 1) what's the difference between a NY-style pizza and a Neapolitan? 2) where can you buy a Blackstone in Europe?

Offline Montyzumo

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #62 on: June 01, 2014, 05:24:42 PM »
I was Googling Chadwick Oven and came across this thread. I was hoping to find out how others are finding the oven. I have been using my Chadwick (yes they cost a lot  :() for about a year.

My own experience is only compared to a pizza stone in my fan assisted oven. Overall I've been really pleased with it. There are one or two gripes that I have, but generally I am getting superior results to the conventional oven. I will pick up the courage to post some photos in the future so you can judge

Our pizzas don't get topped very heavily, and with using a 5 minute cook with one rotation I am getting good results (or should I say better than our oven). It is bloody expensive, however we no longer eat at any of our local pizza places. I bought it based on what I knew was available in the UK at the time. No regrets so far, but now reading this site I'm longing for the stuff available in the US.

One of the criticisms was the limited size of the pizza. That is what I'm used to in most UK and Italian joints. I see where many are coming from. I devoured my huge NY pizza at Lombardi's and was set to return the next day. Superb.

Offline Montyzumo

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Re: The Chadwick Oven from UK for gas fired range hobs.
« Reply #63 on: June 16, 2014, 05:48:13 PM »
I am sticking a link to my first attempt at a hand stretched dough on the Chadwick as there aren't many photos around. I'll try to get some more photos this week.

This is based on a NY dough. I heated the oven for about 15 mins, and baked for 4.5 mins.

http://www.pizzamaking.com/forum/index.php?topic=32329.0


 

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