Ease of cleaning is well worth considering at the outset. Stay clean liners resist dirt build-up but pyrolitic cleaning is the ultimate. It burns off all baked-on debris at 500°C so that all you have to do is sweep out the resulting ash. Look out for ovens with a steam cleaning facility, too, and remember that some ovens have removable inner doors that are easy to clean.

While some may consider this a bit on the gadgety side, I think it is a must as dressings do not stick to water-logged salad greens.

When baking, it is best to allow ingredients, such as eggs, butter, and milk, to become room temperature before mixing with other ingredients