cross-posted from: https://thelemmy.club/post/16800268
Why would you expect anything to be in the oven? Maybe the cast iron is the exception but only because it can take the heat
Fun fact: Some ovens have a storage drawer at the bottom (drawer under main door.) Some ovens have a broiler at the bottom (drawer under main door. Maybe only gas ovens, maybe not.)
And some call that storage a “warming drawer”.
Hopefully you know what you have, plus why would you put anything in storage at someone’s house, if not the place it came from?
That’s because on some ranges the drawer is a dedicated warming drawer, with its own heating element and independent temperature control from the oven. But some people see that once and then assume every range in the world is like that, but they aren’t. The feature appears to have been more common historically than it is now, as well.
Gas ovens pretty much exclusively these days, and that’s a cost cutting thing for anyone wondering. On cheap models, the manufacturer uses the same burner for both broiling and baking so they don’t have to pony up to include two separate burners, valves, and igniters. In broil “mode,” you just put the food item immediately below the burner in the drawer so it’s much closer to the source of the heat which is now also conveniently above it rather than below it.
