Okay, I’m done setting off my smoke alarm every time I roast broccoli. I’ve got a tiny galley kitchen, no vent, and a gas oven that feels like it’s either cold or cremating. Tonight I followed a recipe at 450 and the place filled with smoke before the stems got crisp. Is 450 just delusional in a prewar oven? Do I need a different pan, an oven thermometer, or do I just accept steamed-ish veg for the rest of my lease?

Hi! I’m new to a studio and just had the same thing happen with carrots last week. I used a dark nonstick pan at 425 and the bottoms were black but the tops looked sad. Do people really put an oven thermometer in a gas oven? I thought that was for old ovens only, but mine is definitely old.

450 in a small prewar is a trap. I keep a cheap oven thermometer on the rack and my dial is off by like 35 degrees. Try 400 actual and use the lightest sheet pan you own. The dark pans turn everything into charcoal here. No vent means you also gotta crack the window before you open the door.

There are a couple of things going on. First, a standalone oven thermometer is non-negotiable in most older NYC apartments. The dial on a prewar gas oven often overshoots, and the thermostat cycles can swing dramatically. I keep one clipped to the middle rack and wait until the temperature stabilizes after preheating. For vegetables, I aim for an actual 400–425°F rather than trusting the dial.

Second, pan material matters more than people think. A light-colored rimmed aluminum half sheet gives you better browning without the scorched bottoms you get from dark nonstick. Don't line the whole pan with parchment if you want color; a very light coat of oil and not crowding the pan helps.

Third, the smoke is often from oil or small bits dropping below. If you put a rimmed sheet pan on the lower rack as a catch, it’s easier to clean than the oven floor. Also: turn on the window fan and point it out before you open the oven door, not after. You can absolutely get crispy vegetables in a galley kitchen; you just have to manage heat, air, and pan color.

Yes!! The light rimmed sheet pan is the real hero. I moved from a nonstick dark pan to a bare aluminum half sheet and the difference on cauliflower was unreal. Have you tried the trick where you put your sheet pan in the oven while it preheats so the veggies hit hot metal? That helped me get edges without turning on the broiler. I’m also obsessed with using the drawer under the oven to store pans—but in my building it’s just a drawer, not a broiler.

Appreciate the thermometer push. I honestly thought the dial was close enough, but my '450' might be more like 500 on the top of the cycle. Gonna grab a light half sheet and test with one crown of broccoli at 400. And yes, my bottom drawer is definitely not a broiler—it's where my landlord stashed old phone books, I think.

Oh, the pan color rabbit hole is SO real! Dark nonstick absorbs more radiant heat and the bottom seizes up before the interior cooks. Light aluminum all the way. Also have you ever tried a quarter sheet pan for a single portion? It lets the hot air move around more, especially in a narrow oven. And parchment paper under high heat can block some browning, but I use it only for sticky stuff. Have you tried flipping your pan halfway? I know people say don't open the door, but in a small apartment oven it can really help!

Okay so I’m new here and this thread is saving me. I put foil on the floor of my oven to catch drips and my super said that’s not safe? I thought everyone did that. Also, if I get an oven thermometer, do I just leave it in there all the time? I’m trying roasted potatoes this weekend and I don’t want the alarm to go off again.

To DykerNewbie: the foil-on-the-oven-floor thing is common but can cause problems in some gas ovens, especially if it blocks the vents or moves near the flame. Better to put a rimmed baking sheet on a lower rack to catch drips. And yes, you can leave an oven thermometer clipped to the rack while you cook—just check it through the window instead of opening the door every ten minutes.

For potatoes, cut them even, dry them well, and use enough oil but not a puddle. If your alarm is super sensitive, you can also hit the button to silence it before opening the oven door and then wave a dish towel at it. But don't disable it permanently.