Got a newer Samsung electric range last year and the glass door always fogs up so bad I can't see inside when I'm baking. I've tried wiping it down before cooking but it still happens. Is this normal or is something wrong with the seal?
Cracking the door open just an inch or two while baking makes a huge difference - lets some of that moisture escape before it hits the glass. I had the same thing happen with mine and was frustrated until I realized I could peek through the gap anyway, which defeats the fogging problem entirely. The seal is almost certainly fine; it's just physics - hot baking creates steam and it condenses on the cooler door panel. If you really want to see inside without opening it, some people swear by those oven-safe mirrors you can prop on the rack, though honestly the cracked-door method works best and you get used to it pretty quickly.
I've seen this happen with my own oven and it's pretty normal - the temperature difference between the hot interior and cooler glass creates condensation, especially when you're baking something that releases moisture. Some ovens handle this better than others depending on the seal and ventilation design, but if it's brand new it's likely just how that model works rather than a defect; you might try cracking open the oven door slightly for a few seconds mid-bake to equalize the temperature, or just accept that you'll need to wipe it occasionally while cooking.
The condensation is totally normal - moisture from whatever you're baking hits the cooler glass and fogs right up. One thing that actually works better than wiping before you start: crack the oven door open just a tiny bit for the first few minutes of baking. Sounds weird, but it lets some of that initial steam escape and keeps the fog from getting as thick. I did this accidentally once when my door didn't close all the way and realized I could actually see my cookies the whole time. You could also try aiming a kitchen fan toward the range if you've got one nearby, or even just opening a window - anything that moves air around helps. The seal is probably fine if the oven heats evenly and holds temperature.
This is totally normal and your seal is probably fine. The moisture from whatever you're baking - especially dough, cakes, or anything with water content - rises up and hits that cooler glass panel. Since the inside is hot and the outside air is room temperature, you get that fog every time. It's just physics doing its thing.
Cracking the door works, but here's something that actually saved me a lot of hassle: wipe down the glass with a dry cloth right at the start of preheating, then keep a dry kitchen towel nearby. After about the first 10-15 minutes of baking when the worst of the moisture release happens, do one quick wipe without opening the door all the way - just crack it enough to reach in. That single wipe usually clears it for the rest of the bake because you're catching the condensation before it builds up thick. Way less annoying than constantly opening the door, which can mess with your oven temperature and throw off baking times.
If it ever gets so bad that you literally can't see anything even after wiping, or if you notice actual water pooling on the frame itself, then yeah check the seal. But for typical fogging during baking? That's just how it goes with every oven I've used.
Log into answer.
