I have one non-circulating stand alone oven which seems to decide it's own temperature! Its a nightmare. everything here is standalone. I've actually been learning local dishes on one ring but to be honest, I'm not a huge fan of Thai food. It's such a mix of flavours in one dish and for me, is just a mish-mash !
However, I do make variations of fried rice like a pro, Tom Yum Kung, in fact everything with prawns and shrimps as a friend of ours has a ...shrimpery? They farm prawns for export to Taiwan and so "no formhaldahyde so very fresh..eat quick". As K.Poon told me! Either way, we get a kilo or two every couple of weeks of the king sized ones so the shelling and deveining skills are coming on a treat!
We are still deciding whether to buy a small house here near Bangkok or build on Samui...until this is finally decided, my nice kitchen and baking will have to wait! I so miss my ice cream and coffee shop where I made all my own cakes and brownies and things to sell...we will see!!
What I would say though is that baking is different here, you have to get used to the flours and the baking powders and soda. The also use 'cups' and fluid ounces....lots of trial and error needed!!