Today my wife was trying to maneuver a ham into our oven, bought remnants of an unprepared New Years Day feast, when I realized that oven doors open the wrong way. Think about what is prepared in the average American oven, turkeys, pies, or in our case hams. All things that can be heavy, or should be delicately maneuvered as to not spill their contents. But the way the oven door opens is counter to how you should be able to get the item in. Why don’t oven doors swing to the side, like a refrigerator door? Surely I am not the first person to see this issue.