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Old 10-25-2007, 10:45 AM   #11
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I think Rob hit it right on. I think it's basically a matter of how much money you have and how you plan to use it.

I put my money in my monogram refrigerator. GE is trashed left and right but I have absolutely no complains. I liked the layout better than the Subzero and I still like it today over a Subzero. The price difference between the two was neglible and I would still pick GE over it everytime regardless of consumer bashing.

I also am an avid cook but yet i opted for the Kenmore elite brand over other commercial ones. Its been 3 years and Kenmore has worked great - the 36 inch cooktop, telescopic downdraft, dishwasher, convection oven and warming drawer. All the appliances are in immaculate shape. I had no experience with Kenmore before but now I am a convert.

I say take reviews with a grain of salt and always get extended warranties on expensive appliances. It will give you peace of mind and if something breaks your warranty should cover it.

BTW: I love the wolf range with the large red controls
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Old 10-25-2007, 03:43 PM   #12
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I bought mine with black knobs, still cooks just as well!
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Old 10-26-2007, 02:03 AM   #13
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Quote:
Originally Posted by Robo410 View Post
I have a Wolf and it is fine....

Which one do you have?
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Old 01-31-2008, 01:07 PM   #14
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Cool Wolf Double-Oven (Built-In) Owner

I can tell you, as an almost 2 year owner of a Wolf Double-Oven, built-in model, there really isn't anything out there that looks better from the outside. I am disappointed with the quality, and would be more so if I didn't purchase it off ebay for almost half the showroom price. If I paid that kind of money, I'd be outraged!

Shortcomings: the hearth metal (oven-base) flexes & pops - though a self-clean cycle corrected the upper oven, the lower has prevailed, however. And the calibration of the convection cooking w/ the probe will leave you with less than done poultry and roasts every time. I am not sure how to compensate yet for the shortcomings on this last issue, because I'd really like to take advantage of the convection cooking modes. To date, I've not seen anything out there to help; hoping to find it in this website - if not Wolf users, perhaps other brand convection oven users.
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Old 02-01-2008, 12:10 PM   #15
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Quote:
Originally Posted by pugger View Post
I am disappointed with the quality, and would be more so if I didn't purchase it off ebay for almost half the showroom price. If I paid that kind of money, I'd be outraged!

Shortcomings: the hearth metal (oven-base) flexes & pops - though a self-clean cycle corrected the upper oven, the lower has prevailed, however. And the calibration of the convection cooking w/ the probe will leave you with less than done poultry and roasts every time. I am not sure how to compensate yet for the shortcomings on this last issue, because I'd really like to take advantage of the convection cooking modes. To date, I've not seen anything out there to help; hoping to find it in this website - if not Wolf users, perhaps other brand convection oven users.
I'm wondering if the calibration is something a Wolf technician can resolve for you. Have you tried contacting Wolf or your local authorized factory service center about it? I imagine something like that should be covered under the 2-yr warranty.
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Old 02-01-2008, 01:35 PM   #16
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Wolf comes with a two year warranty (full) and 3 more years (limited)

Yes a technician can calibrate the oven for you and answer any of your usage questions.

I have had no issues with mine at all since installation was by the factory service people and calibration was set at that time.

I have the Wolf DF366 (dual fuel, 36" 6 burner)

I would buy it again without hesitation. THey have a telephone custopmer service as well as a web site. A real person will talk to you. THey care about good customer service.

I have not had the same results from Dacor (another high end appliance maker) with parts or service. Waiting over 2 months for an in-fridge water filter. They have lost a customer.
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Old 02-01-2008, 02:45 PM   #17
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Wink Roger on Calibration

Yes, we had the technician come out to check the ovens after these experiences. Everything checked out & there was no charge to do any of that.

I do note the lower oven runs a few degrees cool in the bottom versus top on bake, which I expect may be normal for many ovens. My 1st experience using a convection oven was overseas a few years back. It also had a built-in rotisserie. That was the best chicken I had ever cooked in an oven. I halfway expected those results w/ this oven, despite not having a rotisserie (not a Wolf feature). I'll have to experiment next time, maybe program 10 degrees higher temperature rise before the oven shuts off.

I'll say this, broiling fish (using convection broil especially) is a strong suit for this oven.
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Old 02-01-2008, 05:23 PM   #18
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puggers, is your oven gas or electric? I had a gas oven once and it really liked to flex and popped. My current electric doesn't pop at all. I'm just curious as to what the specifics are that made you disappointed since I've been researching appliances and Wolf ovens (electric) was on my list. I'm also debating whether to get a convection oven, too.
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Old 02-01-2008, 05:57 PM   #19
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It's Electric

It's the double electric, built-in & unframed model. Looks very nice. The upper oven popped real bad at first. After we cleaned it the first time it took care of the upper. We weren't using the lower so much & as we've begun to use it more lately we've noticed some pops though not near as bad as the upper was. We'll see how it does after running a clean cycle in a month or so.

If that fixes the popping for once & all, and if I can master the use of the convection modes with roasts (such as pork loins and chickens/turkeys) utilizing the temperature probe, I will be very happy with the oven. The manual is not much help in troubleshooting performance in cooking these things. They tell you what rack position (remove the racks not being used), where to put the probe, and what cooking mode to select, such as convection roast for example, and the set point temperature for the probe. Once the probe hits the setpoint, the oven turns off.
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Old 02-01-2008, 07:05 PM   #20
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Thanks for the feedback, puggers. I typically use a temp probe when I roast large meat items so the oven probe would be a nice feature to have. Although a slight concern I might have is not knowing when the meat is done and it sits too long in a heated oven. That would be something I'd have to figure out.
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