in-wall ovens (single) - any recs?
Hi Folks -
We're redoing our kitchen, and given our space and needs, we decided that the best way to go about things was to keep a 30-inch gas range (which we already have), and add a single in-wall oven.
This would let us have an electic oven w/out spending for a dual-fuel range, make the best use of our space, and, of course, let us bake at 2 temperatures at once. So all-in-all, it makes sense for us.
But wow, are these things expensive!
We're not in the viking/wolf kinda budget, but obviously we want to get something that cooks well.
Thinking of looking at Frigidaires, based on what I've seen on the 'net.
But hoping for other recs, preferably less than 1K if possible. Convection a plus but not a necessity.
Last time we were at Ikea, we looked at their in-wall ovens and weren't impressed. The controls looked quite flimsy.
Any brands/models to look at?
Perhaps more importantly, any to avoid?
Avoid Whirlpool electric, conventional oven on bottom, M/W on top from 2 years ago. The actual temp runs about 10 - 20 degrees hotter than the oven's thermostat is calibrated - After burning a couple of items, I tested it with 2 rack themometers I had on hand and bought a third to make sure the old ones hadn't been damaged in the catch-all drawer.
I don't think we're suppose to quote verbatum, but in general, specifically concerning oven temp, the manual states not to use a themometer as it may provide a reading that's incorrect. It continues that the oven temp is accurate, but may cook faster or slower than the previous appliance. For real?
ESPECIALLY if you are a baker, this oven is very unreliable. I tried using the permanent adjustment control feature, but the inaccuracy varies depending on the set temp, so now I *try* to guess and set the temp a bit lower than I would with any other oven that I've owned. An themometer is also a permanent fixture inside the oven. Ridiculous. Early on, I was pretty frustrated and very angry with the situation, but since I use it primarily for roasting and the occasional frozen meal, I've learned to live with it. You shouldn't have to.
We bought a Thermador 1.5 years ago. It didn't work, never worked. After almost a year of fighting with them and having to arrange multiple service calls, they finally conceded and replaced it. The new oven didn't perform well and constantly error out, requiring the circuit breaker to be reset each time in order to reboot the oven. After several more months of fighting with the uncaring, rude, and incompetent customer service, we threatened to escalate the issue. They finally conceded to avoid getting lawyers involved, and gave us a full refund. We bought a Miele, which makes ovens that work, and has excellent customer service, and are never pleased.
Thermador is owned by the same company that owns Bosch, and I will avoid both in the future. While I'm sure there are many who are very pleased with the Thermador appliances, it's a pretty expensive gamble to take, hoping you'll get one that works.
Check gardenweb.com and select the "appliance" or "kitchen" forum. You should get some very good information there.
Bob Lobjaw, we had a similar situation some years back, and we ended up with a Bosch. We have been pleased with the Bosch, but more poignant to your current situation are the criteria that tipped the scales to the Bosch for us.
The first, and most important, criterion was the height. The top-to-bottom measurements of wall ovens vary greatly. At the time we purchased, the Bosch fitted a full-size 30" wide oven into a smaller dimension than all of the competition. We were putting the oven under-counter; the shorter dimensions of the Bosch gave us room for a drawer under the oven for extra shelves not in use in the oven, splash guards, and other items.
The second criterion was that we wanted an oven in which the lower element was not exposed, but was under the oven floor. If you have ever had to clean burned-on gunk from spillage onto an exposed element, you know why this is important. More ovens these days have this feature, but some ovens still have exposed elements. You would do well to avoid the latter.
re: Bob Loblaw
Just FYI - the ovens have interior "spacers" and exterior molding provided so the cabintry cut-out does not have to be the exact measurement as the oven going into it.
You are right though about the expense. When the time comes to replace mine, I'd definitely consider reworking my kitchen to incorporate a freestanding range. But the rework would probably cost more than the unit replacement......
Have you considered a counter-top oven that could be stored away when not in use. I've seen some really nice, large and (seemingly) realiable models advertised - probably also $$$ but not so much as a built-in.