Really ??? - you're so lazy that you can't even read your own link? It says half way down it's 1.4 cubic feet or a third of the size of the upper oven.

Those are primarily for broiling more than they are a real oven.

WOW, Antss, feeling a little B....y, maybe? The poster asked a question. If you had no helpful response, why be so nasty?

Marti8a,

Check the specs on the Electrolux site. This model (EW30ES65GS) has a warming drawer, not a second oven.

I have an E'lux with double ovens, and the lower oven doesn't work well. It doesn't heat evenly, and things burn on the bottom because the rack is too close to the heating element.

I know others here have had good luck with other brands. Keep looking.

The more things change the more things stay the same. This looks exactly like the gas free-standing range my Mother had when I was growing up in the 50s. The lower compartment was just that size and was a broiler only. I can't imagine anything that small working well as a real oven and probably really only serves as a broiler.

Thanks warmfridge, that's exactly what I meant by how big the lower oven is. Not the measurements, but what can really be cooked in there. I knew the bottom was a warming oven, but I thought that might be a good thing to be able to serve a big meal hot at the same time.

patty, I know what kind of stove you mean, I've had those before too. I never used the broiler part as it did tend to burn everything.

Thanks for the support footballmom, antss rude answer made me realize that as bad as my day has been so far, theirs is probably worse.

We just purchased the same range but with an induction top and a usable oven down below:

So far no burned food in the second oven and while the primary upper oven isn't huge, it's excellent. The convection is terrific and quiet and the ball bearing pull-out shelves are surprisingly useful.

My wife disliked all prior electric cook tops no matter how good they were and we were seriously thinking of converting to propane, even bringing in a plumber and a fellow from the supplier to give price quotes. We whittled choices down to GE Cafe at the low end to Wolf or Capital at the high end.

After learning about induction and seeing a demonstration we were sold. We're pretty serious home cooks and demand a lot from our range. Induction cooking is an expensive outlay but so far it is equal or better than the Wolf and other pro ranges we've used at friend's homes.

Here is a link that might be useful: Electrolux EW30IS65JS Induction Range

Where did you see the demonstration on the induction cooktop? I have a smoothtop, which is ok, but I would really like the control of a gas top. My biggest burner, which is the one I use the most, really just has one temperature - hot.

William-Sonoma had a portable single burner unit.

Induction has gas-like control and the large burners with the Electrolux "power boost" is more than we ever need. Mostly we start off on high and soon lower to medium.

Simmering on induction is fantastic and our unit has smaller increments at the lower levels so it's like using gas.

Can't believe I'm saying this, but I've worked on professional ovens at restaurants and induction is the way to go. IMO the Electrolux is a beautiful unit. The brand wasn't even on our radar when we were considering gas.

Craig00, how is the burner layout on that? One reason I'm considering a separate induction cooktop and oven to to get a better burner layout.

click on the picture and the magnifying glass for a closer view. Plenty of room for large pots and pans.

Here is a link that might be useful: Burner layout

OK

So I'm surprised no one has questioned the arrangement of the double ovens of the OP's original post. There are other brands that have the smaller oven on top, especially with a smooth top electric. GE, Frigidaire and the dreaded Kitchenaid all have versions with the smaller oven on top of a larger convection oven. The Frigidaire and Kitchenaid also have gas versions available. I have the Frigidaire gas version and so far after 4 months I'm satisfied with my purchase (not that it is without issues). One of the best things about this arrangement is that with most everyday things the small oven is perfect and takes much less time to heat up.

I have the freestanding induction version where warmfridge and craig00 have the slide-in version. When shopping my understanding was the lower oven has the same specs but the upper oven is smaller on the slide-in than on my freestanding but since I believe they operate the same I will add my comments.

The lower oven does NOT have broiling (which many people above said that is what it could be used for). This is a bake only oven. It's a little annoying because it's so low, I would have prefered that it be above the large oven but that's the way it is. The lower oven has 4 inches plus a smidge clearance between the rack and the top. So while I can't bake bread down there I can bake muffins (and they turned out fine). So far in the lower oven I've baked: lasagne, baked rice, french fries, muffins, frozen pizza, and a few other things. I haven't had a single thing burn or even bake unevenly. I only had one oven before and I'm absolutely loving have the second oven and have had no performance issues. I bake something at least 1 a day but often 2-3 things a day.

drrust, I have seen those with the smaller oven on top, and also read where some people use the small oven more than the large oven. I should have asked about that because I tend to use my large oven more than my smaller oven. I really don't know why, habit probably.

cjzimmer, have you found that the heat of one affects the other?

I've been range-shopping and asking questions about these types of ranges. For what it's worth, the salesperson told me that "statistics" show that people use the smaller-sized oven 70% of the time. It is the right size for most items, short of a turkey, large roast, etc. My concern with the one you're looking at... if you are going to use the smaller oven more often, wouldn't you want it to be on the top, rather than the bottom? Also, in the double oven ranges with the oven on top, the oven is a regular oven (door opens down) rather than a drawer. Seems like a drawer could be a problem for cleaning. Just a few observations as I wade through this process.

Marti8a: I haven't noticed any issues yet but I've only had it about 3 weeks. We were without an oven for over a month before it arrived so we've had a pent-up demand for baked things. So while I've used it pretty heavily, I still feel like I'm learning nuances with it. For me I probably wouldn't start picking up that for a few months if it were an issue because I tend to just put stuff it and walk away and check on it periodically (i.e. not really use a timer) but so far I haven't detected any issues.

drrust: why do you say "that dreaded kitchenaid?" We've been looking at double oven ranges, and the kitchenaid comes highly rated and recommended. If you have other information that might be helpful, please do tell!

Although the Kitchenaid double oven is relatively new and it would not be really fair to rule it out just because of the brand, Kitchenaid has had many past issues. If you used the search function at the bottom of the page and type in Kitchenaid thermal fuse you will see what I mean. I am very happy with Kitchenaid refrigerator and dishwasher we recently purchased, however some research here on GW and Consumer reports suggests Kitchenaid stoves have issues especially when the self cleaning cycle is utilized.

I did find those posts after reading your initial comment. It's frightening and may just talk me out of the kitchenaid oven. I'm wondering if they've fixed the issue. Has anyone bought a kitchenaid in the last year or so with no problems?

We have seen few posts on the "New" Kitchenaid ovens.

From the few I have seen, I think there was a complaint about the much louder fan used now, to try to alleviate the previous problems, I would certainly go to a showroom and have a listen, but keep in mind it will be much noisier in your kitchen. Not enough time yet to see if the "Fan Fix" works.

The other thing many people don't like , is the way Kitcheaid "Addressed this problem" as far as I know they are still in a "state of Denial" even thou there are/is pending lawsuit/suits.

Elux ran into a problem with their double ovens having self-cleaning problems, alto none showed up on GW till I found some data on another site. Elux unlike KA, admitted the problem (alto not near as widespread as KA) and according to posts here on GW, have solved the problem.

You can find self-cleaning problems with any double oven made, Miele, JA, Dacor etc etc, even Wolf, but to be honest, You really have to do a lotta digging to find that sort of problem with the Wolf ovens, and even then, all you had to do was push a reset button to fix it---that's the good news, bad news is you gotta pull the oven out to get at that button----and as I said, these kind of Posts for Wolf Ovens are extremely rare.

Due to the self cleaning problems,The fact that if one oven goes "Kapoot" more that likely the other will be inOp as well, and with "Some" double ovens---You can not run high temps (Over 350F) on both ovens at the same time--so be sure if that is important to you, that the ovens you select have no such limitations.

As I have posted before, If I wanted to full sized ovens that's what I would buy, or a range and a wall oven, or in my case, An Oven and a Speed oven (Speed oven is our most used appliance).

Some of the above (may not apply) to a range with double ovens, We just don't have enough data on ranges that have double ovens to say (one way or the other) if they are "Exempt" from my above comments.

Good luck on your shopping!

Gary