Hi Pamela.We have the Wolf bake stone. Can't remember how much we paid though.

It is thicker than most, about an inch thick.

It comes with a pizza peel and its own oven rack. It does not have a seperate element although I'm told it used to.

We use it for bread and pizza and it works well. You need to use corn meal on the stone to prevent sticking.

Pamela1, do you recommend the bake stone accessory for the Gaggenau convection oven? We have the recently discontinued 27" model, and if we're going to get the bake stone, it's probably now or never.

I believe that with the new models, they discontinued the bake stone feature. When it existed, I think it was a thick but normal baking stone, and you used the electric probe in the pizza crust. There was a separate function to select pizza.

If you don't have a slightly older model, it may not be an option.

We have the older model that came with the bake stone (and pizza peel, special oven rack, and electric element). It does a great job with pizza and bread--although I have always had a bakestone and liked the old ones as well.

This one is very heavy--and needs a storage plan in order to deal with all its accessories. We keep it in the basement in an old LL Bean canvas bag for ease of schlepping it to the kitchen when we need it.

I like it, it came free with our oven, and we do use it. That said, I probably would not have bought the special Wolf one as I might have been just as happy with my old baking stone in my fancy new Wolf oven.

Good luck with your decision!

Thanks, kkcooks. I've decided to order the kit. Just can't bear to have the "Bake Stone" setting on the oven and not ever use it! :^)

I have the wolf d/f range. I assume you could use any old bake stone in this range? Is the "Bake Stone" setting just a heat temp thing? Or do you have to use the wolf bake stone? Thanks,

You can use any bake stone. The bake stone setting on the range is combination of the various heating elements within the oven.

The Wolf baking stone is great for making pizza. Throw away the metal peel and go to a restaurant store for a wooden one.

I think the Bake Stone setting on my oven (last year's model) operates the optional element which comes with the stone and plugs into the oven in its own receptacle.

Do the new models without the separate element have this setting on the dial?

We got our range last year about this time. It has the setting for bake stone but without the extra element.

I have new double wall ovens and they have the bake stone setting. They do not use the special bake stone withthe encased heating element. That feature was discontinued -- they said it worked great, but too many peple shoved the thing in without any care or caution and the prongs to plug it in at the back of the oven could get bent -- kind of like some folks with their cell phones and other chargers.

The new design (about 2 years from what I gather) uses a setting to direct the heat primarily at the bottom of the oven to heat the stone. I use my baking stone that I've had for 15 years in it and it bakes just fine.

Thanks very much lascatx, that fills in all the missing pieces of info. I'm going to order the kit tomorrow.
What a good help the forum is!

Glad that helped. Have fun baking!

Just to clarify, I have a three-year old Wolf dual-fuel with the bakestone and separate removable element. It works great, especially for pizza. Far better than a regular stone, which I have had several of. However, the removable element does have problems and seems to carbonize or burn out over time. This seems to be the reason Wolf redesigned the element to be fixed and hidden below the oven floor. On older models like mine (2005), the Stone setting will not work without the separate element included.

Can you go up to 550F with the Wolf bake stone (as that's how high the oven goes). Also, do you have to use the Wolf bake stone? I have a 3rd party one which works quite well.