Yes. I have a 3 month old range that showed up 25 degrees off. I discovered this by purchasing a readily available and inexpensive oven thermometer. Given that you're still under warranty, just call Wolf and they'll replace the thermostat for you.

Are you sure it just doesn't need to be calibrated?

Yes, it may need to be calibrated, but again, call Wolf. Calibration requires some work that you probably don't want to do re: warranty issues. Just my advice.

I took your advice, Keitel, and bought an oven thermoneter. My oven tested fine. So now I'm wondering what the heck is going on. It took an additional 5 minutes to finish my cookies and I under cooked a meatball dish after cooking it 10 minutes longer than the recipe called for. I had to crank the oven up to 450 and cook them an additional 20 minutes. What's up with that?!

itsraining - it's possible that your old oven was running hot - every oven is slightly different - you just need to get used to the characteristics of your new oven - also, did you preheat the oven adequately and have you tried using convection - that generally cuts the cooking time of things and cookies should bake more evenly

Thanks for the advice. I'm going to bake a bunch of cookies and muffins tomorrow. I hope for the best. Can you bake several sheets of cookies at a time on 2 racks?

Yes you can bake several sheets of cookies at a time on several racks with convection - they should do fairly well in a gas convection oven but they may not cook quite as evenly as they would in a third-element true convection oven - keep your eye on them.

Am new to the world of Wolf stoves. Just had installed a DF 364 G SS stove (dual fuel - gas cooktop, electric oven). How do you preheat the oven? Select dial to bake and degree and wait? Anyone help!

The AG's have a red light on the front that goes out when the temp is reached. It will go on and off as/when the gas cycles on/off to maintain the set temp. FWIW, we noticed our oven took longer, too, and the calibration checked out fine. It could be the learning curve of a new oven (e.g. old oven running hot) and it could also be going from a 30" to a 36" oven in our case. We suspect that food cooked in a larger oven cavity might take longer than in a smaller oven cavity. Think about it, a slice of pizza re-heated in a toaster oven heats up much quicker than in a regular oven, so it could be the same type of thing. If not, I have no clue.

I know I am going to get thrashed for this but the larger your oven the longer the preheat time. At 36 inches you need at least 30 minutes. That is especially true with gas. Now that everyone had upgraded to a 36 inch to cook their 22 pound turkey for one day out of the year, your preheat times are going to rise. And of course, so is your gas consumption.