i would say the ovens probably work fine but the thermostat or something electronic is more likely your issue...Have you contacted dacor about this?? or your dealer for help yet??

Yes, both. I have been working closely with them to get the first range replaced (just got the new one installed this AM). What worries me is the odds against have two different ranges have the same problem. Makes me think I am doing something wrong, but I cannot figure out what.

I have had the electrician double check all of the connections, wire size, circuit size, etc.

I'm on the phone now with Dacor to see what they suggest.

The tech just left. The oven managed to display the same slow cooling problem for them. They are going to replace the controller board for both ovens.

Wow what a litany of issues. I have been without an oven since August 30th when the first non-functioning unit was installed. I just hope I have not made a $9,200 mistake.

Please if there are other Dacor epicure owners out there with good experience with ovens, please let me know that this unit can work. Thanks.

I have a Dacor 36" wall oven. It worked perfectly when I first had it installed. I used the self-cleaning feature and it still worked perfectly. Then I roasted some more and used the self-cleaning feature again, this time for the longest time allowed by the program (I believe it was 4 hours). After that, the oven would not heat up. The repair man (very nice guy, by the way) came and fixed it. It worked until the next time I used the self-clean feature, this time for the standard amount of time, and once again would not preheat afterward. The repairman came and replaced the circuit board and I have not had a problem since then (18 months). I use the oven frequently, usually on convection. It's an electric wall oven. I have no experience with the dual fuel range. Sorry.

I have an all electric Dacor range that i bought 10 years ago.

At the time I spent the princely sum of 2K for it - I know, cheap by today's standards but a lot at the time - and I think that's a lot no matter what.

Your problem with the ovens not working after self cleaning may be that they blow a circuit inside - you can just trip the breaker back. Mine does this often. I think this is unacceptable - but given that the quality of the range is NOT what I think it should be, well, I'm not paying a Dacor repairman to look at it unless it breaks and I can't fix it.

They do phenomenal design but I think their engineering leaves a bit to be desired.

I have been EXTREMELY pleased with the cooktop of my range - I like the electric smoothtop and mine has halogen burners - no longer used as i understand but they are good.

My oven seems to work good when it works - but ... well, let's just say I'm kind of sorry I gave up my 1950s vintage range for this.

No, tripping the breaker back did not work; it was the first thing we tried. It needed a new circuit board. It was all done under warranty, so there was no charge for any of it.
I posted my experience because I suspect the OP's issue is also electrical, although I could be way off.
The reason I purchased this Dacor is that I had had a 5-burner Dacor cook top 20 years ago and loved it. So I thought Dacor would be a reliable brand. I also liked the fact that it was manufactured in the U.S., but I'm sure plenty of components are not. Who has a computer made with parts completely manufactured in the U.S.? Now I believe something in the chain is askew--parts? quality control? new safety requirements? freight? I'm unsure. I am happy with the performance since the replacement; and I feel the company behaved very responsibly with respect to their warranty. These days, I think that's the best one can hope for. Companies change models and technology so rapidly that I'm not sure that they work out all the kinks before selling the next model. I recall a KitchenAid dishwasher repairman telling me 24 years ago not to replace my then ancient KitchenAid dishwasher because "They don't make 'em like they used to." Well, I'm pretty disgusted with KitchenAid these days. But I digress. . .

grahamsheldon, I have the ER36D and I have had problems with the oven as well. I also have the Discovery wall oven and it has more problems than the range. I noticed that the Discovery oven which I tend to use more just didn't cook right so I bought an oven thermometer and it is way off 50°- too low on the lower end of temps. The range oven temperature is much more accurate but in checking the temperatures I found out that the ER36D took 60 minutes to go from 250° to 350° in conventional bake mode with the oven empty. The element cycles on and off instead of coming on and staying on as in preheating. The oven does not read a temp so you wouldn't know. It just says 350° the whole time. If you put a load of frozen fries maybe it just can't keep up. My board has been replaced in the Discovery oven and it still takes along time to change temps- not as long as the range. I am having Dacor and the salesman out when I can take off work.

Well, it's been a while, but I'm still struggling with the issue.

It seems like only the small oven has the problem. I've baked my brains out over the last week or so. Also, it seems like items baked at lower temps or short times do not seem to be effected. For example, I baked a pie in the small oven on 375 convection for 45 minutes just fine with consistent temp. Also, the big oven seems ok. I've baked pizza at 500 with a stone just fine. But last night I tried to roast a whole chicken in the small oven. After allowing 30 minutes to come to 450 convection bake, I put the chicken in. After 1 hour (15 minutes longer than it should have taken), the temp in the oven was registering 325. I moved to the large oven and finished it there.

So, I am still waiting on the new controller to be installed to see if this is the issue. Evidently, this is a BRAND NEW design for Dacor. I've talked with other service reps and they have not seen the problem, but they say they have not worked on the newer ovens yet.

I think they have a problem with the small oven not being able to cycle the lower element correctly. I don't know if this is a problem with all of the controllers or the 2 that I have had in my ovens. I guess we will see.

I'm going to run a new test tonight at the suggestion of one of the reps I talked with. I am going to use pure convection mode in the small oven since that is a different element and a different part of the control board. So I'm off to buy another chicken.

All this testing is causing some serious weight gain in my house!

grahamsheldon, Both of my ovens are the new designs as well. I've just had them in since May. I am curious if you or any other Dacor owners have timed how long it takes for the oven(s) to move 100 degrees, from 250 to 350. I'm trying to determine if it is a design flaw or just my ovens. The only way to tell is with an independent thermometer. If you change the temp on the oven it just reads the new temp.

Wekick - I have tried to change the temp up once an oven has reached correct temp and have found that they take FOREVER to increase the temp if they even do it at all. I think it is fair to say that this is a design issue. What I do is just move the item from one oven to another one set at the new higher temp. Sounds very mickey mouse for such a high end appliance, but that's all that works.

I have also now been told that there is a known design flaw with the smaller oven in the 48" epicure line. The elements are hardwired to cycle on for 7 seconds and then off for 23 seconds. From what I understand this causes problems with the oven being unable to keep up the correct temperature when the item(s) being cooked are large or frozen. This explains why the small oven can cook things like pies and cookies but cannot cook frozen foods.

I am trying the test with using the small oven on pure convection tonight with another chicken. This is a different element and a different cycle setting, so it may solve the problem. If it does, then great, pure convection is the best cooking method for many foods anyway.

Does anyone know anyone else in Dacor that could confirm this design flaw, and when they plan on fixing it?

Both of my ovens seem to have a problem in that way. The oven does not cycle effectively to raise the temperature in what I would consider a timely manner. To even preheat my wall oven I have to turn it to 450 to make it go to 350. Then when it beeps to say it is 450, the temp is actually 350 and I turn it back and it will maintain but I haven't loaded it with frozen food. I also have problems with items browning on the Left side (facing the oven) but not the right. This is on the convection bake and no matter where thay are in the oven. I think it must be the way the air circulates-maybe the fan is turned wrong. Also the top shelves bake much faster then the bottom shelves. Anyway the Dacor rep is supposed to come this week. I will not accept that this oven is poorly designed and have to put up with it's shortcomings.

OK, results.

The oven kept perfect temp when using the pure convection mode. Same chicken, same everything, but the oven worked. That tells me that the issue is a design flaw with the Dacor ovens in non-pure-convection mode. They are unable to keep heat in certain situations (large items or frozen foods).

So, the solution, until they fix it, is to use pure convection mode only. Or use the larger oven.

Wekick, try using this mode and then adjusting the temp. My guess is that you will find the oven responds very quickly to the change request. When I was running the test, once I placed the food into the oven for the first time, the element cycled on for over 1 minute to keep the temp high. This contrasts with the supposed maximum of 7 seconds in the other cook modes. My guess is that this will allow the oven to change temp quickly. Let me know.

Now, if anyone knows how to make a roasted chicken without all of the smoke, let me know. LOL.

I've just gotten rid of my Dacor ERD36 that I bought in 2001 -

The problems that I've had with the unit started almost from the time I bought it.

In the first year the broiler ignitor, oven lock motor, and control membrane were replaced. The oven NEVER got up to the temp indicated. I adjusted the controller 35 degrees hotter to get the temps I needed. And it still wasn't enough. To get a 400 degree temp I ran the oven at 475 degrees. Christmas, Thanksgiving and Passover have been a joke for the last six years.

Eight weeks ago the "Brain" died along with the control membrane. Cost to replace? $700. After letters to Dacor they have agreed to pick up $300. They did offer to swap out the range for $2900 plus installation. Yeah, right.

I bought a BlueStar RNB366 AG. Much happier now. (Sold the Dacor to somebody who probably doesn't want to cook, but wants something that fits their decor. Hey, there's a slogan for Dacor! Dacor the decor of the kitchen.)

Sorry to tell you, but Dacor doesn't have a clue and their products aren't up to the claims they put on their website. Google "Dacor Company Philosophy" if you want a laugh.

I have a Dacor oven/cooktop. It is absolutely horrible. It wasn't my choice - we just bought our first home and it came with the house. Sure, it looks good, but is unreliable and dangerous. I have similar issues with the inconsistent temperatures. Beyond that, what really upsets me is the HOT handle. Literally, the oven door handle heats-up. It's so dangerous, especially with little kids in the house. I've nearly burnt myself several times and my father-in-law DID burn himself. Anyone else have this HOT HANDLE problem? As an aside, I called the new homeowners warranty and they sent a serviceman. He essentially told me that there's nothing he could do to fix it and that Dacor is a shoddy product and I should only use it on the convection setting.

I have a cps130 electric oven. One day it just broke down. When I set it to bake, broil, or use the convection settings, it goes on for 6 seconds and then shuts down. The only thing that is still functioning is the current time display, oven light, and timer 1 and 2. It does not display any of the error codes. THe oven is 18 years old. Should I just buy a new one?

So, Erik, the only reason I'm responding is that this post popped up in my email.

The only advice I can give you is to ditch the Dacor.

When we sold our house in Philadelphia, we left the BlueStar which was amazing.

I'm now using a Neff Slide and Hide electric oven which is great - No gaz here in our apartment in Aix-en-Provence so we had to go electric.