I'm interested in this question, too, specifically on the convection quality of the two brands when baking.

Those are pretty much the two I've narrowed down as well.

Any insights appreciated.

The biggest difference is that the Electrolux has dual fans and elements. It also has some racks that can be left in during cleaning while Bosh doesn't.

I would also look at the lighting arrangement to make sure it is up high enough to see what you are cooking. Elux is but I don't know about Bosch. I had one oven that the lights were low and you could not see what was cooking.

You might measure the racks to consider usable space.

Consider the ease of putting in and removing the gliding racks. I use the gliding rack in the bottom and usually one regular rack on top because I frequently change it up and down.

I would read the use and care manual as it might reveal something you like or dislike about the way it works. Read the warranty and pay attention to any exclusions. I would also consider an extended warranty but read that carefully too. Even though I have not heard of any blue enamel problems from Elux they had excluded it from their extended service plan so I would go with something else. Sometimes the appliance stores have their own. Make sure you get the terms in writing.

Electrolux

Bosch

wekick: Thanks very much for your thorough and helpful suggestions. I don't want to hijack geekman's post, but are there any other ovens you would look at along with these two?

Geekman: any specific cooking you do in your ovens? I believe most convection ovens do roast meats well, but trying to bake on multiple racks WITHOUT moving pans midway is what sets the bar a lot higher.

Kitchen girl, You could spend more money and go with a more complex oven like Miele or Gaggenau.

Baking on three racks, you can minimize tending but you may not be able to eliminate it all together depending what you are baking. I can bake some cake layers(tiered) in my Electrolux with maybe a half turn. Other cakes recipes might not require it. Even if you spend more money, you might still have some tending. If the fan changes angle at all over time or is bumped in transit, it can develope hot spots. This is one of the advantages of a dual fan I think.

Kitchen girl - Truthfully, I don't use the ovens all that often. Usually I do all my cooking on the rangetop and only use the oven for making big things like a turkey or ham. And sometimes I need it to make vegetable dishes when I run out of room on the rangetop. My wife does bake every once in a while, but even then it's likely to be simple. Cookies or brownies usually, with banana bread probably as complex as she gets. The reason we're looking at double wall ovens is because during the times we do entertain, which is about twice a month, we find ourselves wishing we had more than one oven, if only to be able to slow cook a large meat dish and still be able to cook other things so they all come out at the same time for our guests.

Wekick - Thank you for the advice on reading the manuals. While I do that, let me ask; are there any other double wall ovens you would recommend in the same price range?

We bought Electrolux double wall ovens 3 years ago when we did our kitchen remodel.. I absolutely LOVE THEM! I cook a LOT for a family of 5 and I would say that these are an absolute dream.. I LOVE the multiple racks for baking several trays of cookies.. and the convection option ensures that everything comes out evenly cooked and delicious! Hope this helps!

wekick - Thank you for all the great advice and insight.

gabbygannon - Great recommendation. Have you ever used the "perfect turkey" setting? Does it really work? Also, how quickly does the oven heat up in real-world use?

My experience is with the Electrolux too and I love it. The oven has been redesigned very recently though. My oven will heat to 350 in about 7-9 minutes and I did not notice much difference if using the rapid preheat. If I am baking I let it preheat for 30 minutes or so to let the oven come to equilibrium. Some ovens have such intense preheat, you cannot have food in the oven and this is a warning you sometimes see in the manual. I have no trouble and can set food in the oven and delay bake. It has a very narrow range of temperature on bake and convection bake. The bake is slightly more even for baking than conv bake which might require a turn of the dish due to the fan. I have used the perfect turkey and it seemed to work better on a turkey breast than the whole turkey. The key thing is using the probe or some other thermometer to measure temperature. I think that it just runs convection roast with the probe set at 165F. If you have a bigger or smaller turkey, you might have to stop the fan or it can get too brown. It does not consider weight. At least mine doesn't but it isn't that hard to set the probe.

We've had our Electrolux Icon for 9 years now, and has been completely trouble free. It came with things that most the new Electrolux ovens do not have. Removable bottom, easily removable glass to clean between the panes, alto we have never had to do that. It came with 3 fully gliding out racks (standard), not optional.

I hope it lasts longer than me, because even the new Electrolux ovens do not have all the features mine does. Both the convection fan, as well as the cooling fan are very quiet, and unless I go feel the warm air coming out after using the oven, I can't tell that the fan is on.

With convection bake, it cycles all 3 heaters, (fan convection heater, lower and upper heaters to ensure a really even temp inside. I don't know if the new Electrolux does that or not. How do I know mine does? as part of the display, it lites up red at the top to display top heater is on, likewise lites a bar at the bottom of that display, and lites a circle to indicate the heater for the convection fan is on, Kinda Neat, I think!

Temps are Spot ON too, so anyway, This guy bought the "BIG E", rather than the "BIG M", I saved some money, and based upon the performance and reliability, I'm glad I did!

Gary

Just wondering what you decided on O/P... I'm in the same boat. However i was looking at Electrolux EW30EW65G.

It seems to have the exact specs as the one you noted, but $400 cheaper...

Erica,

Unfortunately, we had to postpone our remodel when the sellers of the house we were buying decided to break the contract, give us back our money and take their home off the market. Luckily we hadn't yet sold our current home, but now we're stuck looking for a new, new home to buy over the winter months. All-in-all, we're a little disappointed but at least the whole ordeal didn't cost us anything more than some time. And you can bet that as soon as we have another place in contract I'll be back with more questions about appliances!

Erica, the one you linked is the previous discontinued model. It lacks the dual fans, air catalyzer, and self clean racks. But it cooks great (I have the equivalent in my range) and IMO the fit and finish is a bit better than the new ones. The racks in the new ones are a bit tougher to slide since they're coated with porcelain.

Thanks hvtech42. Do you think those differences warrant paying ~$275 more?

Probably not the dual fans or the catalyzer. The self clean racks, maybe, depends on your personal preference. If it were me would probably just go with the older model since I've never felt the need to leave the racks in.

Are you buying it from Build.com?

I have 4 year old Bosch double ovens which I love. What is important to me --- fast preheat, true convection, self clean, proof, ball bearing sliding easy rack. For our new house I want these plus I would like racks that can be kept in the oven during self clean. Love that fast preheat.

Yep - build.com. They seem to have the best prices and worked with me to delay my order shipping (which now I need to change yet again!).

Any particular reason you ask?

I noticed the newer model ovens are 4.8 cu/ft compared to 4.2 cu/ft. I don't know how much of a difference that makes... but also maybe newer technology may be better too?

I would not put much weight on capacity when comparing ovens that will fit in the same cutout. It's mainly used as a marketing gimmick and the manufacturers do whatever they can to inflate the number. At the end of the day you have to ask, what would I ever cook that will fit in a 4.8 but not in a 4.2?

The only reason I brought up build.com was in case you were just doing research on there and wanted to buy locally, you might have had issues finding the previous GS model, I'm surprised they still have them in stock. I don't know if build.com is good or how they stack up to other online retailers - I've never really done any research on them or their competition since I personally prefer not to buy stuff like this online. YMMV though.

Good point. I do like that I can do self clean and not take racks out... busy working mom doesn't have time to get a pedicure much less cleaning oven racks. :)

And build.com - I've used them to buy various household items over the past two years and their customer service has been great. Local retailers just can't come close to matching their prices, especially when I factor in 7% sales tax they don't charge and also being able to order through ebates (2% cash back). Right now it's 12% off appliance orders over $8000 so between that and rebates, I can get Bosch 800 DW, MW drawer, counter fridge, induction cooktop and the newer Electrolux double oven for about $8300 delivered.

Good deal!

I would look at the racks for the usable capacity of the oven. You might have a difference in size front to back that might limit pan size.