You really only need to be concerned about opening it when there's steam in the oven. Steam comes out and you can really burn yourself if you're not careful. Amazingly, the directions say nothing about this. When cooking with dry heat, the CSO seems cooler than a normal oven to me. It blows hot air into the oven cavity, rather than heating up the oven cavity itself. After you're done cooking, the cavity cools off quickly, even though the heating element (in the back somewhere) stays hot for a while.

the instructions say to let the oven cool with the door slightly open in tha "at rest" position. Be aware that, with the Professional model at least, the hinges are not strong enough to support the door in this position, and it will bang open with a great deal of force.

greasetrap: Thanks very much for your comments. I'd read about leaving the door open after cooking, but had forgotten about that part (i.e., maybe I don't want to have it right in the prep zone where I should leave the door open or remember to open it when I sit down to eat). I will remember to be careful about the steam, as I have had numerous burns from cooking before! I will get the E-series (24") or M to go with a 30", not the one with the attractive but heavy Pro handle.

Have you been using your CS oven much??