I know Middleby are trying, but I wouldn't. All ovens have their issues. A gas cooktop is pretty straightforward. An oven isn't. Rather than looking at appearance, brand, features, etc., I would evaluate a modern electric oven only on performance reputation, price and availability of service.

I understand Middleby has an excellent reputation on the commercial side and since they are applying their knowledge to the residential side through Viking I'm wondering how it is translating over as far as operational use and reliability . Price and availability is a non issue. Appearance and brand are not important to me but specific features are and that is one of the reasons I'm looking at this Viking oven.

What I mean is that even ovens with better overall reputations have had problems. Unless you're seeing a lot of very positive reviews from people who have had the Viking for at least a year of constant use, you're setting yourself up as a guinea pig. If you don't mind taking the chance, knowing that they've been overwhelmed by the Viking acquisition, go for it.

Thanks pllog. Since I haven't seen many reviews on this particular oven that is why I'm here hoping to get more input from perhaps some one that has had this oven for a yr plus. Could you clarify what you mean by Middleby being overwhelmed by acquiring Viking as I haven't read or heard anything that was an issue.

Part of my response was to bump your thread up so maybe an owner or neighbor of an owner would see it. :)

I don't have actual facts--just the supposedly fact-based gossip that has been floating around, from several sources. The gist is that while they thought they'd done their due diligence before they bought, the actual number of people with faulty Viking units pulling down their reputation was much greater than they'd realized, and there was also a report that said that the manufacturing needed more work than they'd expected. Last I heard, Middleby were trying hard to make good on faulty Viking appliances and chipping away at the problem. Also, there were rumors that they were going to use their acquisition of (quality) TurboChef and (name (old style)) Viking to goose up the USA residential offerings.

What we don't know, and you're trying to figure out, is the status of this oven. Since they haven't been announcing revolutionary new lines, one can hope that they've fixed some of the manufacturing issues on their current products. But even then, you have to be careful that the one you get hasn't been sitting in a warehouse for three years if that's the case.

Have you looked at the other French door ovens out there?

You might want to talk to the repair techs at your local independent services. In general, they like to be asked their opinions, and they might have a feel for the current repair records for Viking.

Thanks for the info. Can you recommend off the top of your head other French door ovens I should look at that perhaps have been discussed on this forum in the past that have had positive response? Is there a consensus on this forum of brands/ovens that are well liked? Just thought I'd ask as a starting point for my research.

Do I dare ask about the Viking Pro Induction cooktop-lol.

I usually am giving advise over on the Design Dilemma so I do appreciate any help you have offered as this one has me a bit stumped..

Induction seems to have the fewest performance issues. They're kind of magic, but not that complicated given the digital control board. The important things are size, arrangement and power of the elements, controls you like, and at least 17 power levels (1-9 plus half steps) per element. The rest is all about features, appearance, installation specifications, etc. So the Viking might be just as good as any other. Or not. Check the reviews and with the repair techs. If they don't have a good grip on the manufacturing quality, it could affect these as well. The good news is that they probably buy the inductors and control boards.

French door ovens aren't that popular. A few people here have gotten them over the years. Those who have them mostly like them, though I think there was one where the doors got too hot. Brands include American Range, Blue Star (both gas and electric), and GE/Monogram. The last doesn't have a good reputation for oven function. When people say AR, I think French door. I don't know enough about any of them to advise further. I think a number of people here have gotten BS wall ovens. No news is good news? I can't recall any reviews. Not enough have them to make aggregation of reviews meaningful.

I'll recheck out those other French Door brands as it's been awhile since I did. Maybe I'll review side opening door ovens now and see where that takes me. I got about 6 months to make a decision so maybe I'll luck out with more reviews appearing on the net in the mean time. Thanks for your advise on all of this.

Sure thing. Side opening is easier. Gaggenau if you can afford it. Bosch if you're looking for midrange. :)

On induction Miele or Bosch are alternatives to a Viking unit. Same with dishwashers.

A couple of reasons I am looking at the Viking Pro 5 Induction is that I can put pots anywhere on the surface so it will accommodate my very large pots and that it doesn't take power away from other burners if you are using multiple burners. And I like the knob feature over all the electronics . Though plllog did make a good point regarding the number of power levels which the knobs do not offer many of so I may have to go back and revisit the Thermador Freedom Induction.

My hubby's mother has a Gaggenau oven. She loves it for baking. I always thought that is was on the small size but I think I'll look further into it by doing a pan test and see how they fit. I'm re exploring the Bosch.

I also looked at CR (maybe go in another direction?) and they recommend the Whirlpool Gold but the constant very loud fan noise while the oven is on seems to be a major issue from what on-line reviews are saying.

Wondering about the GE Cafe French Door Oven?

I currently have a 15 yr Bosch dishwasher that came with the house. Had to replace the control panel as the plastic parts inside broke off and within 24 hrs of a wash the dishwasher gets a funky smell from the water that doesn't completely drain out. I've read on-line and Repairman backed up this is a design flaw but Bosch wouldn't recognize as such. Though it seems to be resolved with current models, don't know if another Bosch dishwasher is the way I want to go. Plus, they aren't as roomy as the Kenmore Elites that I had previously. Are you getting the feeling I like my appliances big-lol.

The older Gaggenau ovens are 27" wide. The current ones are 30". both are standard sizes. Mine is from the first group of 30" and the interior front to back will hold a 16" pizza pan, but barely. I don't know if the current model has the same conformation. They also make a classic 36" oven, though they have recently updated it. Gaggenau is one of the most accurate ovens on the market, though you pay for it.

People here are happy with the side opening Bosch, which has a more accessible price. Bosch used to have the biggest cavity, but I don't know if that's also true for the side opening one. Definitely worth checking out.

I'll say again, GE's ovens have a poor reputation. Uneven heating and other control issues. Look at the AR and BS.

Before you get too set on any kind of flexible surface induction cooktop, do read the manuals really really thoroughly. There are limits to the "anywhere you want", the amount of power delivered, etc. It's very different technology to the standard inductor rings--I didn't realize that's what you were talking about before--and I would definitely not go with Viking on that. Not without a lot of other guinea pigs reporting that it's great and that the customer service is also great if something fails.

If you think you really want it, AEG (I think it's now part of Electrolux) and Siemans (BSH=Bosch, Thermador and Gaggenau here) are the companies that have been in it longest. I don't think AEG is offered in the USA. That leaves Thermador and Gaggenau to look at. You might like the new Gaggenau 36" which has two "freedom" panels on the sides and a big multiple ring in the center. I think you could do three of your big pots across--do read the manual to be sure, but I think you can power share the front and back zones with one big pot in the middle of a freedom, which I think is four oblong inductors. But, again, you pay for it.

Modern dishwashers are very different from your old Kenmore. They're designed for energy and water savings first, and cleaning second, ease of use third and drying a lag behind. Most people love Miele--mid-range on up. It's not as big, but genuinely loved. Most DWs are pretty good. Find one that fits your loads, and it'll probably be okay. Most of the work now, is done by enzymes in the detergent, rather than heat or power, and most machines require rinse aid (surfactant to loosen the water) for drying. Not spot prevention, but to actually get your dishes dry.

Tedbixby, I have a GE French door oven which I've now had over a year. I've not had any problems to date although their thermometer (the one you stick in your roast and set the clock for a temperature auto shut time does not really work very well) I complained about how it didn't work very well, they sent me another one pronto but no difference. Their thermometer needs to be mostly covered by "meat" which means I would have to have an enormous piece of meat. I basically like the oven and simplified my life by buying a ThermoWorks thermometer with a wire that comes out of the oven to a monitior which works just fine. Ge hasbeen very responsive with any question or problems. I considered Blue Star but it was 1 inch too wide to fit into my opening without impossible renovations.

Inga

ifoco- thank you for your real life experience. Would you purchase again if you had to do it all over? Would you consider yourself a heavy, moderate or light user of your oven?

Tedbixby,

I would definitely purchase again. I am a moderate to heavy user. I have a GE Advantium oven purchased in 2000 without any issues and it's still running. It functions as my second oven during holidays when I really need another oven. I also have a gas rangetop. If I'm not cooking on the rangetop, the Ge is my main oven and I use the self clean function when the oven needs it despite all of the naysayers about self cleaning being the death to an oven. Mfc should figure out how to cool the computers, period or not advertise/sell a self clean function. There is a steam clean function I think has questionable value. I used it once and decided it wasn't worth the effort. I have not used the proofing mode as presently I'm doing very slow rise bread. I like the fact that the racks can stay in the oven during the cleaning phase. This forum is very anti GE. I have however, received immediate response whenever I had a question or issue unlike other brands mentioned here. I prefer communicating via email and get a response within 24 hours usually faster. My onl;y gripe was the thermometer. They promptly sent me another one Unfortunatley there was nothing wrong with the thermometer it is their design of the probe. As I said, I purchased a ThermoWorks and am happy with that. I forgot the racks had a small place that was not covered with enamel kind of where something was picking it up to be dipped. Each rack had the problem in exactly the same area. I complained, had to send photos and promptly received replacement racks. I did purchase the Monogram version which I believe is exactly the same oven except for the handles and knobs. They charge an awful lot more for that but I decided I wanted it to go with the rest of the look in the kitchen. Funtionality is the same for the cafe version and about 900 bucks less if I recall. I really like the two doors as my oven due to other circumstances is really not at the optimum height for someone vertically challanged. Being able to open the door (left side opens and closes both with one hand) and not having to reach over a large oven door to burn my forearms is a major plus for me.

Best wishes

Inga

Inga, thanks so much for taking the time to give me a more in-depth view. My current house that I purchased last yr has a combination of GE Monogram and Profile Appliances. All 17 yrs old and they all are working just fine. In fact I have family members who have called dibs on them when I am ready to replace them. The only non-GE product is the Bosch dishwasher which as I mentioned earlier I have had to have service on. You've convinced me to explore the GE French Door oven as I really do want a French Door. Thanks again.

Your very welcome. I need to make a correction...I keep saying thermometer it is the "Probe" that doesn't work very well. I also have an InfraRed gun also from ThermoWorks and shot it into various parts of the oven to see how even the temperature was. The readings I got were within 5-10 degrees of the set temperature. Good enough for Government work!

Inga