The Miele basic wall oven has knobs

Bertazzoni might be another one to look at.

Assumptions: 30" wide, stainless steel, without microwave:

• AJ Madison product comparison

Assumptions: 30" wide, stainless steel, with microwave:

• Samsung NQ70M7770DS 30 Inch Smart Combination Electric Wall Oven

ADA Compliance appears to have nothing to do with the doors.

• AJ Madison ADA-compliant double-wall ovens

Blue Star French door wall oven has dials.

Thank you all for the suggestions. Yes, wdcrruise, 30" wide probably without microwave. Sorry, I should have specified that

I naively thought that, because I wanted fewer features (no smart tech, no electronic interface, only old school technology), I would have an easy time finding something that wouldn't cost a premium. Seems backwards to me...

If you think whatever oven you buy is going to fall apart, just buy an inexpensive one such as Frigidaire LFET3026TF Self-cleaning Double Electric Wall Oven. It's 82% less than the price of that Blue Star.

I've heard of the other lines, but I don't know anything about Bertazzoni. I checked the website, but I can't tell the difference between the professional and the masters oven. I downloaded both spec sheets, and they appear to be identical. Anyone know about these?

I really liked look of the the GE Cafe series, but I know it's an electronic interface with dials on top. But I have heard they're reliable. Like most people, I don't want to bother with repair technicians once the appliance is in the wall. The best warrantee is the one you never have to use...

The big issue I've heard about the Bertazzoni wall ovens and ranges, whether Master series or Professional series, is that the temperature dial is impossible to set precisely at, say, 425. Or 375. Or 325. Well, you get the idea. I've also heard of some brands' wall ovens where the temps can only be set at 25-degree increments. Well, sometimes I want the wall oven to be 365 degrees, and at these prices, I should be able to do that.

I would spend more time being concerned about the precision of the cooking abilities, than if there is a dial or not. Just MHO.

See these pics of the two Bertazzoni wall ovens:

Bertazzoni Professional Series Wall Oven, temp dial on the right side.

Bertazzoni Master Series Wall Oven close-up of the dial. How to set that wide line at precise temperatures that you want?

I have the GE Monogram French door. Dials and buttons and no touchpad (it is electronic though), but I truly like it. Reliable, accurate, and very accessible with fully extendable ball bearing racks. Had it for 1 1/2 years. Would purchase it again in a heartbeat.

Super fine precision is pointless for roasting or baking. In my experience, it really doesn't make a difference whether my oven is set to 345°F, 350°F, or 355°F. On the other hand, for sous-vide, it does matter though, whether the oven is 135°F or 136°F.

So, for a regular oven, I'd be perfectly happy with a dial that just lets me dial in the basic ballpark number just the same way how analog knobs have always worked. After all, there always are fluctuations as the thermostat regulates the temperature up and down; and there are different temperatures in different areas of the oven (although, hopefully, with a good oven these differences are small). A oven that promises a temperature that is precise to a single degree is probably just lying, and recipes don't really care anyway.

On the other hand, I would not be happy with controls that adjust in big steps (e.g. 25°F increments), even if that gives me exactly 300°F, 325°F or 350°F. If big increments are needed, then 10°F increments are probably OK though, and 5°F increments would be perfect.

All of this goes out of the window when dealing with sous-vide capable ovens or generally any time when dealing with low temperatures. For that, I want as much precision as possible. My Miele ovens have a (simulated) dial for coarse adjustment, and a keypad for fine adjustment. That's really the way it should be.

I like my Blue Star Range. Had to have dials because of blind husband. (I added tactile markers for the setting he uses.) I also wanted an oven without self-cleaning. The Blue Star double ovens have self cleaning. The singles, which do not have self cleaning, are stackable.

Stackable ovens take up a little more space, but they have lots of other advantages. You can mix and match different types of ovens (e.g. combination steam oven and speed oven), and if one of them breaks you don't have to replace the whole thing. In fact, you might be able to keep cooking for a while with just one oven.

Of course, none of this talks about money. Often (but not always), the more flexible designs cost more money up front, even if they might work out better in the long run.

I have a GE Cafe range and have had for 10 years (same with the fridge) and haven't had a single problem with either.

Are you you anywhere near a good appliance store or center, where you could try some of the options? We went with a Miele induction range because we didn’t want touch controls on the range top portion, but we fell in love the touch controls on the oven.

Thanks to all! I have gone to two decent stores, but I went through catatonic sticker shock at the first one so didn't learn anything, and at the second one I discovered that my wish of a white oven wasn't likely to happen. That place did show me a Viking when I mentioned knobs, and I really do love the French Doors, but not so much what I read about them later. It's hard...you go in knowing what you want, only to discover that you're not even aware of half the issues so you can't ask the right questions.

I do use my current oven (late 70s era GE) for sous-vide, actually. Good point, M, it'd be much easier with a touchpad. I never have imagined an oven that could only be adjusted in 25 degree increments!

I really do appreciate all the comments!

I discovered that my wish of a white oven wasn't likely to happen.

I don't have the Bluestar wall oven (we have the one that comes in the range), but I suspect this manufacturer does the same thing for all of their appliances. When we bought our range 10 years ago, we bought the all-stainless-steel model. With our remodel, I changed the oven door and the kickplate to a painted version. And I was surprised about the small price difference between the stainless and the painted version. I think it was only $100 per part (so, $200 total for the range).

So, if you are OK with buying the Bluestar wall oven (reported an excellent oven, but not cheap), then you probably can order it in white or for that matter in any color that you like.

I was thinking about that F&P oven myself, unfortunately their reliability and customer service seems questionable based on what I've read. Blue Star seems a safer bet to me.

I think some of these ovens may merely use the knobs to select a value or option on the display. I think the Viking might have the more traditional use of the knobs.