Is your current range in your primary residence?

We are on our second set of GE Mongram wall ovens and they work great and are very reliable. We renovated our kitchen so even though the 27" GE Mongram wall ovens worked fine, we decided to go to 30" GE Mongrams. Very happy with these and they have a sleek modern look with no dials to clean (all touchpad). Price is also more appealing than the Wolf.

foodonastump, yes it is.

jackbe1, I will check the GE's out.

I’m glad to see a rec for GE. I’ve been looking at their Cafe line over Monogram for aesthetic reasons. It’s the one appliance I struggle with choosing; seems to be so much trouble to make a reasonably evenly heated, reliable box. Hard to find consistent recs.

@brenda_md

I have a Wolf DF and to avoid opening the door to cool, you can turn the oven off and on.

I think it must have to drop 50°F to make the recovery mode kick in otherwise. I had a Dacor that had to drop 150°F before recovery came in. There was no turning it off and on either. They bought it back.

I have loved my Electrolux wave touch wall oven, in the way it works but it had issues with chipping blue enamel and they also have issues with computer boards so hard to recommend. They don’t seem to be much help for people with these issues. I would look at Bosch.

My GE (Profile series) range immediately corrects to the higher temperature if changed, without turning off or requiring cooling to reheat. It's 17yo, can't say if current GE models function likewise.

Wekick, turning the oven off and then back on does not reset it so that it will quickly come up to the higher temperature. The oven is still hot and it will take a long time to reach the higher temperature you set, just as the Wolfe user manual states. I have to open the door to let the heat dissipate, then set the new higher temperature. A waste of time and electricity.

@brenda_md

Did you try it because it definitely works in mine and others here have mentioned doing that. Mine is a little newer than yours but before I bought mine someone mentioned it. Maybe it is something they improved in later models.

@wekick

Thanks, but yes I tried it, which is how I know it doesn't work. My model apparently has to cool down (as stated in the manual) before it will come up to a higher oven temperature in a reasonable time. This can only be quickly accomplished by opening the door to release the heat. Possibly with your newer model, they fixed this issue which I consider to be a design flaw. Regardless, I won't be buying another Wolfe range, only their range top.

@brenda_md

I feel your pain completely. My Dacor was like that to the point you couldn’t use it. The idea in the design was to preheat and then the element just oscillates on and off to maintain a tight range of temperature. They claimed 2°F, which might be true if you didn’t actually cook in it. In reality it couldn’t bring the “preheat” or “recovery” on until it dropped a certain amount. The people who designed it must not cook. They forgot that people open the oven or put cold food in it. Mine had to drop 150°F and I could not believe an oven could be designed that way. I was opening the door to cool it too. It was impossible to bake cookies or appetizers because as you opened the door to change sheets, the temp drifted down but not enough to kick on the heat. My Wolf has had some issues like that too but I just restart it on mine. The Capital Connoisseurian was also like that. There was a big discussion about it here and they brought one of their engineers on to talk about it.

I would not want to buy a Wolf oven with a blue interior anyway. They have had an ongoing problem with the blue interior chipping. It has been going on for over 10 years with some people here going through several ovens. Mine chipped at 4.5 years and they would not tell me how much to fix it other than it starts @$800 and they would only guarantee the new liner for a year. The M oven was built with a replaceable bottom to deal with it but they changed the fans to corner fans which seems to set up hot spots along the sides of the oven. I didn’t fix mine because some people reported spending $2500 to fix and with the history of people here going through multiple ovens, a one year warranty was not enough. My oven is only usable with covered dishes and no convection. Little blue shards are not a good thing in the oven.