Cafe Duo wall oven experience?

last month

We’re starting a full kitchen remodel. I’d like double ovens but I’d also like to retain storage space. I came across this and am really intrigued - functionality of two ovens in one space. The potential for energy efficiency seems good too, since both ovens are smaller and theoretically take less time (and energy) to heat?

We’re a family of four, I do cook a lot, but often find myself commenting about all the wasted space in an oven when I’m making something on one sheet pan. The oven seems to have enough space for winter braises or a holiday roast/turkey, but also sized well for more simple everyday meals.

Would love some real world, not incentivized experiences with either this or the Profile version (I think called Twin Flex). Thanks!

Featured Answer

dan1888

last month

Many choising wall ovens also use a smaller oven most of the time. A Miele CSO combi-steam oven is paired with a standard. There's a long thread with discussion.

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Comments (9)

wdccruise
last month
"I’d also like to retain storage space...but often find myself commenting about all the wasted space in an oven when I’m making something on one sheet pan."

I'd consider the Cafe 30 in. 5 Burner Element Smart Slide-In Double Oven Induction Range which has two ovens and won't require any cabinet work. Plug it in, slide into place, and you're ready to go. Plenty of space for cabinets remain too.
KWS
Original Author
last month
We already have a 36” gas rangetop, so committed to wall ovens. We’re not that strapped on space, I just see two full size ovens as a bit of a waste for us.

In our lake house we have an older cafe (2012ish) slide in dual fuel that has the drawer as a bottom oven up to 450. It’s a bit inconvenient but I definitely have used it!
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wdccruise
last month
"We already have a 36” gas rangetop"

Oh, I thought this was a full kitchen remodel.
KWS
Original Author
last month
It is! But we are set on a 36” rangetop.
darbuka
last month
I’ve got the setup @dan1888 referenced. My Miele CSO is the smaller model, paired with a regular/convection oven. I also have a 36” rangetop. Much prefer this setup for ergonomic reasons…not having to bend to use the ovens. Also, wall ovens heat up much, much quicker than range ovens, and also cool down faster.

And, I used to hate standing in front of a hot oven while using the cooking surface. Better for me, to have the two cooking functions separated.

Last but not least, I love the pots and pans drawers under the rangetop!
KWS
Original Author
last month
Appreciate the responses! I was going to put a speed oven above, but I like the idea of the combi steam instead.
KWS
Original Author
last month
And darbuka, I agree. I MUCH prefer the wall ovens for all the reasons you stated!
awm03
last month
last modified: last month
I had the Profile Twin Flex version of this oven for 4 years. I thought it was wonderful. It's more capacious than it looks. We could cook for parties of 25 even. I never felt limited by it's size.

Baking with it was terrific: cookies were so evenly done; all baked goods came out well. Roasting, air fry, proofing, oven simmering -- all were good. The broilers are the weak spot, but air fry makes up for that: whole fish & pork chops came out nicely -- browned on the exterior, tender & juicy on the interior. The air fry was great for recrisping pizza or toasting 12 English muffin halves

I loved the touch screen. Easy to use, easy to program, can even enter custom temperatures. I could save favorites. I had mine set for a rotating picture display & the weather, which I liked very much. I loved the wi fi remote control via the app; used it way more than I thought I would.

It was the nicest oven I've ever owned, & I"ve had 7 different brands over the years. We moved to a new home, currently have a Cafe double oven induction range as there is no room to put in a wall oven. Had there been room, I would have put in a Twin Flex in a heartbeat.