Gary, do you think that everyone here likes the Electrolux for no reason? I don't disagree that you have either control or bang for your buck. I should clarify that what I'm calling "slow" heat up is actually what you're calling "regular". It's the anti-fast heat up. You can do a fast pre-heat with a Gaggenau oven. Just have to choose the setting. But, yes, the ability to cold start a bake is one of my priorities. Also, if I couldn't afford a Gaggenau, or possibly a Wolf, I'd be checking out the Electrolux. Though I don't like the way the controls operate, the function is supposed to be pretty good. I don't have screeching racks, and am not sure why others do. I rarely have to pull racks out, except removing them for cleaning, because of the side opening. The racks are actually pretty well designed, and I don't think they're not "decent", though if mine screeched I'd want that fixed too. Rolling racks become important with ovens that are mounted below counter, or which have large doors that have to be leaned over to tend the contents. There's not much advantage to the side door for a below counter installation, but if one is going to do that, the new racks might be a superior option. I agree with you that what you get with Gaggenau is Bang. No moderation. The best bang possible for any buck. Absolutely, your Electrolux is going to be more bang for the buck. That's always the way between high-middle tier and top tier. The marginal difference given cost is diminishing for each dollar added to the price. Some of us want that marginal difference. Some don't. And if all you're going to do is roast a single tomato you don't need the extra bang. CCC123, I haven't because I have no need for them. I did see that they were being offered, but I got extras of the regular wire rack and baking sheet, and am well enough satisfied with them that I'm not really interested in the glide racks. If I were going to add more racks I might check them out.

I looked at the Wolf as well- I could not get past the bottom rack that does not really glide. The racks seemed clunky- for the price, I wanted more. I looked at all of the others. Didn't feel I needed to pay an outrageous amount for an oven. Whittled my decisions down to Thermadore and GE Monogram. The Monogram sold me- I wanted dials and the great sliding racks. I am ordering tomorrow.

After doing a ton of shopping around we've decided to go with the wolf double wall ovens. We did consider the Dacor along with the miele, here is why we chose the Wolf. We also read the problems that Dacor was having and that is why we ruled it out. The real toss up was between the Miele and the Wolf. Being that he Miele didn't have a full pull bottom slide was big. We also didn't like the way the meat probe plug port was in the middle of the oven, Wolf's is up front and easily accessible. Not sure where the Dacor one is. We did like the Dacor and Miele for the "master chef" but we really think it's more of a thing that we wouldn't use. I know my microwave cooks popcorn better when I monitor it, rather than when it cooks it itself.

Get in touch with the manufacturer. Maybe something is wrong with the rack's rollers. I have a Capital, and I had to make some adjustments to mine, the washers in the wheels were too thick, they just sent me the parts to fix it. Duh, maybe you don't have wheels, sorry. Not familiar with your oven. But I still think you should call them, maybe they have a suggestion.