We have TWO gas wall ovens and they are giving us a lot of trouble. They both will heat to temp but then cool down a great deal. the thermostat will call for more gas (blue light is on) and the igniter is glowing but no gas enters the oven. After it finally comes back on it works well. It take about an hour to go through that first cycle however. Three service calls latter we are still in the same boat and have ruined many baked goods. Hopefully when fixed we will finally have two great ovens! Replaced the thermostat and the igniters now working on replacing the gas valves.

It took 4 visits from the repair service, but the broiler is now repaired. After posting the scary broiler startup on YouTube, American Range acknowledged there was a problem. On the repair service's second visit, they replaced some parts, but to no avail. They came a third time to test the gas pressure (which was fine). Unfortunately, they also caused a small gas leak, which was not repaired until the fourth visit, 3 weeks later. On their final visit, they replaced another part---the broiler screen---which turned out to be the faulty part. The technicians and I puzzled over how this part could have caused the problem because it appears non-mechanical and is essentially a metal box with a screen attached. In any case, the broiler is now fixed---along with the gas leak. The inconvenience of multiple repair visits (not to mention the gas leak), has made me a little less enamored by my American Range wall oven, but I am sure that in time any regrets will dissipate. It is a beautiful appliance.

Anyone out there own the American wall oven- the list price is 3400- that seems very pricey for a single oven- but the range owners seem to love the ranges- I can decide whether to get the range or a cook top and wall oven-I take that back- I can seem to justify the price difference!

Why not the BlueStar range i.e. 60". They give the most power, configurations of burners, griddle, & charbroiler. The ovens are ALL GAS w/30,000 BTU's. The design of the oven bottom with channels along side, give a very consistent, even heat distribution. The broiler is 1850 degrees and will do a steak better than the outside grill (Just ask Ruth Chris). They are also available in 190 colors (and the knobs too). The wall ovens add an electric element around the convection fan for even better performance. The french doors are awesome (BlueStar has two handles to balance the symmetry). FYI....BlueStar uses brass valves, metal knobs, more cast iron and porcelain than the competition. It is a TRUE commercial range. By the way, the 60" ovens accept a commercial baking sheet (26"x18"). Wolf as well as alomost everyone else will not. Good luck!!! By the way, I own a BlueStar 36" range and have so for 4 1/2 years. The ONLY thing that has been replaced is one igniter that I broke when cleaning. It took me about 3 minutes to replace and is a VERY inexpensive part.