Wekick and other Epicure range owners (or Epicure oven owners), I've been reading this forum for some time in preparation for an upcoming Boston area kitchen remodel. I will be installing a 30 inch range in addition to a few other niceties. Dacor recently announced the ER30D range with similar features to its existing larger Epicure range models. I would appreciate it, if you could give me some additional feedback on your range experiences. I have noticed posts that indicate a wide breadth of Dacor satisfaction / dissatisfaction. **Overall**: (1) Would you purchase the range again today based upon its cooking/baking capabilities and features? (2) Has Dacor provided satisfactory response to warranty, repair and upgrade issues? **Rangetop**: (3) Are you satisfied with the rangetop and, if not, why not? (4) Do you like the high heat and simmer on the crown burner (18000btu) and other burners (16000btu & 8500btu)? (5) Do the sealed burner flame sizes match well with your pan sizes or do you find the burner flame width to be to wide (high heat / low heat / pan size)? (6) Is cleanup of the rangetop reasonably easy or does everything show on the black porcelain top? **Oven**: (7) Are you satisfied with the rangeÂs oven and, if not, why not? (8) Has the dual-fuel range, with its electric European convection oven, met your expectations for greater baking capabilities over that of an all-gas convection range? (9) Do you like the RapidHeat (under glass) bake and broil elements? (10) Do you like the Pure Convection (convection fan, element and filter) system? (11) Do you find your oven temperature to be uniform (no hot spots) and stable? (12) About how long does it take for your oven to reach a 350 degrees preheat temperature, and does the oven seem to preheat on a timed basis or until cavity temperature is actually reached? (13) Does the display show actual oven temperature or merely the desired setting, and is the display temperature accurate? (14) Do you like the meat-probe? (15) Does the display show actual meat-probe temperature or merely the desired setting, and is the display temperature accurate? (16) Does the range chime when reaching the desired meat probe temperature? **Cooking**: (17) What are your subjective thoughts or objective measurements on stockpot water boiling times? (18) Does the crown burner and supplied wok ring make for a good, high temperature and responsive temperature recovery, wok cooking experience? (19) Most importantly, can you bake tons of great cookies at multiple rack levels on convection mode? Sorry for the extensive set of questions. Please feel free to answer only those that make sense. Thanks. Liame

I pulled the filter and checked mine last night. There is water like yours and there was some small bits of food particles. Did not smell. Although It finished running a load about 18hrs before. I can't test the two day thing since it pretty much always has dirty dishes in it. When there is dirty dishes in it obviously will have an odor that will build over time. I scrape but do not rinse my stuff. Wasn't as hard to break the habit that we had with rinsing the dishes since we were without a DW and sink for like 8 months for my remodel so it was like starting over :). I just started using the DW a few weeks ago. I have started using Miele Tabs and using 1/2. No rinse aid or salt. I have a whole house water softener and I just tested the water again and its at like 2 grains vs 28 without the softner. Kas, You use Tabs and rinse aid. I thought based on the directions that rinse aid should not be used with Tab detergents? I set the unit to not dispense any rinseaid. I do get white spots on silverware, plastic and glasses. Not sure I should add rinse aid.

75-250 is indeed a pretty large range. But not too unusual to do that. According to https://www.ysi.com/water-hardness that would be somewhere between soft and slightly hard (no particular endorsement; this was just the first site that I found online). I don't think you'd go horribly wrong by telling your oven to treat this as "medium". Worst case, it prompts you to descale the unit more frequently than strictly necessary. That'll waste a little money on supplies. But if in doubt, that's better than wasting money on repairs. I recommend you buy the descaling tabs in bulk. They regularly show up on Amazon and other online services. And they definitely get cheaper if you buy a bigger package. You'll need two per descale cycle. I usually need to do so every six to nine months. But that might not be the same for you. We use the steam oven very frequently, but we have very soft water. Also, you absolutely want to make sure you have tabs on hand, when the unit needs it. You don't want to find yourself in a situation where you can't use the oven for a few days while waiting for supplies.

Speaking from experience, I will use many of the "fancy" options. I'm one of those people who loves to experiment with different programs. Every time I get a "new and improved" appliance, I devour the user guide and then start playing! E.g., we just got a new dryer and I've tried every cycle to see what works best with what materials...and while I do have a "My Cycle" set, it's only used about 50% of the time...I use all but one cycle on a fairly regular basis (I don't use the Dryel cycle---yet---since I don't have a Dryel "set") I do the same with computer software; I rarely use the "default" toolbars or settings, I thoroughly customize everything. I have the attitude of "I want to do XXX. OK, there's no obvious way, but I bet I can find a way...and off I go! So I think it may be the type of person you are...are you more "technical" or "analytical" minded? As to our mothers...they did a lot of driving around looking at different brands/models. My mom always started at Sears since they seemed to have the biggest overall selection...but she bought/buys from a local "mom & pop" appliance store that has more personalized service. I can't wait for my new appliances so I can start playing again!