I like an integrated oven probe, & now that I have one that sends info to my phone, I find it even more convenient. The probe didn't work when I got my GE Profile oven two years ago. I didn't want to go through service call hassles (back then there were supply chain backlogs & unavailable parts), so I just bought a $25 Chinese knock off probe for GE ovens through Amazon. That didn't work either. Then GE upgraded my oven's software via wi fi -- voila! Both probes work. So since probes are prone to breaking, if you'd like to have a back up, try the cheap ones sold on Anazon.

I thought I would update this thread with a recent experience that we had with our Double 30" Electrolux ovens. Installed this August, they seemed fine, until we released the time was running fast on the clock. No big deal. Then we noticed things were taking much longer to cook in the top oven than the bottom, as well as taking much longer to get to temperature. After buying some after market thermometers, we saw the top oven was running 150 degrees below what it said it was running at, unless convection was picked. Bottom oven seemed to run closer to desired temp, but still off a bit. Called Electrolux and had a service company take a look at it. We were not happy about having these problems in an expensive (and new) oven, and requested a replacement. Electrolux said they would get back to us. 1 week later we found out the swap was approved. New oven was delivered, and the temps are running dead on perfect. Every product can have a one off lemon, it's how they deal with it. I am VERY pleased with the service we received, and I would happily recommend Electrolux to anyone who is interested. FYI, regarding the blue flaking, we did have it on both the original oven and the replacement. After the oven was first installed and ran, there were some flakes on the bottom of the oven. After wiping them out the first time, we have never seen them occur again. I attribute it to the first time the oven is moved and not a big deal as it never happened a second time.

Sorry for the delay - did you already order your Dacor? I think any appliance can have major problems - sometimes it's just one issue, at times it seems like the thing is a piece of junk, other times you would swear the manufacturer is trying to see how far they can go in selling a poorly designed product. I hope you searched through these forums for the opinions of other owners of Dacor appliances. My oven arrived in perfect condition, but others here have had a terrible time with cosmetic issues. I personally think it's a decent oven - I'm not prone to excessive praise. I was the first to report that the meat probe did not beep (as stated in the owner's manual) when the meat reached the set temperature and contacted Dacor. Dacor then redesigned the control panel - it took about 5 months - and then replaced my old control with a new one - which corrected the meat probe problem. I haven't had any other problems with my Discovery. I've now had it for just over a year and before that I had the previous model - the Classic. I wish it had a continuous digital read out of the oven temperature - but most ovens don't have that feature either. The broiler works great, the glide rack is amazing - it holds a heavy Le Creuset casserole and still slides in and out easily.

Thanks, dcarch. After some great input from the Appliance Forum and this forum, here is where I am now: (cross post from the Appliance Forum) Thanks to everyone for the great info. I feel I finally have an idea of the kinds of oven thermometers available. Duh! I always thought they had to be little round things that hung on racks. Posters in the Appliance forum suggested a Thermoworks TW8060 thermometer and the Cole-Palmer website. I have several different Thermoworks thermometers and timers which I love. (Love the new backlit thermapen!) The Cole-Palmer ones look great as well. I especially like the MODEL #TX-1200 for its simplicity of operation and the fact that I can use different probes with it. Since I have several Thermoworks probes already, that will be a plus. I also like the idea of leaving the probe in the oven instead of inserting and removing it with each use. The nice long cable (47") may make that easy to do. Although I have already ordered the Maverick ET733, I may also order the #TX-1200 thermometer with the additional TX-1003X-AP probe and see which I prefer. And may keep both. For grilling on the BGE, the ET733 may be worth its price if the wireless remote works as advertised. Really nice if I could accurately monitor grill temperature from inside the house. Never even considered the possibility of that! So maybe both the Maverick and the Thermoworks will find a home here. Dcarch, I noticed for the first time that the Thermoworks TX-1002X-NP probe cable can be immersed in water at the probe end to monitor SV cooking. $16 for a reliable check on the Sous Vide temperature gauge would be a bargain. Again, thanks to everyone for the suggestions--and the education! This post was edited by Bellsmom on Mon, Nov 17, 14 at 13:29