The tech should be able to tell you there's nothing wrong with your oven. The electronics that they are building into ovens these days is very sophisticated. When a heater element is on and hot it stays hot for a while even after the power is turned off to the element. In other words the element doesn't get instantly cold the moment power is shut off. If an oven keeps the element turned on until the set temperature is achived the oven will actually continue to heat until the element cools enough to let the temperature stabilize. This will be higher than your set temp. These new ovens recognize the heat carry over of an element and shut it off before the set temperature is achived. The oven temp continues to rise then stabilizes more closely to the temperature you set it for. Customers who don't use a thermometer never notice a difference and just see the oven baking perfectly. Another thing to note is if you are using a Bi-Metal oven thermometer (the most common type)these are very slow to react to temperature change and tend to lag several minutes behind the actual temperature. For my service work I use a digital thermometer with thermocouple sensors. These have very fast reaction times and tend to read the actual temperature while the bi-metal thermometer is still 50º behind.

I had a svce tech here yesterday and asked him about the oven temp. According to the tech, on the Wolf at least, the set oven temp is reached within just a few minutes of the indicator light going out. I mentioned that the oven thermometer I'd put in the oven on an initial test-run didn't show the set temp until about 10 (15?) minutes after the light went out (but that once it reached it, it held it right there just fine). The tech indicated that the (dial) oven thermometers always lag a bit, and that we were perfectly okay starting our cooking/baking when the light goes out. FWIW, he seemed to know his stuff and did seem to know what he was talking about (someone familiar with the product he's servicing, imagine that?! LOL!). I'm inclined to trust him on that one (unless future baking/cooking results indicate otherwise). Re: pizza stone, he said NOT to place the stone on the floor of the oven, too much heat can build up underneath, and, I forgot the rest...! I didn't show him the stone we have (with the little ridge like "feet"), but I'd imagine it wouldn't make a difference.

Good to know. IIRC when I used the probe for a meal I was happy with it, but yesterday when I was testing it to be sure I was explaining the display correctly I noticed that it displayed 135 in a cup of water, and checked it against my Thermapen which I trust, and that read 143. I might be being generous here, but perhaps there's some corrective logic built in because over time the metal of the probe will conduct heat faster than the meat will. I'll pay closer attention the next time I use it for real. Either way, good to note the ovens display to one degree.

I think the probes, themselves, are made by one outfit for all the companies. You can call the help desk. If you get the right person, he may research the issue and get back to you. You've explained something important, to me. I used the probe a couple of times but it was way under. I thought it was my ineptitude in placement. I do better by time/instinct/looks than temperature with a standard thermometer too. I wonder if they purposefully calibrate them under so that you won't burn the food and blame them? If I knew that it was a consistent number off, I wouldn't have an issue with just setting the oven to a translated number. I'll be interested in what you find out.