Oven porcelain lining flaking/chipping...Only with blue?
rhome410
15 years ago
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hvtech42
3 years agolast modified: 3 years agoXxXx13
2 years agoRelated Discussions
Wolf oven owners WITHOUT blue porcelain flakes?
Comments (12)kucharsk- I wouldn't put too much stock in that review. Are you going to be using C. Cora's recipes and habits with these ovens? That review was based on those, Aunt Fannies or even your recipes may fair entirely different with those ovens. She also talks out both sides of her mouth: The Gaggenu is too complex and sophisticated yet the GE is too simple. They both have basically the same setup 2 knobs select the heating profile and the temperature. Also, she thinks the T'dor looks more "professional" Come on they look the same to me save for that nice Rolex looking clock. When's the last time a real professional chef had an analog clock on his/her oven. Many doen't even have a timer. Same arguement might be said for the larger window on the T'dor. Many pro ovens and especially pro ranges don't have ovens period. She also has ZERO to say about customer service, and I assure you Thermador is bringing up the rear in that group. Did she also mention that the T'dor has a lot of electronic failures out of the box, or the Wolf's flaking prob. you brought up, or that the Miele sometimes gets programed incorectly so it doesn't heat well if you have it set for the wrong voltage electricity? You really can't go wrong with either the Wolf or Miele. The Gaggenau is top notch too but is a bit of an odd bird for most people. BTW , I personally have 3 of the 5 ovens in that article, and have specified all at some point in the last 18 mo....See Moredoes blue flaking from electrolux wall oven get in food?
Comments (5)For sure, register a complaint---there is something "Fowl in Denmark" errrr I mean Sweden. We have the Electrolux with the cobalt interior for 3 years now and no blue flakes, but somewhere your cobalt porcelain finish is giving away, and could even rust later from where the finish gave way. We have seen posts here about this on Wolf ovens too, in fact one user gave up after getting a new one that did the same thing. I sure hope you have better luck than that. No doubt about it, that is a "Manufacturing defect"!!! Gary...See MoreWolf blue porcelain still chipping?
Comments (6)Design Girl, It’s really hard to say because it has been going on for 10-11 years. Not too long ago someone reported it on their new induction range. it would take several years after it has been fixed to know. Mine happened after the warranty was over at 4.5 years. The M was designed so that repairs would be easier make as the bottom can be replaced without replacing the whole line. If You did decide to get a Wolf oven, I would not get the M. To me it was kind of trying to tinker with something that wasn’t broken. The older dual fans in back do a pretty good job of providing a lot of turbulence of air in a convection oven To avoid over browning. This used to be the illustration on their website but it really illustrates what is wrong with the design. The air comes along the sides and causes overbrowning on the sides. If you notice in their video on how even the oven is, the sides on the casserole are over browned. Later in the video, Bottom picture, they switch them. There are complaints on this forum about it. This illustration to explain rthe “verticross air flow” is gone now. It was replaced with this. This may not bother you if you only use the middle of your oven. People seemed to notice it especially with trays of cookies. The other thing they did That was a step backward was take away the “convection bake“. This is the most useful mode to me because the heat comes from the bottom and the fan is slower and allows more control of browning. I would look at Gaggenau, Miele or Bosch. Some of the GE/Monogram models are interesting because they have the “direct air” which is a convection airflow from the top on some cooking modes. I have no idea how they would be long term....See MoreWhat kind of microwave can be installed in a cabinet?
Comments (12)I would strongly discourage you from buying a double-oven that has two units in the same appliance. If one of them breaks, as it inevitably will at some point, you need to rip out all of it. Much better to buy two separate appliances. Also, much more likely to get exactly what you need, if you can shop for separate units. I do second the recommendation for the Miele Speedoven. It's a great oven by itself. Preheats very quickly and goes up to pretty high heat, while still being able to accurately maintain low temperatures (if that's something you need). Has a built-in broiler, heated convection, and standard surround heating. It also is a microwave that doesn't require a turntable. That's much more space efficient. I love it. If you only had the money and space for a single appliance, you wouldn't go wrong getting this model as both your oven and microwave. And best of all, it has a stainless steel interior. Unlike most other manufacturers that all seem to suffer from enamel coating finding their way into your food, this is a non-issue with stainless steel. I like my food without having bits of glass in it. It does cost a pretty penny though. So, that's always the downside with these things. We paired our Miele SpeedOven with a Miele combination steam oven. Can't say enough good things about this combination. We use it almost daily. But it certainly is quite a splurge....See Moredebbiemi
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