I would read previous threads about Dacor ovens (or any other ovens that you are considering) before you make your decision. I bought a Dacor Discovery oven and range( ER36D ) based on fairly recent experiences(products about 4-5 years old) that people I knew had had with Dacor, their previous reputation and the recommendation of several sales people. My experience with their products was extremely frustrating but at least they bought them back. Since I am looking for a new range and oven again, some of the appliance stores have admitted that they have had many problems with them. There is also a local cooking school that has Dacor ovens that are 2 years old that have many of the same problems I had and they cannot be fixed. Besides the programming issues, there were quality issues. The enamel came off in small sheets, not little chips. It did not seem to adhere well. The racks are poorly finished with sharp cut off edges on the underside. They brought a second oven. The door was on crooked and could not be fixed. It baked unevenly in convection settings Âmaybe the fan was crooked? The rubber on the temp probe split after avout 5 uses. The knob on my ER36D range broke too, as it is just plastic. Once it got to 350°, if you didnÂt open the door, it would hold the temperature of the empty oven exactly. The usual basic oven has about a 50° temperature swing. If set for 350°, as it cools the element should kick on at 325° and heat to 375° and then shut off. The Discovery oven is supposed to heat to temperature and then the element oscillates to keep the temp swing to 2° The main problem with the programming seems to be that once reaches the temperature set, it requires 150°(as reported by some) to as much as 200°-250° (my experience) temperature differential to kick in the element(preheating phase). This means on the lower side if you put in something cold or open the door frequently to bake cookies or appetizers the oven is not able to keep up with the heat loss and loses temperature. On the upper end if you need to raise the temperature by 100 degrees then it may take as long as 30 minutes to do that. My range actually took 60 minutes to raise 100°. It was suggested that this is so you donÂt burn your food. I have been baking for 45 years on all kinds of ovens and the preheat coming on has never burned my food. In fact, if the element comes on appropriately, it would just have to stay on a short time. If you wait to kick in the element until there is this huge temp differential then it has to stay on a long time. Dacor admitted this was a problem that they had "fixed", but new computer boards did not fix this issue. It is not easy to determine the problem at first because the oven does not read the actual temp once the preheat has kicked off, if you increase the temp it reads what you set it and not the real temp. It may be a totally different experience with the Dacor Classic ovens. Hopefully they will get the bugs worked out with the Discovery oven. They should have done that before putting on the market. They did offer me a third oven "that will be there with in the next week" That didnÂt happen and when no one from customer service would return my calls over a few weeks, I gave up on it and got the dealer that I bought it from to get them to buy both products back. It was wearing me out and with lost work and wages extremely expensive!

We just had a Whirlpool glass top range put in last week -tomorrow it would be one week. I was cooking chicken noodle soup on it tonight, took the lid off to stir the soup and set it on the cooktop (I only had one burner going). When I went to pick the lid up (about 30 sec later) it was stuck/suctioned to the cooktop. I left it b/c I didn't want to scratch it. About 2 min later the whole cooktop shattered. The place under the lid was in a million pieces. The rest of it had cracks. We had a glass cooktop prior to this but it had 4 quadrants -this one is one solid piece of glass. I think the 4 quadrants help temper the heat better. Have to call Whirlpool tomorrow and see what they're going to do about it.

I would not get a Samsung, based on what I've heard and read about their reliability and repair issues. Of the other two, the KitchenAid you've linked to is not a slide in model (actually a free-standing model), but that's a design issue that might not matter to you. One of the things I don't like for myself is the arrangement of "burners" on the GE -- I prefer larger pots at the back and smaller ones near the front. It might be different for others, of course. Still, I prefer the look of a slide in (controls on the front) and I like the linked elements; also, the GE elements are a little more powerful (eg broil). I'd go with the GE if you're looking for a dual oven induction range.

Not sure if I'm too late to the party here or if you are still deciding. When we renovated our house 12 years agoe we went with a 36" bluestar range with gas oven and a GE Monogram 30" electric wall oven with GE Advantium Microwave/speed cook/convection above it. I've been super happy with the decision. I cook all the time on the range top and mostly use the wall oven however love having the big gas oven, which fits 2 turkeys for Thanksgiving and roasts them beautifully. Unfortunately our GE Monogram just went kaput so I'm now shopping for a new 30" electric wall oven. Will most likely go with the GE Monogram again but wish I could find one that has knobs and looks a bit less slick. If you've already picked would love to know what you went with and if you are happy with the choices.