Well, I switched from a sealed-burner cooktop (a Windcrest) to the 36" 6-burner BlueStar, and will never look back. A lot of people like the sealed-burner architecture, but I hated it (see my reasons in the link below). I don't have a griddle, so can't comment on that function. Anyway, I resisted what I saw as the BlueStar "hype" on this forum for over a year, but now that I have one---holding my breath while I ordered it---I've joined the chorus! ---Margaret Here is a link that might be useful: My New Kitchen - The cooking area

They all are "Saluting the Flag" that SZ Wolf, Gag & Miele put up,Stooxie. Price fixing and all, and it's probably been 5 years (or close to it) when I warned about this "Possible", now actual occurrence. They all watch each others prices and our govt makes it easy for them by "Blessing their Price Fixing". I really do feel badly for you folks that are shoveling out tons of dough, for things that just 5 years ago were more reasonably priced. It's like the Appliance manufacturers are not part of this "Lousy Economy". Too many of our folks are making hard sacrifices now, home values dropped, less income, etc etc, but these appliance folks live in their own world --- The World of "Economy be Damned" We will do as we please. Gary

It is kind of a tough time to buy a wall oven right now. We really haven't had actual user reviews yet on Bluestar and the "m" as they are so new. I think you need about 6 months of reviews unless you can go try them yourself. There is also the blue enamel issue with Wolf and that may take years to see if that is resolved. Electric ovens with all the modes can be tough to get right, as far as heating evenly. When you combine that many elements and fans controlled by a computer and then balance it with the radiant heat from the walls of the oven it can be a puzzle box. I am not sure how much the Gaggenau has changed. I always take marketing material from whatever source with a grain of salt. I do quite a bit if baking and if I were buying a wall oven now it would be a Gaggenau or Electrolux. Electrolux has recently changed their design to have dual fans and you can now leave the racks in while you clean it. It worked great with just a single fan. The door may be slightly lighter. I currently have Wolf DF range and it is very even but so is my Electrolux. I tend to use them loaded periodically which is a good way to tell. I use the Electrolux daily. The Wolf has become nonfunctional now due to the chipping of the enamel. I also use all the modes. I am kinda with the "if it ain't broke, don't fix it" camp so not sure what benefit the tower of fans in the Wolf and even dual fans in the 30 inch Electrolux oven will provide. I do think the dual fans is a good thing in the 36 inch oven. I think the BS looks promising but is such an unknown and BS seems to release products and let the customers test them, as in the Platinum range. It does hold a full sheet but I would ask if it has variable fan speed as most higher end ovens have a slower speed for the bake mode so it is less drying and then higher speed for roasting and dehydrating. They might just have the fan on and off They also mention that the preheat is very intense heating and food cannot be in the oven during that cycle so I would want to know how that works. Because of the intense heat, some ovens that work that way don't allow the preheat to come on until the temperature drops by 150F or so. They can struggle to keep the temperature high enough in the oven. I would read all the user guides and warranties as these may give some additional insights.

Ccwatters, I’m glad you are not offended. I thought when you said “picking my comments apart and arguing each ” and characterized others posts as “speculative” that you were. Even your last comment about “criticism” has that connotation. Good to know you aren’t. Yes, you did thank both of us and others, but when I said “ask follow up questions” I meant asking specific questions of the people who posted, especially the new owner. I do understand asking for newer reviews. Sometimes people comment about a brand they have had for 15 years when there have been several model changes so the comment is no longer valid. The Wolf M is in the sweet spot of a fair amount of threads and no real changes. Wolf is in kind of a conundrum. They can’t really admit to the chipping problem, yet they made the bottom replaceable. If you have read all the threads about the chipping and uneven browning and were assured, then you made the best decision for you. If you don’t have that browning on the sides, that is wonderful. I always take people at their word as to what they say happens in their own kitchen and this is also why the posts about uneven browning concern me. I just post to bring awareness to the issues reported here that you will not hear about by anyone marketing a product, and people can make their own decision. I’m aware of how the message system works but I believe comments need to be public as they may benefit someone down the line reading this as a later point.