I just posted this information in another thread but I thought it might be helpful here. First of all, I would like to state that I never considered Wolf ovens, soley because of price. We actually had a pretty large kitchen budget (and made it even bigger as we went along), but I just didn't want to spend nearly 10% of my budget on an oven. I would say that I expect a Wolf oven to perform better, because it does cost more than twice as much. I saw the one post saying that it will last twice as long, well I'm not sure if that's true, but I don't think I want to use any oven for 40 years, assuming the Electrolux only lasts 20 years. What I posted in the other thread is about our non-Icon Double 30" Electrolux ovens. From everything I can see and read it appears as though they are the same, minus appearance and number of easy glide racks. Speaking of appearance, I think both Electrolux actually look nicer than the Wolf ovens, but that is a personal preference. I think the nicest looking oven is the Thermador with the large round clock and controls, but that costs as much as Wolf, and is made right along side, with many same components, as a Bosch oven. Our Electrolux was 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 Lastly, regarding Mac vs Dell, that comment was nonsense. Compare a $1500 Macbook Pro with a Dell Latitude E series. The Dell is actually better made, its just the OS (Win 7) that isn't as nice. People think of crummy Dell's because of the cheap $400 laptops they buy at Staples. Problem is the cheapest Mac you can buy is $1000, so you might as well compare Apples to Apples (pun intented).

I thought I'd post a follow-up as I went down and viewed the Elux stove in person. It's definitely been 'beat up' a bit and is not in as pristine condition as the seller claimed. Before I write it off entirely, I have a few questions to pose to the experts. It's a 2010 built model. It's true..it's never been used. It looks like it was a "floor model" as it has a few minor dents on the left panel. It has some not so minor scratches including one on the front which is vertical down the front of the temp control bar. I am not aware that you can 'fix' scratches in stainless steel? It's missing ALL the accessories...wok pan, simmer plate, etc. One of my key concerns, however, pertains to the two oven doors. On the inside of the door, on the blue liner on the upper corners where the screws go, apparently, someone had scraped something away with a razor blade or knife. The blue coating is missing in a 1-inch circumference around the screw and there is etching in the blue liner. Also, where the door closes and hits the oven in this spot, there are dent marks. What on earth could have been scraped off and have caused the dent marks??? It's so strange..... I'm concerned that the missing blue coating really impacts the oven door performance and it will begin peeling off. Am I being too picky or is this true? I don't like the look of course, but the funtionality is a primary concern. I made an initial offer of $3200, but, after I noticed this, asked for additional time to research. Replacement doors are $1500 for the two. The person selling this unit is a used appliance dealer who acquired this from his normal channels and doesn't seem to know much about Electrolux-- other than the retail price, of course.... ;) I just don't know if this 'great deal' is that great....I don't want a product that won't work. The dealer provides a 3-yr warranty on basic parts. Thanks for any advice you can offer!

Thanks Gary. I may have a service tech come out and check this out. I am already planning a visit as twice I have gone out into our kitchen and found the interior light of the MW on and the turntable turning (though it wasn't microwaving or baking thank goodness). It is just odd that a drop-down door wouldn't have some resistance built in.

I have the ICON 36 inch dual fuel free standing range. Am very happy with it but have a few questions. Has anyone put the grates in the dishwasher? Mine are really dirty and the owner's manual says dishwasher is ok. However I don't want the finish to be marred. Wonder if anyone else has tried it? Second, when using the broiler, I always prop the door open. There doesn't seem to be a "stop" to prop it open just a little, it is open approx. eight inches. This seems ineffecient but does a great job of warming the kitchen! Should I continue this practice or is it not necessary? Thanks in advance for any help you can offer.