Easy, Just ask our expert here, Rhome!!! WOLF!!!!!

We have seen a number of posts about low temps on the
Miele ovens and a supposed "Software fix" that evaporated into Thin Air".

In fact I guess "Poor Baver" finally gave up on fixin her Miele?

To be fair , we do see some "Positive posts" on the Miele ovens, (Most the older models) and one VERY Honest Guy, admits that to bake a cake He has to use the Miele Speed oven, rather than the Regular Miele Oven.

We see no such complaints with the Wolf Ovens.

If You read the posts (Do a search on the main page of appliances) ((AT THE BOTTOM)) for Wolf Ovens, Miele Ovens.

Actually the "Horse Race on GW" is between the Electrolux ovens and the Wolf ovens as far as baking performance and reliability go.

Good luck with your pending decision!

Gary

Thanks so much. Actually the third oven on our list was the Electrolux Icon. We had ruled it out because we were concerned about reliability but after seeing how over budget we are, I may reconsider. Thanks!

I always thought Miele was my 'if price was no object' oven... as I went through 2 Fisher & Paykel, and one hated Monogram within 2 1/2 years. By that time there were quite a few troubling posts here about Miele that worried me. Even though Rococogurl and Trailrunners, whose opinions I value highly, still love their Mieles, my sister wasn't thinking hers was worth the price, and said she wouldn't get one again. She didn't have specific problems requiring a service call or anything, but just hasn't been that impressed with the performance to think it was head and shoulders above other ovens.

I was trying to stay in a lower budget range, but was also tired of dealing with problems. Like Gary says is happening here, for me it came down to Wolf vs Electrolux. Elux was just coming off of having problems with electronics in their 2009 models and 'said' they'd fixed the issue for 2010, but I didn't want to take the chance. From what I see here, it would've been an OK bet to take.

But I got my Wolf on a clearance price, was very impressed with the testing EACH oven goes through before leaving the Wolf factory and its history with the current technology while other manufacturers seem to engineer on the fly with nothing tried and true before it gets in your house. I am quite happy with my Wolf E series. It does a great job, and we bake A LOT around here.

I have to throw Dacor into the mix here. I love my Dacor oven from a baking standpoint. It is the only other oven (besides Miele) that has reverse flow convection. Because of this feature you don't need 2 convection fans (Wolf).

I have the Renaissance series, which is about 25% less than the Discovery series. It's the only company that makes a ribbon radiant element covered by glass. The element is thus inside the oven cell, as opposed to being underneath a porcelain floor. This will allow for faster preheating and better temperature response when in use. Wolf uses the ribbon radiant as well, but it's underneath a porcelain floor. Capital uses the glass floor, but has a calrod element under it.

Dacor has been making true convection wall ovens longer than any other American mfg - since 1988. And the same folks have been building these ovens by hand at the factory the entire time.

Here is a link that might be useful: Dacor Renaissance Epicure Double Oven

I looked seriously at Dacor when I, unfortunately, chose the Monogram instead. I can't remember why I didn't look into that oven again when I got the Wolf. I couldn't find much info or feedback, and it never came up with the salespeople I talked to, I guess. Also, the store who I dealt with who recommended it had closed. But I do think it's worth a look.

It was a guy who works in Wolf engineering, where they do extensive testing of other manufacturers' appliances, that steered me toward Electrolux as a 2nd choice if I could afford the Wolf. But ASV reminded me about the glass over the element in Dacor, which I thought was a very smart feature. Also, if you get their dbl that's thermal (not convection) on the bottom, the cavity and, I believe, racks are larger to take advantage of the fact there's no extra fan stealing space. My Wolf's thermal oven cavity is slightly larger than the convection one also, but the racks aren't so the larger cavity is no advantage to me.

My repair tech said Dacor was the one he was most impressed with, and my old favorite saleman swore by Dacor and used it as the gold standard...to which he said Elux compared very favorably.

If you're willing to look at others beside Wolf and Miele, you might also consider Fisher and Paykel or DCS...if you can confirm you have plenty of available tech support in your area, which I didn't. My F&P oven performed great, but when the porcelain went bad (uncharacteristic for that brand, as far as I know), they had a lot of trouble finding authorized service people to do the changes for me.