I'll know more about the Fagor24 side opening door oven after I buy one for an impending kitchen renovation I've used the Elux wave touch double oven with no reliabiity or uneven heat issues. It's quiet and the glide-out racks work nicely.

"Posted by trishateagirl Our Electrolux wall oven has never performed well. After purchasing an oven thermometer we discovered the oven was taking 30 minutes to preheat even after an indication it was ready. The perfect turkey mode has never work properly." My Elux oven preheats to 350F in about 7-8 minutes. Turkey mode works great. To me that would not be working right. "The service department is no help! " What do you mean by service department? What did they do to test it? Did they call Elux? Have you called Elux directly? "We are very frustrated with the poor results whether baking,roasting or using convection mode. I am wondering if we are missing some directions/guidelines? " Can you relate the specific problems? Have you used convection before? Some times even convection ovens are quite a bit different oven to oven and if you haven't had convection before it is a learning curve. "Posted by novagreen252 I have the same oven and see temperature swings of at least +/-10F. " This is quite good as the usual swing for most ovens would be 25F degrees on either side of the set temperature and I have read of some with 35F degrees. "At first when set to 350F the oven dropped as low as 322F and as high as 391F. After running for an hour it seemed to stabilize to around 375F-390F. " Ovens need a little time to stabilize. For many things this doesn't matter but I usually turn mine on about a half hour before baking. "I used the temperature adjust feature to lower the temperature -29F. It now runs between 333F to 350F. Is this typical? I was hoping for better performance." I would bump it up a little and see if you can get it to go from 340F to 360F or 343F to 357F so that the average temperature is 350F. That is excellent performance if you can get it calibrated. Their are a couple of ovens that have a 2F degree swing but I think the actual cooking results are about the same. I had one like that and in order to have that narrow swing, it had some other issues and it really did not work very well.

posted by diab123 I want to make sure I'm getting the same fine baking quality as Miele if buying Electrolux.. The hard thing would be to find someone who has baked in both to make a comparison and even if they did, it is such a subjective judgement and their opinion might not be the same as yours. Oddly there have been some complaints about Miele baking unevenly and I can't say if there have been any about the Electrolux but there probably have been somewhere. I do have a Wolf and Electrolux oven and do find the Wolf slightly more even, but it has the dual fans. This is only when they are loaded up. I did bake a three tiered cake(Dorie Greenspan's party cake), for the first time, for my GD's birthday and all the layers came out great in the Electrolux. Have you baked with Miele and know what it does? Miele is a very different oven and has a lot more modes than the Electrolux does. It has the ability to manipulate the direction of the heat and fan speed in many more ways than the Electrolux, but requires that everything is working perfectly and you understand what the modes are and how to use them. If you are an artisan baker you might want that even with the learning curve. Here are some of the threads about Miele. Many have written extensively and might not want to rewrite. I don't think that the models have changed that much over the last few years. Here is a link that might be useful: Miele

The temperature conversion is a guideline, not an absolute. Some things are best off at the normal temperature, but perhaps a little less time. Others are better at a lower temperature for about the same time. Still others want both less temperature and time, and some things just want to be the same, convection or no. The longer the duration of cooking time, the less difference convection will make. Changing to any new oven is going to be a learning experience, but it shouldn't be as miserable as you've had it. Try the oven thermometers at different parts of the oven and see if there really are hot and cold spots. With convection, it's more likely if there's a temperature problem that the sensor that tells the oven to heat back up is out of whack. You could do some trial and error baking. Try sugar cookies or shortbread cookies, all the same size and shape, single tray in the middle. Watch them as they bake and check on them regularly through the process. Are they browning at different rates? Are some gooey while the others have gone crisp? These are ways to see if you really have unevenness. Was your previous oven a convection oven? The same kind (i.e., fan only, or heated true convection)? Check your manual: Does the top heat come on during baking? Or just the bottom heat and fan? What about your old oven? Unfortunately, oven design has been invaded by non-baking engineers who have been reinventing something that has otherwise worked the same way for tens of thousands of years. If your now oven has different heat elements going off at different times than your old oven, it might not be a lemon thing (other than the trim). It might be a what the heck is this thing that was supposed to be an oven thing. Unfortunately, the best way to address the latter is to relearn how to cook your dishes. Trial and error. Since you're adjusting for convection, I'm going to guess you didn't have it before. Can you turn it off? Just cook the dish normally? See how it comes out? That will tell you a lot about the oven itself, rather than learning to use convection. Next time, turn on the convection at the old temperature, but check regularly before the proper time has elapsed. If it gets too dry and/or crusty, the oven is probably too hot. Try again at a lower temperature, still checking on it regularly. When you have a good handle on where the hot/cold spots are, and what variations in time and temp do or do not do to help the oven along, it'll be easier to make your case if you still think the oven is a lemon. Good luck! (And get the guy out to fix your trim while it's under warranty.)