okay, I've got a 60" all gas range, its 7 years old now and has run like a champ, other than having to have windows in the doors adjusted because they came apart, and my double griddle having thermostat issues when brand new. Now, I've got this weird smell coming out of the burners and both ovens when they are being used. Its been going on for about three days. It smells like turpentine being burned. I called the gas company to see if they were doing anything and they said no, it may be a manufacturer thing. It works fine, it just smells like something is burning no matter what I am using, burners, oven or broiler. Any ideas or suggestions? My stove is clean so its not leftovers burning and if it were, it wouldn't smell chemical-like.

Hi. I saw this post from September and I am wondering what you went with. I just had installed (mere hours ago) in my own dream kitchen which can accommodate a 60" cooking space - 2 of the 30" gas ranges by Wolf. Knowing I wanted Wolf from the start, I weighed the various options and went back and forth on the range top and 2 wall ovens, vs 60"single unit vs the 2 sep ones. The cost is higher + the fact that I want the added burners rather than the griddle, charbroil, etc. So, I chose 2 - 30" units so I could have all I needed and get a pantry out of the space I had originally expected the wall ovens to go into. They have been sitting in my kitchen not in their proper place for the last 2 weeks while gas lines were being set up, however after finally being hooked up by the gas company today I am really annoyed that they don't sit flush on the sides. My contractor said he will do his best to really get them closer together but he says there will be a gap that remains in the middle. Not happy! I didn't know this gap would be there and I am sort of irritated that the sales person didn't indicate this when I asked him about gaps and cleaning for the sides that hit the counters. I specifically talked to him about how much I hate when spills go over the sides and they canâÂÂt be cleaned and these are not light ranges that can be pulled out when I feel the need to clean. It NEVER crossed my mind that it would be in the middle too. Wondering if yours is the same and if it bothers you, how you dealt with it. (I have put a call into the shop and have not heard from them yet) Really bummed about this. Maybe IâÂÂll get over it but my excitement bubble has burst and I am sort of wishing I had spent the extra few thousand (gasp!) for the 60â unit. Also, if you did go with Wolf, I am wondering if you got the stainless steel riser? I am also surprised with how the back sits a bit away from the wall and how the vent holes are exposed also making me wonder how cleanup will be if anything spills over backwards? Thanks!

Design Girl, It’s really hard to say because it has been going on for 10-11 years. Not too long ago someone reported it on their new induction range. it would take several years after it has been fixed to know. Mine happened after the warranty was over at 4.5 years. The M was designed so that repairs would be easier make as the bottom can be replaced without replacing the whole line. If You did decide to get a Wolf oven, I would not get the M. To me it was kind of trying to tinker with something that wasn’t broken. The older dual fans in back do a pretty good job of providing a lot of turbulence of air in a convection oven To avoid over browning. This used to be the illustration on their website but it really illustrates what is wrong with the design. The air comes along the sides and causes overbrowning on the sides. If you notice in their video on how even the oven is, the sides on the casserole are over browned. Later in the video, Bottom picture, they switch them. There are complaints on this forum about it. This illustration to explain rthe “verticross air flow” is gone now. It was replaced with this. This may not bother you if you only use the middle of your oven. People seemed to notice it especially with trays of cookies. The other thing they did That was a step backward was take away the “convection bake“. This is the most useful mode to me because the heat comes from the bottom and the fan is slower and allows more control of browning. I would look at Gaggenau, Miele or Bosch. Some of the GE/Monogram models are interesting because they have the “direct air” which is a convection airflow from the top on some cooking modes. I have no idea how they would be long term.

@eam44, we are making a last gasp effort at getting it fixed. We had a repair person out, and after 3 visits, some of the issues have been fixed. Yay! Burners don't click off anymore, second fan in oven works, turns out one of the heater elements wasn't being told to turn on, and now it does. So oven heats up a lot quicker (but still takes a long time compared to cheaper ovens- see below). However, even though the master control board has been replaced, the oven still does not track the temperature that is set- it does not seem to recognize that the temperature has fallen. So you have to continually turn the oven off, turn it on at least 60 degrees more than it was set, and then it takes its temperature and figures out that it is way below set point. Why the hell can't I set the Wolf oven at a temperature, and trust that it will be at least close to that temperature? Also, sometimes the temperature indicator shows, and sometimes it doesn't- the lights just stay out. So it's an ongoing process, and lots of $ to repair (although these repair people have been great). We talked to the repair people about BS. They said that they have had a lot of problems getting parts from them- very long wait times. It may be that with the COVID issue, they are almost shut down. They like Wolf because they are very responsive and parts get sent out right away. That is their perspective from a repairman's job. From a homeowner/user's perspective, I am not so crazy about Wolf, because my oven still doesn't function properly. Anyway, I would never, ever buy a Wolf range again. We have a Sharp range in our guest apartment (electric top, separate microwave and electric oven below), and the oven on that thing beats the pants off the Wolf. I set the temperature, it heats up in minutes, and it actually MAINTAINS that temperature during the entire bake or roast. I don't have to check it, it checks it for me. And it does it for about 1/10 of the cost of the Wolf range. Wolf looks high end, and is marketed as such, but it isn't.