Update on my double electric AR french door ovens: After less than a year with the ovens and suffering through a variety of problems, which were all addressed by AR in a somewhat timely fashion...my ovens were pulled out and replaced with new ones. All paid for by AR. We had a similar issue with the 50 amp v 60 amps. Their printed installation material says 50amps are needed but actually the company in an email to me said 60amps. Exhausted from the back and forth with the company, I ended up paying the electrician to come and change the breaker when the new ovens were installed. Anyway...here's the scoop. I've had the new ovens now for nearly a year and like them very much BUT they only seem to work when on the Convection setting. I cannot get a good bake on anything when using just Bake. Don't know why. I've come to terms with this; it's working for me. Warning: you canNOT change from Bake to Convection or vice a versa without the top element coming on and BURNING whatever you're baking. Essentially, when you change a setting, the oven thinks you're restarting and that super-hot top element comes on. So make a decision straight off on how you're baking and stick with it, otherwise if you change while baking all will be burnt. Trust me on this. Yes, the ovens are noisy. Yes, the French doors are wonderful. No, the knobs do not get hot. I have mine on for hours. I do have stone on the bottom racks this is a permanent feature. Yes, I rotate pans. A lot of info. Let me know if you have any other questions. Do I recommend? I need to think about that.

Here’s the update— I had Ferguson provide the purchase measurements and placement in our updating of our kitchen. Three kitchenaid appliances and one bosch and they measured and made sure it would work as required our space. It really never worked as we couldn’t get it to come on. Right out of the box Or stay on if it came in We couldnt even figure out how it worked!! Bosch sent a service repair out to our house. In their attempt to fix it, they took it out and put it back in but it didnt sit flat after they did that and guess what? Johnson Appliance in Superior, WI basically they said that was too bad and they had no solution. To us, that was unacceptable and after two months Bosch sent Ferguson a cooktop to tradeout Ferguson installed this cooktop and it met installation plans they had in the instalatjon manual. But in meantime we had a $2400 useless out cooktop ferguson installed it Cooktop worked flawlessly for 10 months Ans then it wigs out now yiubhavr to uollug it to reset it Like a computer Bosch says its a lack of airflow but can’t provide the pictures that they say show the problem How does thatbhappen after 10 minths of no problem? They didn’t believe my pictures. They haven’t sent out the regional rep as requested Basically its a “screw-you” customer, according to them we apparently didn’t have Ferguson figure out the installation specs right or install it right and now its our problem. Majorly disappointed in them. Going to find all the places I can to post on this cooktop and Bosch. And report it to the better business bureau. Just unacceptable.

I have a single Miele Perfect Clean oven, same vintage as Trailrunners. I looked at Wolf at the time I bought the Miele. I'm very happy with my oven. There is another major difference no one has touched on here. These two ovens work in very different ways. The Miele oven is based on a European convection system which is heat combination settings with and without convection. For example, autoroast, which someone referenced above, has you start food in a cold oven. For something huge like a turkey, that's so useful. Then the setting spikes and goes to temperature. This is my favorite roast setting. For some settings both the bottom and top element heat at the same time etc. This requires a bit of a learning curve which I accepted for the oven. But I have found definite advantages in terms of control. My oven heats very evenly and I've had 0 issues. Both brands have had issues reported on the appliance forum. Miele sometimes reports temp problems (though out DD has one with no issues) and Wolf has the crazing cracking business rhome and others reported and door condensation issues in the past. These brands tend to get those resolved so they may not be issues at all now. And no brand -- none -- has a perfect record. The self-clean may be the culprit (or not). Like trailrunner, I just wipe mine out. So easy. Both are excellent top of the line choices. Hard to go wrong with either. Miele's Masterchef settings are a parallel universe. I used it once but I'm not looking to an appliance company to teach me how to cook. If you are, those can be a way of life and super for working couples who want a more automated oven that can turn itself on and off. However, the outstanding features like the rolling racks, the rotisserie (can't rave enough about this), the integral drip pan (which eliminates the need for a roasting pan -- you just put the chicken/duck/roast on the rack and the pan catches any thermal runaways when baking), roasting probe are reasons to go with Miele. I personally find the interface easy to use. It has 2 timers. The probe gives you a 20 minute warning. I use the 125 "proof" mode for keeping food warm. I haven't used a Wolf extensively so I can't speak to its features the way rhome can. But it's an excellent product from a top manufacturer with a different set of features, as rhome describes. The features are too different to decide on that alone. I think it really comes down to assessing how you cook and which oven is a better fit for your needs. Good luck!

This is the OP and I have an incredibly embarrassing confession to make, regarding my most recent post(s). Gaggenau did send the accessories and yesterday we made a second attempt to install the replacement oven. We got the old oven out, and proceeded to carry in the new oven and install it. After we finished, which took several hours, I picked up the styrofoam and pallet the oven came on and I found the "missing" accessories, wrapped in more white styrofoam and totally concealed under the styrofoam the oven was sitting on. We didn’t see them until we physically moved the styro and it felt way too heavy. We had lifted the oven off the styrofoam previously, because my first thought about the missing pieces were “maybe they’re underneath," but we didn’t move the bottom piece and wood pallet, and none of us saw them because they were totally concealed/encased in the styrofoam. I am absolutely humiliated that we overlooked them and I made a fuss. In my defense, they were very hard to see — even three new sets of eyes didn’t catch them the second time we moved the oven, until we physically moved the styrofoam piece and it was weighted. I have let Gaggenau know what happened, but also wanted to post here to avoid sharing misinformation. We do have the new one in, and it seems to work. I tried it in refresh mode last night and was able to use that program on my oven for the first time in over two years without excess water pouring onto the food. It was pretty great, actually, given all the back and forth and hassle we’ve gone through. I do have a couple questions I hope someone might be able to answer … - What is the filter capacity, which needs to be entered into settings? It says "consult the filter instructions," but they are extremely unclear. (Giving only time in months based on water harness, and not even mentioning capacity, which is the measurement in the settings.) The range is something like 100-9000L … Which seems like a huge span. I don’t want to get this wrong, so any advice/help anyone can provide, beyond the filter manual, which is pretty dismissive, I would greatly appreciate. NOTE: Our water is, roughly, 15-18 grains of hardness, - I also would like to know if I’m looking at this correctly: is “proof” no longer an option on the new model combi-steam? I’m not seeing it on the dial, or in the manual, but am wondering if I’m missing something. Ironically, it was one of the modes I missed being able to use most using most on our old oven since, previous to the excess water problem, it had been one of my most-used modes, as I am a frequent bread baker. The current combi manual does mention proofing dough on page 18 under “operations” saying, “when proofing dough” use such-and-such rack, but there is nothing about a proof mode, or what the equivalent settings on the current model would/should be to set yourself. Does 85 degrees and 30 percent humidity sound right? Can you set the temp that low manually?