Avidchef, Although this thread is about electric ranges, I have the same issue as you have, along with another issue in my 10 year old Profile gas range. I've been finding that my oven temps, long after stabilization times, are frequently, but not always 50 degrees lower than the setpoint. In addition, if I use the touch panel to raise the temp, many times the temp will not raise. I have to shut down the oven and restart with the new temp. I had a repair person here through my Home Warranty; he's going to replace the control panel and a temp sensor next week when the parts come in. He said because of the design of the range - the oven vents directly beneath the electronic control panel - and I often use temps above 500, it probably shortened the life of the control panel. Other than that, I have had no other issue with this range. It's been an absolute workhorse and for my co-pay of $95, I expect to have many more years of service out of it. Helene

We bought the Mugnaini. These things are hard to research as they are low volume. But I managed to cook and eat the food from a few and Mgnaini was the best of the bunch. These ovens are the classic low dome cast ovens so there is no rotating mechanisms. You have to rotate the pizza yourself :). But the low dome here is important for cooking thin (Neopalitan style) Pizza. A lot of the other ones have higher dome which are fine for bread and thicker pizza. BTW, the roof temp clocks at over 1000 degrees! The floor can also be in 700 to 800 degrees. You can see on the web page how much insulation you need to keep this inferno from cooking the surrounding. Even at peak temp, you can touch and hold your hand on the outside without burning your hand. Unfortunatley, the ovens are made in Italy and with the horrible exchange rate, their high prices have gone even higher. And there is installation costs on top of that. As such, it is hard to get into them for much less than $5K. Ours will set us back close to 2X of that. Here is a link that might be useful: Mugnaini Pizza Oven

deborah, my Frigidaire Pro Series was just delivered yesterday. Before purchasing, I did a google search of reviews for the model # and there was one (busymom's or something) that several women had excellent reviews on the Pros. In fact, I was unable to find out anything negative about them. Frigidaires in the past were going downhill but it was my understanding that Electrolux is now making the Frigidaires.Things appear to have improved. When you register your product on line, you are at the Electrolux Corp. registration. There is another recent topic on here where the poster states she hasn't bought a range in 23 yrs.....well, she ended up with the Pro Series as well. If I ever find that link again, I would be glad to post.

Well, that's pretty much any range these days. The temperature sensor might tell you that the air inside is 425, but the metal and the rest of the oven hasn't heated up fully. It takes about 20 minutes for that to happen no matter what brand you are talking about. You've got to have the thermal mass of the whole oven heated up to be able to avoid a massive temperature drop when placing something in it. With baking especially, you should always preheat at least 30 minutes before putting in your breads or cakes. Otherwise, even with convection, you risk off center and doughy results.