Have you thought about a Combi-Steam oven instead of just steam only? Of course it would depend entirely on how you plan to use it, but the Combi-Steam just gives you so many more options. I studied most models some time ago, and decided that having steam, convection, and broiling in one unit would work best for me, YMMV. There are many nice recipes that call for steaming/baking and then a broil finish. Other models may be available now, but for what it's worth, I ended up choosing the Miele Combi-Steam for my purposes. It's going to be installed this week, I'm told, so I'll have to delay an in-use performance review.

Yes! We got it sorred out. So it turned out to be a loose circuit breaker. It was the new sub panel put in for our kitchen reno. We had some electrical work done and hired an electrician tonadd some recessed lighting. He ran it back to the new subpanel and he comes up from the basement nd asks if we were having problems with the stove. I said yes. He said he noticed the breaker wasnt seated properly. It was making a connection but just barely. He popped it out and popped it back in and sure enough I went and ran that oven at 500 for an hour with no issues. The cause imo was the weak current was causing the computer to think there was a fan issue. An anomaly. Want to say we have since moved and it was a relief to be able to have that taken care of. I will buy Thermdor again! They did send us a new range (after repeated service calls). So would so donit again

@Landen Huey There are always pros and cons to every kind of burner or oven and what is a positive for one cook may be a negative for another. I have used both gas and electric ovens for more years than I care to admit to. Unfortunately there is no one universal best. Gas ovens with the exception of the infrared broiler on the higher end ovens and maybe lighting a different way haven’t changed all that much over the years. On the other hand electric ovens have. There really isn’t a simple electric element anymore except on the very low end. They no longer have an open element on the bottom, which changes the way some things bake. It is also probably the source of many problems with enamel chipping. They use computer boards to control the direction of heat from 3-4 elements cycling them on and off and they control fan speed and direction. There are some brands That you can never shut the convection off all the way. You can imagine it can be hard to get all that just right. In some cases the gas oven might be much more accurate than some electric ovens. I have an Electrolux oven which is spot on and heats very evenly but it has had issues with the blue enamel shedding as well as complaints here about the computer boards. I have a Wolf DF and it is not as accurate. It lags and if you turn the temperature up, you have to turn it off and back on again. There are some electric ovens that advertise very tight temperature control but that is only if you never open the door. The manufacturers also advertise “true” or “European” convection as evening out the heat, when many actually create hot spots. On the very epitome of control you have the CSO that also controls the humidity in the oven. All of these things can make some ovens more vulnerable. Aside from those issues gas and electric ovens function differently. Gas ovens have large vents because you need to vent the products of combustion. This gives you more heat and moisture in the kitchen. If you are steaming bread, it is hard to keep the steam in the oven though. Many people think has gas is moist heat but you have to look at the oven as a whole. The drier oven cavity promotes quicker browning so it is great for roasting. Electric ovens start with a dry heat source but because they have small vents, they hold onto moisture from food. This is good for baking anything that needs to rise. You can turn the convection fan on if you need better browning. If you would go with Wolf, I would try to get the current model. They are changing the DF range to have the fans in the corner like the M wall oven. This sets up air currents on the sides so hot spots. It won’t have convection bake mode either which is a slower fan so a little more gentle. This is the most usable conv mode on mine. I would guess it will have the replaceable bottom like the M so it can be repaired if the blue chips.

Hi Abishek, If cost isn't your limiting factor I would recommend buying the one you like best. I went to an appliance dealer that had a comprehensive show room to decide upon my new kitchen appliances for a major remodel. The top contenders were themador and sub zero. I picked sub zero, hands down. I'm not in any way saying the Thermador is bad, it just didn't seem as well built as subzero/wolf, this was apparent to me once I was able to physically touch the appliances at the showroom. Thermador cuts you a discount if you buy a package of their appliances (instead of mixing and matching brands), it was such a steep discount that signalled to me they were overpricing their appliances to begin with, and without this bundle discount the individual appliances were pretty much the same price as the wolf/subzero. While the discount was around $16k (this was for column frige, freezer, wine fridge, range/oven, etc), I just didn't like the Thermador appliances enough to be tempted and felt their prices were probably inflated anyway. Reviews are really tough to use for decision making. It's difficult to tell if there's just a silent majority of satisified customers with a rather vocal disgrunted minority, or if troubles with reliability plagues the brand. If there's an overhealming stream of complaints across different review sites where the purchasors are verified (in other words, verified that the complaints weren't fake) then I think you have your answer. Some showrooms let you test out and cook with the appliances- you may want to reach out to your local showrooms and find out if this can be arranged. That way you might get a better idea of the quality and feature difference and see if one brand stands out over the other for you.