Okay here we go. Keep in mind through this that our oven is preset to be 20 or 25 degrees higher than that displayed on the oven itself. Set oven to preheat then 350. Did not time how long it took to get to preheat to the point of the oven saying it was at 350. Maybe should have. Thermometer was in centre of oven centre of rack. Checked when I heard the oven beep and the display went from PREA to 350 and the temperature on the thermometer was 325. Set the timer and watched the temp. Two minutes later the temp was at 350. Sounds like you let your oven go another 20 minutes before you checked it again and saw it was at 350? If so, may want to just see how long it takes to actually get there as it maybe did faster. Ours did in just 2 minutes with less initial temperature increase adjustment. If it took the full 20 minutes to finally reach temp after it said it had then that does not sound right to me at least. Certainly NO expert. BUT, here is the fun bit on ours. Temp kept climbing. Went up from there all the way to 400 and sat on 400 for a bit before it drifted down. Now keep in mind that I set the oven up 20 or 25 degrees, if memory serves, because of my first tests when we first got it. Different than the first test is that this time instead of going back every so often to see where the reading was I sat in front of the oven and kept and eye on the thermometer. The temp drifted down from 400 to right on 350 (maybe just the slightest of hairs below 350) before the oven clicked on again. Took about 17 minutes to drift down. Bottom element illuminated on the display and stayed on a minute or so and then went out. About a minute or so later the top element came on for about the same time. Temperature stayed hovering at 350-365. I sat there for another about 10 minutes and then I decided it must have leveled off and shut things down. So, taking into account my adjusting the oven up as I did, the 400 degree initial temperature after the preheat PRE letters went off and the 350 came on is still a bit strange. They do run on averages I would guess like a home heater thermostat (the house one). Heater runs until it reaches a certain level of temp over the set number. Shuts off and then clicks on when it reaches a certain number of degrees below the set number. That way your home averages at the temperature set. Might have mine set slightly high so may adjust it if I find timed bakes to not be working out right (overdone I would think would be the result in my instance). Well see how it goes. So far not really noticed a problem. Have done a couple of cakes, roasted potatoes, chips, pita pizzas and Yorkshire puddings. All seemed to be okay and have cooked okay. I'll have to just keep an eye on it and see if I need to adjust mine down a bit. I guess in just timing wise we are similar really, but NOT in the fact that yours took that long to reach temp at all from when it said it was. I too have dust in between the front and interior panel glass. The glass is open at the bottom on ours for air circulation I would guess. That way the front glass stays cool. Don't see much I can really do to prevent it as that is the design. Well, hope that helps some at least. Cheers

Thanks for the feedback. I would really like to hear from somebody that has the Wolf grill how the veggie/hamburger grilling is. Another thing that irks me with the Wolf is the fact that the grill cover is not at the same height with the burner grates on each side. The monogram has it where the grill and the burner grates are all even so you have a 36 inch wide continuous surface. I really like Wolf, but more I think about it, their AG just does not appeal me. Plus they will be re-designing the model. Capital does not have a dual fuel right? For under $6000 with a discount, to me the Monogram seems like a great deal as a dual fuel professional stove. Not much raving about it, but also not much complaints either.

I have the ICON 36 inch dual fuel free standing range. Am very happy with it but have a few questions. Has anyone put the grates in the dishwasher? Mine are really dirty and the owner's manual says dishwasher is ok. However I don't want the finish to be marred. Wonder if anyone else has tried it? Second, when using the broiler, I always prop the door open. There doesn't seem to be a "stop" to prop it open just a little, it is open approx. eight inches. This seems ineffecient but does a great job of warming the kitchen! Should I continue this practice or is it not necessary? Thanks in advance for any help you can offer.

I've just started using a BS 24" range. The broiler is only about 7" X 10" with the longer dimension side to side. So you have to be conscious of where your food is on the rack. I don't know if larger sizes have bigger elements or not. The heat is intense. If I put the rack on the top position and use the broiler pan that came with the stove a steak starts to char on the top 20 or 30 seconds after I put it in. The first one I tried caught fire after about a minute but it was on a flat pan that didn't let the fat drop down. I was hoping to be able to cook steaks like this and I'm not disappointed. When I drop the BS pan to the next position down it acts more like an electric. The electric ovens I've used had a top element that is spread over the whole top of the oven. They were cooler. A steak just turned gray no matter how hard I tried to char it.