A week ago, we returned from a 2-week vacation. Prior to leaving, I ran a "Sanitize" cycle in our Bosch DW and mopped up the water residue down in that 'trap' and also cleaned the filter. And I allowed to door to close (but not latch) as it normally is closed during everyday life. Door was closed for two weeks and it smelled fine upon return. No doors at all. Once we started putting dishes in the sanitized DW, it started to smell awful within hours. Air doesn't circulate or get in the DW because the door closes quite 'closed' before latching, so this has to be the cause. At least, in our house and DW. We can't leave it propped open all day or it causes a traffic hazard. Whatever residue is on the dishes, after scraping and a light rinse, causes the awful odors, combined with lack of good air circulation. I refuse to wash dishes prior to putting them in the DW. Our old Kenmore Elite door just did not close as "closed" as this Bosch door. More air must have gotten in and circulated, because we never had this type odor, and we don't eat weird foods with odd odors; just the normal stuff. Things get bad when we do have the odd highly seasoned meal, though. My other theory is that due to the condensation drying feature, there is less air flow via the steam exhaust vents like all six of our previous DWs. After my highly scientific experiment outlined above (LOL), that is my take on it. I've taken to running the DW every night if it is even half full, just to keep the odor down. Otherwise it be rather disgusting and can knock one over the next day. So much for saving water and electricity . . .

I think quality induction cooktops will not generate significant odor, either upon initial use or extended use. My Kenmore (Electrolux clone) didn't. With a range, odor can be expected from the ovens during burn in. Induction hobs generally directly heat an annular area of the pan bottom, so pans with sufficient thickness to spread the heat well will be necessary for cooking foods that can't distribute heat evenly (as liquids usually will). Pancakes would naturally be difficult with annular heating, and I recall an electric griddle made long ago that had two coil heaters embedded in the base that had the same issue. So it is not purely an induction problem. There are two options that I see. A layered pan bottom, with magnetic stainless steel (e.g., 400 series) on the bottom or located just above some other bottom material such as aluminum to generate heat from the field, a conductive layer of aluminum or copper to spread the heat, and an inside layer of 300 series stainless steel for stain resistance. The field lines will heat an annular area of the 400 SS and this will be spread by the thick thermally conductive layer. Thick cast iron. In this case the rate of heat input has to be controlled to assure relatively even heating at the top surface of the pan. This will require some wait time for thermal stability before actually cooking pancakes. kas

I'm enjoying my Miele speed oven for most little things, so I have less experience with either of my E'lux range ovens than you do. My guess is this range's lower oven is really best for warming plates. Small or flat things may be this oven's forte. So I wonder if it might work well cooking pizza (?), assuming 450 degrees is hot enough and a good pizza stone could even out the uneven heating you've noticed. Maybe baking potatoes, too, since they're small -- as long as you know to avoid hot & cold spots (or can use the stone). A stone may help even things out during slow cooking as well, I suppose. Clearly its less good for things you have to watch or fiddle with (e.g., turn), since there's no window and opening the door exacerbates temperature vacillations. I'd probably rely on the upper E'lux oven for baking / roasting / convectioning most things, and not try to coax the little guy to do stuff that's beyond its ken -- notwithstanding E'lux's optimistic (and misleading) photo of those pies. You'll like it better if you let it handle what its good at. Really happy to hear they may have actually fixed the multiple and long-standing problems you've had for months now with this range -- and before Christmas (!), since earlier it sounded like this fix wasn't going to be till after the holidays. I sure hope these repairs stand the test of time for you.

I have a problem. My Warming Drawer has a metallic odor...warm or cold. I tried washing it w/dish detergent and baking soda (separately) and even tried heavily sprinkling it with baking soda and leaving it there for a few days...no change. Any ideas? Has anyone else had this problem? I still use it and it doesn't seem to be affecting the taste of the food, but I still don't like it....