mirelle, Our MOV230S has been installed for only three weeks at this time. I do like the technical aspect of the system (I'm a guy who sells very high end electronic power measuring test equipment). As far as reliability is concerned, I've got my fingers crossed. I have spoken to customer support a couple times already (as evident by this thread) and each time I kinda had to step carefully just to get my point across. But once they felt I really needed help, and was not simply calling to complain, everything when smoothly. I actually had them send a repair item out before the oven was installed because I could see a potential problem. The one area that does disappoint me is the quality of the porcelain finish around the oven openings. There were several very small chips in the porcelain about where you'd think the flexible gasket would touch. I bought a little bottle of "Porc-a-Fix" high temperature touch up paint (carried by most home centers for about $6) and touched up things myself. Of course, I should not have had to do this at all, but in the scheme of things such items are trivial. I am aware of a couple issues known by Dacor to cause headaches include a "non-beeping" meat probe (fixed in later units and upgradable for free when the oven is in warranty), a cooling fan/relay board/controller board problem that has required a Field Service Bulletin (this seemed to be related to the self-cleaning mode and is probably no longer a problem in units produced since 2008), and some complaints of temperature inaccuracies (that can be adjusted via a service menu), and a meat probe usage procedure that seems to require a little getting used to. As things are now, we're very happy. I installed the oven myself, and am prepared for all contingencies should the oven require removal from the wall for service. The instruction manual does have many suggestions for optimum results for the various cooking modes. For every new dish we make, we are consulting the instructions and using the on-screen Dacor Guide. Should we need to constantly refer to the instruction manual?... probably not...but I like gadgets so I'm giving Dacor the benefit of my doubts. The pork loin roast we cooked last night using the meat probe and the "Sear/Convection roast" came out wonderfully...but we did have to put the roast back in the oven because our hand held meat thermometer said the internal meat temperature was only at 148 degrees (after a 5 minute rest). We decided to give the roast an extra 10 minutes cooking time which raised the internal to 160 (following an additional ten minute rest. The meat was truly outstanding.

I have to disagree with Morton....I have the Adv. 120 and love it. I use it for all it's intended functions and frequently. I use it more than my regular oven by far. And I've never encountered the smoke issue Morton mentions. When I want to roast potatoes or vegetables, I put them in/on a metal pan and convection bake in the advantium...they turn out great. If I'm in a hurry I will put them in a glass pie plate and start with speedcook for the internals, then switch to bake or broil for the toasty exterior. I use my Advantium more as a regular oven than for speedcooking...I just like not heating up the big oven and for most foods it gets the job done just great. I do like the speedcooking for frozen pizzas and convenience foods --it basically gets the job done in the same amount of time as the package states, but, without the preheating time. So not a huge time savings on the 120. I do think the time savings is bigger for the 240.... But, the one downside of the 240 is that the interior space is smaller.... Hope this helps! I love my Advatium and would never give it up! I use it multiple times every day either as a microwave, oven, speedcooker, or warming drawer. I call it my workhorse!

There are divided opinions on that topic - some serious bakers swear by electric ovens for the fact that they can provide more even heat for baking cookies, cakes, etc. Also, electric ovens are usually self-cleaning whereas most gas ovens are not. Gas ovens are generally considered better for things that benefit from moist heat like roasted meats and poultry and breads. Also, gas ovens have a gas broiler which is generally considered much better than an electric broiler. The Wolf dual fuel range is actually a very nice product - but it has a lot more electronics than the all-gas. Also it has sealed burners whereas the all-gas has semi-open burners. Now I prefer sealed burners but their are many people on this forum who don't. The bottom line is that the Wolf dual fuel is a reasonable choice but not for the reasons that your salesman gave you.

"Posted by lindac ------------------- Sorry...I was confused...hydraulics has to do with the mechanical properties of liquids not the expansion co-efficient of a liquid. " Hydraulics: many thermostats/thermometers inside an oven use the expansion of a fluid to mechanically actuate control systems to adjust/limit oven temperature. This is similar to the thermostat in your cars radiator in action, or a self-powered vent in a greenhouse. "A BTU is a measure of energy....specifically the energy needed to heat a pound of water one degree...Farenheit. It is not a measure of heat. Someone with more of a physics background than either of us, please weigh in here? " It has been a long time since Physics 101. I may be terminologically incorrect in the precise definition of units. You have said exactly what I was trying to convey, a measure of energy, as you indicated. The energy contained in the specific heat of whatever metal the thermometer is converting to the specific heat of the meat it is trying to measure. No, it is not a measure of heat. We all know the unit to measure heat is degrees in C or F. "But I do feel qualified to state that "calorific value" is a term applied to things that produce energy not store it as a hot probe may....and "irregardless" is a "non standard word"....that is to say not considered good form nor standard usage. " 1 calorie = 0.00396566683 btu. I agree "irregardless" is to be used in informal wrting only. I am sorry. Just curious, shouldn't there be a hyphen in "non-standard"? Or spelled "nonstandard"? "I know...I am quibbling...but so did you with the whole business of the conductivity of the metal used in an oven temperature probe. " I believe I have mostly been answering questions you have raised all along because I respect your wisdom and knowledge. "The conclusion (if I may be so bold) seems to be, that a plug-in thermometer may be less than spot-on exact, but in the grand scheme of food preparation it doesn't matter a whit. For the most part they work just fine, they are standard on many appliances and accuracy depends largely on the placement of the probe." I have said it, I will say it again. I was only inititally answering the question raised by plllog . I dont believe I have said that mechanical oven thermometer can never be made functional. I have point out some inherent limitations possibly manufacturers will need to address. I have pointed out that my concern is only for food safety in low temperature meat cooking with mechanical thermometers, because, as far as I know, none of them are required to be calibrated to be accurate. If you are off by 10 or 20 degrees in low temperature cooking, you can be in serious trouble. And I apology to all you experts here who find this thread to be boring and excessive. I believe many of us are not as knowledgeable as your are, me included, and we are all members of this fine forum. dcarch