I must admit, those french doors get me too, also the different colors they offer.

Can find very few reviews on-line, but the ones I did find
(for their ranges ONLY), were usually 4 or 5 stars, only found one with a 3 star and that one looked like a "Wood stove", musta been their "$39 Special", still its rating was a lot better than some of the 1 out of 5 stars I encountered looking at much more expensive products, earlier.

Blue Star also has those French doors, and I must admit, I am impressed by their new attitude towards service, so they may deserve a look by you too!(assuming a gas oven is ok)?

I am posting the American Range Web-site, in case you didn't find it yourself, I must admit I'm a bit biased towards that one (assuming you must have french doors) as the company is located close to me in Southern California, and myself being a "Native", like to see the folks here keep working and off the "Dole" (LOL).

As before. good luck on your hunt and if you do go that way,
"American Range" be sure to keep us updated, as you know there is a "Dearth of info" about American Range here on GW, as well as anywhere else on the net----as far as I've see, So far!

Gary

Here is a link that might be useful: American Range Products

Thanks again Gary....

I took Bluestar off the table based on the horrible reviews I read and I want electric ovens as the Capital range will have two gas ovens. The price is very tempting but DH is saying overkill for occasional "overflow" or holiday entertaining.

Looking at this American Range model....

Cheers.

Here is a link that might be useful: American Range Electric Ovens

MichelleDT and/or Dodge59 - did you go with the AR wall ovens? Have you learned any more about them? They've been the ovens of my dreams for about a year now, and we're getting very close to having to make a decision...

Will appreciate any input.

Thanks!

I have the Elux Icon Electric oven.

I was doing some research for the Op here because as I mentioned, as did She, that there just isn't much info about "American Cooking Products" Period, on the net, as I'm sure you found too!

Hopefully somebody that bought an American will review it for us here.

Gary

When I looked at the American Range wall oven with french doors that is electric, I do not find any info on the ovens being self cleaning. I was told that it has something to do with the way the french doors lock. I ended up buying the Blue Star gas ovens with the french doors.

Since we are going with a 60" CC, we changed direction and will select a speed oven as the 3rd oven. It would replace the need for a microwave (we hope). We rarely use our MW - only for reheating, popcorn and defrost. Felt we would get more functionality from a speed oven.

Deciding between Miele and Electrolux.

M

I would say that Miele is the better unit. I would further suggest a speed oven is more of a Microwave than a 3rd oven. :(

Oh Trevor....now my smile turned upside down. I was hoping it would function more as an oven than a micro but would work as a micro for the rare occasions I would use it as one. I guess I am back to the Capital Maestro as a 3rd oven and perhaps a micro drawer.

I use our Elux as a regular oven , all the time.
Why preheat a large oven, and then bake tater for 45-60 mins, when in the speed oven it is done in 15 mins?

It's controls are much like my larger 30" oven.
You have a choice of "Grill, Roast, Bake, Convection & Preheat". It does not broil thou but I usually do that outside on our infra red broiler on our bbq.

Microwaving on it is extremely simple----enter the time and push start, it even has defrost and popcorn buttons, and it even gives you "On-screen instructions" when you are defrosting.

So, at least to us, It is just a smaller oven, plus a Speed cooking device plus a microwave.

I really don't understand why the "Miele is better" per Trevor. It is more expensive.

See both in action by watching "The Great Potato Race".

Most of us here that have Speed ovens, be they the Elux, The Miele or the Advantium really like them and we use them a lot and not just for microwaving or Speed Cooking (a combo of microwaving and convection (At the same Time).

Good Luck with your decisions!!

Gary

Thanks Gary...I did watch the great potato race and commented on that post earlier today. From watching the videos, it was my impression that either one would function as an oven. I did have a question tho...from both videos, it appears the Miele is bigger and has multiple racking positions and that was because there was no turntable in the Miele. For example, if I wanted to bake a 9x13 pan of lasagna, how would that work on the turntable? Seems it would be easier in the Miele just by looking at the inside config.

I have yet to see either in person - doing all the prelim research first.

Always appreciate your thoughts.

Cheers,
M

The reason i said that the Miele is better in my mind is due to the lack of reports back about failures from our customers in relation to the Electrolux I have heard off.

We have sold a good number of Miele kitchens in the past and have had reports back that the Miele Speed oven is really only used as a microwave and not so much a speed oven (rather expensive microwave).

With a cavity of 18" wide x 8 1/4" high x 15" deep its not much of an oven so to speak.

Further with a price tag for the Miele @ $2999 and the Capital wall oven @ $2999 it might not be a tough call if you are looking for a 3rd oven.

As always just an opinion

Trevor,

Thanks for the dimensions. My original decision was to get a full 3rd oven and now viewing prices it might still be the way to go. I guess I could use the smaller oven in the range for smaller, two person meals. Yep...it will take longer than a speed oven but then gives full oven capacity for holiday and entertaining overflow. What are the dimensions of the smaller oven in the 60" CC?

Gary,

What else do u use your Elux speed oven for?

As always, THANKS!

M

I use it for just about everything. Last night for example, I had a steak on the bbq with brussel sprouts (reheated), & a yam done in the speed oven.

I speed cooked the yam, took about 14 minutes including preheat time, during the last 3 minutes I put the brussel sprouts in, they came out great too.
If I had used the large oven, I would have had to start the taters at least 45 minutes before the steak, In the speed oven, everything is ready at about the same time.

I have baked, not speed cooked Turkey thighs in it, brownies,
stuffed bell peppers, just about anything except very large things like a regular turkey.

I use it to make toast, although you do have to flip the toast and it's slower than a toaster (which we don't have).

The turntable is easily removable and as I mentioned, (in another thread) you only need the turntable for microwaving and speed cooking.

I have never had to bake anything that needs more than an 8.5 inch vertical clearance, so I have not removed the turntable and put a large cookie sheet or whatever in it.
The interior dimensions are 16inches wide by 13inches deep by 9 inches high.

So it is apparently slightly smaller than the Miele inside.

What I would do, right now, is look at the size of that which you put in the oven night after night, perhaps do some recalling too, that will truly help you make the best decision, in this case Size versus versatility.

Maybe we are unusual,and there are just 2 of us, but usually when we use the large oven, (which the wife really loves), it's not because of that which she baked in the regular oven would not fit in the speed oven, IE Tamale Pie, enchiladas, etc Wife is just used to baking those in her big oven.

Gary