Wolf dual fuel oven popped and sparked during self clean
April
9 years ago
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9 years agolast modified: 9 years agoApril
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Wolf dual fuel popped and sparked during self clean
Comments (2)I don't think so. I washed out the oven well before I started the self clean. It popped and sparked outside of the oven. I found shards of porcelain on the bottom of the oven this morning and the oven cavity has been exceptionally warm all day. Wolf is coming out Thursday. We'll see what they say....See MoreWolf Dual Fuel or All Gas, revisiting the issue
Comments (90)If everything else fails, you'll have to do what I did when I moved into my very first apartment. It came with a nondescript gas range; probably whatever happened to be cheapest when bought sometime in the 1960s or 1970s. Initial baking experiments failed spectacularly, but I quickly discovered how to fix thing. Put one of more cookie sheets or roasting pans at the bottom of the oven; alternatively, I'd imagine that a full size baking stone would work as well (search for FibraMent). Then put the cookie sheet with the actual cookies at least four inches higher. The extra sheets act as a heat diffuser and after making this adjustment my cheap oven actually produced beautiful results each and every time. I later had to use the same technique when I inherited a Viking oven from the previous owner of my first house. It wasn't as bad as the no-name oven, but without the extra cookie sheets, it would still heat quite unevenly. Because of that, I also never used the convection fan when baking; it just aggravated the situation. Finally, with my BlueStar, I don't really have to use these tricks. It bakes very evenly, but it does admittedly take a really long time to preheat. Also, I often leave the baking stone in the oven, which does act as an additional diffuser. It's not so much that I need it to do any diffusing; but I just don't have a good place to store it otherwise. Those big FibraMent stones are beautiful, but also quite bulky and heavy....See MoreDual Fuel or All Gas Range?
Comments (8)Kim Taff, As far as self clean you can have a gas oven with self clean as jwvideo mentioned. Capital ranges have a model with self clean and a rotisserie. That range does have high BTU, uncapped burners and an open burner tray, which is a whole other issue. As far as DF, I would love to replace my Wolf due to the aforementioned issues but am just not sold on any yet. Miele does have one that came out recently and there is a current thread on that. To me you already have the ideal set up with wall ovens, especially if ergonomics are an issue. You can pick range/cooktop and ovens separately so you can get the best of each for the way you cook. As to gas vs electric, I have had both types of ovens over many years. Yes you can bake with gas. As with many things in cooking, I would agree that there are often marketing claims that oversell some features. Just because you can bake in a gas oven does not mean there are not differences. I have even had differences just in the electric ovens I have had in this last remodel and used in the last couple of years in rental condos. Whether testing broilers or ovens, you would need to test side by side with the same recipes and bakeware and with food that would show the differences. Gas heat is the result of combustion of gas which has byproducts so they are ventilated quite a bit more. This means that there is more movement of air through the oven and more heat and moisture into your kitchen. This increased movement of air is drying, superficially to whatever you have in the oven if it is open and exposed to the air. This promotes the Maillard reaction so things brown faster. This is why many like gas for roasting. Many bread bakers add water for steam during the first part of baking because they want a specific crust and want the surface of the bread to stay soft, allowing a better rise longer. It is much more difficult to keep the humidity in a gas oven. Many bread bakers get around this by using a cloche or even rigging up a way to add steam as they bake. This drying effect of a gas oven can also change the way cakes and muffins bake. Electric ovens hold onto the humidity from what is being baked or roasted or when water is added. For roasting, that would inhibit the Maillard reaction but some electric ovens get a lot more complex and some have a roasting mode that uses more heat from the top and a high speed fan to overcome this. Some electric ovens use fans and more elements programmed to have a multitude of modes to produce various baking environments. They are run by computer boards so when you combine these boards with heat, there have been reliability issues with some ovens. These boards also require fans that run after the oven is off so if noise is an issue, there are whole threads on that. Convection fans in general are marketed to provide more even heat but they don't always do that and if you are using the fan, you have drying which is not always what you want. The bulk of the oven also contributes to the evenness of heat and is the main thing in standard bake. Electric ovens can have additional elements, in back and dual fans or even fan towers as in the new Wolf M wall oven. Occasionally there are threads on specific ovens that will indicate how well these work. Some ovens have pure convection modes. They usually combine a high speed fan and the immediate heat of an element in the back, so often create hot spots. Another issue with newer electric ovens which may be different for some is the concealed element. One recipe I have have made over the years is an upside down caramel apple pie in a clear colorless PYREX(old trademark, borosilicate glass) pan. It has baked well in standard gas and electric ovens with an open element on the bottom. It doesn't get done on the bottom with an electric oven with a concealed element. One of the repair guys was here recently with my fridge and we were talking about general reliability in ovens and he thought the concealed element caused a lot of problems. There are a few high end ovens with elements that are under glass but they seem to have other idiosyncrasies. Charon70 mentioned the broiler. A regular gas broiler doesn't get very hot because the heat from combustion goes up. Some gas ovens have infrared broilers so that you have radiant heat evenly over a given area. It is usually a much smaller area than an electric broiler. The electric broiler's evenness varies according to how close the passes are....See MoreBluestar Platinum 48 range or Wolf Dual Fuel 48 Range? Help!
Comments (49)We owned a 48” Thermidor for 14 years and regretted it for 12 of those years. We put at least $2,000 into replacement parts over that time. And yes the oven fans were very loud and near the end they would stop working and then my oven would stop working. I spent over two years researching ranges and reading hundreds of reviews. Finally we decided on the 48” RNB. We considered the Platinum but I had the same concerns as M concerning the heat coming from the back of the oven only and the constant fan blowing. Convection isn’t always the best for baked goods, bread, cakes, cookies etc. After reading some reviews on the pros and cons, I decided to go with the RNB. I have no regrets. The ovens are so quiet that I had to check to see if I turned them on. I was so used to hearing a loud fan that at first I thought something was wrong. Took a little getting used to the quiet. I love these ovens! My Christmas cookies all came out perfect; nicely browned outside and moist on the inside. Cheesecake, brownies, bread, and pizza have all baked beautifully. Meats and casseroles bake evenly and on time. My old Thermador has not baked evenly in a very long time and often stopped in the middle of baking. The RNB small oven does a wonderful job. Both ovens heat up quickly. My old small oven was useless. It took nearly an hour to heat up and twice as long to bake. I baked two 9 x 13 dishes at once in my small RNB on Christmas day and they were both finished at the same time. I could never do that in my Thermador. The ovens clean up easily, if you just take a few minutes to wipe up after a spill. I did want the higher burners of the Platinum but the oven made the difference. Also I did not need to move the griddle around. I would have like a grill to but we grill outside whenever we want so that isn’t an issue. The rolled steel griddle is like a restaurant and so much nicer than I expected. You can turn it on and leave it while you prep with no concerns. I went to a restaurant store and purchased a cleaning pad like they use in restaurants. Cleanup is easy. Something else I love is the removable steel trays underneath the burners and griddle. I just stick them in the dishwasher every couple of weeks and the look like new! I would never go back to a Thermador. I hope this helps....See Morehvtech42
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