I couldn't say anything about accuracy at least recently (haven't checked it with an oven thermometer)--I know the Jade range we'd returned (and replaced with the Wolf) was never calibrated correctly, even after a tech supposedly calibrated it for us. At some point while we were involved with the Wolf AG burner issues/replacement ranges/"fix" I believe the tech did check to make sure the oven was at the set temp during one of his visits to work on the range we ended up with.

I have read many posts here and gleaned valuable information, but now have to give my FINAL cabinet order by end of day tommorow and need to choose my under cabinet range hood for my new Wolf AG 36" range (6 burner) and need your expert opinions. I have narrowed it down to the Tempest I (only 22.5 inches deep, but can add a 1100 CFM internal blower), or the Tempest II, also with added dual internal 1100 CFM blower (24 inches deep). I like the clean lines of the Tempest. I also could get the Wolf, but it's significantly more and has rounded edges. If you have the Tempest I or II with added 1100 CFM blower, is it powerful enough, and is it noisy? It's rated 3.5 sones at 1st speed (500 cfm), and then 8 sones at full power (1100 cfm). That seems reasonable, and I'd most likely only use it on first or second speed. I also have an 8 ft ceiling so the Tempest I would fit under a cabinet, if I do the Tempest II I'd have to do it under trim or a panel, not enough room for a cabinet. I called Wolf and she thought the 22.5 inch would be fine. I'm more concerned about noise at this point. I like to stir fry and sear meats, so it does produce some grease/smoke. thanks so much!

I have the Wolf 30-inch DF range. The fans run, whether the oven is on convection or "normal" mode. They run in different ways, I think, but they do run. I've had my range for 4 years, and really don't notice the fans any more. One thing I really remember noticing when my range was new, was the metal popping of the expansion, as the oven heated. I rarely ever hear that sound now....think it was part of the "breaking in" period. Enjoy cooking on/in your wonderful Wolf range!

I've had a Lacanche Sully for two years and love it. I have one gas oven and one electric. I use the gas oven almost every night; I brown meat on stovetop then transfer to oven. Works beautifully. I use the electric for baking (although i bake much less frequently). I do rotate my pans when baking cookies. Don't for cakes, though. Round pans must let more air circulate and bake more evenly. Maybe convection option is better for bakers. I wanted a gas oven for roasting, and also wanted an electric oven with broiler, so no room for convection. As for racks, it's true they definitely don't glide! But I find that as long as I don't push them too far back, they're pretty easy to pull and push. It doesn't bug me, although racks that really glide would be very nice. But I have heard that most oven racks tend to get gunked up and stop gliding over time. Don't know if this is true. I do like my french top very much, especially in the winter when I like to do lots of stews, braises, and use my tagine (my latest obsession). When I'm doing a big dinner it's nice to keep things warm on the corners, or toast nuts without worry (heat is much more forgiving). All in all, very very happy with my range. My dishwashers are another story!