I would read previous threads about Dacor ovens (or any other ovens that you are considering) before you make your decision. I bought a Dacor Discovery oven and range( ER36D ) based on fairly recent experiences(products about 4-5 years old) that people I knew had had with Dacor, their previous reputation and the recommendation of several sales people. My experience with their products was extremely frustrating but at least they bought them back. Since I am looking for a new range and oven again, some of the appliance stores have admitted that they have had many problems with them. There is also a local cooking school that has Dacor ovens that are 2 years old that have many of the same problems I had and they cannot be fixed. Besides the programming issues, there were quality issues. The enamel came off in small sheets, not little chips. It did not seem to adhere well. The racks are poorly finished with sharp cut off edges on the underside. They brought a second oven. The door was on crooked and could not be fixed. It baked unevenly in convection settings Âmaybe the fan was crooked? The rubber on the temp probe split after avout 5 uses. The knob on my ER36D range broke too, as it is just plastic. Once it got to 350°, if you didnÂt open the door, it would hold the temperature of the empty oven exactly. The usual basic oven has about a 50° temperature swing. If set for 350°, as it cools the element should kick on at 325° and heat to 375° and then shut off. The Discovery oven is supposed to heat to temperature and then the element oscillates to keep the temp swing to 2° The main problem with the programming seems to be that once reaches the temperature set, it requires 150°(as reported by some) to as much as 200°-250° (my experience) temperature differential to kick in the element(preheating phase). This means on the lower side if you put in something cold or open the door frequently to bake cookies or appetizers the oven is not able to keep up with the heat loss and loses temperature. On the upper end if you need to raise the temperature by 100 degrees then it may take as long as 30 minutes to do that. My range actually took 60 minutes to raise 100°. It was suggested that this is so you donÂt burn your food. I have been baking for 45 years on all kinds of ovens and the preheat coming on has never burned my food. In fact, if the element comes on appropriately, it would just have to stay on a short time. If you wait to kick in the element until there is this huge temp differential then it has to stay on a long time. Dacor admitted this was a problem that they had "fixed", but new computer boards did not fix this issue. It is not easy to determine the problem at first because the oven does not read the actual temp once the preheat has kicked off, if you increase the temp it reads what you set it and not the real temp. It may be a totally different experience with the Dacor Classic ovens. Hopefully they will get the bugs worked out with the Discovery oven. They should have done that before putting on the market. They did offer me a third oven "that will be there with in the next week" That didnÂt happen and when no one from customer service would return my calls over a few weeks, I gave up on it and got the dealer that I bought it from to get them to buy both products back. It was wearing me out and with lost work and wages extremely expensive!

If your designer says you can fit a 48” range, then you can fit a 36” rangetop and 30” double wall ovens. Note I said *rangetop*, not range and not cooktop. You‘d get everything you need. A 36” wide rangetop will give you 6 burners, yet not need the enormous exhaust and upper wall space of a 48” range. (You’ll still need a good exhaust though, don’t overlook that whatever you do). You’d get your 2 ovens. And they won’t be cavernous 36” ovens that take a while to heat up. And you put your pots and pans in the deep drawers directly under the rangetop (see pic) for great convenience and efficient use of space. And you won’t have to bend down for that low range oven either. Win, win, win, win. Here comes that Thanksgiving turkey or that roast, imagine basting while standing straight. Here are some photos of rangetops in case you aren’t familiar. (P.S. your rangetop and separate double 30” wall ovens do not have to be the same brand.)

@kerenophir I don’t have one but would definitely get one if I had a place for a third oven. I will be replacing my wall oven at some point and may just get one for that spot. Most people say it is their most used appliance because it uses the most optimum conditions for each type of food. Gas ovens have huge vents so have a hard time holding onto any humidity. Electric ovens with much smaller vents hold onto most of the humidity from food. The CSO adds humidity when needed but also vents it out. It is also specifically designed to tolerate steam. Most commonly people talk about steam but it is more than that. I would look at Wolf, Miele and Gaggenau too. I agree with Zalco that you can do just about everything yourself without the CSO but steaming can be damaging over time more so to an electric oven and it is much harder to do effectively in a gas oven. My SIL damaged her oven with steaming.

You can’t violate the clearance to combustibles required by the manufacturer. Ranges have to have the doors and seals protrude, so as not to catch the adjacent cabinets on fire. There ARE a few ranges designed to more less be flush. Designed for looks. You give up power. There are trade offs to everything. You can’t have it all. Decide if you want a usable kitchen that you make pretty, or a pretty kitchen that you can‘t wok fry, only steam fry. And smoke up the house doing that. If you want a powerful cooking top, that’s a rangetop, or range. Not a cooktop. You can’t have it all. You have to accept tradeoffs. And that range needs to be against a wall. Not on an island. So that some of that cooking vapor has help to channel into the capture zone. You can’t have it all. You have to accept tradeoffs. With a powerful hood, and makeup air. And if you choose island cooking, a bigger and even more powerful hood, and more makeup air. You can’t have it all, you have to accept tradeoffs. Cooking is only 10% of kitchen activity. Prep is 70%. Cleanup is 20%. Islands are most valuable as large social prep spaces. Not hot, unsafe, and too small for prep, crowded cooking and prep zones. If you choose island cooking, there are ways to do it that are both functional and safe. They take more space and cost more than putting the cooking zone on the owe meter. You can’t have it all. You have to accept tradeoffs. For island cooking, that’s a lot of added expense added as a tradeoff to do it right.