My landlord just put a new GE slide in stove (cooktop and combo oven) as I complained about the old oven blowing hot air out the front and also that it only seemed to be on "convection" even though there wasn't a convection mode on it. Certain foods never came out like they should, such as cracker breads and quiche (I had to overcook the top to make certain the middle of the crust was cooked). But this oven blows hot air, too -- only out the back! I made cracker breads last night which bake on a pizza stone at 450 and the house became an oven, as well. If they have to do this to keep the high tech elements from over heating, then maybe this isn't such a good design. Maybe they should go back to the old designs. And I ask -- how can this be energy efficient? If hot air is blowing into your house in summer, then the air conditioning is running to counter-act it. If unnecessary heat is being expelled from the oven, then how is that efficient because the oven is surely producing more heat than it needsk or is healthy for the electronic components. And now I wonder if it means that air is still blowing around in the oven, giving it a convection mode by default. I'm going to have to experiment with it to see. And one more thing, on this model, as soon as I even put a tea kettle on to boil, cold air blows out the vent in the back. I had to move my pet bird. Why am I thinking that men design these products.

Well, it looks like I am the newest member of the disgruntled KA wall oven owner club. Ran the self clean cycle on our 1 year old, still under warranty, KA wall oven. 3 hours into the cycle I noticed that there were no indicator lights on the control panel - the oven was dead and the door was locked. I waited a few hours to allow the oven to cool down and followed the web-based procedures to unlock the door but nothing has worked. I've flipped the breaker off, waited several minutes and flipped it back on (did this a few times believing each time that something magical would happen) but the oven is still locked and nothing works. Finally, I called KA/Whirlpool and waited 45 minutes to speak to someone in customer service. After patiently waiting I was finally connected. We spent some time verifying that my oven was still under warranty (with 5 days to spare!) and documenting my problem. Once it was determined that she could not resolve the problem with weasel words I was told that it would be 2 weeks before a repairman could come. When I politely but firmly protested she transferred me to a technical representative who also was unable to resolve my issue but did confirm the 2 week lead time for the service call. I am now in the waiting period with a locked oven door. If anyone has a suggestion as to how to unlock it beyond the breaker on-off trick, I welcome your input. I will continue with chapter 2 once our repairman arrives.

This is the house I just sold. (crying, lol). 1880's, but a stick Victorian not a Queen Anne. 10X10 main kitchen, with a regular pantry (all shelving from PO) and a butler's pantry/water pantry that housed the sink and dishwasher, as well as a few original/early 20th cabinets with glass door uppers and bead board lowers. Clearly built in place and not to standard depths or heights. The main kitchen had one, 1970's, 12" floor cabinet, a broken range and an old side by side fridge. Happily it also had original white beadboard, 10' ceiling and a heavy plate rail around the top. It also had (challenge) 7 doorways and 2 windows. In a 10X10 space. We wanted a functional kitchen that played up the nice architectural details of the room and had a bit of an unfitted feel (had to due to all the doors, there was no space for a "run" of any kind) but were very much on a budget and looking for materials that were simple, easy to clean and could be replaced without tears if we decided to make changes in 5-10 years. Changed the pulls on those cabinets to these: the uppers had proper and nearly matching latches so those stayed. In the main kitchen, we put IKEA Adel White cabinets, with glass door uppers, and IKEA butcherblock countertops (later replaced by a dark green granite). Light fixture: Restoration Hardware Schoolhouse with vintage fans ceiling fan fixture (no longer made). Range, micro/hood, and dishwasher: Bosch smooth white. D/F range with warming drawer for busy working family with kids and crazy schedules. Fridge, Jenn Air French Door floating glass white. Walls Benjamin Moore Popcorn Kernel: (ooh I found an old GW pic of MY kitchen!) Backsplash: If I could do that kitchen over, I'd have done granite/stone counters sooner (we did it just to sell), and I'd have done the backsplash sooner. But the rest, I was really happy with!

Class action lawsuits against Whirlpool did "materialize" in U.S. District (Federal) Courts. However, the cases were dismissed by the courts in 2017. The cases and the courts' rejection of them were explained in comments from six years ago above in this thread. You won't see the older posts here unless you know to scroll down below the "Featured Answer" to find and click several times on tiny, faint print that says "see 292 more answers." If further interested in the cases, you can read the court decision here: https://casetext.com/case/schechner-v-whirlpool-corp