Yes, I have a Gaggenau, but then the question was ''Do you have an oven that you love?''

That's the one to love. I use my oven ALL the time. I especially like being able to switch from convection to regular bake, and I use the proofing feature all the time to raise bread (or pizza) before baking it. I find the temperature to be pretty consistent, but then I always preheat the oven 50 degrees beyond the temperature I'm going to bake at, so opening the door won't become an issue. Since the temperature shows up digitally, I know it's accurate as I've checked it also with an old-fashioned mercury style oven thermometer I have. Sometimes you get what you pay for. In this case, IMO, cinching in my belt to buy this oven was worth every penny.

The other reason I bought my Gaggenau was for the side-opening door, which I also love. No more reaching across an oven door and risking a burn. (I'm covered with them.) I can also access the back of the oven, which is worth the extra price of good design. I've had mine since 2004, and haven't had an issue yet, so I'm highly recommending it!

Here is a link that might be useful: Amazing Thin Crust Pizza

I love my Kitchen Aid double ovens, and I make pizza and bread (on my stone) a lot!

I have Dacor ovens, but I admit that I don't bake like I used to, hardly at all now. If I had to choose again, I might look at the KitchenAid, too.

Just to torture you a bit. (Link)

Here is a link that might be useful: Commercial Countertop Pizza Oven

Soooo....Do you think I can get away with a commercial 'countertop' oven in a house? :-) The prices aren't bad and teamed with a regular single wall oven it could be a great combo. Funny that the Garland ones are 'meant for prebaked crusts, not fresh or pan pizzas.'

Thanks Sushipup, Claire_de_luna, and Sheshebop. Seems that people either love or hate their KitchenAids, which makes me nervous. Dacor is an oven I'd considered, but haven't been able to get much feedback about. The Gaggenau continues to impress with owners who get wonderful, consistent performance over a period of years...Does anyone know if the 30" doing as well as the old standard, no-longer-available 27" that everyone raves about? I saw one of those (27") in a clearance warehouse when I last looked at ovens and am now kicking myself for passing it by. I don't think I realize all the advantages of a side opening door, but I'd have a tough time deciding which side to get the hinges on, since I come from and go in different directions depending on what I'm baking. Pizzas go left to the island, and other things go right to the stainless counter for more out of the way cooling. But that's the least of my worries... It's the car or child (kidding) I'd have to sell to pay for it. :-/

Here's a double oven on ebay...I'd buy it in a heartbeat. There's also a single 27'' advertised if you only want one; and I didn't get past the first page, so there could be others. I only bought a single, but this is one I have that I love.

Here is a link that might be useful: Double Ovens, Gaggenau

Here's a double oven on ebay...I'd buy it in a heartbeat. There's also a single 27'' advertised if you only want one; and I didn't get past the first page, so there could be others.

Here is a link that might be useful: Double Ovens, Gaggenau

I saw that one on ebay the other day. Seems a little short on info, and when I checked his/her feedback as a seller (all of which is pretty old), there are plusses and minuses. The 100% positive is only for the last 12 months and only as a buyer. I just didn't have a very confident feeling for sending that person $2500 and trusting the oven will arrive and work right, but the thousands of dollars between that price and new could pay for a lot of repairs, I guess.

(Sorry about the double post. Something was going on!) Of course you need to feel good about the seller. I only posted the link without checking into it much, so it's good that you have a Buyer Beware mentality. There are others out there, and perhaps you could find a good deal with someone else. I know what I gave for my single oven, which was considerably more than this price for two; but then I also had a warranty. I thought I saw some others listed that still had a warranty offered, so if you could find one of those, it might be worth looking into.

I don't mean to hard-sell this in any way. I just really like my oven, and use it a lot. It has more settings than I ever thought I'd use, but I have to say, they've come in handy many times. The only thing I haven't used yet is the rotisserie, but I prefer to do that outside and keep the mess confined to the grill.

Here's the BIG DEAL that has not been mentioned before. The size of the oven. Are you replacing an existing wall oven? Size is critical. You may find your ptions severely limited.

Are you doing a remodel? Then you have a lot more options, size-wise.

Ah, good point, Sushipup, but I've been through that before. My first 2 ovens were Fisher and Paykel. Current Monogram was larger. Thankfully, my dh is my cabinet maker and was good-humored about making the change, and my drawer underneath the ovens got smaller. A dbl 30" Gagg would be even larger yet, which means I'd lose my drawer completely and there'd only be room for a 3-4" panel underneath. I think any other choice would be the same size or smaller.

I'm still actually wondering if I might be able to use one of those countertop pizza ovens John Liu showed, then just get a single for the wall cabinet.

I looked at the specs of the smallest Bakers Pride pizza oven. Just need 3'' clearance to combustibles, would fit on a normal countertop, 120v. I've never used one, mind you, so I don't know how well they work. My pizza days are over. Too much Evil Dr. Carbo for me.

I have a bluestar 36" gas range. For pizza, I crank the heat to 500 degrees and put it on the middle rack. Works great.

Jo

hi rHome. Remember me? All I can say is that Caroline (trailrunner) and I LOVE our Miele ovens and both of us bake a lot. Somewhere on this site, can't remember which forum though IIRC it was over on kitchens, c has a whole thread with pictures, showing her high heat pizza baking experience.

Also something that may have come up on the same thread, was that keeping a stone in the oven whether you bake directly on it or not, helps maintain the temperature even with the constant opening of the door.

That said, if I could have, when I had all the initial problems with my Miele ovens, I would have switched to the Gaggenau in a heartbeat. I love the idea of a side opening door and also have the burns to prove why it would be better for me LOL. The ONLY reason I didn't do it was because altering the cabinet would have cost $500 (lucky you) and at the end of an over-budget kitchen remodel, there just wasn't the money left to do that.

If you can afford it, that would be my top recommendation for you otherwise the Miele really is a great oven.

IF I get my money back for my oven (counting my chickens before they're hatched), I can see that getting a Gaggenau would be so much that I'm also considering just changing everything out for a range...Just another option to think about, so thanks for your input, Jojoco.

Loves2cook, of course I remember you! I have, in fact, been in close contact with Trailrunner lately. She has been happy with the Miele except for a part that needs replacing...Something plastic that, if I remember right, is around or has something to so with the thermostat. When it has problems, it prompts an error message and the oven won't work. It will be replaced with a metal part, but why don't they put the metal in to begin with? She's been told new ovens still go out with the plastic. I think the tech told her he usually sees the part fail in self-clean ovens because of the heat. She has perfect clean, but does all her artisan breads and pizzas at high heat, so figures that's the issue. Did you read about Tracy25's fight with Miele on the appliance forum? It's put me off Miele a bit. The tech who witnessed its performance on site (which would be a Miele tech, right?) said there was definitely something wrong with the oven and she needs a new one, but someone in Miele management or Miele customer service management says no, that it's working normally. I'm really tired of hassling with customer service, and any chance of having to do so, makes me cringe. If I can indeed get a new oven, I plan to visit a Miele showroom and talk straight about these issues with a Miele rep and see what they say. Thanks for weighing in!

I did see it and forgot about it. Thanks for reminding me. And in that case, DON"T GET THE MIELE. I think you will LOVE the Gaggenau. Wait, maybe now the remodel is a few years old I can come up with the $500. Do you want my Miele ovens and I'll get the Gaggenau? :)

Haha. If we lived close together, I might take you up on that. A working, proven appliance in the hand might be worth a fancier, supposedly better one not tried yet.

Today I've been looking at Capital ovens and ranges. I wonder how they are...Not much history for their electric wall oven, but the old DCS's had a good reputation... Like Mieles and Gaggs, they do more than I need, so have a higher price to match. About the same as Miele.

I would not hesitate to go with the Gaggenau if it was anywhere in the price ball park of what I've had. But I'm afraid it's thousands more...Aren't they $7 or $8K?

Rhome--I found this listing on Seattle Craigslist. Says they have a brand new Gag convection oven also. I remember that you live somewhere in the Pacific NW so maybe...?

Here is a link that might be useful: Seattle Craigslist

Thanks, Ci_lantro. I found a few interesting things on Craigslist...but the others weren't Gaggenau.

This is a little off-track, but my dear mother used to bake the best bread EVER. She found that she could get the best results by using her microwave when letting the dough rise. She would first boil 2 cups of water in the microwave, and then leaving the hot water in the oven, add her bowl of rising dough. This kept the oven warm and moist throughout the rising cycle - and she was not at the mercy of the weather or humidity in the house. To clarify, she did NOT run the oven while the dough was in).

Interesting, Sewhappy2. Bet it would be particularly helpful in certain climates or certain times of year.

Just about any oven you can crank up to 450ú without overheating your kitchen will work fine for bread and pizza. We had a Lacanche. We replaced it with a BlueStar. Then we replaced that with a middle-of-the-line Frigidaire (It's a long story.) and they all worked fine for DW's occasional loaves of bread and my heating season weekly pizza. (In the cooling season I bake pizza in the Big Green Egg.)

The heating up the kitchen business is important. Self cleaning electrics are the hands down winners there. I wouldn't want to bake pizza with our gas oven in our tiny kitchen in July.

You have a good point about gas ovens and the heat they produce, Velodoug, and I hadn't thought about that. But, unfortunately, not just any oven that will reach 450 will do bread and pizza well, and I've got one to prove it. :-/ It gets to temp, but doesn't stay there throughout the project.

I have come to hate my Dacor oven. I have had so many repairs, I only use it when absolutely necessary. One particularly stupid issue: The light in the inside of the oven has been repaired, still does not work. It is recommended to replace/upgrade the part with the newer design - of course at my expense (as I recall a few hundred dollars). I would never recommend Dacor ever again.

I bought a Breville counter top Smart Oven that was recommended on this forum. I love it for Pizza. I also use it for everything that will fit in it - I am used to the Pure convection on the Dacor - the Breville also has convection. I use my Le Creuset cookware in the Breville, and cook all my stews, casseroles - even Hams. I buy my Hams by their shape now , so they will fit.
The 12" pizza pans (one comes with the oven- I bought 1 additional) makes a perfect crust. It is an affordable countertop oven.

Here is a link that might be useful: Breville

Yes, yes...the Breville oven is wonderful for baking pizza and everything else including using it as a simple toaster oven. Hint, do some on-line price comparison shopping. Print out the lowest price you can find and take it to Bed, Bath and Beyond. They, as advertised, will meet that lower price. Doing this I saved $60.00 when I bought mine.

Rhome--There's another oven, relatively new, that might have slipped under the radar. American range introduced a wall oven within the last couple of years. "American Range AROFG-30 30" French Door Oven"

I don't know anything about it other than it's a gas oven and has analog controls rather than digital. And, it's pretty pricey, too. American Range makes mostly commercial equipment but does some stuff for the home market, too.

Maybe something else to consider?

OK...Dacor was on my list to consider, but maybe not now!

The Breville looks great. However, for our family of 10, our pizzas are usually large and many, so I'm not sure if that would do us much good...But it does look like a good one to keep in mind as a supplement, and for when we need a new toaster oven. Thanks for the heads up on that, and on the say to save on the cost!

Ci_lantro, I don't remember how, but I did come across that American oven. If it does as they claim, it looks wonderful. I've never used a gas oven, so I may not be knowing how they'd compare to use. 2 would be cool, to take the place of my dbl oven, but looks like that would cost about $7K...Do you think gas wall ovens have the heat issues Velodoug talked about with the gas range oven? After looking at their site, if I was at the beginning of putting together my kitchen, I would definitely be looking seriously an American Range...

There is both an electric and a gas oven in my kitchen. My gas oven is ''old-fashioned'' (I believe someone referred to it as analog, because it has a dial, rather than a digital temperature selection) and the thermostat cycles quite a bit to work at keeping the heat at a particular temperature. It isn't as accurate as the electric, there is no window or light to view what's going on in there, and the gas oven takes longer to bake exactly the same thing as the electric oven. There is no convection with a gas oven, like with an electric, and if you've used a convection oven, you'll know what the advantages are. (I always preheat in convection mode, because it's much faster; I bake my pizza on convection as well as bread.) I know about this because I've tested both my ovens extensively. Yes, Velodoug knows exactly what he's talking about.

I have a gas range mainly for the cooktop, and the oven for those times we lose power; typically in the winter during storms. It's my second oven, and a reliable ''back-up''. (No...Just like Doug, I don't turn it on in the summer months either.) My electric oven is better insulated, has a window so I can check progress without opening the door, and because the temperature is digital, it typically ends up where I want it to be. With a gas oven, you regulate a recipe by sight and smell, not by time the recipe states it should be done. If you're hanging out in the kitchen all day, or using your old gas stove to heat the room (like I used to 30 years ago), No Problem. It's Done When It's Done. Your Nose Knows.

In the electric oven, my pizza recipe turns out the same every single time, and I know exactly how long to bake it to get consistent results. Not so with the gas oven. That doesn't mean you won't get good product; it simply isn't as accurate and doesn't bake the same way. You tend to get moist heat with gas, and there is a natural convection, but side by side, I'll go with electric every time.

I wouldn't spend that kind of money ($7K) on any gas oven (mine is also a Lacanche), over a Gaggenau for what you want to use it for. (I don't have experience with other pizza ovens, so I only know about what I'm using. I thought you were asking for experience, not just opinions.) Typically, I preheat my oven to 550 degrees before putting in a pizza, which is done to a golden brown with perfectly charred cheese and a golden bottom crust in 8 minutes. I use my oven heavily for everything.

Good luck to you. I know it's daunting to spend serious money on appliances that don't do what you want them to. I hope your next appliance will give you everything you want from it.

Agreed that it wouldn't make sense to buy 2 gas ovens for the same price as a dbl Gagg. :-D

But the American Range gas oven, as does the oven in the new gas Capital Culinarian range, claims to have convection for better heat distribution and control. It would be great to have both gas and electric to choose from in the same kitchen.

I have an aga stove I put pizza right on bottom of oven ,really nice pizza.