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!

I looked at those too! They sounded awfully appealing but I could not find much info at all about them, and I would have had to order them online. I thought the AEGs were out of circulation in the US, but maybe not? I was able to order the Fisher Paykels from my local high end appliance store, have them delivered, get a good warranty for local service etc. I decided to spend a little more to go with a more known and supported product. I drooled over the Mieles a bit, but the 2000 dollar price difference convinced me otherwise. Good luck shopping. I must have looked at these ovens for 5 years before I finally had all my ducks in a row to do it.

Hey Fori and All, I just ordered 2 Fisher Paykel 24" ovens and they're supposed to be here on Monday! They were $1599 each. I was looking at the Fagor one...sure is cute, but I couldn't find it locally and I decided it was too much of a gamble service wise. The price is tough to beat though! :-) As soon as I have my ovens I will post pictures for those of us who are space challenged in the oven department. I'm not sure what would look good next to a five star range...thinking maybe the DeLonghi like you said. It seems that a lot of the 24" ones are somewhat eurostyled with a sleek modern look...which fits into my 1950's modern house very nicely. I'm having some custom metalwork done as well as cabinet carpentry once the ovens are here...so it'll be a week or two til I have a completed install. I can't wait to see them...little scary ordering an appliance sight unseen. Pizza parties here we come :-) Anne

I have very limited space in width and depth in which to place my double ovens, so I will have to keep this issue in mind. Also, can you tell me the width of both your oven and your cabinet? I was planning a 27" cabinet for my 27" ovens, but was told that for a 27" oven you need a 30" cabinet. I am hoping that someone gave me the wrong information because I do not even have ONE extra inch.