Hi again, Lilia. Sears outlet is a wonderful resource. I bought a great Samsung fridge with a teeny dent, yeah in the front, for my daughter, for a terrific price. Sears may be the largest appliance retailer in the world, and their outlet stores are the way they get rid of, or put back into circulation, the dents and scratches or reconditioned items. I had no qualms. Getting a 30" was easy for me as we did a gut reno, with all new custom cabinetry. But, keep in mind that a lot of the fancy, expensive stoves/ranges (not cooktops necessarily) have smallish ovens. Those buyers adore huge flames on their cooktops, and pay little mind to the size or functionality of their ovens(in my opinion). They lust after the searing capability of their stovetops and don't give a hoot about ovens. Tons of expensive ranges/stoves have ovens that are way smaller than 27" wall ovens. Cj47 who posted here is a particular hero of mine, and a respected cook and baker. She modestly gave her opinion and said,' oh, contact me'. Cj has, as I recall, 3 hungry teens. She has a Miele induction cooktop-I have a Bosch induction cooktop. Her cooktop is $800 more. My kids have long flown the coop. She cooks and bakes daily. I am an empty nester, with an anorexic husband(he really hates to eat!) and don't cook much anymore. Yes, my accumulated cooking time amounts to something, but not like Cj. I bake bread as a new hobby, she bakes for real. When Cj says something about cooking or her appliances, I listen, a lot. So maybe a 27" oven is less than your existing oven in interior dimensions but will function just fine with 2 or 3 sheet pans. think of bluestar, capital, aga, etc., owners with much smaller ovens-who have self smug faces because they have 15 foot high flames! Ask Cj, a real cook, who feeds her family well.

During my kitchen renovation I went to my friends' house MANY times to use her Electrolux to bake. I didn't do anything fancy in it - just convection baking of cookies and baked oatmeal. I didn't have any problems baking 3 trays of cookies at a time and the shelves that glide out so easily were handy. I've been baking in my Miele oven since June. It consistently bakes cookies, cakes, pies, etc evenly. Before using the Miele, I didn't think there was much difference between ovens, but I've changed my mind. My 2nd wall oven is a KitchenAid, and although it does a nice job, it doesn't compare to the Miele. What is the price difference between Miele and Electrolux? Would you use the rotisserie or the other program modes? I'm not sure what extra programs the Miele has that the Electrolux doesn't, but if you're not planning on using them, I think the Electrolux would be fine. If you live close to one of Miele showrooms, you can go to a MasterChef demonstration or a Product Cooking Presentation. It might be helpful in your decision. I've had no problem with Customer Service. We bought our Miele oven and vent off the showroom floor (with great discounts). They started the 2-yr. warranty the day they were installed. I've dealt with customer service twice (something minor) and they were quick to respond both times. But, the reason for that may be that we need to call Miele first because it is under warranty, but then Miele calls the appliance store where we bought the appliances and the store sends one of their Miele repairmen. (A strong argument for buying from a reputable appliance dealership.) We were kind of locked into buying the Miele oven because we wanted an oven under our Miele induction cooktop and (of course) Miele would only recommend their own oven under the cooktop. (Probably for warranty purposes.) If we experience any problems with the Kitchenaid, and depending how much I think I'll be using a 2nd oven at that time, we'll most likely look for a Miele to replace it, especially if we can find another floor model for sale. IF the price difference were too big, I would definitely consider an Electrolux. Good luck on your search. Here is a link that might be useful: Miele Showrooms

Both Wolf and Electrolux have issues with the blue porcelain. And its a really big oops on the Wolf. Electrolux seems to have resolved their issues with blue porcelain as there are not any complaints from recent ovens. Wolf still has ongoing issues, but the repair will now be easier with the bottom as a separate piece. Search blue porcelain in this forum to read about this. Looking at cubic feet or even the depth and width of the oven can be misleading. In looking at oven size, measure the rack to see what the usable space would be and then see how your pans will fit. Look at how the convection fan takes up space in the oven. Some have the fan sticking out into the oven cavity, which might allow for a handle of a pan to hang over a rack edge. Others place a wall across the front of the fan so they can say the back of the oven is flat. Some examples Wolf Electrolux The new Wolf ovens seem to be blue. Different fans! Wolf M series illustration Wolf M series photo Also look at where the racks are and how they can be used. On Elux, at least mine, the rolling rack cannot be put on the lowest position. The regular rack can be placed there. The best feature of the Wolf is the dual fans/elements. I think that is more significant in the 36 inch width though. Whatever you buy, get the longest extended warranty you can get.

Mike-Julie Willhite - If you have the time and skill, you can try taking your control panel off and disconnecting the cables between the glass touch panel and the control board, make sure they are clean, and reconnect them to see if that solves the issue. The control panel part you mentioned for $310 is probably the control board, not the outside glass panel. In my case, it was the glass panel (or some electronics in the back of it) that was the problem, not the control board. Those glass touch panels can run near $1000 new. Luckily, I found an excellent condition set of the glass panel and control board together on ebay for less than a new control board.