Bosch Benchmark side swing ovens?
agk2003
8 years ago
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Joe Henderson
8 years agocpartist
8 years agoRelated Discussions
Steam oven: Bosch Benchmark or Wolf?
Comments (6)Have had our Wolf CSO for a little over 2 years now. We also have a Wolf L-Series wall oven. By far the CSO is our main go-to oven and it does a wonderful job. I just used it last night to reheat leftovers. I had 4 different things going in it at the same time, no flavors crossed over and everything was perfectly reheated. I had a pork chop in there, stuffing, lima beans and meatballs (don't ask about the combo, lol). With the reheat option you don't even preheat the oven, but being only 1.8 cu.ft. it doesn't take long to preheat if you do. We also used it this past weekend to make Banket, which is a pastry. We used the pre-built-in setting for pastry on the Wolf CSO and set it for Medium Browning and it came out perfect, medium browned and amazingly flaky crust, it does such a great job. I have no complaints about the Wolf CSO and hope to never do without it or something similar again. Phil...See MoreWolf single E-series oven trouble
Comments (133)I’m not sure my opinion is a huge help, since 1) I haven’t fully researched ovens in a few years now (thank goodness), and 2) I’ve become a bit jaded by spending for premium ovens to get quality, only to get problems. F&P and Wolf were my best baking ovens, but too many porcelain problems. My Gagg doesn’t have the porcelain problems at all, and, while I love the amount of control I have in choosing which elements it employs for what I’m baking, and whether it uses convection fans or not, I’d never pay the price for it again. -Mine was an outdated floor model, so a comparatively ‘good deal,’ but still more than I wish I’d spent. And a new one at new prices? No way. I’m pretty much fully on board with what 59 Dodge (Hi, Gary!) said above. Elux used to be a good choice, but I wouldn’t trust it now. When we first looked at ovens, Miele was my ‘If price was no object’ dream oven, based on their strict quality control in the manufacturing process, from start to beautiful finish. However, several years ago some very experienced bakers had some temperature issues that Miele didn’t seem to be addressing to their satisfaction. Also, my sister, a specialty dessert and wedding cake baker, bought on of their double wall ovens, and was never impressed as she thought she would be. The performance was ‘fine,’ but not spectacular, and she said they were small inside. So, this is where I part ways a little with Gary, I am not sure I’d consider Miele...although all of my concerns may have been addressed in recent models; I just don’t know. They’re pretty pricey and I’m less inclined to take expensive risks any more. Bosch is made by the same parent company as Gagg. We can hope that, but certainly not count on, they use the same materials or technique in coating their oven interiors. (They don’t have a stellar reputation for service, but then, with my Gagg oven or Bosch dishwashers, I haven’t needed to find out!) We haven’t seen anything here, that I know of, about porcelain problems...or, really, any other problems with Bosch ovens. Last I looked in person, they had roomier interiors than other brands and good lighting, and from what I see in current ads, their styling has improved and looks great. All this to say, I’ve decided that if I replace ovens or do another kitchen, Bosch is at the top of my list. If the baking isn’t as controlled as Gagg or as perfect as Wolf, but I’ve got GOOD performances, spent half (or less), and don’t have any hassles, I’d be very happy. Also, I had a JennAir ‘convection’ range about 15 years ago. It turned out not to be ‘European convection,’ but their own version that used another fan set up. Like you found with yours, it was all hype. When, because the oven vented hot air right in front of the electronic board for the cooktop, so it kept melting the wires, they gave me a partial refund. I replaced it with a plain, non-convection GE that did better 2-rack baking! So if that’s the kind of performance you’ve had, I’m betting the Bosch would be a big jump you could be happy with. Best wishes....See MoreBosch Benchmark or Electrolux Wall Oven?
Comments (8)We have an Elux Wave Touch single wall oven 3+ years old. (I know you asked about double ovens) It's an okay oven. The two racks roll out very nicely. The timer is plenty loud for us. Things do not brown evenly, although it heats evenly. (I tested it with oven thermometers so it won't do any good to complain to Elux) The electronics cooling fan runs from the minute the oven is engaged, until it cools down. Fan is noisy and blows hot air into the kitchen. Ugh... I guess they all do that, nowadays. Over the holidays, it was run on 425° to 450° for a little over an hour, and the hidden heating element left its mark....the faded outline. I don't know if other ovens will do that after an hour or hour-and-a-half max at high heat, but I am not impressed. Or pleased. Grrrrrrrrr..... It's a bit of a nasty mess in the pic below, but you should have seen it BEFORE I hand-scrubbed it . . . because one does not dare run the self-clean feature in any of these ovens too often for running the risk of killing the computer inside them. Nice thing is the door completely comes off this oven, which made the cleaning a lot easier. I didn't even have to have hubby help me remove it....See MoreAre side swing ovens possible if sandwiched between wall and fridge?
Comments (40)Thank you Colleen (AKA. ANGEL IN DISGUISE)!!! Thank you for all the photos and the incredibly helpful info!! On Mother's Day of all days, when you should be relaxing and basking in the servanthood of your four children, you're sitting there typing away, helping a stranger out. Cpartist, and everyone else too, seriously you all have restored my faith in humanity : ). Sorry to be so dramatic but I truly appreciate you guys. Colleen, is the reason you didn't want the flush install of your ovens so that that your ovens doors would be able open all the way? Is there any other reason NOT to do a flush install? My wall is going to just out way more than yours so unfortunately can't do the right swing, and I'm seeing now that the left swing would not be a good idea either. How would you feel about a traditional pull-down double oven in your current oven location????? The counter behind my ovens will be a little over 4 ft away, so there should be some wiggle room to pull down the door and maneuver to the landing space? Also thank for the feedback on the Karbon! I agree, the aesthetics are pretty unique. Our kitchen will lean toward the modern side so it would fit in perfectly. I will have a tapmaster as well so hoping it will work well for my prep sink. Hope you're enjoying your tapmaster today! What a great Mother's day gift : ). Kim Ladin, I'm going to think seriously about that tall cabinet to make the right swing work. It would mean decreasing the cabinet length in the undercounter fridge run or decreasing the double pantry. I hope you find a good solution to your dilemma as well!...See Morehigginsd
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Joe Henderson