Yes, the initial $300 quote, which was an estimate given over the phone after sending a photo of the damage, included install. The light is listed as a single unit (bulb, box, cover) and I was told it must be replaced in total; not just the cover. Even bulb replacement alone is not considered a "usable serviceable part" by Gaggenau, who says the bulb alone can't be replaced. Again, only the whole light housing can be replaced and the oven must be taken out of the wall to do so, because the wiring has to be unplugged/plugged in at the top of the unit. Since I just watched them repair it, I can only go by what I was told and what I saw during the repair. The light housing was replaced, and though Gaggenau called it one part it came in three separate pieces: cover, bulb and wired housing. I know this because the bulb that was sent was broken, so instead of sending away for another part they used my original bulb, which was still working, or else they would have had to reorder and come back later. The voltage converter, which is what they called it, as the light is supposed to be low heat and wired specially for the steam environment, according to the Gaggeanu certified repair person. Anyway, the module was an additional circuit board, which the light housing plugs into, in the top of the unit that plugs into the main board. The oven is hardwired 220/240. Fixing those two elements repaired the oven. Other than having seen the crack in the tempered glass covering of the light the oven worked perfectly right up until the moment, midway through a cooking cycle, it didn't. I don't know how the glass got cracked as it wasn't hit or anything, and I'm the only one who really uses it. I just saw it one day, already damaged, while cleaning. There was no broken glass-it was intact-just cracked and the light still turned on until the end. I really felt it was just cosmetic, but they said again during repair that, that crack allowed steam to get into the electronic components, which are on the top of the oven, which caused the failure. The main board was tested first during the initial diagnostic service call and found fine. The bad voltage converter board was registering voltage in on a meter, but not out, and when they removed it found a black burn on the metal surface underneath where it had blown, though it looked fine on top. Unit is once again running fine. Total bill for parts, labor and two visits (one to diagnosis, one to fix) was just over $600, but Gaggenau, who helped find the service person, was gracious enough to provide the parts free of charge, so, in the end, I only paid for labor.

Gary, do you think that everyone here likes the Electrolux for no reason? I don't disagree that you have either control or bang for your buck. I should clarify that what I'm calling "slow" heat up is actually what you're calling "regular". It's the anti-fast heat up. You can do a fast pre-heat with a Gaggenau oven. Just have to choose the setting. But, yes, the ability to cold start a bake is one of my priorities. Also, if I couldn't afford a Gaggenau, or possibly a Wolf, I'd be checking out the Electrolux. Though I don't like the way the controls operate, the function is supposed to be pretty good. I don't have screeching racks, and am not sure why others do. I rarely have to pull racks out, except removing them for cleaning, because of the side opening. The racks are actually pretty well designed, and I don't think they're not "decent", though if mine screeched I'd want that fixed too. Rolling racks become important with ovens that are mounted below counter, or which have large doors that have to be leaned over to tend the contents. There's not much advantage to the side door for a below counter installation, but if one is going to do that, the new racks might be a superior option. I agree with you that what you get with Gaggenau is Bang. No moderation. The best bang possible for any buck. Absolutely, your Electrolux is going to be more bang for the buck. That's always the way between high-middle tier and top tier. The marginal difference given cost is diminishing for each dollar added to the price. Some of us want that marginal difference. Some don't. And if all you're going to do is roast a single tomato you don't need the extra bang. CCC123, I haven't because I have no need for them. I did see that they were being offered, but I got extras of the regular wire rack and baking sheet, and am well enough satisfied with them that I'm not really interested in the glide racks. If I were going to add more racks I might check them out.

It sounds like this is too late for the banana bread but in case it comes up again, here is what I would have done. Before preheating the oven set one rack high in the oven with a sheet pan on it to block the infrared from the top (broiling) element. Then put one rack lower for the bread to go on. It looks like it rose somewhat from the cracking on top. How is the texture? I wouldn't have put foil on the bottom of the oven, many oven manuals say to not do that and I have had the foil melt on when that was ignored by someone who will remain nameless - probably less of a problem when the bottom element isn't being used, but still.. If you have a baking stone (aka pizza stone) you might have put it on the rack for the bread or on a rack below the bread. It would retain heat from being preheated and make some heat come from the bottom. I would have preheated the oven as dcarch suggested to minimize the time the broiler is running with the bread in. Perhaps the roaster oven didn't maintain a consistent heat. While it was hot, the bread would rise, but if the temperature than dropped before the bread was cooked enough to be set up, it might sink down again and stay that way. I don't think the oven caused the crumbs sticking. Perhaps the pan just needed a heavier greasing or greasing and flouring. There isn't any fat in the recipe so any help with not sticking had to come from the pan preparation. I've baked in our toaster oven and performance was fine.

That's a great price on the Gag. I have a Gaggenau combi steam oven (going on 7 years now), and I love it. I mostly use it for steaming vegetables, steaming then browning vegetables such as potatoes and Brussels Sprouts, reheating food, and sterilizing jars for canning/yogurt making. Occasionally, I'll make a beef tenderloin in it, but my temperature probe doesn't work anymore (doesn't really matter to me, as I know when it's done). I don't have a Miele combi steam (though I've got many other Miele appliances), so I can't comment on that. I was really impressed when I was learning about steam ovens that you can cook rice, pasta, and sous vide in them. However, in actually using my steam oven, I have never use it for those applications (there are much more efficient and less energy-intensive ways to do those things). One thing to be very careful about if you do get the Gagg (and it's probably the same with Miele) is how it's installed. The Gagg needs to stick out from the face of the cabinets, because the steam vents a LOT and will destroy your cabinets if you don't set it up right. My installer put mine in flush, and after a destroyed cabinet, we learned our lesson. Good luck!