Wekick and other Epicure range owners (or Epicure oven owners), I've been reading this forum for some time in preparation for an upcoming Boston area kitchen remodel. I will be installing a 30 inch range in addition to a few other niceties. Dacor recently announced the ER30D range with similar features to its existing larger Epicure range models. I would appreciate it, if you could give me some additional feedback on your range experiences. I have noticed posts that indicate a wide breadth of Dacor satisfaction / dissatisfaction. **Overall**: (1) Would you purchase the range again today based upon its cooking/baking capabilities and features? (2) Has Dacor provided satisfactory response to warranty, repair and upgrade issues? **Rangetop**: (3) Are you satisfied with the rangetop and, if not, why not? (4) Do you like the high heat and simmer on the crown burner (18000btu) and other burners (16000btu & 8500btu)? (5) Do the sealed burner flame sizes match well with your pan sizes or do you find the burner flame width to be to wide (high heat / low heat / pan size)? (6) Is cleanup of the rangetop reasonably easy or does everything show on the black porcelain top? **Oven**: (7) Are you satisfied with the rangeÂs oven and, if not, why not? (8) Has the dual-fuel range, with its electric European convection oven, met your expectations for greater baking capabilities over that of an all-gas convection range? (9) Do you like the RapidHeat (under glass) bake and broil elements? (10) Do you like the Pure Convection (convection fan, element and filter) system? (11) Do you find your oven temperature to be uniform (no hot spots) and stable? (12) About how long does it take for your oven to reach a 350 degrees preheat temperature, and does the oven seem to preheat on a timed basis or until cavity temperature is actually reached? (13) Does the display show actual oven temperature or merely the desired setting, and is the display temperature accurate? (14) Do you like the meat-probe? (15) Does the display show actual meat-probe temperature or merely the desired setting, and is the display temperature accurate? (16) Does the range chime when reaching the desired meat probe temperature? **Cooking**: (17) What are your subjective thoughts or objective measurements on stockpot water boiling times? (18) Does the crown burner and supplied wok ring make for a good, high temperature and responsive temperature recovery, wok cooking experience? (19) Most importantly, can you bake tons of great cookies at multiple rack levels on convection mode? Sorry for the extensive set of questions. Please feel free to answer only those that make sense. Thanks. Liame

mirelle, Our MOV230S has been installed for only three weeks at this time. I do like the technical aspect of the system (I'm a guy who sells very high end electronic power measuring test equipment). As far as reliability is concerned, I've got my fingers crossed. I have spoken to customer support a couple times already (as evident by this thread) and each time I kinda had to step carefully just to get my point across. But once they felt I really needed help, and was not simply calling to complain, everything when smoothly. I actually had them send a repair item out before the oven was installed because I could see a potential problem. The one area that does disappoint me is the quality of the porcelain finish around the oven openings. There were several very small chips in the porcelain about where you'd think the flexible gasket would touch. I bought a little bottle of "Porc-a-Fix" high temperature touch up paint (carried by most home centers for about $6) and touched up things myself. Of course, I should not have had to do this at all, but in the scheme of things such items are trivial. I am aware of a couple issues known by Dacor to cause headaches include a "non-beeping" meat probe (fixed in later units and upgradable for free when the oven is in warranty), a cooling fan/relay board/controller board problem that has required a Field Service Bulletin (this seemed to be related to the self-cleaning mode and is probably no longer a problem in units produced since 2008), and some complaints of temperature inaccuracies (that can be adjusted via a service menu), and a meat probe usage procedure that seems to require a little getting used to. As things are now, we're very happy. I installed the oven myself, and am prepared for all contingencies should the oven require removal from the wall for service. The instruction manual does have many suggestions for optimum results for the various cooking modes. For every new dish we make, we are consulting the instructions and using the on-screen Dacor Guide. Should we need to constantly refer to the instruction manual?... probably not...but I like gadgets so I'm giving Dacor the benefit of my doubts. The pork loin roast we cooked last night using the meat probe and the "Sear/Convection roast" came out wonderfully...but we did have to put the roast back in the oven because our hand held meat thermometer said the internal meat temperature was only at 148 degrees (after a 5 minute rest). We decided to give the roast an extra 10 minutes cooking time which raised the internal to 160 (following an additional ten minute rest. The meat was truly outstanding.

Hi Jeff, it's 3 l's, btw :) The grill plate is really for the lines. I don't know if the element in my oven cycles on and off or not. I am a stickler for how the baking element works, but I never questioned the broiler. I set it. It broils. End of story. It does give very good results, even without the grill plate. The grill plate is for the lines, and to make it unimportant if I turn the meat five minutes late. As I said before, the fans vent the oven so you don't need to leave the door open, but I don't have more technical info for you. Perhaps you can e-mail the manufacturer of the oven you like, or find a showroom where they know what they're doing. Some people call broiling "upside down grilling". I think that's pretty apt. While the oven does heat up all around, there's intense heat coming from the broiler. The big difference is infrared. Some electric ovens specify that they have IR broilers. Those probably give you an outcome that's more like grilling outside. I know when I broil in my electric oven, which some people say is IR but not the promotional material from the maker, my results are similar to a gas grill but not a barbecue. I think it's hard to get a good sear with any oven broiler. I think contact does a much better job on the caramelization than just raw heat.

We have the Gaggenau combi steam oven (also convection) stacked over the 27" convection oven. Gaggenau makes GREAT ovens! Temperature control is awesome. For the convection oven, you can select: true convection (with third element), convection with bottom heat, bottom heat (conventional radiant), top & bottom heat, broiling (top), temperature controlled grilling, grilling with convection, economy grilling (middle only), rotisserie, grilling with rotisserie, fermenting dough (100 degrees), & baking stone (with optional accessories). You can place a roasting pan on the very bottom of the oven if you need extra height. Our oven came with a baking sheet and a broiling tray with rack as well as a wire rack. Also included is the temperature probe & rotisserie hardware. The oven heats up very rapidly, has catalytic air cleaning, and a self-cleaning cycle. I love the beautiful blue interior, and my favorite feature is the side opening door! It was tough to choose between Gaggenau & Miele, but we went with Gaggenau because we wanted the plumbed steam oven, and the pair look so good together. I am really happy with both ovens. You are probably getting a deal on the floor model because Gaggenau is coming out with new models, not because anything is wrong with the ovens.