Decision Time! Wolf 48in vs Thermador 48in?

7 years ago

After talking with the local appliance stores, based on availability of service and amount of service calls, along with general reviews on this and other forums, I think I have FINALLY narrowed our range choice to Thermador 48in Pro with steam oven and warming drawer or a Wolf 48in duel fuel. Even though we are getting a Sub Zero fridge, I don't care whether the range is the same brand. I'm looking for function. I've heard about the cracked porcelain on the Wolf interiors, and I've heard smatterings of service problems with both. Looking for additional recent experiences with either range or general opinions on reliability of both brands.

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wekick

7 years ago

"Skinsloe

I was recently in a Wolf showroom and asked about the chipping issue. They said it was a problem several years ago when the interior was outsourced which is no longer the case."

That has been their mantra for many years and yet this issue has been reported on this forum with the new M series oven that was designed to deal with this issue. If you buy the Wolf, get the longest extended warranty you can and make sure there are no exclusions on the enamel. Check it periodically wiping the bottom with a damp white paper towel looking for chipping. Most ranges chip later than the wall ovens so can be out if the two year warranty and more over the heating element. Never use the self clean.

I have used the Wolf dual stacked burners for years and never have had any issues with the lower ports getting clogged even with spills but it could happen.

"Julie B

I do a lot of baking, and the BS is a pure gas oven, so has a moister heat which isn't ideal for baked goods."

I know this is conventional wisdom but it is a little more complicated than that. The gas flame of an oven does release water as a byproduct of combustion, but because the combustion requires more ventilation, this moisture along with moisture from what you are baking/roasting vents out. This is superficially drying to what you are cooking so promotes the Maillard reaction so faster browning which is better for roasting and even some baking.

Electric ovens although the heat source is dry, hold onto the moisture from what you are baking so can promote starch gelatinization which is important for the first part of baking with things that need to rise. Some bread bakers use a cloche in a gas oven during the first part of baking to keep humidity around the bread. You might want more browning on some items you bake after the rise is complete. I read that one baker opens the oven (electric) briefly to let steam out and then turns the convection fan on to add more drying and browning. I do this for cakes and muffins. Most cookies would bake well in a gas oven or electric with convection because there is less concern about starch gelatinization. It would be the same with pies with these two ovens. I actually like an electric oven with an open element on the bottom for pies because it browns the bottom of the pie better, especially with a clear PYREX pie dish. Most higher end ovens have the hidden bottom element. I have a recipe for an upside down apple pie that I made for years but doesn't work on my newer ovens because of the hidden elements. A couple brands have the element under glass but have other issues, for me, that would rule them out.

Some electric ovens have a very tight temperature range but I haven't noticed it making that much difference from other ovens, gas or electric that I have had over the years. The bigger difference in some electric ovens is the ability to use modes with heat coming from the top, bottom or back, variable fan speeds and the number, direction and position of fans like the fan towers in in the Wolf M. It can be hard to get all of this right though and you are relying on a computer board to coordinate all of it.

You can bake with either but it might require some adjustments in your recipes. Overall I prefer electric but others with gas like it.

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Comments (8)

wekick
7 years ago
Why did you decide against the BS RNB?
gretamama
7 years ago
I can't provide any opinions on the Wolf, but we have several Thermador appliances (36in Pro Grand all gas range, wall oven, microwave) and have had good luck with them so far. I can't attest to long term reliability, as we've only been in new house since last July nor do I have any experience with the particular range you're interested in. As far as service goes, I don't know where you plan to purchase your appliances, but I think it's important to buy from a store you trust. Ours happens to have an in house repair crew and is an authorized repair center for nearly all the appliances they sell. So I know that if we had issues, we should have minimal problems getting someone out to take care of the problem.
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Julie B
Original Author
7 years ago
wekick, I ruled out the BS because I heard that it isn't as well insulated so the walls and front can get very hot. I have two toddlers, so that risk is not worth it. Also, I do a lot of baking, and the BS is a pure gas oven, so has a moister heat which isn't ideal for baked goods.
skinsloe
7 years ago
I was recently in a Wolf showroom and asked about the chipping issue. They said it was a problem several years ago when the interior was outsourced which is no longer the case.

I'd ask how long Thermadore keeps parts for the range. My understanding is only 8 years. So if you have an issue with your appliance after 8 years and there is no part available you may need to get a new appliance depending on the issue. That was a deal breaker for me with respect to Thermadore. Not true of Wolf.

i did read that there are issues with the Wolf stacked burners if you spill over on them. The orifaces of the lower part of the burner (for simmer) are tiny and get clogged easily requiring repair. Wolf showroom rep denied hearing about the issue, however, looking at the Wolf burner compared to others I could see how clogging could occur.
Jakvis
7 years ago
As to the Thermador only keeping parts 8 years that has not really been my finding in service.

I've regularly ordered parts for 15+ year old product and been able to get them. But Thermador just like many of the other appliance companies suffered when several vendors went out of business in the 2009 era economic crisis. Some parts are not available simply because the company building that part no longer exists. Even the main stream companies like Whirlpool, ELux, GE, are having the same issues.

What you may be confusing is that Appliance companies like many other major products are required to keep parts for 7 years by US laws of Merchantability. I've found most companies exceed that requirement.
Erin
6 years ago
This is mostly my exact same question- though it's down to the Thermador pro or 36" Wolf with steam wall oven.... following!
DrB477
6 years ago
I installed the pro grand steam in July. I can recommend it, it's good and I'm happy with it. In my case the design really "needed" a 48" range and I didn't have great space for another wall oven so it seemed like a great use of space rather than two regular range ovens. You get a free DW with it which is very good and aside from not opening at the end indistinguishable in performance from my almost top end $1700 Miele. The "free" vent that comes if you also buy a fridge has been good as well and made the whole purchase a much better value.

The main knocks on the range is the fan is fairly loud and runs for a while after the ovens are off. Also the steam oven, while good, isn't quite as good as what Miele offers in a wall oven version. It has a bit less space and a few less modes. It is also not plumbed, which really isn't that big a deal. It's not a massive difference, but enough that if you have a choice might as well get the better one. I am not familiar with the wolf steam oven, but it's probably a very modest step up from thermador too.

Essentially my opinion is if the 48" steam range is a good fit for your kitchen don't shy away from it, but if you can just as easily do a rangetop and wall ovens or a 36" range and wall oven(s) that would probably be a little better.

In retrospect I think my ideal would have been 36" range, miele steam oven, Miele speed oven but it wouldn't have really worked for my kitchen so no regrets.

Decision Time! Wolf 48in vs Thermador 48in?

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Decision Time! Wolf 48in vs Thermador 48in?

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