Following. I'm trying to decide between this or the Bosch Benchmark side open oven. I'm doing the same setup of an all gas range and electric wall oven.

nctn, what range are you considering? I do use the delay start/auto shutoff features in my current all gas GE range, so going as simple as something like a Bluestar RCS or even Thermador ProHarmony makes me a little nervous, but maybe I won't miss it in the range if I have those features in a wall oven?

Initially I wanted the Thermador or a DCS because of the lack of electronics. I was also planning a warming drawer under the single wall oven. I figured I would use the wall oven for the days I needed the delay bake feature.

Due to budget, I'll probably go with the Bosch Benchmark all gas range. I will skip the wall warming drawer because the Bosch has one built in. I'm not sure how often it will get used due to its location though. I will probably do a Bosch DW as well to get the 15% promotion.

My sales person mentioned the GE Cafe gas range saying the new one has a warming drawer as well and it seems to be a good unit. It has 6 burners though and I'm not sure that really works for a 30" range. The numbers are working more favorably for the Bosch items though.

If I could put my dream lineup in this new house it would probably be a Gaggenau wall oven, Wolf all gas range, Asko Or Miele DW and SubZ or Thermador columns ;). Back to reality...

I hear you! I am also slowly coming to terms with by budget and where I want to spend my money. I am now starting to lean to GE. We have a Profile range now that has served us well. I just want to get rid of the final bisque appliance in the new kitchen. I’d love a 36” range for the look and extra cooktop space, but the price jump for it and the associated ventilation may be too much.

My Ge French Door Wall oven opens with one hand. You're supposed to open the left side which automatically opens the right. When closing, close left door and the right door closes as it should.

Inga

Bumping. Anyone have experience with the age double French door oven? The single version has 90 positive reviews on one site I found.

My Ge French Door wall oven is still working as designed. You open the left side and the right side opens. Do the reverse to close. Easy peasy. Temperature was even throughout the oven, heat up time not horribly long. cooling fan not horribly obtrusive. I love it and will have another one in our rebuild.

My problem with the GE is it doesn't come (or at least it didn't when we made the decision) as a double oven. We went with the sideswinging Bosch doors which accomplish the same thing and come in a double.

It comes as a double oven now ( with a french door on one oven) We'd need that option since our current wall ovens come out as apair. Can't just replace one. Pricey...but so was throwing away thousands on a horrid well oven set.

Forgot to ask, Ron. Do you like the Bosch?

ifoco - how long have you had your oven?

//www.gardenweb.com/discussions/3471537/removal-of-gaggenau-bo-280-installing-ge-french-door-wall-oven?n=28

It says we removed Gaggenau Oct 2015 and installed GE shortly thereafter. I thought I've had it longer. I miss it right now as We bought another house where the appliances are not top of the line and are worn out. We still own the other house. When we remodel this house, I will definitely have another GE French Door wall oven. I'm 5'4 and find a French Door to be way more comfortable removing a heavy pan, roaster without burning my forearms.

Inga

Forgot to ask, Ron. Do you like the Bosch?

Yes, It's very nice. I like the side swinging door on both ovens. My wife is rather short and she has a hard time reaching over a conventional oven door. They give you one rack that has extension drawer slides which is also very nice. Too bad they only give you one (the other five racks are conventional oven racks). I've been thinking about buying a second for the other oven but it's $230 or so.

The over has "lots of modes" Took a bit of reading the manual to understand what the difference is and when you'd want to use each one. Of course, you can also just be blissfully ignorant and just select BAKE or BROIL.

I had GE Cafe (not french door) ovens of recent vintage in my previous house and I liked those as well.

Need help on cooling fan noise

Hi, all-- I'm considering the Bosch side open oven, and the GE Cafe or Monogram French door ovens for a new house. We'll get the double oven in whichever model we choose. I haven't been able to find any information on how noisy the cooling fans are. I've been able to test the Monogram at an appliance store and it was very quiet, but I don't know anything about the others. We have a quiet house so a medium to loud cooling fan is obtrusive. (We're in a house now with a 12-year-old Wolf range, which has an amazingly loud cooling fan.) Thoughts? Thanks!

Ifoco: did you need to use the graphite, supplied by the manufacturer, to get your GE Cafe traditional racks to glide smoothly? We now have the ovens and I did, The racks on ball bearings were fine from the start.

Not when it was brand new but after running self clean they did, not necessarily all or every time. It's also fantastic to be able to leave the racks in during the self clean.

Temperature is also right on. I checked it with my IR gun.

I had the same results when I tested the temperature. That’s reassuring. Now we’re getting our walls professionally repaired because our old oven, a piece of expensive junk, required many repairs...none lasting long. I love to bake and I hope to spend time cooking up a storm with the grandkids too.

I have a GE Cafe French Door wall oven but it has not been installed yet. I debated between that and the Bosch side open. The deciding factor was I wanted a GE Advantium oven stacked above the other wall oven so it just made sense to do GE Cafe for both. I can't wait to start using them!

Moose Mac- i’ve been testing recipes ever since we installed ours , making everything from cookies to entrees and everything has been wonderful, evenly baked, accurate temps, etc. Until we saved enough to get he GE Cafe we were making do with a toaster oven because our other oven turned out to be a huge disappointment and died fairly quickly. So I was very eager to have a full sized oven again.

Another GE Cafe owner here on Houzz gave me some helpful suggestions and tweaks. When it comes to the highest rack, the one used for broiling, you want to be very careful. I think its it’s too high, the only flaw I could find in this oven. But that’s easily tweaked by broiling in the next lower rack level

in the oven.

You should have been provided with 2 tiny bottles of graphite lubricant and I did need to use this to get some of the shelves to glide smoothly. After that, no issues with the racks. Graphite won’t smoke or burn, unlike some oils. .

For those following this thread, here’s a photo of some basic cookies I made in the GE Cafe oven today. They all came out very evenly colored ( any seemingly dark spots are shadows) and I never had to turn the cookie sheets as is sometimes necessary when ovens have “hot” or “cool” spots. Time will tell if this performance holds up but for now I’m happy. Not the prettiest cookies but this should give an idea of the oven’s functionality.

J Corn, happy to see your report. I was just looking at Cafe and Monogram ovens yesterday. My Wolf ovens -- well, the upper oven, was showing signs of a possible control panel issue, so we've been using the lower oven. The middle layer of glass shattered recently, so rather than a control panel and a new door (if we can get one), we may be replacing. I've been happy with the Wolf ovens and don't want to go back to something I will hate baking in again. The gal at the appliance store said that of the brands they carry and her experience baking with them, the GE out performed the others. She said one other was close. They don't carry Wolf and she hasn't baked in them, but it sounded close to what I am used to.

When I was last buying new appliances, people were saying they were designed for a 5-7 year useful life with 10 years being the outside. And they get so much more expensive over that time. Nearly double.

Do you know why the middle layer of glass shattered in your lower oven? That would have shaken me a bit. ..or maybe more than a bit. While the reviews for the Cafe oven have been reassuring, it is still new to me. There’s another user here, however, who has had his well over a year and still loves it and another user who has had one for years.

@lascatz - FYI there are some threads on here that talk about blue enamel chipping problems in the Wolf ovens.

We are in the market for a double oven (new house construction). Was considering the Wolfe E-Series, but got worried after reading multiple complaints of their blue enamel chipping. Our appliance list for our new build are 42" Subzero French door refrigerator, 36" Wolfe Induction, Meile dishwasher, Sharp drawer microwave, 24" U-Line wine refrigerator and then the DOUBLE OVEN - which has been the hardest decision to make - still haven't made up my mind.

Although as you can see I have gone with multiple brands based on what is good for the purpose - having a tough time with the double oven which will be right next to the SubZero refrigerator (Wolf would have been great with matching stainless steel and handles) - I know, I know everyone says - in the grand scheme of things you won't notice....

Considering Bosch Benchmark with side swing doors or the GE Mongram (but the price of Bosch is less by 2k) It makes sense if not going with the Wolfe for the SubZero package deal (Wolfe $6.8k, GE Monogram $5.8k, Bosch $3.5k)

Update: we’ve had our Cafe double oven since around July. Back then, I used 3 oven thermometers to test the oven temps. They were accurate. But yesterday the upper oven not only took awhile longer than usual to preheat but the control panel recorded it as 450 when the oven thermometers read 400...yes, all 3 of them. That happened in a matter of months. I’m concerned. And it’s not our electrical system. We had that thoroughly checked before installation and verified that the oven was compatible

https://www.houzz.com/user/ifoco I don't see it mentioned but about to buy the GE Cafe door double oven and the salesman tells me the handles get hot and you have to use a pot holder to open. I am not sure how I feel about that, partially just never heard that and then I also think if true, I guess I would likely have a pot holder in my hand if I am going in the oven anyway. However if heat is escaping enough to heat the handles and surrounding area how does that effect cooking? Any feedback? Thanks!

I don't know about sales people; some of the things they say or don't say are a mystery. My Ge French door wall oven does NOT have handles that get hot and require a pot holder to open. To me that sounds a bit crazy. Me thinks the sales person wants to sell you something else:))

I do use a pot holder to pull out the racks. Normal procedure.

I also have proof of serious and permanent scars on my forearms from reaching into ovens over doors to pull out heavy pans. Either a side opening oven or french door oven is the way to go.

Before that I had a Gaggenau side opening wall oven. It was the first of their kind and worked quite well. It had other aesthetic issues but the oven was great.

From a function and safety perspective, I wonder why it's taken so long to come up with this system. Thinking about it, guess it would be more costly to develop as you can't have a hot door indiscriminately close even a bit and they don't.

Hope that helps.

PS I bought the GE Monogram but it is the exact same oven just has fancier

handles and different stainless. Not sure it's worth the huge up tick in price but I bought it. My husband liked it better and said go for it.

Inga

Thank you! I don't get it either, he seemed very sincere and never felt like he was pushing me to something else (odd I know) just glad it isn't true! I read SO many reviews I thought how did nobody ever mention that? I suspect someone at another company maybe told him that and he now re tells it as if he knows it to be a fact to sound so knowledgable when maybe it is just repeating mis information. Again thanks for all the help just relieved to hear it doesn't happen!

I saw they are discontinuing this version right after I selected it for my new build. Anyone know why?

Amy- what version of the oven? The GE? French door?

Has anyone stacked a GE Advantium microwave above or below the GE French door oven?

Everyone still happy with their GE Cafe French Door Double ovens?

I am!

J Corn- do you know approx how long the preheat takes? Also, are the oven temps still off? I have 20 yr old GE Profiles and the lower oven if the upper oven is heated takes a long time to preheat and it never heats to the actual temp. And the lower oven temp fluctuates throughout the time it is on quite a bit. I just don't want to continue to be in that same situation with new ovens. And have you been happy with the self-clean as I know so many other oven brands have had issues and the main reason why I'm avoiding them.

The preheat isn’t super quick but the temperatures are accurate. I keep an oven thermometer in mine so I can keep an eye on the temperature and it is always very accurate. I don’t use the self clean function. I don’t trust any oven’s self clean function these days. I think it potentially messes up the control panel on any oven. I have trust issues with self cleaning features .

I am very happy with mine. I don't find the preheat takes too long. Temperature is dead accurate and it bakes very evenly. The steam clean is useless. I haven't tried the thermal clean. I just use a Mr. Clean sponge and water to clean it.

I still love mine and I bake/cook all the time. Honestly it is my pride and joy to show it off. People are always amazed when they see it.

boschboy- have you used the self clean?

I have not. I always use baking soda and white vinegar to clean the inside and glass. It has always worked well for me.

I am considering the Bosch double oven with side-swing doors. Appreciate these reviews. Wanted to reiterate what was said on this thread by J Corn...I have been told by appliance sales people to use self clean feature sparingly, if at all. He too reported that the high-heat of self-clean fries the circuit board which indeed happened to my former GE Profile at my last house.

J,

I was torn between the Bosch double ovens with the side wing doors but decided to go with the GE French Door so I could stack it with a GE Cafe Advantium. I am abosolutely thrilled with the French Door Oven.

J- how old was your GE Profile? Just wondering as I currently have 20 yr old GE Profile double oven and use the self clean 2-3 times a yr and have never had any issue so wonder if the frying of the circuit board, not only with GE Profiles but others, might be something that the manufacturers changed in the board in the last 19 yrs.

Quick update on GE French door double wall oven. The temp calibration is slightly off for the French door oven, upper oven, compared to from when I first posted in 2019. For example, if the oven setting for a recipe is supposed to be 400 , I find I have to set my oven temp at 425 or even slightly higher for my oven thermometer to show that the oven is at the right temp. This isn’t a big deal to me because I’m used to adjusting cook times and temperatures for recipes to fit our needs.

I do think the temp difference is worth noting, though. i know I can recalibrate the oven temp. I just haven’t bothered yet.

Our control panel on our GE Cafe Double Door went out late 2020 and the part is still on back order after 3 months. Beware ! Get the extended warranty as we did or this one will be a nasty bill and GE offered no support at all. The code starts with an F73 - stuck key on control panel

Buyer beware

For those that have the ge cafe where in your kitchen did you place it? We are in the design stage and Im wondering how much clearance it needs to have to open

You cannot place it against a wall unless there is another cabinet in between.