Which 36 DF range? Thermadore or Monogram? Wolf is being returned.
Jacquie Heffner
6 years ago
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Anthony C
6 years agolast modified: 6 years agoILoveRed
6 years agoRelated Discussions
36" df ranges that will hold a full professional baking sheet?
Comments (5)Hopefully Rhome will chime in, but let me briefly relay her Momogram experience in case she doesn't. Rome is a mother of 8 children who bakes all of her family's bread products, makes several pizzas on Friday nights over a couple of hours, and uses the oven for other meal cooking. She owned double Momogram ovens and found to bake very unevenly. She was very disappointed with the baking results and eventually had GE buy the ovens back. Then she moved onto Wolf. IIRC, an engineer she consulted said the oven technology wouldn't be able to bake evenly, or something of the sort. If you search the forum for her name and Monogram, you'll find many posts on the subject including from other unhappy members who bought Monograms around the same time who weren't as lucky to get GE to buy their ovens back....See MoreNeed 48' Range-Reviews of GE Monogram, American, BlueStar, Wolf?
Comments (23)I purchased a wolf dual fuel 48" 9 months ago and after several service calls, Wolf did a buy back on the range. It was kind of strange, I would have been ok with another range but they did not want to switch it out. They were very nice, tried to service it but never really looks at the internals, instead would send a chef out here to cook in it and troubleshoot it. My issue was mainly the convection. Cook on one rack, no issues, cook on all of them like cookies and extremely uneven cooking from top to bottom and back to front. Not satisfied. Hated the lack of rolling racks, I find the racks hard to pull out. Had the double griddle. Fantastic to cook on but the grease catcher does not catch grease, instead it fills up, overflows underneath and makes quite the mess, even when the catcher is not full....they even mentioned that it is a design flaw. The actual service help after was good in most respects, would I buy another wolf? maybe some day, but not that range for sure. Also, took forever to heat up and boiling a pot of water took too long for such a beautiful unit. I am now purchasing a capital culinarian...hoping for much better results........See MoreWolf dual fuel DF366 enamel failure What to do?
Comments (90)I thought I was alone in this experience. I had a jenn-air downdraft for 30 years with no functional trouble whatsoever. If only they had made the downdraft cavity of stainless steel so it could have been cleaned more easily, I would have bought another one. But I had my eye on the Wolf for so long... The first oven cavity had significant crazing, and Wolf eventually replaced the cavity. Then, it happened again and they replaced the stove. That was a couple of years ago. I don’t use the oven cleaning function that often; generally it says fairly clean with a good wipe down. But a few days ago, I ran the self clean, and danged if it isn’t happening again. This time I searched and found the class action suit. It is beyond unacceptable to spend that amount of money and have this extent of structural problems....See MoreWolf blue porcelain still chipping?
Comments (6)Design Girl, It’s really hard to say because it has been going on for 10-11 years. Not too long ago someone reported it on their new induction range. it would take several years after it has been fixed to know. Mine happened after the warranty was over at 4.5 years. The M was designed so that repairs would be easier make as the bottom can be replaced without replacing the whole line. If You did decide to get a Wolf oven, I would not get the M. To me it was kind of trying to tinker with something that wasn’t broken. The older dual fans in back do a pretty good job of providing a lot of turbulence of air in a convection oven To avoid over browning. This used to be the illustration on their website but it really illustrates what is wrong with the design. The air comes along the sides and causes overbrowning on the sides. If you notice in their video on how even the oven is, the sides on the casserole are over browned. Later in the video, Bottom picture, they switch them. There are complaints on this forum about it. This illustration to explain rthe “verticross air flow” is gone now. It was replaced with this. This may not bother you if you only use the middle of your oven. People seemed to notice it especially with trays of cookies. The other thing they did That was a step backward was take away the “convection bake“. This is the most useful mode to me because the heat comes from the bottom and the fan is slower and allows more control of browning. I would look at Gaggenau, Miele or Bosch. Some of the GE/Monogram models are interesting because they have the “direct air” which is a convection airflow from the top on some cooking modes. I have no idea how they would be long term....See MoreSam Carder
6 years agowekick
6 years agoJacquie Heffner
6 years agomishmosh
6 years agoJacquie Heffner
6 years ago
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