Posted by deeageaux This is a marketing piece though by someone selling the oven The implication being that it is a lie? No it is not a lie. It isn't diabolical. It is something that any oven with a normal, 25 degree variation from set temp oven would do though. It is not something that a countertop or a small oven like I had on my Maytag Gemini would do. It is a marketing tool that connects something that people perceive to be difficult to make and shows the souffle being made in just a few easy frames of video, all connected with the oven. In reality the difficult part is the prep work, not shown, that has nothing to do with the oven. There is nothing wrong with it as long as you see it for what it is. Every appliance ad has great looking food coming out of the appliance. We know it is the skill of the cook or food stylist that makes that happen. Ads are made to show what you are selling in a good light. They often use a specific circumstance to make people feel a certain way, for instance, if you have this oven, you can master this difficult dish with our product. It is very important when you watch ads, videos, listen to sales people or read forums to determine if what they are talking about is really unique to the product and/or what you need. It is in fact repeatable in every kitchen with a Culinarian. Absolutely, I have made them in just about any of my less expensive ovens gas and electric as long as you understand the prep. I have never found them hard to make. I would actually disagree with your statement, although it is a popular notion.- "There is no baking more finicky than getting the proper rise on a soufflé" That also has a Chef with the skills to prep the soufflé. Agree. The oven only has to be the right temperature The right temperature is the finicky part now isn't it? Since a more precise temp is THE supposed benefit of electric. Not all electric ovens. The temp, for gas or electric,is determined by the thermostat, usually 25 degree swing no matter what oven except a few electric ovens with narrower temp swings. The finicky part is the prep. As I said above, I'm not sure what thing would benefit by that narrow range but obviously it is not a souffle as you and I have baked them in ovens without that narrow swing, as have countless other chefs. This just a possible characteristic of a very few electric ovens. Think about all the cooks who made these in wood ovens without a thermostat. Souffles have been made a long time. Hopefully the reason the DF is not out yet is they are avoiding the rush to market that has happened with other brands. The range of temp you are referring to is a very small, to me insignificant, benefit, of electric ovens. The other characteristics would have more importance me and others who buy this type of oven. For some these characteristics matter and for others they don't. There isn't even a "best" here. It is all in what you as the individual value and feel the most comfortable with.

We had a 240v Monogram Advantium before the fire that I loved, but the microwave wasn't the easiest to use with the dial (I just did the +30 button a bunch of times since it was quicker). I totally geeked out on the playing with the 4 heat choices in combination though and I had really good results most of the time. We replaced it with a Thermador Pro steam and I'm still getting used to it. I haven't really "cooked" anything yet, but as advertised, it heats up leftovers really well--so well things taste just as well the next day as the first. It doesn't reheat at microwave speed though so things take a while. The water is kinda putzy though. You aren't supposed to keep the tank full so you pretty much need to clean the oven and drain the tank after every use. I'm looking forward to having some time to play with it and learn to use it more. For a microwave, we got a small Panasonic Inverter for $100 at Costco and it is one of the best MVs I've ever used. It's wicked fast and actually can soften butter without melting it. I'm glad I didn't drop a grand on a fancy drawer unit like I was originally considering.

sornbarry - After speaking with our local SZ repair guy, he suggested that we spring for the new unit, as apparently it's not the parts on the old SZs but the box itself that begins to deteriorate around the 25+ year mark. Not to mention that the cabinets for our older model would be completely different from the cabinets used to create the integrated look and there'd be no way to retrofit the unit once it died. <Sigh> Not that we were looking to spend the extra cash, but I am a strong believer in doing things right the first time (especially seeing as we have no plans to move anytime soon). You're right about the Superba, and I've only recently discovered its convection properties, which I love. The Superba also got us out of quite the jam last Christmas when the Dacor straight up stopped working partway through cooking our prime rib roast, and it was the Superba that picked up the slack. Most of the negative reviews I've read about the Superba have to do with self-cleaning mode, which I don't like using in ovens anyways. Needless to say, I think we're okay having it stick around a while longer - it's certainly a lot easier to change out than a Sub Zero! Thanks again for all of your thoughts and comments. I really appreciate being able to bounce ideas off of someone who has been in such a remarkably similar situation as my own!

I love my Miele CSO. I will be installing Miele's bottom of the line oven in addition to an XXL CSO in my new house which comes with a range and no electric wall oven. I have had Bosch ovens in the past and they were great too. No way would I try anything owned by Samsung in the kitchen. No Wolf for fear of the enamel chipping. Blue Star wall ovens and some GE ovens are well liked here too. Good luck on the hunt.