Review of the Viking French door double wall oven? FLOOR MODEL
itinerantangela
6 years ago
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Comments (23)
Michael D'Alto
5 years agoitinerantangela
5 years agoRelated Discussions
American range French double door oven
Comments (9)here you go....I promise I am not a mean person and very forgiving but I have heart ached about this problem for the last 6 months. Unfortunately I have been dealing with it for 15 months. One of my hobbies is cooking, and i researched at least one year before i made the decision on wall oven type which turned out being the American range French door deal. Electric. If you have ever looked at it you would think that its the"real deal" Significant amount of money, but what the hey, its what i do and will last forever. The whole kitchen was redone including the oven which i used to own a 5 star. Worked great.. got rid of it because i put a stove top in middle of room and wall oven on, well, the wall... anyway as for aesthetics as i said the oven looks awesome. As for its abilities....... It takes 40 mins to hit 450 degrees. It takes 20 mins to hit 350. very odd. It also porpoises (rises above and below desired temperature) widely (50-70 degrees) making it very difficult to bake precisely. I put in a stand alone temp gauge after making sure it worked and watch the circus start inside the oven. its very difficult to cook breads, pastries and persnickety meats. What a let down with regard to the "Great American Range" company. I would expect this oven to have come from china. I called the company, they seem as nice as can be, but aloof as to the cause. Brad Gilbertson and I have been back and forth maybe10 times about a possible fix.... same answer... well we seem to be getting close. Odd for such a simple oven to be such a problem. I am ok with things that don't work. We live in a universe of chaos. it happens. However the response for the company is what I can't forget. One would think that if the unit was that good because of simplicity and the price was that high you might get at least some help from the company. Once I asked if they could exchange ovens or i could change to gas.... Mistake..... the sales guy tried to sell me another oven.. thats when I started thinking about blowing the whistle on them. My personal impression is, if a few customers are unhappy.... do whats right with the customer... if everyone is unhappy.. change something with the product.. btw I have bought the Capital Culinarian Rangetop with six burners and a 24 inch grill top. The hood by Modern Air is purchased along with it otherwise your house will be like the inside of a wood stove. That unit together is my favorite stove ever.. Lots of heat lots of eyes everything about it down to the aesthetics is fantastic. I thank Trevor at eurostoves for the help. He knows what he is talking about. Funny thing he told me about his gas american range was that it had a problem too when they installed it.. something with the gas line. Anyway..I have been forced to grind an ax and the sharp end will be American Range....See MoreDCS double wall oven--reviews?
Comments (23)Hi Jacob Hanson. I did contact my friend, turned out he had the cooktop, not the oven but he loved the cooktop. I took my chances and bought the oven/microwave/warming drawer combo. I love, love, love the performance. I love the look. I did not like the trim kit piece for the microwave. I think it looks okay in the picture, but it fits loosely thereby making it seem a bit "chintzy" if that makes any sense. Love everything about all 3 pcs though in terms of functionality, love that all the oven racks are telescoping. Have not had any trouble at all with the cleaning cycles. I don't use the Sabbath mode, however note that it does have it. The microwave is a bit less powerful than my previous model so had to get used to that but it's still fine (900W). Here is what I got: CMOS-24-SS DCS SS CONVECTION MICROWAVE OVEN CMOTTK-30-SS DCS SS 30" MICROWAVE TRIM KIT WOSV-30 DCS 30" SS SINGLE CONVECTION WALLOVEN WDV-30 DCS SS 30" WARMING DRAWER The trim piece and the warming drawer front were not great aesthetically, but they ordered another piece for me and it looks fine. If I were redoing another kitchen, I would get this appliance package again. Note, in case anyone cares - I also got a Thermodor 6-burner cooktop and no, I would not get that again. The problem may have to do with the fact that I had to get a propane conversion kit, but I really don't like it. One of the reasons I got this cooktop is that it has ultra low burner for delicate sauces etc. I only get high and medium high...again, I think it has to do with the propane but I'm unhappy enough that I would not give it another chance. If I didn't have access to natural gas, I would get an induction cooktop. If natural gas was available, then I start my research again....See MoreWhy is it so hard to find reviews for a good double wall oven???
Comments (10)American Range double hybrid. Gas oven works well. Electric is still not working. Repairman is supposed to be coming. I love the gas oven and its amazing boiler. It is like a mini flame thrower. Garlic bread toasts perfectly due to the long shape of the broiler. It is also easy to clean. I can't remember what spilled, but it continued to bake on the two racks and bottom of the oven for 2 hours. It wiped off with a damp cloth a couple of days later. (I had forgotten about it.) Maybe one day I can tell you about the electric oven. The store where I ordered it from ordered the double gas so they had to reorder it. They didn't want to. I think they didn't order on purpose so I would have to take the wrong one. (they offered $1000.00 if I took it.) so after waiting 8 weeks for the wrong oven, I waited 14weeks for the second. I Called American. They did not have any orders for hybrids. When I told American what had happened They rushed my hybrid. I got it one week later. So maybe because it was a rush order something didn't get checked....See MoreViking French Door Double Oven. Should I or shouldn't I?
Comments (18)The older Gaggenau ovens are 27" wide. The current ones are 30". both are standard sizes. Mine is from the first group of 30" and the interior front to back will hold a 16" pizza pan, but barely. I don't know if the current model has the same conformation. They also make a classic 36" oven, though they have recently updated it. Gaggenau is one of the most accurate ovens on the market, though you pay for it. People here are happy with the side opening Bosch, which has a more accessible price. Bosch used to have the biggest cavity, but I don't know if that's also true for the side opening one. Definitely worth checking out. I'll say again, GE's ovens have a poor reputation. Uneven heating and other control issues. Look at the AR and BS. Before you get too set on any kind of flexible surface induction cooktop, do read the manuals really really thoroughly. There are limits to the "anywhere you want", the amount of power delivered, etc. It's very different technology to the standard inductor rings--I didn't realize that's what you were talking about before--and I would definitely not go with Viking on that. Not without a lot of other guinea pigs reporting that it's great and that the customer service is also great if something fails. If you think you really want it, AEG (I think it's now part of Electrolux) and Siemans (BSH=Bosch, Thermador and Gaggenau here) are the companies that have been in it longest. I don't think AEG is offered in the USA. That leaves Thermador and Gaggenau to look at. You might like the new Gaggenau 36" which has two "freedom" panels on the sides and a big multiple ring in the center. I think you could do three of your big pots across--do read the manual to be sure, but I think you can power share the front and back zones with one big pot in the middle of a freedom, which I think is four oblong inductors. But, again, you pay for it. Modern dishwashers are very different from your old Kenmore. They're designed for energy and water savings first, and cleaning second, ease of use third and drying a lag behind. Most people love Miele--mid-range on up. It's not as big, but genuinely loved. Most DWs are pretty good. Find one that fits your loads, and it'll probably be okay. Most of the work now, is done by enzymes in the detergent, rather than heat or power, and most machines require rinse aid (surfactant to loosen the water) for drying. Not spot prevention, but to actually get your dishes dry....See Moretimbeno
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