I ordered the Gaggenau EB290-630 27" oven from Treasure toot linked above last week. I called the fallowing day and it was confirmed they actually had 4 of them and that my order for 1 had already been packaged and was being loaded on a Conway truck. They sent an email also backing that up. Now a few day's later I get an email saying a refund has been credited to my CC and the purchase canceled with no explanation or phone call. Would typically not be a big deal but I already purchased some Gagg accesories through other vendors I now own. I could get no one to answer the phone today.

I also wanted a 48" range for my kitchen, having never had one, I really looked for a Wolf or Viking at a discount...but found nothing I felt comfortable shelling out the money for. Even on Craigslist/ebay....found some, but still, IMO the deals were very risky due to no warranty or fall back if something went wrong. We did purchase a 48" kitchen aid range...granted I have never had a wolf or Viking.....but I absolutely LOVE my Kitchen aid range. We purchased it at Sears outlet/discount for about 60% less than retail (small scuff mark at bottom) and we did get an extended warranty. I love the way this range cooks!!! I love the convection oven and the fact that I have a smaller oven to cook in most days. I am not sure if you have ever had the higher end appliances, I have not and so this is a total upgrade for me and I have a peace of mind knowing I have a warranty. Also, we purchased the Sharp microwave, 24" I was able to get this for 70% below retail from Sears outlet also (not sure what was wrong with it, it was still in original packaging) ...we love it.!!!..total space saver and my DH who is 6'4" can even use it with ease. The controls tilt up so NO bending over to use it. I highly recommend getting the Sharp microwave, everyone who comes into our kitchen raves about it! Also, don't rule of 48" kitchen aid range, you can find some good deals.

Sorry hvtech I did not see this post but will answer now. I don't think that there is any disagreement about how the oven works but rather if this is going to impact the way you use your oven. "without actually owning and using the oven, I don't think you can draw the conclusion that you have" Capital is very specific about how it works. I merely point out what they have written. What specific conclusion do you disagree with? "I also think there is confusion about what preheat mode on any oven actually is. You said in an earlier post that most ovens will go into a preheat mode after a small drop in temperature (25 degrees or so). This is not the case. On most ovens, preheat mode comes on exactly when you'd think - only when the oven is preheating. Not when it is just trying to maintain temperature." The point is not what you are calling the heating cycle, but the fact that it exists, and is responsive to the thermostat which keeps the temperature tightly controlled. Some people use the word loosely to mean whenever the elements come on. For a long time the preheat was the bake element coming on and this was indicated by a little red light. The same red light came on when the bake element came back on to maintain the temperature. Now you have the possibility with some ovens of more elements coming on during preheat and a little light that says "preheating" during that time and the little light may or may not come back on after that. To be more specific, you can call it "preheat" when the elements in the oven are on until it reaches temperature and call it "recovery" when the elements come back on to maintain the temperature. For either, it is the heat coming on when the oven temperature is more than 25F (or whatever defines the thermostat's parameter) from the set temperature to allow a rapid return to the set temp. Every oven I have ever had, probably 15 or so have operated this way- controlled by the thermostat -except one. In some ovens, like Capital electric ovens, the heating is done in a totally different way. The preheat comes on and heats the oven to temp and then a computer program takes over and turns the element on and off rapidly according to "logic" mentioned by Trevor above. It does not know if the oven door is open or a large amount of cold food has entered the oven cavity. It just keeps oscillating blissfully at the same rate unaware of the new burden it has received. The thermostat does not come into play for a long time because it is set so that there has to be a 150F differential, according to the manual, quoted above and confirmed by the notes from the factory. " Preheat mode on ANY oven (not just Capital's) is intensive and has the potential to burn food, so it only comes on when there is not supposed to be any food in the oven." I would not say "ANY" oven. They are all very different, especially electric ovens. The preheat can potentially cause anything from almost nothing to browning to burning depending on how the oven is designed and the food you putting in it. There are some ovens that allow you to put food in the oven and then set a time for it to start cooking. This is very common actually and there are some ovens that advertise no need to preheat. I would not bake a cake in them but you can bake something like a casserole. The preheat is not as intense in those ovens. Ovens that might be more intense would be those that use convection or a combination of elements to rapidly preheat but even this varies widely. " From the user guide and factory info, the only thing that it looks like Capital does differently is engage preheat after a severe drop in temperature (which shouldn't happen in normal oven use, as Trevor's testing indicates)." ----->Please define "normal use"<----- " I can't find any evidence that just because the CC engages preheat after a large drop in temperature, it will also have issues maintaining the set temperature without preheat mode." Capital spells it out for you. "No quick recovery. Oven will cycle normally despite large temperature drops due to the door being left open, or the oven set temperature being reset to a much higher temperature. The recovery time can be very long for large differentials between oven temp and set temp." In real cooking, you loose heat under certain circumstances. Open the door a few times and you are baking 100F below the set temp with no ability to recover. Another major point. It will not allow the temperature to be reset higher in a timely way unless you open the oven and induce the 150F degree differential and then you would have to take the food out while the temp goes up. "My Electrolux and KitchenAid ovens NEVER engage preheat mode once the oven is heated up and neither have any issues maintaining temperature." The little light that says "preheat" may not be on but my Elux is still rotating through the same elements as when it preheats . they cycle on and off according to need. The only difference is that the convection fan does not come on in bake mode or run high speed in the bake convection mode. Mine has a little picture showing which element is on and when. Whatever name tag you give this ability, this same mechanism does not exist in Capital Electric ovens according to their literature. Make of it what you will. "I know that you had a Dacor oven with issues maintaining temperature, but I don't think you can assume that just because the CC oven sounds like that oven, it will actually work like that oven." HaHa, that oven was what made me study ovens. I am not going by my oven at all, but again what Capital has written themselves. This is why it pays to read use and care manuals.

You can never have enough ovens. We have a 30" oven in addition to a 24" CSO and a 24" SpeedOven (incidentally, this is a wonderful combination). And still, there has been at least one meal, when I had to add a fourth improvised oven by using the gas grill on the deck. I also had to use a portable warming chest, and had to prepare a careful schedule for when to use which appliance. But then, I was cooking multiple courses for a gathering of more than 100 guests. Realistically though, 99% of the time, the combination of those two ovens should be enough. You might just have to do a little bit of planning on the rare occasions that you make huge amounts of food. But if budget is flexible, adding the SpeedOven wouldn't hurt. It's a good oven in its own right, and it can always serve as a great overflow option, when things get really tight. Is it mandatory? No, not at all? Will you enjoy having bought it? Yes, probably. It's a convenient luxury, if you regularly cook a lot.