I just ordered the basic RCS 36' it's going to take 3-4 weeks before I receive it so I can't say for sure that the heated door issue has been fixed, but I was told by several salespeople as well as a BS expert that the heat issue on the door has been addressed in the newer models. The doors now have double insulation, and you can see that on the double lined vents in the door. I'm really hoping that this is the case as I have a small child a hot oven door--no matter what oven--is a problem. I will update this if it turns out that the issue hasn't been addressed, but I trust what I have been told verbally and don't think I'll need to update this post.

monkeyk The way to prevent this happening is too oil the hinges on a regular basis say every 3 months. From memory I have never know a door stick that has been oiled, (that's not to say it has never happened.) Should the door get stuck it's a very simple fix.

The oven floor can stop banging sometimes it can take a week or two, I would give it a month of regular household use, if the banging persists request a new oven floor.

It is kind of a tough time to buy a wall oven right now. We really haven't had actual user reviews yet on Bluestar and the "m" as they are so new. I think you need about 6 months of reviews unless you can go try them yourself. There is also the blue enamel issue with Wolf and that may take years to see if that is resolved. Electric ovens with all the modes can be tough to get right, as far as heating evenly. When you combine that many elements and fans controlled by a computer and then balance it with the radiant heat from the walls of the oven it can be a puzzle box. I am not sure how much the Gaggenau has changed. I always take marketing material from whatever source with a grain of salt. I do quite a bit if baking and if I were buying a wall oven now it would be a Gaggenau or Electrolux. Electrolux has recently changed their design to have dual fans and you can now leave the racks in while you clean it. It worked great with just a single fan. The door may be slightly lighter. I currently have Wolf DF range and it is very even but so is my Electrolux. I tend to use them loaded periodically which is a good way to tell. I use the Electrolux daily. The Wolf has become nonfunctional now due to the chipping of the enamel. I also use all the modes. I am kinda with the "if it ain't broke, don't fix it" camp so not sure what benefit the tower of fans in the Wolf and even dual fans in the 30 inch Electrolux oven will provide. I do think the dual fans is a good thing in the 36 inch oven. I think the BS looks promising but is such an unknown and BS seems to release products and let the customers test them, as in the Platinum range. It does hold a full sheet but I would ask if it has variable fan speed as most higher end ovens have a slower speed for the bake mode so it is less drying and then higher speed for roasting and dehydrating. They might just have the fan on and off They also mention that the preheat is very intense heating and food cannot be in the oven during that cycle so I would want to know how that works. Because of the intense heat, some ovens that work that way don't allow the preheat to come on until the temperature drops by 150F or so. They can struggle to keep the temperature high enough in the oven. I would read all the user guides and warranties as these may give some additional insights.