Is this the new Wolf DF or the older model?

New one for o be delivered on October 2021

Wolf has had problems with the blue interior chipping. Someone mentioned they though the bright blue was changed to a dark color on the new DF range(and the E series wall oven) on the redesign coming out now. The online pictures do look dark. Just about every oven except Gaggenau, the original blue, has had issues with the blue enamel chipping. I personally have had issues with 3 brands. This would be a point for Wolf if they changed this color after these issues going back to 2002 and it didn’t chip.

The new Wolf DF oven is based on the M wall oven. This means instead of the dual fans in back that worked well, you have the corner tower fans. Some here have had issues with over browning on the sides.

The fan creates an air current along the sides so it browns more quickly there. It is probably more of a problem if you use the oven filled side to side. They used to have convection bake which was a slower fan speed which would help that but they took it away. That is the convection mode I like the best.

The Cafe has also been redesigned too. The burners seemed to have really changed. I would want to find out something about the way they work especially the “inspiral“ burner. Can you see one live?

It looks like the oven liner is black now instead of the blue on the previous model. The oven fits a full commercial sheet. I use a lot of half sheets and they do not fit in Wolf (eta- side by side). This would give you a lot more usable space in the Cafe. It also has the reversing fan to avoid overbrowning with convection.

It is interesting that convection especially “true” or European convection get marketed as evening out heat. It may mix the air up but the air current causes uneven browning. Manufacturers try to deal with this by using baffles, dual fans like the old Wolf dual fans or reversing fans.

You might see if you can find the range of temperatures for each mode. Does the high go to 450°F or 550°F? How low to keep food warm?

Find out who services these appliances. Wolf out of warranty is $$$$ because you have to use their people. There isn’t any competition so you have to pay what they want. They won’t even tell you what the cost is in advance.

Very helpful, thanks. I called Wolf customer service and was told the new oven will have a separate oven floor that can be easily replaced should the blue glass finish chip, by removing 4 screws.
The specs I have list the interior dimensions as 32 1/4 Wx171/2 Hx20 D which should accommodate 1/2 sheet pans-icon with them a lot as well. The GE has a cubic foot more useable oven space as well. I guess I’ve always wanted a Wolf and the built in griddle but I sure don’t want to regret it.
Either would be a step up from my well-used, JennAir.
The Wolf features include 10 cooking modes from Convection bake to dehydrate and warm. The rest of my appliances are the GE Cafe so I guess I should just give it up and go GE. I live in the southern boondocks so repair service is not readily available for something this sophisticated.
I travelled to the appliance/Wolf dealer to see everything up close but wasn’t really armed with the right questions. He carries both lines .
You are very knowledgeable about this, thanks.

So the Wolf still has the cobalt blue?

The Wolf accommodates a half sheet but the cafe would hold two side by side Is what I meant to say. We have a lot of big gatherings so I use every inch of my ovens.

I have a mix of appliances. Kitchenaid fridge and Bosch DW. I love my Electrolux wall oven which I use more than the Wolf because it has much faster preheat and great baking but it has had blue chipping, which is fixed now.

I would buy the longest extended warranty you can get on any electric oven due to the computer boards and the “hidden” element that puts a lot of heat on the floor of the oven.

I would not run the self clean.

The Wolf person said that the chipping was caused by the shrinking/expanding of the metal with intense heat,I.e. self clean. She was quick to point out that this was only a small percentage and could be due to misuse.
If you were me would you take a chance on the Wolf(are they that spectacular) or go GE?

If they still have the blue interior, I would not go with Wolf, especially with the corner fans.

Wolf and their sales people always say it was just a few ovens or it was fixed long ago but several posters here have gone through several ovens. The are some threads entitled along the lines of “Are there any Wolf ovens that haven’t chipped?” There are class action lawsuits where the plaintiffs went through many ovens.

The M oven was actually developed to deal with this issue with the removable bottom and the DF range was just redesigned to incorporate the elements of the M oven. Someone also posted here recently that Wolf told her they would only consider this damage cosmetic and would only fix it for the first 60 days.

Yes it is probably caused by the shrinking and expanding of the metal but who designed the oven? How is this the customer misusing it? If the self clean is a misuse, they should not be marketing it as a benefit. I’ve used self clean ovens, cheap ovens haha, all my life with no issues. The condos we stay in at the beach, use the self clean every time the condos turn. Aside from that some Wolf ovens have had the chipping without using the self clean. This is why GE ditched the blue enamel.

They told me when mine chipped that I must have put foil on it or done something to it. What?

I could not get mine fixed. It was out of warranty at 4.5 years old and very lightly used. They would not tell me how much to fix it only that it would start at $800 and would only be guaranteed for a year. I just use it with covered dishes and no convection. The enamel is glass flakes so it isn’t good to have that flying around.

I like the way the Cafe is designed but not sure about durability. I haven’t seen one I like better though. Some here like the Monogram.

My range is 36” and I actually prefer an add on griddle to the built in especially being it is 36”. it leaves me the flexibility of still using the burners. I can use an aluminum overlay for great heat transfer, a nonstick aluminum or steel. The 2 burner overlay I use has about 50% more cooking area than a built in. You have a lot more heat available with two burners @15-18K each. The built in is 15K BTUs total. There are people who stir fry on these. I have picked up what I am cooking on the griddle and put it in the oven griddle and all. The bare aluminum will season over time. I am adding a nonstick though when we get back to having people over.

This disadvantage to an add on would be that with a built in you can turn it to a certain setting and always get a repeatable temperature.

I have a 15”x23” like this. They are a heavy thickness of aluminum. The steel weighs a lot more and the heat transfer properties aren’t as good making more of a zoned heat surface.

http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

These are the steel overlays. They have a 4 burner but I looked at it at a restaurant supply and I couldn’t lift it!

https://www.dvorsons.com/ChefKing/Griddles.htm

Great culinary counsel, thanks. Im going with the Cafe 36" dual fuel. I was wrestling with fear of buyers regret and I think I'd rather take a leap and save $4000--cant regret that. I had been looking at the overlays and found a caphalon one that looks very much like the ones in the article. Your choice looks more substantial. I especially like the taller handles. I use it mainly for pancakes, grilled cheese and bacon. I have a gas grill right out my back door for real grilling at high heat for messy stuff.

I agree on the self-clean excuse. Ive cleaned mine that way for 20 years with nothing flaky off except apple pie overfill. It is amazing how many of Wolfs are sold. My sense is that a lot of people park one in their kitchen and dont cook so, they arent aware of the problems.

Another deciding factor was I can receive my GE in June, Wolf not until at least October. But it really wasn't the cost or time but I really didnt want to be disappointed when mine flaked. Additionally, I get a rebate from GE if I buy the suite of appliances, so win win/win.

Now I can afford the fancy bidet seat in my bath remodel! More self cleaning......

It’s good to have decisions made! I would lI’ve to hear how it works when you get it.

Measure your grates front to back before you order a griddle. The prostyle rangetops are typically deeper so the griddles you buy for a regular range may not fit. I had to give my perfectly seasoned aluminum one to my sister.

I hope you enjoy your new kitchen!

So kind of you to share your experience. Good tip on the griddle size too. I love cast iron but aluminum is the way to go on the griddle. Giving away a seasoned pan is love!
My new fav recipe —2 T. Olive oil in versmall skillet,when hot, crack in one egg, sprinkle generously with zaatar and a little salt. Spoon hot oil over to cook but not break yellow. Slide into a bowl with all boiling oil. Dip in some sourdough Bread. So good! If you’re making a fuss, add a sliced tomato to bowl before you pour the hot oil, or add feta.

That sounds so delicious! I have the zaatar and some good eggs. Thank you for the recipe.

Hello Annie - would love an update now that you have used it for several month. Still happy with your choice? Looking for a dual model myself at the moment and def considering the cafe

Hi Annie Farrar! Read through this whole thread-great info! I am wondering how you like your GE Cafe appliances? I myself am doing a total kitchen remodel and am having a hard time deciding between the Wolf, Cafe and Bosch (rangetop & wall ovens). Hard to take a chance and buy an expensive appliance that has had many problems with chipping. Would love to hear your feedback!

Any word on your stove? We need to replace a 2006 Viking and I'm also choosing between the Cafe and the Wolf (at least I am, my hubs would always go with whatever is least expensive!). Would love to hear your thoughts!