The 30" and the 36" wall ovens will accept a full size commercial sheet pan, just the same as the 30" range. The idea of the electric eliment in the wall oven is two fold 1) To speed up the initial heat up time from a standing start. 2) All wall ovens cycle on and off, but hover around the set temperature, what happens with the Bluestar is, when the oven cycles off the element comes on to reduce the drop in temperature thereby crating a more static temperature in the cavity.

The fans run but you can barely hear them. They are necessary to keep the electronics cool. (Interestingly, they don't heat up the kitchen.) Yes, they are louder than the Miele dishwasher, but not as loud as the hood. Normal conversation is not an issue. I suspect that the cabinet where it's installed has a lot to do with the noise level. However, as I only have the cabinet in my house to go by, I can't do a cabinet vs. noise comparison. In any case, after the bread comes out of the oven and is placed on the cooling rack, when the oven fans stop it's time to wrap the bread. I don't have any issues with the display but it is a little sensitive--I have a lot more issues with the Wolf induction touch control, which messes up with damp hands and/or every spill. Note that the oven's display and circuit board are held on with two nuts. Removing the top cover and tightening the nuts should fix any looseness issue. (This is much easier to do before the oven is installed.) I've never actually tested the temperature. However, it must be okay because I use the temperature setting and cooking time shown in the recipes and the food is done plus or minus five minutes. I believe there is a way to adjust the temperature through the control panel.

When we remodeled our kitchen a couple of years ago, we skipped the range bit and went with a Bluestar electric wall oven and a Wolf induction cooktop.. We really like the Bluestar because there's no bending over, the french doors don't stick out very far, and you can put a full size baking tray in or a dozen "take to work" loaves. The induction cooktop cooks fast and keeps the kitchen cool. Next time it will be a Bluestar induction--which wasn't even announced when we did the remodel--cooktop because the Bluestar has knobs. The touchscreen and I don't get along all that well :-)

We're in the middle of a full kitchen/master bath, laundry remodel, and have been heavily researching appliances and other components. We've narrowed our refrigerator vetting down to Bluestar, Sub-Zero, and Fisher Paykel. We've spent a lot of money over the last 25 years replacing sub par appliances every 8 months to a few years. Our full sized FP refrigerator in our recording studio has been performing exceptionally well over the last 12 years, needing only one repair when something happened and it froze everything, instead of cooling it. It was an easy fix, it's a nice modern looking workhorse. But it doesn't have that "pro" look or heft of being all stainless on the inside, which is what we want for our main kitchen. With recent supply and vendor issues, although frustrating, we've actually benefited from the delays in that we've had more time to compare and weigh specs, and visit the showrooms of the 2 main upscale home appliance and fitting suppliers in our area more than once to look at things first hand and ask a lot of questions. We've had absolutely nothing but problems with the big box stores when it comes to the quality of appliances, customer service, warranties, installations, etc. We were originally going to order the BS 36" PRO built-in fridge. We liked that it was all stainless steel and solid. We did not like that the interior butter/egg doors were heavy, and did not have hinges. The doors fell back down hard and fast, catching your hand if you didn't move it away quick enough. The doors were also glass and steel, so the glass had the possibility of shattering. The other interior door baskets were kind of harsh, with sharp edges. Then we started seeing that BS had overall quality issues in their refrigerators, so we removed BS refrigerators from our list. After our add'l research, numerous visits to the showrooms, and talking in depth to our respective reps during this vetting process, we've made our final decision to order either a Sub-Zero 36" PRO refrigerator for a built in w/ a separate set of under counter fridge/freezer singles or drawers, or a 48" PRO refrigerator period, because it has ample fridge and freezer space and no add'l units are necessary. The deciding factor will be if we have enough headroom to stand the 48" upright before it slides into the slot in the kitchen. Do run the numbers on space tolerances if you're considering different sizes! Lastly, Sub-Zero, from what I've read, has very good customer service, longevity, and a quality product. I also read on a houzz discussion forum that someone had a SZ and it kept their food fresh for 10 days with no electricity during a hurricane and its aftermath. We live in a hurricane prone area, so this was a great point for us to consider.