@User @Anne Mulholland Cleaning is the one thing that I really dislike about the oven. But to be far I would hate cleaning any oven :) The top cooktop is extremely easy to clean. Most of the time I just use soap and water. Maybe once a week I will use Cerama Bryte to really polish the top and make it look new again. The grill is easy for the most part. The heavy metal rack and tray\basin can be just washed normally in the sink alone with the aluminum housing it sits on. The steal tray\bason that the rack sits in get discolored and nothing I have tried will remove it. The aluminum housing can also be removed and cleaned. What I dislike about the grill is there is no way that I can see to clean the top were the element is. If anyone has figured that out let me know. The actual ovens are about the same as every other oven that I've had that does not have the self cleaning feature. In my case, I removed the oven racks and the easy slider racks and bottom panel that @A Bowditch referred to. These can all be cleaned in the sink. Even though the manual has instructions on how to remove the vertical side rails that he racks lock on to, I could not remove them. (Cleaning would have been a lot easier once removed). I also removed the back plate that the fan sits behind. Then I used a oven cleaner that was recommended to me by a friend and let it sit overnight. I did not use anything like easy-off as i read that this could damage some ovens and I didn't want to risk it. Some hard to remove spots required the help of a razor blade to help remove. All in all I wish this oven had a self cleaning option, but without being able to remove the side rails i don't know if i would trust using it anyway. Hope that helps.

I was going to stat another thread, but given it is getting late, etc. will just excuse my own laziness and post here. We were able to get the Fulgor Milano Sofia 30 inch double wall oven installed in early December without any real hiccups. I made one small mistake.. had I realized just how small the extra opening below the oven was going to be I would have ordered a piece of maple wood to use as a filler, and then stained to match as closely as I could. That is on me though. I was going to have a stainless trim piece made, but the piece is so small AND the oven was no flush mounted. The bare piece of pine wood is not really noticeable and eventually I will try to stain match it. The Fulgor CAN be flush mounted if desired but that would have required the opening to be further cut open. Thus far we are happy with the oven. The soft close doors are a nice touch. The fans are not overly loud when running. The glass doors never get hot regardless of oven temperature or heating duration. On fast preheat it reached 350 degrees in about 8 minutes. This year we cooked our Thanksgiving turkey on our gas grill, so having an oven again is a luxury! We've been cooking pizzas in it via a pizza stone, and thuis far that has also worked very well. I must be in love because the other night I made something I had not made in eons.. tater au gratin from a betty Crocker box! I'm laughing but I swear they had never tasted so good. Cooked very evenly as well . Thus far the only small thing I dislike, and this is really SMALL.. when the oven is turned off.. you open the door, interior light comes on. Close door, light goes off. Pretty normal. Once oven is turned on (and preheat complete), the interior light comes on and stays on. If you want it off you have to turn it off manually. Some may like this setup. I just see more interior lights burning out. Again, very small. Overall, we are very pleased with the oven. The fit and finish is very nice. I'm going to try and add photos. One of them you can see the interior of the door. The stainless has no gaps, no seams. No places for crud to get into. Doors ar every solid. etc etc! Hope this helps someone who may have seen a Fulgor Milano and wanted more information! Interior Door Fit

@r, I thought I would chime in here to just say that I don’t think you are “obsessing“ at all regarding the use of knobs in this case. One of the most crucial variables in any kind of industrial design is the way we interface or interact with whatever the product is. Most of us utilize capacitive touch controls or infrared type touch controls on a constant basis with everything from iPads, smart phones, as well as any number of house appliances. But I would suggest that your instinct regarding cooktop or rangetop controls makes a lot of sense. Consider the difference in using a wall oven versus a cooktop. Most cooks in the kitchen can get the opportunity to wipe their hands in order to use touch capacitive controls on a wall oven. Of course, the case could be made that turning a simple dial, can be more intuitive, then going through a series of menus to get to where you want to go, since in the end, the mission of the wall oven has not really changed very much since our grandparents time which is essentially to bake the cake or roast the chicken. The reason I suspect that cook tops and range tops, as well as ranges are a particularly good candidate for knobs is due to the fact that the controls are often placed on a horizontal plane. Many people, especially those who are new to induction appliances for example, have learned a hard lesson as the very sensitive touch controls do not always take kindly to steam, water, droplets, and oil or gravy splatters. It is not hard to imagine why this is problematic because if you put any of these liquids on top of your smart phone screen, you would discover that the touch controls that works so beautifully such as the ones I’m using right now on my iPhone to create this post do not take kindly to having these substances on top of them. There are lots of examples of folks who have touch capacitive controls on these horizontal locations where the entire appliance is either shut down or thrown off its game. Of course, the majority of modern products that have knobs do not use the analog/mechanical controls of knobs of the past, but are in fact, “knobs“ that interface with micro control boards behind them. Still, there is an entire field of design that studies user interaction, and I do think that, at least, in some instances, such as with cooktops, knobs actually, do make a lot of sense. One can certainly debate where the best location for those knobs would be to avoid getting splatters on them since Cleaning knobs is not exactly, a fun time for most folks. Some people would assume that installing Touch Sensitive controls in all sorts of consumer products that once used knobs, levers, and buttons, is simply a design trend, and I’m sure there is truth to that. But a little voice inside also suggests to me, that one of the reasons they have moved away from knobs and especially the electromechanical kinds used in the past, is due to the cost of manufacturing. I do not have a data set to support this theory, but if you consider the labour and the bewildering amount of copper wiring that went into something such as a 1950 electric stove, some of which had lots of extra features, you can begin to imagine the cost savings of having a micro “motherboard“ taking the place of all that complex analogue electrical structure. I truly enjoy all of the benefits and possibilities that I have with my smart phone, laptop, iPads, etc. But I do think your instincts for knobs are not without merit, because sometimes, appliance designers attempt to answer questions that no one ever asked. My two. Cents 🤔.

I will chime in because I am in the same boat. I love the F&P for styling but that oven is very tiny. Despite their marketing about fitting a turkey in there, you might be able to jam it in but then the top will most certainly burn. The bottom oven of the Cafe double oven model is 4 cu.ft. so larger than the F&P. My small microwave capacity is 1.2 cu.ft. so the F&P oven is only 3x the size of my microwave. That put it in perspective for me as to how small it is. The bottom rack is fixed to ensure that it is not too close to the lower element so that makes the usable capacity even smaller. Now after saying all that, we are 2 seniors who cook for the just the two of us. I am not a baker, so my oven use is just for broiling fish, roasting vegetables and cooking chicken breasts and pork tenderloins. So I know I could function with that small oven but the question is do I want to be limited by it?? With Covid, family extended family dinners are a thing of the past for now. And when the restrictions are lifted we will likely host family dinners out at the cabin that has a generous wall oven. I have read a lot of negative reviews about the Cafe and when I viewed it, the oven racks are a joke - very flimsy, poorly fit, and not fully telescoping. But I am having a hard time paying a high full price for a teeny, tiny oven. I will say, if I came across a scratch and dent model like you have where the price is comparable to the Cafe, I would probably pick the F&P just because we have a small galley kitchen and the F&P would not overwhelm the kitchen. But at full price.....I dunno. Ok, that was probably no help to you whatsoever, lol. Marilyn