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.

Re the timer, this is where you can see that Gaggenau sort of cobbled together the double oven as an afterthought. :) Now I also know why someone said the controls were weird. From the manual under "Set time functions for both ovens simultaneously": Short-term timer and stopwatch are not available when both ovens are in use. Cooking time and end of cooking time can be set simultaneously for both ovens. That means, if I understand correctly, that regular go beep timers don't work with both ovens on. What does work are the programs that either count down and turn off the oven, or you set a clock time that you want to take the cooked dish out at, and the oven figures out when to start it. My only guess is that they're protecting you from being confused by which timer is which, so only give you the ones that mind their own selves. Additionally, if only one oven is on, the timer displays on the left, but if both are on the lower oven's timer is on the left and the upper is on the right (there is an icon for each, so you don't have to memorize which is which). I have to say, it's very German Engineer of them. :) Or maybe it's in response to a lawsuit. :) I'm pretty sure the Gaggenau comes with one wire rack, one roasting rack and one baking tray (or at least mine did about five years ago) because that's what fits inside the oven with packing materials, etc. What I can't figure out is that the manual makes it sound like you only get one of each with the double oven, rather than one for each oven. That doesn't make sense. Many people only use one rack, but they'd still need one per oven. I bought two extra baking trays and two extra wire racks for my single oven, and counted them as part of the cost of the oven. I use the baking trays a lot, and often use two wire racks, but almost never use three. I've only cooked on two levels at a time in my Gaggenau. Great results. There is a quirk, however, where if you put short food in exactly the wrong place, the fan will blow over the food, the hot air reflects back and downward from the front right corner, and overbrowns the short food. This happens rarely, and they might have fixed that in the latest models. From what I've heard of the Wolf dual fan, it might do an even better job for multi-level. I've certainly not heard any complaints about it. Gaggenau has made the best electric ovens available for a few decades. From what I've heard about the recent Wolf ovens, especially from people who have used both, is that they're contenders for the title. The problem then is the interior enamel. Wolf has had a terrible problem with it chipping and flaking, which is dangerous. The M series has a potential fix to that problem but hasn't been on the market long enough, or in enough homes, to know if it has actually been fixed. Since that's a very serious problem, Gaggenau remains on the top of the heap. The other big feature for Gaggenau is the side swing door. Some demand it. Others don't like it or don't care. Recently, Gaggenau's sister company, Bosch, started selling side opening doors as well. As far as I know, that leaves Gaggenau at the high end, Bosch in the middle and Fridigaire at the bottom. There are also a couple of boutique makers, who mostly make ranges, like BlueStar, who have either single or double door side opening ovens. There are too few reports of those in use for me to get a good feel of their cooking/baking quality. I wouldn't let the timer thing dissuade me from the Gaggenau. You can get a two channel digital timer for something like $10, or you can get decorative single timers. Or use your cell phone, like most people do anyway, nowadays. The main point is how do you feel about getting the Wolf before the data are in about the enamel? You said you were going to assume it was fixed, but how will you feel if it isn't? If you're fine with that, do you like the Wolf Star Trek style touch screen, or the Gaggenau knobs? Do you like the Wolf drop down door, or the Gaggenau side swing? Do you prefer a steel face or do you like the glass over steel look? The M might have a little more capacity or take a slightly larger pan, from what I've read--will that be useful to you? You could always flip a coin...

wcutiew - Yes I am sure, I have a M double oven in my kitchen. I replaced an E series oven twice because of the porcelain chipping, so now I have three probes. They all work in the new M's.

I think the touch door is something more to go wrong. We went for the Pro M and I am very happy with it so far. The controls a very easy to use and bakes very evenly.