dsgulbas, are you arguing that Wolf is a commercial quality range??? I hope you understand that the Wolf commercial range company is NOT the one you are advocating. The Wolf brand name was purchased by a refrigeration company that has never produced a commercial range. The original Wolf stove company operates out of California and produces commercial stoves but has no relationship whatsoever to SubZero. Here is their website: http://www.wolfequipment.com/Wolf/Products/subcat.aspx?brand=Wolf&cid=1&scid=38 SubZero/Wolf gas stoves are not commercial quality and don't even have open burners, they are very good stoves but first and foremost are prime examples of kitchen jewelery. SubZero/Wolf ranges may be heavy but they are not long lasting. Try to get a Wolf gas range porcelain oven interior fixed after the warranty expires and you'll soon find out they are essentially disposable items. Been there done that. I will never defend Samsung as I've had bad experiences with them too but I don't see Wolf being any more (or even as) reliable than GE, Electrolux, Bosch and a few others that are sold in less exclusive stores.

Boschboy- in case you’re keeping track of his thread, I promise not to keep asking questions but I’d appreciate a tiny bit more input . I’m wondering about rack placement. For instance, the top rack, probably meant for broiling, seems extremely close to the top oven coils. Do you use the rack in the the highest possible position for broiling? I’m wondering about excessive grease splatters on the coils. Also, none of the racks in the top oven are placed at the middle of the oven but it looks like there is an option for adjusting the racks do that a pan can be in the middle? The racks which aren’t on rollers did need to be rubbed with graphite ( which came with the oven) before they rolled smoothly. I know it’s off topic but I love to cook so if there are any cookbooks you recommend for baking bread, cookies, or holiday meals I’d appreciate the info. i won’t keep asking for mor info, promise! You’ve been very helpful. I made some excellent baked fish in the oven tonight. A simple recipe but everything turned out evenly browned on top and perfectly tender.

“The french door has been greatly preferred by a friend in a wheelchair. She wheels the chair right up to the door to remove baked foods .” This is a more complex issue. She may need to be closer to the oven but she also needs a thermal barrier for this and possibly other cooking tasks. Hopefully she was able to have an occupational therapist help her with adaptive measures for her kitchen. This might seem like it is a good idea but if she drops anything there is no getting out of the way and there might not be away to remove what is dropped or spilled in a timely manner. A stay in the burn unit is not pleasant. A friend of mine also in a wheel chair was told by an occupational therapist that she could not even use her oven. It was suggested that a countertop oven might work. So much depends on the individual and other ways the kitchen has been adapted. “As for using a drop down oven door to hold a hot pan while rotating another, I would not feel comfortable doing this. While many oven doors might handle the weight , some do not. I once put a heavy pan on a door and sprung the door. “ I’m not switching anything heavy, but I do switch a whole lot of cookie sheets. My background is working in critical care and on an ambulance so much of my life is dealing with unexpected events. We have a business and part of it is providing safe room environments, but not in kitchens. We try to work with evidence based concepts but we don’t always have the statistics we need and it is that way with ovens. You can remove a certain percentage of injuries with a drop down door with spills. One door being less likely to burn over another might depend on the person using it and their build. I agree that that there are pros and cons and some people don’t care about the safety aspect of it. I always bring it up as an additional consideration that many do not think of. The idea is to make an informed choice. If I were wanting a French door oven, I think I would put a pull out cutting board underneath it with some sort of shallow well to hold liquids. It would be adjustable as to how far it comes out and would provide the two advantages of the drop down door. My cabinet maker put one under one of my countertops to attach my hand grinder and there wasn’t too much to doing it.

I have Bosch double wall ovens, not French door but side swing. I’ve been happy with them. Have had them for a little over a year - through the holiday season - where I both baked and roasted quite a bit, without any issues (although to be honest I am a novice when it comes to convection mode). I have a counter depth French door refrigerator but not a cafe or Bosch (the Bosch was not yet on the market when I made my purchase or I would have strongly considered it). It’s been great. My old refrigerator is in the garage and I have utilized it for really large gatherings but most of the time the counter depth refrigerator is ample for my needs.