Hi Markbr, We ran our Wolf 30" DF oven for the first time today. Even during the "burn off" when it was set to 500 degrees, the outside of the oven door was a gentle warm, not any where near burning or hot. My sense is that it is very well insulated. We haven't yet put on the safety bracket and are unsure if we will. It doesn't seem necessary. It does not wobble or vibrate -- seems solid as a rock. You might make sure it is level. In cool down mode the oven makes the gentlest hum, much quietier than the lowest setting on my vent hood. I tried out the convection bake on cookies this afternoon. The convection fans in the back of the oven are also whisper quiet. I hope that your service technician helps you resolve your problems soon so that you can enjoy your wonderful new oven. My only concern are the sealed burners on the range top. I bought the range having read all the concerns about sealed burners on Gardenweb. So I knew what I was potentially getting into with the switch from open to sealed burners. They are fine, but not nearly as powerful as my old Chambers B 1938 range. They certainly don't boil a pot of water for pasta as quickly as my old stove. This really puzzles me since the Chambers range was technically only a 9,000 btu burner. The low simmer, on the other hand, is amazing.

I could go on and on about everything wrong with Dacor and have on this forum, but my experience was three years ago and maybe they are better now. I had the Discovery wall oven and the ER36D range. I would also be aware that sales incentives can color the opinion of some sales people. Before you buy, check out the reputation of the store where you would buy your appliances. Check online reviews and BBB. Anyway after we got rid of our Dacor appliances(they bought them back), we thought maybe BS and drove 250 miles to look at them but my husband did not like the fit and finish and they were having problems with the doors and ignitors at the time. We decided to go with the Wolf DF with a sealed burner. I thought we were settling at the time because I wouldn't have the 22K burner. When I got the range, I loved it. It has plenty of heat for the type of cooking I do -searing steaks and the occasional stir fry. The simmer can keep a pot of mashed potatoes on all burners indefinitely. It is often said the flame on the sealed burner spreads but I have not problem making caramel in a 7 inch pan. The semi sealed burner on Wolf AG is different and I haven't cooked on it. If I did a lot of stir fry and high heat cooking where I wanted a more central high heat and that were the most important consideration, I would think about the culinarian and if the simmer wasn't low enough use a simmer plate. I still like the BS shape of the burner for even heating. I don't think there is only one good range but each has features that might suit your style of cooking. The oven in the Wolf DF is great because you can manipulate the heat from the top or bottom depending on what you are baking/roasting and you can use the convection only mode if the oven is really filled up. I've never had to though as it bakes very evenly on the conv bake cycle. I also like the cool doors, with the grands running around plus I don't want to stand in front of a hot oven and the self clean. The AG ranges have the infrared broilers but we grill outside 95% of the time so this was not a feature that was important to me. I know you didn't ask about Wolf DF but since you were considering Dacor DF, I thought I would mention it. Good luck with your decision. deeageaux- "You can argue how much better the Culinarian cooktop is but I don't think anyone can serioiusly argue that the Wolf/Monogram is as good or better" Yes, you can. They are very different and not everyone has the same priorities when choosing a cooktop or range.

Lol. Imagine a box, 3 1/2 inches on each side. Put it in the oven. that is the about the amount of space you are losing. But it isn't even that bad because it is spread out over the entirety of the top, bottom and sides. Is that worth $1500 dollars to you? to me it is almost an insignificant difference. Cubic feet is a measurment of the total inside space. Other factors come into play, such as where do the racks sit, where is the convection fan, etc. The only way to really tell which one would cook a larger turkey would be to stick that sucker in them both, in the pan you are going to use. The one that you can't close the door on is the loser, not the one rated .3 cubic feet bigger. Further, NEITHER of these ovens will cook your entire thanksgiving dinner without resorting to some extreme time management and/or cooking things in sequence, then reheating at the end. You need more oven than either one of these will give you by themselves. That is unless of course you are on the adkin's diet.

when the door is fully open, i measured from front of door to side of oven where it connects and it is 19.5 inches.