For anyone else out there with this question, I can tell you my experience so far. Just installed Gaggenau 30" double wall oven, Stainless Steel model BX280610. The height at the top of the unit is 70". I am 5'4" and was worried about it being too high. No worries. It is the perfect height. I can easily reach and see something baking on the top rack. Also, before using the oven it is recommended to wash the inside thoroughly, including the trays and racks. I could reach every corner of the oven cavity without standing on my tip toes. I am extremely happy with the height we chose. Installation was easy because we were replacing an existing wall unit and electrical components were already in place. Once the cabinet space was reconfigured, the rest was a breeze. When it arrived, we plugged it in and slid it into place. The screws were a bit of an issue. I was prepared for that because of some installation comments I had read online. We were able to tighten all three screws on the left (handle) side of the oven and the bottom right corner screw. The middle right-side (hinge side) and top right-side screws were impossible to get to and we just left them alone. This was the issue I had previously read about and leaving the screws out (at least for the time being)was not an issue for other users. The upper oven door hangs slightly unlevel, which makes it a little bit difficult to open and close. We have some calls out to a recommended installer to see if the door hinges can be adjusted in some way to level the door. That was yesterday. Have not heard back yet. As for my first impression, let me just say ... IT IS GORGEOUS! Everything I hoped it would be. My sister said she never thought she would hear herself describe an oven as beautiful, then said there were no other words for it but WOW! and BEAUTIFUL! Okay, so that's how it looks. Using it will take some time (and I'm guessing quite a bit of time) to evaluate. The manual is more of a start-up guide. I know the oven has many wonderful features, but I don't know how to find them! I'm no rocket scientist, but I do consider myself a bit of a techy. I love a good manual. I usually read them from cover to cover to familiarize myself with any new electronic gadget or appliance. Honestly, I don't know how, or even if, I can set simultaneous timers. So far I have only been able to set one timer. What if I have things baking in both ovens? Does anyone out there know if it is possible to run two timers? I can supposedly store up to 16 baking profiles, but how? It's not even addressed in the "manual". If there are experienced Gaggenau oven users out there ... HELP!

I suspect that they are comparably sized. The whole move to 30" wide ovens is because baking sheets fit in sideways rather than front to back. The fan in the back takes up space whether it has the stick out hat or whether the oven wall is just closer. My Gaggenau 30" single oven, which should be comparable, fits my old cookie sheets, just exactly. (I have it and the combi-steam.) The width of the sheets is slightly over 13.5". They fit nicely on the rack, sideways, but without any extra room front to back (quite a bit of extra side to side). The oven comes with one, shallow well, baking sheet covered with oven porcelain enamel (i.e., can go through the self clean cycle), and it's possible to order more (I just did). The accuracy of the Gaggenau oven is worth a few small annoyances. There are no glide racks, for instance. I've make a 22 pound turkey in mine and had plenty of extra room. I've also made a vertical chicken with plenty of height to spare. I love Gaggenau ovens. My mother has had one for many years. The same appetizers go in for the same time at the same temperature, first tray, last tray, year after year, no variation, no checking for doneness. The accuracy is unparalleled. Anything can need a service call for some reason, so make sure that you have a local Gaggenau service provider. The new control screen thing is bit more involved than the knobs on the previous model, but the book is a lot better. It might take you a little while to learn which settings do what and all. I have the book on the table right next to the oven, and probably will for awhile. But it's so worth it.

Both Wolf and Electrolux have issues with the blue porcelain. And its a really big oops on the Wolf. Electrolux seems to have resolved their issues with blue porcelain as there are not any complaints from recent ovens. Wolf still has ongoing issues, but the repair will now be easier with the bottom as a separate piece. Search blue porcelain in this forum to read about this. Looking at cubic feet or even the depth and width of the oven can be misleading. In looking at oven size, measure the rack to see what the usable space would be and then see how your pans will fit. Look at how the convection fan takes up space in the oven. Some have the fan sticking out into the oven cavity, which might allow for a handle of a pan to hang over a rack edge. Others place a wall across the front of the fan so they can say the back of the oven is flat. Some examples Wolf Electrolux The new Wolf ovens seem to be blue. Different fans! Wolf M series illustration Wolf M series photo Also look at where the racks are and how they can be used. On Elux, at least mine, the rolling rack cannot be put on the lowest position. The regular rack can be placed there. The best feature of the Wolf is the dual fans/elements. I think that is more significant in the 36 inch width though. Whatever you buy, get the longest extended warranty you can get.

A similar situation with no oven Thanksgiving through Christmas with brand new range and oven. This was after 7 months of tinkering and (non)fixing. It was a different brand and eventually they bought them back as they never could get them to work. It was one of the most frustrating things. My sympathies are with you.