|A popular speed oven by GE: Monogram's Advantium. |
Based on great reviews, the one GE oven I might consider.
|from Purcell Murray Blog|
|Wolf steam oven|
The Wolf steam oven is pretty new. I was reading through a couple of Gardenweb Appliance forum discussions about them (here and here), and looking into details on the Wolf site, getting excited about what it might do, and what it might mean, in particular, for the texture and tooth of pizza crust and artisan breads - Soft and chewy inside, and crispy outside... Perfect! It's less expensive than the Gaggenau version, but still pricey at $3800, MSRP.
Truthfully, I was thinking that even though it costs the consumer that much, it doesn't cost Wolf that much, so maybe they'd do something special to help me through my Wolf oven issues. It couldn't hurt to ask...
|Wolf Steam Oven over Wolf Single E-series,|
as shown on SubZero-Wolf.com
$3800 over $4200 = $8000. OUCH.
Not only did they not 'bite' in offering to swap my double oven for the combo of single and steam in order to outfit me with Wolfs that would suit my baking style better, but the customer rep's initial reaction indicated doubt that the single oven would hold up to my frequent baking, even without the pizza baking. She responded again later, rethinking and deciding it would probably work, and assuring me that they would stand behind the single if I made that move and had problems again. But no offer of financial help on the switch, even when I said the $3000 gap between the refund and the purchase price of the 2 new ovens was too much for me to leap. Especially since such a buy would be based on some reservation and doubt, I was ready to move on.
Turning from Wolf to search greener pastures was made even easier when my current favorite appliance guy had come up with a suggestion I could get (guardedly) excited about...
After getting answers to my questions that put me as at ease as I can be with his suggestion, I forged ahead and my new oven arrives Monday. I'll tell more about it after that!
Previous discussion on this most recent oven drama: