In just a few weeks I will have my 7th oven installed in the less-than-5 years we've lived in our home.
I've done previous posts on this sad and ridiculous oven saga, but will recap a bit.
I started with a Fisher & Paykel oven. I loved it. --Loved how it looked and especially loved how it baked. But eventually, the porcelain began to chip and pit. They nicely sent F&P number 2, which was a brand new model. I wasn't a fan of the new modern look, but it baked, if anything, even better than the first. However, there were problems with operating the buttons from the start, and its porcelain started to show signs of problem, too. They had challenges finding me service in our area so they bought back the 2nd oven and we parted ways.
My next move was to a Monogram ZET2 oven. The original F&P had been a fully warrantied open-box model, so a 'good deal.' The Monogram was also a display model, but meant spending about $1300 more. It was larger than the F&Ps, so Hubby had to make major adjustments to the oven cabinet for it to fit. Great look, and wonderful, although space-hogging, ball-bearing glide racks that could stay in during self-clean. I never had a bit of problem with the porcelain, but the inconsistency in temperatures, from use to use, and from side to side of the oven during any use, was awful to bake with. I took photos and recorded temperature problems and discrepancies. Thankfully, after a lot of communications and lengthy wait times, unlike others who weren't so fortunate, GE agreed to buy it back. I was so glad to see that oven leave our house.
We adjusted the oven cabinet again, this time to fit a Wolf E-series double oven. This was supposed to be my best bet at getting the best quality oven money could buy. -- Made in USA, boasting years of good history with the technology, and high marks for build quality, their extensive testing, and customer service. Even though it, too, was a floor model, it meant spending about another $1000 than we had for the Monogram.
|Wolf's Dual Convection. I'm a believer!|
It was the best baker yet. I'd never been so impressed with temperature accuracy and the efficiency of convection modes. I loved that oven, and we never regretted the extra expense to 'get it right this time.'
Sadly, at about 13 months in, I noticed porcelain issues across the bottom and in the corners of both oven cavities. After seeing the photos I sent by email, Wolf quickly arranged for a new oven, and I was only inconvenienced by losing a morning of baking when they made the switch. I was happy.
But only 6 months later, I was wiping crumbs out of oven #2 and got a shard of porcelain in my hand. That oven, also, was developing issues with the porcelain at the front corners. I again sent photos and got a quick phone call from Wolf, apologizing that I'd had to deal with this twice, and assured it was unusual for this to happen. Again, there was a pretty quick oven switch, and I was happily baking again...
For only 5 months this time. In early November I noticed crazing in the porcelain at those infamous front corners, and by Thanksgiving, I could see bare metal and had the loose shards of blue porcelain again.
This time Wolf is throwing in the towel. They think that my weekly, 500+ degree pizza baking, plus my frequent baking for our large family, puts me in a category outside the norm for which their ovens are designed. I'm blown away by that, frankly, as I don't think I'm using the oven in such an extreme way, and they are quick to agree that I am not abusing it in any way, just using it... A lot.
They gave me 2 choices... Keep the oven, for which they'd pay $500 for me to keep a problem they considered to be cosmetic, or refund my money in full and take the oven. If the porcelain was letting go in the corners in the first half year, I have no idea what it will look like a couple years in, or 10 years from now, and wasn't willing to keep it under those circumstances. In addition, I didn't consider it just a cosmetic issue, but also a cleaning and safety issue, so decided they can have it back.
I will miss my Wolf oven. I know how it works, and know what modes I like for what. Using it has become 2nd nature to me now, and it's been a valuable tool in successful baking projects. Using the probe for bread and rolls was a Eureka! moment for me, and it's technique I love and have come to count on. The oven, overall, does a phenomenal job performing just how I expect it should when it comes to the baking and roasting aspects. I'm so sad to see it go.
And now what?! If Wolf ovens can't stand up to my baking, what can? I feel like I am definitely running out of options. I'll discuss the ones I've considered in a future post.