>
>The things I like about the Wolf:
>1) The convection oven
>2) The high setting on the burners really puts out some heat.
>3) The simmer setting on the burners is low enough to cook rice, even in a
>small pan. Very few burners have this kind of range.
>4) The automatic ignition has a very energetic spark, and works pretty
>well.
>
>The things I don't like
>1) There are no programmable cycles for cooking. A couple of times I would
>have liked to leave a loaf in the oven at bedtime, and have the oven start
>up automatically a few hours later. Then again, this oven probably doesn't
>have a computer or electronics at all, and that might be a benefit in
>the long run. ;-)
>2) There is a strange phenomenon where the burners won't stay
>lit, except on high, for a couple of minutes during the oven pre-heat
>phase. The repair guy told me there is nothing he can do about it. I don't
>know if all Wolfs do this or not. The burners work fine once the oven gets
>hot, and of course when the oven is off.
>
>That's about it. If you get a separate range and oven you won't have to
>worry about the oven/burner interaction.
>
>--Mac
>
Belatedly:

I have a Smeg. It's Italian and has convection or conventional
settings. It's huge, can bake 2 boules easily, or four 2 lb tins. I've
been very happy with it. I tried baking stones etc but couldn't detect
a difference in anything but pizza. I create steam by spraying the oven
with water just as I put the bread in.

Agas are RUBBISH for bread. They don't get hot enough.

IMHO, the difference between my amateur efforts and those of Kayser et
al is shaping and technique, not oven magic.
--
Jane Lumley