We have had our Elux ICON double wall oven for about five months. I thought I would share my experience with it.
We installed the oven ourselves. Installation was quick and simple. We had no problems.
I love this oven. The inside is a beautiful blue color and the bottom burner is concealed, which makes it easier to wipe clean inside. The outside is clean and sleek, and even though my kitchen is a Craftsman style the oven fits in just fine. I like the look of the stainless face and substantial handles.
The lighting is spectacular, with two side-mounted lights in each oven positioned so the entire cavity is well lit. When you open the door, the lights turn on automatically. There is a light button on the panel that turns them on manually at any time. The one drawback on lighting is that you can't turn on the lights in one oven only; both ovens come on at once. Hence, the lamps will burn out unnecessarily early in the bottom oven, which I use less often.
In each oven there are four shelves, three of which (in each) are on rollers. All the shelves are easily removable. The one non-roller shelf is designed to move to any position, while the rollers shelves are fairly fixed. At least, I haven't figured out how to move them. I can live with the positions of the roller shelves, but if I had my druthers I would choose slightly different positioning. I bake a lot, though, and so far this hasn't been a hindrance. I don't know if we were the exception, but we had no trouble with leveling the oven, and the roller shelves don't tend to roll out or in without help. It seems to me that there is just enough friction there, at any rate, to keep them where you want when you pull them out part way - but not so much friction that the nice, smooth glide is impaired at all.
I really wanted the convection because I had it in my previous wall oven, a Dacor. I really haven't found a great use for it in this oven yet, though. I haven't cooked a turkey in it yet, and that was a biggie in my Dacor, but on everything else so far, the oven heats evenly and seems to work so well without convection that I haven't needed to use it. I also used to use a feature called Convection Bake for cookies in the Dacor, which caused them to cook faster and gave a wonderful crisp outside and chewy inside. My cookies come out with the same texture on the regular setting in this oven and they don't seem to cook appreciably slower than they used to in the Dacor. The convection seemed to dry them out a little in the Elux, so I just don't use it for cookies. There is convection in both ovens, incidentally, and you can Convection Bake, Convection Roast and Convection Broil. I gather that these settings have to do with how much heat comes from the bottom or the top.
Generally speaking I prefer knobs on ovens over touch displays. I was worried about that. I've found, though, that the display is very easy to understand and the learning curve is quite short. It is intuitive and - well, it just works. So far, no complaints on that.
I haven't, however, figured out how to use the temp probe. I tried repeatedly by following the instructions in the manual but it didn't function as I thought it should so I gave up in favor of getting my dinner cooked. If anyone knows the trick, please advise.
I LOVE the big windows. I can monitor my dishes from way across the room.
One feature I use a lot is the Proof mode because I make yeast bread. The proof mode defaults to 100 degrees but you can set it as low as 85 degrees. I have also used this to bring butter to room temp quickly when I forgot to set it out to make cookies. (We have no microwave at this time.)
It is easy to change temperature on the oven. You can use the up/down buttons but you can just as easily enter the correct temp on the touch keypad. I love that, since my Dacor was limited to up/down keys. When the power goes off (we live in a flaky power area), the oven comes back on ready to set the clock; you just key in the correct time and hit start and it's set. Brilliant.
I can't think of anything else remarkable right now, but I must say this oven always comes through for me, with the exception of the temperature probe (and that may be an operator problem, honestly). I never had a temp probe before so I don't miss it.
I hope this review is helpful to someone else who is making their oven decision. If anyone has a question, I'll be glad to answer.
***Revision 12/10/13****
After another poster made positive statements about the convection feature I decided to try it again. On my previous Dacor it was recommended to reduce the temp by 25 degrees for cookies, from 350 to 325, when using convection. That was what I previously did on the ICON and I felt the cookies were dry by the time they browned around the edges. This time I kept the temp the same as called for on the recipe, 350, and used Convection Bake. PERFECTION! The oatmeal chocolate chip cookies came out perfectly brown and crispy on the edges, soft and tender in the middle, just the way we like them. So now I'm sold on the ICON's convection for baking cookies.
This post was edited by Hilltop55 on Tue, Dec 10, 13 at 23:49
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hilltop1155Original Author
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