Okay, moved the hygrometer to the dorm. A few observations: 1) Readings here, by themselves, made more sense. I was getting a read of about 37-40% relative humidity. 2) That still means my bedroom at home is more humid than I thought, which is good because that's where I'm keeping the large podocarp I bought, although I'm still a bit surprised about this. 3) Assuming it IS off by 10 points, as per the calibration test, that means my dorm is actual 47-50% relative humidity and the bedroom is like, 60ish. Which I still think is high since 4) Humidity is about 10 points higher about a foot away from the window than two feet away, which makes a lot of sense since that's where I have my plants and the window acts like a giant condenser plate.

He should have called you back but since he didn't, you should go ahead and call them back. I doubt NJ is an issue - they should service appliances all over the country. Products do sometimes have initial problems - you're under warranty - call them back and have them schedule a service call.

That was very nice of you to post a "Follow up" So many times, many of us here, do quite a bit of work to help an Op that posts a problem. Then they disappear without ever letting us know---"what the final outcome" was. Good feedback helps everybody, we know we are "Barking up the right Tree" with our inputs, We know how the company resolved the problem/or didnt----etc etc! Thanks Again!! Gary

Ok, here is the saga... No, the oven is no longer under warranty, it was purchased in 2010. However, it has been nothing but trouble ever since we originally bought it thru Bill Hoel at Southwest BBQ, but they went out of business years ago so are of no use here. I have sent Trevor Lawson a message hoping he can help somehow. From the very beginning we had troubles with broken glass on the bottow of the oven and interior door glass. More significantly we have had many electrical/control problems. Initially, and while it was under warranty, Capital was very helpful. At various times and for various reasons they sent us 2 new complete control panels (basically one or both ovens would not work at all or would turn off randomly during a cook cycle, or there would be no heating even though on). On the first of which they did some customized programming based on feedback we gave them. This was really cool of them and was a major improvement over several aspects of their original programming. Of course that control panel failed too so we got another new control panel that did not have the customized programming improvements, total bummer. Now the second replacement has failed too (upper oven no longer works at all), double bummer. The ovens have also been plagued by very poor temperature calibration which led to many stellar cooking failures. The temperature control is very uniform, steady, and consistent at any given temperature,,, it is just not at the SET temperature. However, it is not consistent in its consistency from one SET temperature to another. I ultimately had to spend a bunch of money on high quality, high accuracy, temperature logging test equipment to do a thorough temperature map and time/tempersture graph of the one still working oven (lower) at every SET temperature, from lowest to highest in 25 degree increments, so I could determine the proper SET temperature to use to reach an ACTUAL oven temperature. Unfortunately, the temperature offset is anywhere from 13 degrees to 24 degrees (below SET temperature) and in no pattern although it is consistent at each SET temperature (so it is repeatable for baking). I now keep a spreadsheet of required SET temperatures at each DESIRED temperature to use to achieve the actual DESIRED temperature. The temperature control is so tight that the high side of the cycle never actually gets up near the set temperature. Now that I have that figured out it cooks beautifully and I no longer have any fails. One bummer part of the upper oven being dead (aside from the obvious) is that I no longer have rotisserie or moist-assist modes (top oven only). Based on our serial # ours was one of the first 50 double-ovens built. When the door glass broke we contacted them for a new glass so we could replace it. Apparently the door design had changed from the early production run so they sent us 2 brand new doors to replace both ovens to the newer design, significantly different. Basically, at this point I am looking for a Factory Service and Repair Manual for my Capital Maestro Double Wall Oven. No servicers in my area will even touch it. As mentioned above, continuing issues include control panel/oven failures and significant temperature calibration issues. I think my only hope for being able to continue using it into the future at all is to have my own factory service and repair manual to refer to. I get nowhere with Capital any more as it is out of warranty so I'm sure they just don't want to deal with it anymore. For what it's worth, I also have a 48" Capital Culinarian range top (which they also customized) and have been absolutely thrilled with it. Anyway, this has been incredibly frustrating.