Frigidaire - Professional 30" Built-in Electric Double Wall Oven with Total Convection - Stainless Steel

tl;dr: I like it. For retail price I think there are probably better ovens as this does not have fancy features and the user interface is a bit quirky. However, after 2 months of cooking and baking with it, it's a reliable appliance with an array of features, no unnecessary touchscreens or internet connectivity, and a nice commercial aesthetic. The good: It's a looker. If you're a fan of the commercial look, this fits the bill and it's a great addition to my kitchen. The slow cook temperatures (100F-205F, lower oven only) are ridiculously accurate, holding to +/-5F in my tests. The roll-out racks are a welcome feature. If it turns out to be durable and last the 30 years of the double oven it replaced I'll be thrilled with it. Both ovens have full convection / air fry / steam (see below) options and the lower oven can be set with sous-vide like precision between 100F (proofing) and 205F. The bad: All of these are minor - just a one star deduction combined - but they do impact the overall impression and operation in minor ways. The knobs are pretty, but mushy feeling. There is no temperature range and the display speed is about 1-2 seconds behind, so you have to set the temperature by turning the knobs slowly. Temperatures can only be set in 25F increments, from 175 to 550F. The Slow Cook function doesn't use the knobs but instead has you use the touch screen to move the temperature up and down. It moves in 1F increments for the first 15 or so and then jumps in 20+F increments quickly to the min or max temp (100 - 205) . The rate of change is slow and inconsistent for (1 second per degree for 5-6 degrees, then pauses for a two seconds, then continues). The touch screen shows fingerprints better than a police ink pad. I have two and a half beefs with this unit: 1. The temperatures are off and there is no way to calibrate them. Like most ovens, this uses a bang-bang controller and the temperature has about a 25F swing from it's set point. Here's the kicker: For nearly the entire range, the indicated temperature is 25-50F LOW. Ex: If I set the oven a 400F, the temperature will vary from 425F to 450F. I've spoken with Frigidaire and there is no accessible adjustment to correct this. So when I bake, I know I need to set it for either 25F lower than planned (For higher temperature tolerant foods like roasts or vegetables) or 50F higher than planned (for temperature sensitive items like souffles or custards). If I could just enter an offset of 37F it would be perfect. 2. The steam function is hilariously simple. You pour water into the bottom of the oven, That's it. The oven bottom is like a tray and you just fill that baby up when you turn the oven on. Nice, but limiting. You can't start or stop the steam (not a huge deal) nor can you continue to steam once the initial water charge has evaporated (also not a huge deal if you ignore the warnings/manual and add water as needed). The other shortcoming is that boiling water will damage the finish of the bottom of the oven when it evaporates. In the photo, that isn't from hard water - that's after a post clean and soak with vinegar. The texture of the finish in the bottom of the oven has actually changed; it now has a matte feel rather than the smooth original finish. That's aesthetically disappointing, and may result in the oven being harder to clean should anything spill. 2.5 The fan is a little schizophrenic. I've used the 100F slow cook setting for proofing, but you have to make sure you have a good seal on your dough container or it will dry out. Even with hot water in the proofing chamber the fan runs occasionally and I couldn't keep it rolls from drying out. I may need to try putting water in the base of the oven to get it to steam a bit more - ie this may be a skill issue ;-). Also, even when on convection or air fry the rear fan doesn't seem to run at 100% duty cycle. The food cooks fine on convection, though, and the air fry does a great job. So I'm only counting this slightly against it.

purchased this oven to replace original oven from house that was 19 years old. needed an oven that would fit the cutout dimensions which this oven does as many are too big. even though small enough for cut out dimensions, the interior capacity is larger than others at 5.6 cu each oven. came with air fryer tray, multiple racks and a glide rack . offers steam cooking and steam cleaning too. so far, just what needed, and was on sale to save in purchase price. BestBuy delivery and installation and haul away was great too.

So this is about the 7th thing Best Buy sent me to review and I'm realizing I may have a shopping problem. Anyway, my wife and I love to cook. This was an upgrade we've been wanting. We love this double oven. The air fry option is great. We were able to eliminate the counter top air fryer and this has so much more room. I know a lot of people are going for the full on digital displays right now but we picked this one because of the knobs. It just looks better to me. It's also sturdy and to me looks better than other even pricier ovens. We're looking at the Frigidaire Professional Refrigerator to match now.

Had it for a month. Was ok, but temps were inconsistent. Then we were getting F16 error messages. Even in the middle of the night it would start beeping. Frigidaire sent a technician who couldn't solve it. Then, the inner glass EXPLODED while we were heating dinner. Get this thing out of my house.

We bought the Frigidaire Professional double wall oven to replace our existing double wall oven. We like the knob controls compared to touch screen controls. So far both ovens have consistently performed. Each oven preheats more quickly than our previous ovens. The oven maintains an even temperature throughout its cycle. The oven is deeper than our previous oven.