Viking range quality

Reading down through this thread I saw several good comments. I can readily visualize significant differences in manufacturing quality. For instance, an oven that is poorly sealed will likely exhibit wider temperature swings then a tight one. Likewise an oven of minimal thermal mbutt will likely swing wider then a heavier one. Only a few companies manufacture the thermocouples used to control ovens commonly seen in America. Robert Shaw comes to mind as about the most common. I suppose one could encounter a defective thermocouple and that would explain a lot. My oven is a gas fired Jenn Air (Maytag). It is guilty of swinging widely until it has had considerable time to warm up. It needs 20 minutes or so after it signals proper temperature to actually achieve stability. Most foods that I cook in the oven aren't affected by that, but if I were baking anything more critical, I would certainly pay attention. This is the first time I have ever read criticim (sp) about a Viking oven. -- The Brick said that (Don't bother to agree with me, I have already changed my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- ----= East and West-Coast Server Farms - Total Privacy via Encryption =----