We got this stove gently used and it worked great for a couple years. After that, it really went downhill. Temperature Control After using it for several years on a consistent basis, I noticed that my food was taking so much longer to cook. I got a thermometer for inside and realized that it was 15 degrees off at 350 (I had to set it at 365) and almost 25 degrees off at 450 (set it at 475 or 480). So now any time I have a degree that I don't use a lot (like 425 or something), it takes trial and error to find the right temperature to actually set it on. Heat Distribution There are two racks, and I feel like they are either too high or too low. I have noticed also that the middle of the oven heats hotter than the edges. Durability I almost hesitate to give this a three. The "slide-in" effect of the stove is too slidey. If I'm not careful opening the door, the whole thing will tip over (toward me). It's like the balance is off. I'm not sure if that's just my stove, or if it's super old, or what. Design I like the knobs at the front--keeps me from reaching over a hot eye to turn it off. I also like the bake time and timer buttons. They are handy. I never use the bake timer button, because you have to mess with the bake time button when the timer runs down, and I regularly have to keep the food in a minute or two longer (I really don't like burned food). Ease of Cleaning I have no idea, since I've never cleaned the inside. Would that have anything to do with the heating element?

jcoandwsf

Birmingham, AL