Wolf Gourmet Elite Digital Countertop Convection Toaster Oven with Temperature Probe, Stainless Steel and Red Knobs (WGCO150S)

It is 3 to 4 even 5 times as expensive as a regular toaster oven. However, it has been consistent. It looks like they use the same seal around this oven that they use on their $20k ranges. One thing to note the top gets HOT! I nearly burned my finger the first time I used it. Now, I warm my plates on it. This does take longer than a conventional oven, but it also does not heat up the house like a conventional oven. Example: two large potatoes in the oven. 400F degrees for 2 hours. Perfectly baked potatoes. Inside is moist, outside is crispy like a french fry. The trick is to scrub the potatoes clean under water to remove the dirt from the farm. Do NOT scrub the skin off. Then soak them in a bowl of water overnight, or soak them in the morning for later that night. You can cook them as low as 380 F, or as high as 420 F depending on how dehydrated you want them and how large or small they are or how much time you have to prepare dinner. They can be cooked for as little as 1 and a half hours if you don't want the skin so crispy. In a conventional oven I bake them for about an hour, an hour 20 minutes. Depends on number of potatoes you have. Also, you can put salmon in this little oven. Skin side up. Same heat 400F to 420F depending on how crispy you want the skin. I use the included tray. I use foil over the included pan/tray so that I don't have to clean up as much. You can use a few drops of olive oil, or butter, or lard (depending on your taste) on the foil underneath the salmon. This makes it easier to remove the fish--not as sticky against the foil. Salmon is better if you don't cook it too long. Depending on thickness you can cook it for 12 minutes. Even 10 minutes. I never go over 13 minutes. If you get white ooze then you over cooked it. The white ooze is congealed protein. If you cook it for 8 minutes it will be super tender and delicious, but also slightly rare in the middle. You will need to like sushi for this and you will have to make sure you have sushi grade salmon. One of the longest running Michelin three star restaurants only sears its salmon for about 15 seconds on each side. That is on a pan and the salmon is sliced evenly about half an inch thick, maybe thinner. They serve it in a sorrel beurre blanc sauce with butter and shallots and a white wine sauce with white pepper and salt. The point is that salmon's best flavor is when you keep the integrity of the flesh. You may want to slice the salmon pieces so that you too have even thicknesses of salmon. I have tried this and it works great, but in those cases I bake if for less than 2 minutes. I like sushi but I do not love it. The idea of raw fish gives me images of Gollum tearing into the flesh of a live fish he caught in the pond. I mention this because I am attempting to strike a balance between the true and best taste of the salmon and me needing it to be cooked. Another thing I have tried is a bone in veal chop.. On a cast iron skillet (a tricked I learned watching Gordon Ramsey) on high heat. Cast iron continues to absorb the fire's heat. I don't even bother using oil in the skillet. Sear for 2 minutes on each side. Then one minute on each edge. The bone side, usually has extra fat on it, so I may sear it for another minute, or tow as needed. When the skin looks crispy, or golden brown, it should be enough. Then put the chops in the oven at 350F for 11 minutes. If you eat salt I would salt the chops before you sear them. Let the salt soak in for up to an hour (Julia Child's method). You can also pepper them when you salt them. My spouse is no longer allowed salt for medical reasons so I no longer salt our food. It is actually better for you not to use salt, but it is difficult to kick the habit. It was one of the main ingredients that the Egyptians used to embalm their mummies. Anyhoo, If you want you can simply put a pat of butter over the chops once you remove them from the oven (11 minutes only at 350F). You can finely chop fresh garlic and put some thyme sprigs in the butter if you like. I sometimes do a mushroom sauce. Before you sear the chops, (while you are waiting for the salt to soak into the chops) you can make the mushroom sauce. I like Julia Child's mushroom recipe best. But what I do, to make it simple for me, is to slice mushrooms, then sauté them in the pan ("Don't crowd the mushrooms" the steam released will boil the neighboring mushrooms.) I think I use two mushrooms per chop. They shrink. Sauté both sides. Use cold olive oil on the hot pan. (room temperature is cold enough). I also put butter in it. New science is showing that cooking olive oil releases omega 6 and bad triglycerides so I am now eliminating cooking olive oil. Coconut fat is best for us as it has omega 3. The new research actually shows that our bodies handle animal fat (lard) much better than cooked olive oil or corn oil or vegetable oil. Our bodies had eons of years to adapt to eating animal fat. Agriculture is new to us (2,000 years to people from the UK), 12,000 years to people from the Fertile Crescent. Not long enough for humans to have adapted to refined oils. Anyway, do your own research and see what you think. So after you sauté the mushrooms on both sides, I add finely chopped shallots (one is good, maybe two if small). I lower the heat and add a finely chopped garlic, thyme from several sprigs (do to your taste), I add cream about one cup. Add salt and black pepper to taste. Here is where you would use your salt if you do not want to use it directly on the meat. The french salt their sauces. This way you can add as much or little as you please. I have not been salting my sauce now because of spouse. Also add about one table spoon of Dijon mustard. Stir to blend together. Don't use high heat. Use low heat when adding the cream. You can add a dash or two, maybe three if you like a heavy hand, but taste it after the second dash to be sure, of worcestershire sauce. That is usually what I do instead of looking at Child's cookbooks because hers are so involved. Mostly, we don't use and sauce. Be sure to make some vegetable too. I like asparagus with this dish. I peel the dark green skin off each stem. Use a light hand. It takes a while to learn not to skin off all the white flesh. The dark skin is the bitter taste. I then put them on a foil pan. I simply cut a small orange in half and squeeze one or both halves over the asparagus. Lemon makes them too tart and acidic. I then add a couple spoonfuls of chopped onions or better chopped shallots over them across the middle. Add dry lemon pepper if you like. I then sprinkle some parmesan cheese across the middle. Salt if you like. I no longer use olive oil over them, but you can drizzle some over them before the cheese. I put in the little wolf oven for the same 400F, or you can use the 350F if you are heating the veal chops. Note you will need a second pan/tray for the asparagus as the Wolf only gives you one tray. The asparagus should be done when you take out the chops. I like my veggies al dente, or crisp. If you like them soggy leave them in while you rest the chops. Always rest meat before you cut into it. The juices need to redistribute through the meat as it adjusts to room temperature. 3 minutes should be fine. My spouse can never wait the five minutes. If you cut too soon all the juices will run onto the plate and you end up with a dry piece of meat. For dessert, lately we have simply been having full fat plain yogurt with fresh berries. Add honey and cinnamon if you want more sweetness. The cinnamon is supposed to help regulate blood sugar levels. I use full fat now because fat free yogurt might have more sugar or salt in it depending on brand. The flavor has to come from somewhere. You can use non fat greek yogurt, but it is not as indulgent. Fat keeps us satiated for longer and it does NOT spike the insulin response like carbohydrates do. So, skip the potato if you want. I double the veggies when I skip the baked potato. Remember to have sour cream, chopped chives, butter and even horseradish if you like for the baked potatoes if you make them A little horseradish goes a long way in the potato, but you use less sour cream and less butter and less salt. You can use olive oil instead of butter and sour cream. All in all, I am very happy with my purchase of the Wolf Oven, I LOVE IT! I am using my conventional oven less and less. For a big family or a family with kids you will still need your range oven, but you can do side dishes in the Wolf Toaster oven. Now I want to buy the big WOLF Range double oven dual fuel, but I have to win the lottery first.

I researched counter top ovens like I was buying a house! I wanted a counter top convection oven, not a air fryer, toaster, dehydrater, and on and on....I have a tiny home, so it had to be small, but not inefficient. For one reason or another the competitors were eliminated. THIS was the one I wanted, but it was SO expensive!! I looked everywhere for a cheaper price, but there was no "reliable" seller with a better price, so I held my breath and ordered it. Needless to say, when it arrived, I expected excellence. The good news is that (so far) I believe I have received it. It was packaged like Wolf respected their product and it is so solid and well-built that I could not find a single thing that didn't measure up to my expectations (excellence). It exudes quality way beyond it's size. It took me a minute to figure out the settings without having to refer to the manual, but they make sense. It bakes like a full-size oven. Toasting is the best I've encountered in my years of toaster ovens, and the extra settings for warming, proofing for yeast baking, and the probe baking are icing on the cake! I make up excuses to use it. I. love. it. To be sure, if this beauty starts breaking down or acting up, I will update this review promptly, but at this point, at a little over a month in, I am so, so happy with this purchase!

After going through a series of countertop ovens over many years, I finally got a Wolf. The other ovens all failed for different reasons. The most spectacular failure was the most expensive oven; that oven literally burst into flames inside as it burned out its electronics during routine usage. The Wolf is outstanding. The fit and finish are precise..every margin is the same; there are no odd corners or angles. Every part is substantial. The performance is also outstanding. I’ve now used every function on the oven, including the dough proofing function. Every function works and works as you would expect. There are comments about how long it requires to toast bread. The Wolf precisely toasts bread. If you want bread burned on the outside and doughy in the middle, this isn’t the toaster for you. I haven’t found the amount of time to be a problem when cooking breakfast…just need to time food slightly differently. One accessory I will add is a set of trays that fit the oven cavity. I did find the Wolf on sale. The final cost was less than twice the price of my previous failure. Based on previous experiences with Wolf appliances, I don’t expect to ever need to buy another counter top oven.

My 5 year old red Breville toaster oven was dying - the fan motor sounded like a helicopter. They don't make the Breville in red anymore and that oven proved to be too small for many of my purposes. I looked locally for this Wolf oven - I called the local Wolf dealer and they told me they "don't stock this product and can't order it". OK, I tried to buy local. So Amazon got the nod. The unit comes well packed. It does NOT weigh 46.5 pounds as claimed - the unboxed oven is about 36 pounds (see photo). Maybe the extra weight is the double box plus packing materials. Pro/Con: Pro: -Heavy duty, industrial feel, those red knobs! -Good size internally - will hold some 9x13 pans that don't have large side handles like some All Clad pans. -Intuitive and easy to use, knobs have a solid feel and the directions for use are simple (unlike my Panasonic microwave!) -Heats relatively quickly for a large over - 450 degrees takes about 15 minutes. -Toasting is available as a function but it does so slowly - like 8 minutes for 2 slices but this unit is so much more than a toaster oven. -Has a "proof" mode for bread dough - I make a lot of pizza dough and that's a great feature for me -Internal light really works - very bright -Stainless drip tray (not aluminum) -2 racks allows more versatility -When you register the product with Wolf, they offer to send an extra set of knobs in 2 colors (not the same as the oven comes with when you order it). It's truly a free offer - no charge for the knobs or shipping -Internal temperature probe for accurate cooking temps -Nice display - crisp, large and bright Con: -It's not really good at toasting - it's really slow, doesn't toast well and is not built to be a toaster oven. I added an All Clad 2 slice toaster that fills that role perfectly but it's an extra $100. I almost knocked a star off for the crummy toasting but it does everything else so well and so much better than the competition that I left the rating at 5 stars. -Wish it was a "shutoff oven". It has a timer but when the timer expires, it simply beeps and the oven remains "on" in bake mode. This is not an oven you can leave alone - it's like my 20+ year old Viking oven - manual. -Pricey - the most expensive brand on the market. Overall, this is the best secondary oven I've owned. It's got great capacity but it's not huge on the counter. It's very well built and it has a Wolf 5 year warranty but it won't toast well. Wolf is a good outfit - hoping this unit lasts as long as my 20+ year old Viking range. Hope this helps.

This Wolf oven was purchased after having literally burned up and tired of trying to clean 2 lower priced competitors products over the past 5 years. The added price of the Wolf compared to those is instantly recognizable as soon as you lift the Wolf up. It is heavy. The racks (2 compared to the usual one) are heavy steel, not flimsy. The steel in the walls is high gauge. And the convection fan - quiet. So quiet. For all the other positives, the thing that impressed me the most was the rack system is removable revealing slick walls with no indentations to trap grease and oils. In other words- a piece of cake to clean compared to lower priced competitors. The probe worked as expected. Someone mentioned the sound beeps are a nuisance, but I disagree with that. Everything about this oven is just such a step above the common units being sold. True- it really is bad at toast, but it wasn't really made for that. This is a true convection oven for serious cooks. My only irritant is that they dropped the price after I bought it. Still - so pleased.

This is a fantastic counter-top oven. It has all the Wolfe qualities one would expect. Powerful and attractive. Update to review 7/3/26 - have had this oven for over 2 years and still going strong. I use it almost daily and it exceeds all expectations even over my large full sized gas Wolf range. It saves so much money in natural gas in Ca., and with solar I have no cost in using this smaller Wolf electric oven. It is larger than most toaster / counter top ovens and very powerful. One of the best purchases I have ever made. I highly recommend this product! It looks good and has never had any issues. Cooks meats/chicken sheet pan dinners in less than 30 minutes. Very useful for small households or single people as you can cook almost anything in it. Plugs into the wall and that’s it. Heats up within minutes.

I purchase this after we bought our home and I needed to replace an electric stove. I'm not a fan of electric but no gas available so I purchase an induction cooktop with electric oven and really wanted a double oven. After reading tons of reviews for the double oven brands and they are all average $1,000 more for the extra top oven that gets mostly bad reviews, I looked into this countertop oven. My gf has this oven and absolutely loves it. I live in Florida and it stinks to have to heat up a large oven to cook something, especially in the summer here. This Wolf oven solved all my problems. It works beautifully!!! Very even cooking and I can put 9x13 pans (as long as there are no side handles) in it. I did purchase smaller cookie sheets to fit as I only own large sheet pans. I use this oven 10 times more than my big oven. It does take up a chunk of the counter, but worth it! It will toast, but truthfully, it takes quite a while to toast bread and a regular toaster does a quicker job, but it can do everything else and it does it perfectly!!! LOVE this!

Right out of the box there is no doubt this is a high quality oven. I'm coming from a Ninja 251 air fryer that lasted almost 2 years to the day. Used as a small oven, convection oven and air fryer it was used a moderate amount but died way too early. That brought me to look for quality and this Wolf is where I landed. I had high hopes that it would function like a high end convection toaster oven which would be capable of the smaller, quicker cooking we do around my house. Fries, fish sticks, chicken nuggets, etc... Setting it up was strait forward, no surprises. It included good quality directions but the fisrt issue I had was the clarity of the operation. I have no doubt I am the weak link in the chain but for me they were a bit confusing. There are several ways to use the probe and the timer but after 6 or so weeks of use, I still am not sure how to set the oven to shut down at the end of the time cycle or when the probe reaches the proper temp. Another difficult setup is using the probe with the convection bake or roast. Simply put, if you set the oven to roast at a temp and then add the probe you can easily set the desired probe temp. If you want to raise or lower the oven temp you need to unplug the probe. For me this happened on a beef rib roast. I set the oven to 200° and then added the probe setting it to 120°. At some point I accidentally hit the on off button and when I turned it back on I didn't realize it starts at 350 oven temp as a default. The probe remained at 120° but the oven was now set at 350°. Hard to say it wasn't my fault but it still screwed up my rib roast and I have never done it in either the Ninja or my home oven. Another reality of this oven is that it is slow to heat up. Ironically, the ovens purpose (in my house) is a quicker way to cook simple things. This oven heats up a fraction slower than my home range but it's no more than 2 or 3 minutes faster than my regular oven at 350°. I do believe this wolf oven is pretty accurate temps wise. It seems a bit hot on lower settings but that's probably because the oven in small inside and things like a rib roast are very close on all sides to the internal heat elements. As I mentioned, I've used it more than a few times and it is a quality counter appliance but it certainly isn't a complete solution to the need for a small countertop oven that can do it all. I like it and I'm keeping it but if I were looking for an air fryer or device for quick cooking this would not be the oven I'd buy. Some say it's not a toaster and I'd add it's no air fryer or even a serious convection oven. What it is is a great small oven that can reliably bake and roast smaller items than you'd use a full size oven to cook. It's also very good looking on the counter. Lastly, a concerning aspect of the oven is the support. I don't like any company you can't send an e-mail to for simple answers. I tend to find that companies that hide their email address do so because they need to. I gave a simple question about an icon that shows in the display 90% of the time and it's not in the user manual and there's no address to go online and ask. I'll include a picture of it with this review but I'm sure it's not important. I just can't understand why it would be used and not mentioned. It's a small blue flame in a pot shaped outline.

Though priced considerably higher than your typical toaster oven it is a real oven (and not so much a toaster). There are about 5 occasions a year where we need 2 ovens at work. Therefore we did not want another large wall oven as the kitchen space was better used for more storage. This smaller oven was the answer. It is tucked away when not needed and pulled out for the big family meals. It cooks very evenly if a bit hotter than recipes mandate (so keep you eye on the oven the first 3 or four uses to figure out the right temperature. I have taken to turning it done 10 to 15 degrees below the recommended recipe temperature or shortening cooking time and food cooks perfectly). It is solidly made and exceptionally easy to figure out and use. I did not read the instruction book in detail and was baking perfect cheesecakes once I figured out the right times and temperatures. If you are willing to spend the money and need a real extra oven on infrequent occasions as we do, I would encourage you to make this your first choice And if you are in a small space and need a small solid performing oven this is worth the money.

As soon as I opened my Wolf Gourmet oven, I could tell immediately that it was quality at its best. This is the third "toaster Oven" that I have owned and it was far superior to the others as far as quality goes. It was exactly as I had expected and it arrived well packaged and on time, one box inside of another. As soon as I unpacked the oven, I started to use it. I felt like it was a mini version of my large range oven. I have had this oven for just 4 days and I have already baked bread, cooked chicken, made muffins, and cookies twice. I love to bake and I found this oven a joy to work with. It is everything that it says it is and more. It cooks well and I found the oven temperature to cook exactly as my recipes called for. Not complicated at all and very easy to use. It should not be referred to as a toaster oven as far as I am concerned. It is more of a real oven and I find the term toaster oven to be insulting to the product. I did however feel the product was a bit pricey but in the end it will probably be worth the cost. Living in Canada, the price is much higher than it is in the United States.

This oven arrived, extremely well packed with helpful instructions on how to unpack because it was so heavy in the box. Once unpacked and set up, it met every expectation that I had. It is very versatile, cooks evenly and well with lots of cooking options, easy to learn how to use it and looks great on the countertop. This is my second WOLF appliance in my kitchen and although it is rather costly, it is a great choice. I am very pleased and will buy from this seller again.

I bought this for my mom. She loves it. It cooks evenly. So far it's been used to cook chicken, reheat pies and for baking cakes. Not issues yet.

Wonderful product very nice looking to and very good built heavy you could feel the quality with this oven it is not cheap like Breville products , cook very good this is a big oven in a small dimension I recommended this product don't look for anything else , if your able to buy it go for it , thank's Wolf.