I have a new kitchenaid oven it is blue on the inside.
I'm curious about the trend in ovens with blue interiors.Why are the ones with blue interiors better?Do they cook better?Is they more efficient?Is world peace promoted by them?
I would like to know what the interior wall color is.
It started with certain ovens that had good self clean interiors.I don't know if the minerals that make it blue improve the performance over red, which used to be standard.It's possible, but could have been cheaper to make the engineers' favorite color or a design choice.The lesser companies, which couldn't provide the gonzo self clean, could at least make it look like the expensive ovens with the blue enamel.It's similar to red knobs.People who don't really know, but just go by the fact that it looks spiffy, can copy it.The marketing of colors is over performance.
It will take more research to answer the question.Blue speckled interiors were common in the early 1900's.The 1920's vintage kerosene stove we had when I was a kid was not a high end finish.It was a common finish on steel cookware, like water kettles, coffee percolators, and boilers.It goes back to the 1850's or earlier.The more expensive ranges had plain black porcelain and the blue was a Sears type finish.It's what old people expect to see when they open an oven, so they do it now.
There is a fixation with the interior color of the oven.It has nothing to do with marketing.
I think it's the same obsession that people had with white kitchens in the 80's and 90's, pro ranges and everything in between.People come to this site to discuss marketing efforts.
You could only get a model T if you wore black.Some people like choice and need a way to rationalize it.Things like this fill a need.
There is a blue interior.I bought it to open the side door.No one else had that feature at that time.The blue interior is rather garrish.The self cleaning feature works as it should.The blue material is very durable.
You're correct.I wanted people to roll their eyes and not use names.There weren't any other blues on the market when Gaggenau's blue interior came out.The quality of other ovens was not as good as Gaggenau's, so it was the ultimate.Blue interiors are being promoted as a functional feature in order to convince you that it will be as good as Gaggenau.
We are not immune.There were at least two posters with problems in the last month.I've read about problems with all except Gaggenau.
The interior of a Caloric pink oven may have been the first to use blue.It has a meat probe.
"It's the blue interior Wolf ovens that have the history of chipping" is what I have changed my post to say.
People buy cars because they like the cup holders, so no detail is too small to influence a decision.You get what you get.
I don't think many people buy an oven because of the interior color.It is likely to be one of many factors that influence a decision.Many people prefer one type of knob over the other.
It's unlikely that color alone is the cause of the problems that have been posted here.The first Viking range we bought had issues.There was no blue there.
I don't think anyone is saying that no other colors chip.The issue with the blue is pervasive.It never needed another repair after you replaced your liner on another thread.There have been multiple failures for the same person.Over the course of more than a decade, I have had a consistent use of many ovens with black and various shades of gray and self clean with no chipping.In the last seven years, with three brands, I had blue fail in one range and one wall oven with no use of the self clean.They were bought back for another reason.The blue wall oven I bought failed with no use of self clean and was replaced.Less than 5 years later, the liner on that oven was replaced.At 4.5 years, my Wolf blue enamel failed and is now useless.I wouldn't invest in that appliance because of the track record on this forum.
That's 5 failures of blue enamel for me.I would never buy it again because I have never seen a complaint about the enamel there.
I don't know what color my oven interior is.I know that if the manufacturer over-tightens something, and if it's American Range, they will give you the middle finger.That's right.
I think the speckled blue is just a traditional finish on the Graniteware roaster.There is a burnt on crud that is better than speckled black.When the oven light isn't on, the blue interior is less black.
When stressed, glass applied to steel is going to chip.Period.The metal and glass don't bend very much.The glass breaks if you bend the metal by heating and cooling it.You move on when glass breaks.Unless it starts falling off wholesale, no one should be surprised by this.
I think people who pay a lot of money for an oven that holds itself out as a high end product and says we're better than most others has a higher bar to reach.
The interiors should not crack.When compared against entry level products that don't have issues, it's even worse.You can't charge a premimum if you have a number of defects.You're not one of the best because you haven't figured out what others have or you are cutting corners.