It's certainly cool and seems easy to use, but I'm not sure how stable the touch wheel will be after you slide your finger on it a thousand times. (After a year or so, my iPod Nano's wheel became quite quirky and I might find that annoying in an oven--sending me right back to the basic Magic Chef knob.)
Wheels aside, this oven has drawn a lot of attention for its European flair and design, winning the Chicago Athenaeum's Good Design Award for 2008.
With 16 preprogrammed cooking modes, the oven has settings for baking pie, proofing bread, cooking pizza and speed convection. It has a roomy 4.7 cubic feet of cooking space--more than enough room for a big turkey, cooking it crisp on the outside and juicy inside.
The oven is lightening fast, reaching 350 degrees of hot within 7 minutes. (The speed convection option can boost that efficiency, too.) It works by using a third heating element that rings the convection fan. A directional air system blows heated air directly on food, which increases cooking efficiency and decreases cooking time by 25 percent. This method also helps eliminate hot and cold spots on food to promote even cooking.
Three halogen lights in the oven's cavity make for a clearer view of your chocolate chip cookies. And the oven uses the convection fan to increase the speed of the self-cleaning mode so your oven can be clean in as little as 2 hours.
The 30-inch oven comes in black with stainless steel trim and is available in single and double wall models. Pricing starts at about $2,799 for the single and $3,799 for the double.