Guides
Read it through before you hand anybody a key
Each of these is one symptom, what it usually turns out to be, what you can check safely yourself, and the point where it stops being worth your afternoon. If one of them gets your kitchen going again without us, that is a good outcome.
Long form lives here. For the short form — one question, one paragraph, nothing after it — go to the answers.
- Wall Ovens in Towers: the Lift Window, the Cut-Out and the Shared Riser Written by Gustavo Peralta In a Westwood high-rise or a Playa Vista mid-rise, three things settle a wall oven job before anybody opens a specification: the booked freight lift, an opening nobody is reframing, and a shared 240-volt riser.
- Wolf oven bakes cold: what a twenty-degree drift means Written by Gustavo Peralta An oven running under its setting is usually a drifting sensor, a tired door seal or an element that has lost part of its length — and calibration is the last step, not the first, and not the owner's.
- A Wolf Gas Oven That Lights, Then Drops Out Written by Gustavo Peralta The cavity in an all-gas Wolf has its own burner under the oven floor. When it will not catch, or will not stay caught, the cause is ignition, flame sensing or gas pressure — and each symptom rules something out.
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Tell us what it is doing. We will tell you what it is.
A description over the phone gets you an honest first opinion and the right parts on the van. The flat $89 service call covers the trip and the diagnosis, and comes off the repair when you approve it.
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