Since 1986, in-the-know designers and high-end homeowners have coveted the Gaggenau 300 Series 36-inch wall oven. Its unique design can fit four chickens at once, and a single-piece quadruple-glazed door retains heat inside the oven.
Its price? If you have to ask, it isn’t for you. But even those who can afford the 300 Series can’t always get one.
That’s because of supply and demand. Unlike mass-produced appliances, Gaggenau builds each 300 Series oven by hand in a factory in Lipsheim, France. The door is made from a single piece of metal, and the interior is coated in a proprietary cobalt mixture.
The factory can only create so many ovens in a year, so would-be customers can’t simply head down to a local appliance store and pick one up.
Consider the Gaggenau 300 Series the Birkin bag of home appliances: Coveted, exclusive, and hard to find.
This year, in honor of the German brand’s 333rd anniversary, Gaggenau is making some major updates to the 300 Series. The all-new EB 333 wall oven gets a new digital control panel, complete with automatic cooking modes.
Like its predecessor, the EB 333’s temperatures can still be set in increments as small as 5ºF, it still comes with standard convection and self-cleaning functions, and it can still fit an optional, built-in rotisserie.
One thing hasn’t changed: The 300 Series’ unique look. The oven is wider than it is tall, and retains the familiar front door with raised window. So, despite all that new technology, the EB 333 is still instantly recognizable as a Gaggenau.
Though it will be sold in the U.S. in late 2016/early 2017, it’s a safe bet that you won’t be seeing an EB 333 in your neighbor’s kitchen—even if if your neighborhood is Beverly Hills.