Product review (1 stars): How can a new stove be this bad?
I've been cooking and baking for over 40 years, in all sorts of apartments and old homes and I would have to say that this is absolutely the worst stove I have ever used.  Yes, I agree with all who say that the timer is strange, that the glass stove top developed scratches after 4 months of use and is difficult to clean.  But, the worst is baking.

I love to bake and I was excited to have an electric oven, which in my experience are more reliable than gas ovens.  Now, I know this isn't true.  We have roasted chickens, baked pies and bread, rhubarb crisp -- all sorts of good stuff that turned out terribly because it is impossible to brown anything in this oven.  We purchased an expensive oven thermostat to check the temperature and discovered that when the bell rings signalling that the oven is heated at, say, 375 it actually has only reached 225 at best.  So, we learned to wait.  It takes over half an hour to heat the oven up to 375. Then it takes 50% longer -- at least -- to cook an item through, but the top or exterior remains pale and pasty: roast chickens look boiled, top pie crusts melt rather than brown, last weekend the rhubarb crisp I made melted into a sticky mass b/c I had to cook it so long.  Calls to Amana have told us that's how this oven is supposed to work -- the top burner is only for broiling and the oven should brown by "convection".  However this isn't a convection oven and it doesn't work like one.

I am known for being a great baker and our guests expect to have wonderful desserts fresh from the oven.  Well, that's over now. The only thing I can produce out of the oven is a great flan because I can steam it at low temps -- no browning.  Someday we'll get a new stove, but it won't be an Amana!