Tracey, if you are limited to the GE Advantium be aware that there is a 30" 240v version and a 27" 120v version. They are not identical. Make sure you understand the different features. The Miele speedoven has a broil element. I think only one of the GE's can broil and I'm not sure if it uses a conventional element or quartz lights. I don't own either one so don't take my word for it, just be sure you and your builder know which one you are talking about. Of course for the 240v version the electrician will have to run another 240v circuit in addition to the oven circuit. I plan to get the E'lux Icon speedoven when we replace our wall ovens. The E'lux is more affordable then the Miele, but it doesn't have the broil element but that is okay. And of course the e'lux won the infamous baked potato race so hey... gotta get it!

8 inches.

I am NOT a monitor in any way other than we are ALL monitors. The rules for participating in Houzz GardenWeb are the same as they always have been. Direct selling of goods and services is not allowed. Read the Houzz rules of membership. Why do I care? I have seen what happens to the GardenWeb forums when people are allowed to sell their products, shill, or promote their personal businesses, always disguised within an innocent post. GardenWeb is pretty much self monitored. That's what the flagging system is for. I didn't flag the cooking with ice post because I don't know that she is selling a cookbook at all. She refers to working on one and invited us to look at it at her website. I see just now that she has removed her post, either because the link to the website wasn't working or because she read the rules for posting in GardenWeb and decided to withdraw.

It's a great sous-vide appliance. Of course, I could use a countertop water-bath. But frequently, the CSO is much easier to set up, and faster to start. Also, if I don't need to season whatever I'm cooking, the CSO can actually cook sous-vide without having to pack the food into a vacuum bag. That makes things even less work for me. So, I find, half the time, I'm just using my CSO as a really good sous-vide machine. But I have also used it to cook a whole goose much faster than I have ever seen it roast before. I have used it to make perfectly cooked green beans, carrots and asparagus. Of course I can do that on a stove as well; but it's less effort in the CSO and comes out perfectly done each and every time. Just a great labor saver. I use it to cook fresh pasta too. Again, it's just a good way to cook automatically while working on other dishes on the stove. Works wonders for proofing yeast dough. I have never before had an oven that regulated low temperatures as precisely. Makes the best Kaiserschmarrn ever. And doesn't even take any effort to do so. The precise moisture control really helps for this dish. Does double duty as a good warming drawer, and can reheat food very gently. Overall, it's super versatile. Some things are almost impossible to do any other way. Others are just so much easier on a CSO, which gives me more time to do other dishes.