jama - Off hand I can't say how much difference there is between my under induction oven and range to the floor, but here are the measurements of my oven under the induction: - the top of the oven door is 7 3/4" below the countertop - the oven door is 23" high - the bottom of the door is 5 7/8" from the floor I took a photo of the bottom so you can see that there is still cabinet trim under the door and the full amount of toekick space as the rest of the cabinets. The cooktop and oven were installed by a Miele installer so I'm assuming everything is up to par. The first photo gives you a view of the induction above the oven. Hope that helps!!! But, from what others say, maybe you won't have a long wait for an Electrolux after all if you decide to go that route. Best wishes in whatever you decide. And as for your question why do I like the Miele better? - It seems to do an overall nicer job, bakes more evenly, baked goods have a nicer appearance, etc. I used to have a basic oven in my old kitchen and didn't know there was such a difference between different brands. The only reason I bought the Miele oven was because I needed the same brand under the induction. The price was not something I was happy about, and I even got a floor model that was marked down more than $1,000, but now that I see how well it works, I find myself wishing I would have sprung for both Miele ovens.

Bluestar 36" RNB Width 29" Depth 20" H 15" You can fit full size professional baking sheets and 40 qt stock pot. Electrolux 36" range Width 30 1/8" D 19 5/8" H 18" You can fit full size professional baking sheets and 75 qt stock pot. Both will fit the same number of regular size pans, like loaf pans or dutch ovens. Both will fit biggest roasters. Question is do you need to stick something in the oven larger than a 40 qt stock pot? Like a 75 qt stock pot. That is the only advantage I see to the bigger oven,if you can use those extra 3" of height.

We bought a KA slide in about 4 years ago for about $2,000. I really love it

I can answer the BS oven door question. My 36" BS RCS was installed two days ago (haven't used it yet, hopefully this weekend). During the burn off of the oven (high temp is 450 F for an hour) I checked how hot the oven door got, as that has been a big issue noted on these boards. On my range, the SS part of the oven door did not get hot, just a bit warm. The glass on the oven door got hotter but not that hot. What did get quite hot were the sides/edges of the oven door. I could touch the side but not for long. Definitely quite hot. Not instant burn/scald though. There are vents (or look like vents) right there so it makes sense that those areas heat up a lot. Your kids would have to press their hands up against the 2" side of the door for several seconds for it to affect them negatively. More likely a kid running around will touch the front of the door and that is not a problem, on my range at least.