This topic has kept me up at nights.

Like you, I hate using a big oven when a smaller one will do. So, I have decided on a speed oven--likely Miele, although GE and Electrolux makes them also--which is a microwave, convection oven, and I think/hope it toasts as well. They are a little less than a half-oven.

I would go for the wall oven, warming drawer, and toaster oven/speed oven for you, and skip the double ovens. I think double ovens are great if you bake in large quantities where the food needs to be precisely cooked at different temperatures, but for meats and potatoes and such, the temperature differential is not really a big deal. It is easy to reduce/increase both the temperature and time and still have everything come out fine.

A warming drawer is fantastic. Remember, with a convection oven, things cook faster, so for that occasional large meal, it is easy to cook many things and as they finish, put them in the warming drawer while you go onto the next item. Also, with 6 people in your house, you will have kids coming and going at all hours of the day. Rather than say, "Honey, let me heat up dinner for you," you can relax on the couch with a glass of wine and say, "Honey, your dinner is in the warming oven."

We just installed a Kenmore Elite double wall oven (both ovens dual convection) The bottom wall oven can double as a warming drawer as needed, we still have the extra oven space for holidays/parties etc..., and the broiler in our new ovens cooks MUCH faster and more evenly than our old toaster oven (now retired.)

I debated this as well, and decided to go with a double (Electrolux) and have not regretted it. When the big holiday meals come around, I do use both ovens. However, if I'm using the bottom oven as a warmer, I like that it has more space in it than a regular warming oven would have. I have room for a number of different dishes and even the plates or platters, too, if I choose to warm them. I'm happy with my choice, it works well for the way I want to use it. Just another perspective.

Cj

I am going with a 24" Gagg wall oven and a 36 gas range oven,probably Capital.

The Gagg temp range is 120 to 570 degrees. Put it at it's lowest setting plus convection and it will hold 100 degrees.

I will use the Eco mode as default mode.It turns the oven off the last 10 minutes to save electricity. If you need to braise then switch to regular mode. Given that most toaster ovens have little if any insulation I think my Gagg will use the same or less electricity than the Breville or similar.

Then I have the monster 36" gas oven for the Thanksgiving Turkey and big jobs.

I have had the convection toaster oven and a single wall oven. I found that I couldn't fit that much in the toaster oven and only used it for individual servings. I now have a 30" double convection wall oven and I won't go without one again. I have used my lower oven as a warming drawer too. I also have a family (teenagers) going in and out and keeping food warm for different schedules has not been a problem. I don't have back issues, but I'm 4'11" so I tend to use the bottom oven more and the top for overflow. Just my perspective. Have you thought about getting a range oven, and a separate single wall oven? Good luck to you.
cj47... how do you like your Electrolux?

I want one 30" oven and one smaller oven for when a small oven will suffice (to save preheat time & energy costs) and for overflow the couple of times per year I cook large, multi-course meals. In our last house, I had a 30" gas range plus an Advantium, which worked well. For our new house, I am debating multiple options. I will either do a 30" range again, or a separate cooktop and 30" wall oven (the 2nd option is more ergonomic, but costs more and takes more space). I had planned to get another Advantium as the smaller second oven, since we need a micrwave anyways, but am now leaning towards a steam oven (which means finding someplace convenient to hide a cheap microwave). I can't imagine using a warning drawer, but I have never had one, so it might be convenient. Most of the ovens I am looking at have a warming option.

Do ovens make good warming drawers?

I have been a lurker for a long time on this site and appreciate all the knowledge I have gleaned from all of you! I was looking for a post on this topic when I realized, hey, I can post the question myself!

I'm looking to buy a Miele or GE Advantium speed oven. With the Advantium, I probably won't need a warming drawer since it has a warming mode.

Do Advantium owners like their warming mode option?

Miele doesn't seem to have one. However, the Capital range has a warming mode (I guess all ovens do?) and was wondering if anyone uses their range oven to keep food warm.

The most typical case for me is my husband coming home 30-45 minutes after we have eaten so I would like to keep his food warm. So its not like I'm cooking for a crowd and trying to keep something warm while still using the oven for cooking.

Thank you GW people. So glad to find people as picky (i.e. obsessed about their kitchens--LOL) as me!

I bought a bosch single oven and an advantium which still isn't installed.

We used to have warming lights/shelf on the hood in our old kitchen which we used to keep warm pancakes and such while cooking. While doing research for my kitchen i started using my oven at the lowest temp (170 degrees) instead and discovered that worked pretty well. Both the bosch oven and advantium have a warming mode so i think that will do well. Plus my cooktop has extra low simmer so i figure between all that i didn't need warming shelf or warming drawer. I do think the "drawer" feature is nice and makes it more usable though.