I've had my Velos for about a year and a half. I would have liked to have had the 220 Advantium, but didn't want to rewire. I chose the Velos over the 110 Advantium because of the larger cavity, the easier to clean interior, the more powerful vent, and because the 110 Advantium seemed to have so very many complaints posted. I have used the Velos for almost all kinds of cooking. It grills steaks and fish, speed cooks cookies, microwaves everything - all with great results. It defrosts without partially cooking. Melts butter without spattering. I don't think the convection oven is as fast as my older countertop micro/convection oven, so I haven't used that feature as much. The interface is very easy - the preprogrammed features are very good. I would buy it again.

I have an Advantium 240v wall oven, and have used the over-the-cooktop version too. The oven interiors are NOT identical. Far from it - the wall-oven version has a much deeper interior, about 4" or so deeper than the over-the-cooktop model. That's because the wall oven fits into a cabinet that's 24" deep, whereas the over-the-cooktop oven has to fit in-between 12" deep cabinets without sticking out too far. Common items like a pizza box won't fit into the OTC Advantium, which was the main reason I wanted the wall-oven version. On the minus side, the wall oven has only one rather than two racks above the turntable (the 120v Advantium wall oven doesn't even have one rack, just a riser that fits on the turntable), and the black and stainless-steel over-the-cooktop Advantiums (the 240v models anyway, not sure about the 120v) have an illuminated button panel that I don't think the wall ovens have. As far as how they cook, both wall oven and OTC cook about the same.

Jenny  hopefully some others will chime in  or you could ask Advantium specific questions which are bound to get answered. As for the turntable rack, I was referring to the Advantium OTR. So, it CAN be used in the 120 built-in but not the OTR? For sure it can be used in the 120 built-in. Convection is hot air circulating around and over the food to help cook it more evenly than a conventional oven. The hot air will definitely surround the food on two levels. IÂm sure you will love cooking with Convection. Convection alone is marginally faster than conventional  but the results are superior. The Profile allows for "Fast Bake" which combines the MW (cooks food from within - all nice and juicy) with the Convection hot air (cooks and browns nicely on the outside) for an increase in time up to 25% faster. IÂve never used a speed oven (Halogen lights) but I would think the lights would have to hit the food for it to brown so I canÂt see how a double rack would work in the OTR Advantium ovens. I will also tell you that there is a steep learning curve for speed cooking (Advantium). Very few cookbooks deal with this so it is a lot of time and error figuring out what works. This is not the case with Convection. Obviously, IÂm leaning toward the Profile  but IÂm just sharing my reasons why. I do most cooking from scratch, not much prepackaged/prepared items. I would think it would be useful for meatloafs, lasagna, chicken/meat, veggies, cookies, brownies, bread etc. Really, most anything you use your oven for, right? So, a second oven would be nice. You will love Convection for all of these purposes and yes  a second oven that can also double as a warming drawer would be very nice. :-) Does the Advantium have enough *space* for cooking items like this (assuming you might want to use a 9 x 13 pan? The Advantiums are smaller. I donÂt think you can get a 9 x 13 in the OTR Advantium  not 100% sure though. I think you can with the Velos  that thing is a monster! Speedbake would be a nice feature, but how is the Advantium Speedbake different from the Profile? Speedbake uses MicroWaves along with Halogen lights. The Profile can "fast bake" using MW and Convection. You can also use Convection alone in the Profile. I will probably use this more than Fast Bake or MW. But I can do all three in the Profile. :-) My last question (ha!) is, do you think the Advantium browns better than the Profile? Remember  Convection alone is just a better oven than Conventional Radiant heat. So better browning. Does Speed Bake using Halogen/MW lights brown better than Fast Bake using Convection/MW??? Good question! My guess would be "No". I hope others weigh in I really see no advantage to the OTR Advantium (the built-in 120 is a different story). The OTR's do not have Convection. This seriously limits your options if a second oven is what you want.

Excellent info! Main takeaway: 240 gets concurrent elements which can lead to faster results. This makes perfect sense. I didn’t learn that from any other conversation and a couple of you commented about this. Also, 240 cannot go be below a counter. I’m good with this. I wanted it to be counter high but not on a counter’ which I don’t think you could do anyway. There are 27” built-ins and 30” built-ins. They have the same interior space, but the 27” does not come in 240. Becky- I am also a little shorter and am slight concerned not having the traditional microwave opening, but a traditional oven pull. I’ll learn! Thank you everyone and I am staying with the 30” built in 240. Regular oven height and I’ll have 3 nice drawers below and typical above oven storage up top. For my plans, this is going to be great! I think the advantium will be my primary everyday, everything oven. I am also planning on a dual fuel range with two ovens. I’m getting the cafe modern glass version. It’s a very sleek look. Very excited. Thanks again and I hope this helps others, too. Although I’m having to pay to install the 240 circuit, I think in the end I’ll be happy I did. Looking forward to 3 ovens. If I find a neighbor with a 120, maybe we’ll have an Oven-off and I’ll report back to this thread!