Here's the Guru's opinion : Electrolux (I'm assuming you're talking about the Electrolux, not the Electrolux Icon) - I've got an Electrolux range. I love the wave touch controls (even though one little part of the display has gone out - I'll let you know what it takes to fix it). The oven is great at holding temperature to close to what it's set at, the meat probe works great, the lighting is some of the best on the market, the smooth glide racks can't be matched by any other brands (though, make sure you take them out before you self clean!), and I personally like the blue interior. Miele - Miele puts out a solid product. I just don't think I could spend the money on one, or feel right convincing someone else to do the same. Thermador - Thermador came out with the first wall oven (1947) and has been improving on them ever since. Unless you're sold aesthetically on the appearance, I'd save a little money and go with a Bosch wall oven. It's got a quick preheat time (7 minutes) and a quick self clean cycle (2 hours). It holds temperature very well. Frigidaire - This is a good oven and at a great price. Now, the problem you'll run into is they're updating the line and coming out with a brand new line up on their wall ovens. Availability may become an issue unless you can wait a couple of months for the new ones. The Frigidaire doesn't hold quite as tight of a temperature as the previous ovens, but it is loaded with the features most high end ovens have. It does lack on the fit and finish and the durability is mediocore. Here is a link that might be useful: The Appliance Guru Reviews and Commentary

The BSH rep (Bosch, Thermador, Gaggenau parent co) told me the different models mgith call things something different ot have different ways of getting there. I'm not familiar with some of the terms you're throwing out, but I've never used the delay start -- easy enough to start it before I go to bed and forget about it, but it is quiet enough I don't mind running it as soon as it is full. Whenever that is. I have a higher Thermador and the upper rack adjustment is manual. If that's what you're talking about, I don't understand how it could be otherwise. And I don't know what the eco sensor is other than a marketing name for something. The 30 min quick wash is probably like what I have on mine -- will run in 30 min or less. Run a light wash and then cancel and drain when it is done washing and starts to dry. The quick wash doesn't sry at all, so I figure that's about the same thing. Red floor light -- I look for it sometimes, but it's biggest attraction is so friends and family can ask you what it's for and you can tell them the DW is running. Four cycles vs 4 cycles don't strike me as that different. FOr anything you are giving up, there is probably a similar feature or a different one that's a tradeoff. What feaetures do you need in a DW? Start with that. Get what you need and don't get caught up in the hype.

I had my appliances installed 3 days ago (pics of the "big reveal" to follow at some point :), and thought I'd start posting my thoughts on them, starting with the single oven. I had this oven and an Advantium installed together. They look great! The appliances AND countertops were installed on the same day - the day before Thanksgiving. On Thanksgiving I had lunch for 9 people. On the morning of TG I still didn't have water, until about 11:30. Lunch at 3PM, 18 lbs turkey. Do the math. One of my lunch guests who fancies himself an amateur chef panicked on my behalf. (I swear, after this reno nothing will ever frazzle me again! ;) Anyway, I prepped the turkey and stuck it in the oven. This is the first time I've used this oven and I've never owned a similar one before. I quickly scanned the user manual, and thought "convection roast" sounded like a good option; according to the manual it cooks big hunks of meat 25% faster and keeps it tender and juicy. Ok! Things I immediately loved: - Concise manual - How the knobs turn and stop. They don't make a click, but you know you're at a "stop". It's almost like cracking your knuckles. :) - The intuitive design and easy setup. I had the clock set and the oven going on the desired settings in about 3 mins. - The telescoping racks.. awesome! Back to the story: My guests were due to arrive at 1:30 or so, but I phoned everybody to say I'd be an hour late, so they started arriving at 2:30 instead, expecting the meal to be at 4 instead of 3 as originally planned. Since the convection roast was touted to be 25% faster, I basted the turkey every 20 mins or so, instead of the 30 the recipe called for. At 2:30 the intrepid chef strolled in, ready to save the day. I opened the oven and handed him the thermometer. He stuck it in the thighbone (180), and the breast (160). So the breast had a bit to go, but otherwise the bird was done! I immediately turned the oven completely off because I didn't want it to be overcooked at 4pm. At 3:15 I turned it back on for the last haul and resting. The turkey was PERFECT. Everybody commented on how juicy it was despite cooking in exactly half the time, and stopping 3/4 of the way through. I know I have a fantastic recipe (available on request!), but the oven had a lot to do with it. It was flawless, and I'm in love (with the oven, not the turkey). I can't wait to try all the other features. Next up, a leg of lamb on the rotisserie! :)

We have a stack of a Miele CSO and a Miele SpeedOven in a tall cabinet. The SpeedOven is at about eye level. I love the combination and would absolutely recommend it, if you have the space and the budget. But I am sure I could easily adjust to having the SpeedOven under the counter. We have a traditional gas range, and it comes with an "undercounter" oven, of course. We use this oven quite frequently, because of its very powerful infrared broiler. And that requires close inspection of the food while it is in the oven. Only takes a couple of seconds to go from barely brown to catching on fire. If I can handle staring deep into my oven, I am sure I can handle a microwave at the same level. That placement is maybe not ideal, but every kitchen is an exercise in compromises; and this seems to be one of the less annoying ones.