Speed ovens rock! Wait til you try baked potatoes - I made giant (over 1 lb each) in our GE advantium in 9 minutes flat - I have the Wolf oven but the GE monogram speed oven Definitely give it a try!

I am another enthusiastic fan of the Wolf CSO. We installed it over a Wolf E-series convection oven and use the CSO 3-4x more than the E-series. We also hardly use the microwave, which is now located in a lower cabinet and gets used maybe once a week when there are three adults cooking different things at the same time. Another great advantage to the CSO is it has a "Keep Warm" feature, which functions much like a warming drawer. We didn't realize it had that feature until after it was installed, but it made us even happier that we ditched the warming drawer in the original design to help pay for the CSO.

I was looking at the CE304CB (frameless black glass model). That being said, it's still too tall given the additional height of the power conduit at the bottom. Unlike a wolf wall oven, a miele is flat in the rear on top so there is no "knock out" to allow for the conduit to come down. I see a few options that would fit height wise. Bertazzoni, Smeg, Miele make a few. Viking makes one. What parameter is preventing you from using miele in the first place?

“The french door has been greatly preferred by a friend in a wheelchair. She wheels the chair right up to the door to remove baked foods .” This is a more complex issue. She may need to be closer to the oven but she also needs a thermal barrier for this and possibly other cooking tasks. Hopefully she was able to have an occupational therapist help her with adaptive measures for her kitchen. This might seem like it is a good idea but if she drops anything there is no getting out of the way and there might not be away to remove what is dropped or spilled in a timely manner. A stay in the burn unit is not pleasant. A friend of mine also in a wheel chair was told by an occupational therapist that she could not even use her oven. It was suggested that a countertop oven might work. So much depends on the individual and other ways the kitchen has been adapted. “As for using a drop down oven door to hold a hot pan while rotating another, I would not feel comfortable doing this. While many oven doors might handle the weight , some do not. I once put a heavy pan on a door and sprung the door. “ I’m not switching anything heavy, but I do switch a whole lot of cookie sheets. My background is working in critical care and on an ambulance so much of my life is dealing with unexpected events. We have a business and part of it is providing safe room environments, but not in kitchens. We try to work with evidence based concepts but we don’t always have the statistics we need and it is that way with ovens. You can remove a certain percentage of injuries with a drop down door with spills. One door being less likely to burn over another might depend on the person using it and their build. I agree that that there are pros and cons and some people don’t care about the safety aspect of it. I always bring it up as an additional consideration that many do not think of. The idea is to make an informed choice. If I were wanting a French door oven, I think I would put a pull out cutting board underneath it with some sort of shallow well to hold liquids. It would be adjustable as to how far it comes out and would provide the two advantages of the drop down door. My cabinet maker put one under one of my countertops to attach my hand grinder and there wasn’t too much to doing it.