I have the Jenn Air pro style range and like it very much. The control pad is a bit complicated but after a couple of weeks I have figured it out and it is easy now to use and remember. THe oven preheats very quickly and the burners are quite powerful...at least for me. If your knobs are rubbing it is simple to correct -- remove the knob , loosen the screw holding the ring around the knob, and shift the ring a little bit up, down or to the side. It may take a couple of tries to be sure the ring is in the right place.

I usually turn the unit on around 10pm/11pm and the total run time using the Normal or Pots/Pans mode is close to two hours. The way it was explained to me is that during the final rinse (when the liquid rinse aid is dispensed) it heats the water up to a higher temp (since there is an internal water heater in the Miele units). Then when it drains and goes into the drying mode, there is a small fan that activates and draws cool air in from the room and circulates it around the stainless steal cavity of the unit. This causes condensation drying, as the moisture in the dishwasher is drawn to the cooler walls. It does this for about 20 minutes. The next morning when we open the unit up, there is no water or dampness on the door or sides. All the dishes and pans are dry. Cups and glasses are dry (except for any ponding that can occur on their concave bottoms), and all the silverwear is dry in the top cutlery rack. But any plastic/tupperwear containers and their lids will still have water beads all over them and have to be dried by hand. This is because those tupperwear items don't heat up much from the water, so the rinse raid doesn't work well on them.

We have the u-line undercounter built in bev fridge with glass door and trim that matches our white kitchen cabinets. According to the thermometer I tested it with in a glass of water it goes down to 37 degrees. We don't have a real fridge yet so we have food in it and it keeps well. When we get the real refrigerator it will be the big Samsung regular depth with ice and water in the door (DH loves crushed ice) but I'm so looking forward to having all the drink traffic in a separate area of the kitchen and having my real refrigerator uncluttered with drinks. The bev fridge will have wine (2 racks), beer, orange crush (a treat for when the grown children visit) and probably some bottled water for occasional use. I'm also very happy with how it looks and, as someone said earlier, it breaks up the run of white so it adds visual interest. The only thing I don't like is that the shelves are not adjustable so really tall things don't fit upright. Once that bottle of wine is open it either must go in the main fridge or we'll need to finish it. Off hand I'd say we'll probably finish what we start. Just as a side note---our 3 children are all grown up and we endured many "3-headed looks" b/c our bev choices for all children were milk or water (and that meant tap water). We also didn't keep salt or sugar snacks stocked in the house (making popcorn was an activity and so was peeling fruit). Sometimes our children also complained that "everyone else" had all the snacks and drinks we didn't but now we see them making healthy choices in their own lives and we're glad we didn't relent when they complained.

I have a separate built in microwave so, I don't need another one. I don't want a built in coffee maker either. I also have a Breville Smart Oven 800XL but, I have no counter space for it in this old farm house. :-( Baking in general? Why yes, I do bake enough to want a real oven. What would I do with my Le Creuset and Staub oval and round 'ovens' when I am roasting meat in them? I guess I could build a fire pit out back and use some Lodge cast iron but, I don't want live every day like a boy scout or settler on the prairie. I also like braises and finishing off skillet meals under the broiler. What I didn't like about the 24" wall oven was it's limitations with pizza. It doesn't cook a large pizza very well. While I'm not big into cookies or dinner rolls, I would also like to be able to use a full size commercial baking sheet, especially around the holidays. I have thought about a small steam oven for breads but, why spend so much on such a little oven? If I get a bread baking oven, it needs to be more of a standard full size oven.