When you say you have no room for a wall double oven, I assume you are considering only a range unit like the PB975, so we can't provide advice directly on point. We have a GE unit having the "single-double" oven configuration of the PB975, but in the form of a "single hole" wall oven that takes up the same space as only one of our old double wall ovens. We are very happy with it. You do have to stoop over a bit to look into the lower (larger) oven, but we do not find it to be a problem. We also have the in-wall Advantium installed above the single-double. We carefully selected the mounting heights of the two units so that the controls of the Advantium are not too high and the lower oven is not too low.

I did that exactly, ellessebee. I have the 240V OTR Advantium mounted above the counter. I also have 15" wall cabinets so it fits and works like a charm. I don't think there are any differences in the cooking features between the wall oven and OTR models. The oven cavity is pretty big, because I can fit a half sheet. There are two considerations you need to keep in mind. 1. The OTR does need to vent, because it performs a cooling function after using the non-MW functions. I have mine blow out the front, above the door. In hindsight, I would have run some duct up and over to the adjacent rangehood. 2. The door needs and extra inch of clearance on the hinge side (left) to open. When the contractor first installed it, the whole unit was flush with the cabinet and looked awesome. He was so proud of himself, as was I. I went to use it later and couldn't open the door. It also blocked the exhaust in the front. He had to come back and reinstall it by tacking 2x4s (actually measured 1.5x3.5) to the back wall and then installing it. Now it all works beautifully, while taking a slight hit in the aesthetics. Another benefit to mounting the OTR model OTC is that the underside is heat and moisture resistant. So my coffee maker has a permanent home under there where I don't have to worry about the steam damaging the undersides of the cabinet. Oh, and the built in light of the OTR serves as task lighting for the area underneath. So I also saved money on lighting there. This post was edited by jscout on Mon, Jan 28, 13 at 13:26

Okay, four tests for cheese toast in the Monogram Pro Advantium 240V: 1) Microwave. Not toast. Bread on a plate. Just like any kind of microwaved cheese bread. Very melty, bread soft and kind of sticky wet on the bottom. Tastes good if you like gooey. 2) Oven. Toast setting. Rack from toaster oven on metal tray. No preheat. The Advantium just sucks at toasting. The bread gets very dry and doesn't caramelize (brown). It gets hard and dry rather than toasty. The cheese didn't melt as fast as the bread cooked. I gave it extra time, which made the cheese okay, but further dried the bread, still without browning. Not a good outcome. 3) Oven. Toast setting. Rack. Preheat. Preheat took something like 10 minutes. The bread still didn't caramelize, though the cheese started to turn brown and hard by the time I pulled it out (browned bread is good toast, browned cheese is overcooked and means the texture has gone off, though small spots of it can be nice on a complex dish). Good crunch to the crust and far better than the no preheat version, but still not toasty. Make do. Not horrible. Not really good though. Better than poor, but not really fair. 4) Speed oven. Rack. I'm not an expert with speed settings so I go with the menu. There's a cheese bread setting for whole loaves and frozen slices, but I think it's talking about some kind of prepared product, not a slice of cheddar on a slice of bread, which is what I have. That leaves "garlic bread" and "Texas toast". I'm thinking garlic bread is more about melting the topping and leaving the bread as is, so I choose Texas toast, which also has a 1-2 slice fresh setting. It stops with a minute left to be turned over, so I just turn it back on. As it's finishing the set time, I can see the cheese bubbling all over and that it's just at that tasty doneness before it starts burning (i.e., going brown). I was right about the cheese. It was just right. Very flavorful without losing its texture. The crust was crunchy, though not as crunchy as the toast version. The bottom of the bread was dried out a bit the way it is on the toast setting but not as much, and the inside was much moister and warmer. I'd rate this fair to good. There's potential that with experimentation it could make it all the way to good. Not sure about if it could make it to great. Because the bread gets so dry, the rack doesn't seem to give an advantage. You could just as easily use the grill pan, and that might even be better unless it makes it sticky and mushy. I've used the grill pan on the toast setting before and it didn't allow the underside to toast, which is why I suggested the rack. What I think I've learned is that the problem with toasting in the Advantium is the convection. It's too windy, which pulls the moisture out of the bread and doesn't allow enough surface heat to caramelize. The rack didn't help in that case because the wind is cooling the bread as much as heating it. I think the other speed ovens, which are supposed to toast better, have a direct radiant heat element like a regular oven. I'm sorry I don't have a better answer for you. Since you eat your cheese toast daily, I'd guess you like it the way you currently make it. The Advantium may not do it for you. OTOH, if the toaster oven doesn't give you truly great results and you just like cheese toast, you might be able to find a speed setting that works well enough for your satisfaction. The Texas toast setting was acceptable, and you can adjust the proportions of different heat applications and all to your heart's content.

Why are you pricing as a package? Are you getting a great deal if you stick to one manufacturer? Personally, I would group them by type (DW, Rangetop, Ovens) and then (1) perform research to determine which is the best in that group and (2) price each appliance individually. It's rare that one manufacturer makes the best of every appliance. In addition, I suggest posting on the Appliances Forum for more information.