Since you didn't get any answers, I can give you a couple thoughts on the advantium. I have the 240 though which gives quicker cooking times than the 120. I am pretty much a fresh foods cook too, other than the occasional pizza for the kids. Here are the things I mostly use the speedcook feature of the Advantium for... Brownies in 8 minutes-good for spur of the moment Grilled panini-3 minutes Baked chicken cutlet-10 min (just like the oven) Roasted whole chichen-25 min with crispy skin Biscuits or fresh rolls 8-9 min (homemade) Burgers (if I am in a hurry-I prefer real grilled-3 min for 4 burgers French Toast (made with texas toast) 8 min to serve 4 people Potatoes or yams-8 min with crispy skin Hot dips for parties get brown and bubbly in one third the time I am not a big fan of using this appliance for cooking meat other than chicken. Pork and beef both have a microwavy quality to them that I don't prefer over oven cooked or grilled. I don't use too many of the presets either, mostly the pizza, chicken, sandwiches or desserts. I think it is handy appliance to have around but I am not sure I would fit the 240 into my next kitchen as I don't seem to use the speedcook feature as much as the micro. However, the 120 can be used as a convection oven too, so it would be a more logical choice next time. If you need a second oven on occasion and a microwave, it would probably be a pretty good choice for you. Good luck!

In order of best to worst taste: 1. pizza cooked in an Advantium using convection 2. pizza cooked in an Advantium 240 using speed cook 3. pizza cooked in an Advantium 120 using speed oook 4. pizza cooked in an Advantium using microwave only Option 1 is slow, but yields real-oven results. After all it's oooking like a conventional electric oven does except that a fan is helping to move the heated air around. Option 2 tastes almost as good. The conventional heating elements combine with heat emitted by halogen bulbs above and below the food, adding some microwaves to speed things further. But with 2900 watts of halogen lamps and ceramic heaters above and below the food, and 1500 watts of convection heat, only a small percentage of the cooking needs to be handled by up to 975 watts of microwaves. The result is foot that is cooked, according to GE, 8 times as fast as with a conventional oven, whilst retaining a crisp real-oven taste and texture. It comes very close for something cooked in just a few minutes, thanks to being able to combine several high-powered cooking methods at the same time. Option 3 is speedcooking in an Advantium 120. Here things get problematic - GE claims the A120 can cook 8 times faster than a conventional oven, vs. 4 times faster than the A240. What they don't make clear is that the A120 is not only constricted by having access to only half the wattage as the A240, it also has to get by with half the amperage too - 15 amps rather than 30. And since watts = amps x volts, the A240 has access to four times the cooking power than the A120 - a powerful 7,200 watts (240v x 30a) rather than the measily 1,800 watts (120v x 15a) that the A120 must get by with. The result is that in order to deliver food twice as fast as the A240 as promised, it makes much higher use of microwave cooking in the speed-cooking modes than the A240 does. So not only does your food take twice as long to cook, it still has a hint of that soggy microwaved texture that is largely filtered out by the A240. After all, the 240 can have the halogen bulbs and the convection element on at the same time, whereas the 120 must cycle between the two, or mix a moderate amount of halogen or convection heat with more microwaves than would be ideal. Option 4 - you already know how pizza cooked heated up in a microwave oven tastes. One last note - the over-the-cooktop Advantiums are rather shallow front-to-back, a result made necessary to squeeze between 12" deep wall cabinets. The round plate in an OTR Advantium is 13" wide. The built-in wall-oven Advantiums (with the drop-down door) fit into 24" deep cabinets and thus have a much deeper oven cavity - 16" round trays are included. A large pizza won't fit into an over-the-range Advantium.

We got our Miele steam oven two months ago and we love it. It takes a few minutes to begin steaming but the result is far superior for reheating than the MW. And for veggies, it's really nice to not have pots on the stove. Go for it! And if you're looking for a great Speed Oven, the Miele is it. I was worried that it wouldn't broil, but that's all we use it for and we've only used it twice as a MW. It's the best broiler we've had. What a relief! We have both Miele's under the counter side-by-side. They look nice, but it would have been nicer if Miele had coordinated the clock panels so they matched. The steam oven has a backlight I can't get rid of but the Speed Oven doesn't. Other than that, we're thrilled with the Miele's and I did a LOT of research!

I've had an Adv 240 for two years now and use it every day. I am an enthusiastic and adventurous cook of many years experience and I wouldn't want to have a kitchen without a 240 in it again. It's not that it cooks a chicken so fast (more than 10 minutes though, lol!) but that it eliminates many steps you would have to take with other methods of cooking for the same dish. For instance, I throw a cut-up whole chicken plus all the other ingredients for chicken cacciatore in a casserole at once, (well, not the pasta!) put on the lid, set the 3 Adv controls, press start and have a finished dish in about 30 minutes. I do stir it a couple of times but that's the sum total of my effort. It's tender, and browned and delicious, just as if I took two and a half hours to saute it stove top and then braise it in a conventional oven, the way I always used to do. It can cook filet mignon and paninis with equal ease. This morning I made a frittata and didn't have to flip it to brown the top. It does microwave and reheat as a separate function, which is no more difficult to use than a plain mic of any brand. On the negative side, the vent fan is noisier than I would like. Another big negative is the price. My dh nearly passed out when I insisted on this model. Can you get a look at a 240 cookbook somewhere (maybe there are some excerpts on the Adv website)? That will give you the best idea of how it works and what a time and effort saver it is. If you have any more ?s for me, I'll be glad to try to answer. I don't have any info about the Bertazonni, but it's gorgeous!