theultimatebikerchic, I'm pasting directly from GE Cafe Q&A page answers given by GE representatives(I doubt that profile range would be any different, but you should look into that yourself) 'The lower large oven offers 9' of usable height and the upper smaller oven offers 5 1/2' of usable height' 'There are a number of functions available for the lower oven (i.e. convection bake, regular bake, convection roast, etc.) but you do the broiling in the upper oven. The lower oven does not have a broil setting so you�ll want to save the broiling tasks for the upper oven' So if you have something large to broil you're out of luck. Also i've read a number of complaints that the top oven doesn't bake evenly or burns the food (convection is not available) and that both ovens are less functional then one large oven. On the plus side, the heating time is much less and if you are on top of your food, it cooks much faster, and you can multitask a lot. And of course, you cannot beat the way a double oven looks! at the end it's a personal choice please read through all the Q&As in my link Here is a link that might be useful: GE Q&A

The main thing that with a single one, you can put something as big as 13 pounds or so on it. Or two smaller birds/cuts of meat, each 6 pounds. In contrast, there is no way to put 13 pounds on either one of the Miele rotisseries. They are made out of much thinner materia and just aren't sturdy enough to do that. Mind you, it was not a huge consideration as 90% of the time, you are doing a chicken and it weighs less than 6 pound. The other nit is how they assemble. With Miele, you have two things to shove in there. The salesman had real difficulty getting them in although the rep got them in there quick. The Gagg unit is a bit better in that respect. So do try to play with them. Eithe way though, it is a very worthwhile option to get. People talk about fast ovens and such. For us, a fast meal is to put a bird in there with some rub, make some salsa to go with it and wraps and we are in business in no time! Healthy and tasty. I don't know why more people don't opt for a rotissserie. For us it is a must have and we can't wait to retire the "showtime" we use for that right now. BTW, if you like the Miele otherwise, do get it. It is a beautiful machine. The fact that we were getting the combi steam oven is what finally pushed us hard into Gagg line.

I have the freestanding version. The upper oven works great for bread (I make bread at least once a week often twice). I've had no problems with cookies, muffins or for that matter anything. The lower oven is a little more tricky since it sits close to the heating element. Muffins, cookies, and other baked goods tend to get a little too brown for my liking in the lower oven, however, it work great for frozen pizzas, baked rice, and other casserole type dishes where there is a little more moisture involved. It also does a fabulous job on baked fries, periogis, eggrolls etc where you actually want a little more crunch to the product.

I bake a lot and love my Electrolux Wave Touch wall oven. It bakes very evenly even when I have the whole oven fully loaded with multiple pans on 3 racke. That's the most important issue for me. Other things I like are the bread proofing mode, the probe which you can use with meats to tell internal temperatures, the timer. It warms quickly and is quiet and efficient. So far I've had it about 7 months and have no complaints. Cheryl