one pan of cookies, banana bread (one breadpan), a cake pan with some fish in it for two people, couple of potatoes, oven fried potatoes for 2 or 3 people, a few rolls, one 8" cakepan with a favorite chocolate cake recipe, any time I want to cook something small and it seems silly to use the big oven. Haven't tried doing bread only because I normally do 2 loaves at a time. I wasn't sure how much I'd like it but somebody suggested that it makes a great second oven and she was right. Wish I could find a 11" or 12" diameter non-stick cookie sheet to use in it because the metal tray on which I can put food directly has a groove about 1" in from the edge.

An update. We purchased a Fisher and Paykel double oven for $2600 delivered from an authorized dealer over Ebay of all places. I checked the wiring to our old oven and I was amazed to discover that although it was a 30 amp breaker they had used 8 gauge wire. I installed a 40 amp breaker and we were good to go. As mentioned in this thread, when you have the option of two dishes that require different temps. and oven modes to prepare you use what you have. Our menus have expanded since we installed the double oven. We purchased a countertop microwave in stainless to match the ovens. So far the biggest difference is that the FP oven is far superior compared to the Jennair that we had. I never thought that an oven would make such a difference. The same recipes taste so much better. Even a simple dish like roasted new potatoes with rosemary have a creamier texture while still remaining crisp. Based on my experience I would not hesitate recommending a double oven if you can accommodate them n your kitchen. Thanks for the advice offered....

I looked at the Miele website & the manuals for the two steam ovens listed there--these are newer than when we were making our appliance decisions over a year ago. For either one, it does not appear that you can select anything but 100% steam. I do not see any way in the manual to select convection only, zero steam or any other steam. It would seem that Miele's use of "convection" means that the heat source is not radiant but surrounds the food (with the steam). The manual says that you can change temperatures, however, the manual also states that your cooking containers must be heat resistant up to 212 degrees, implying that 212 is the maximum, which is consistent with 100% steam. Our Gagg combi-steam has one knob for temperature and another knob for selecting steam at 100%, 80%, 60%, 30% or zero. If you select the steam % & then click the temperature knob one click to the left for the "suggested temperature" setting, it will set a default temperature for it, 210 degrees for 100% steam on up to 330 degrees for zero percent steam. However, oven temperature may be selected from 85 degrees F up to 450 degrees.

"For those of you with significant blowers in your vent (i.e. 600-1200 cfm) -- do you have any kind of makeup air system?" We have 1600 cfm and no make up air. The kitchen is open (no doors) to 4 other rooms on the 1st floor and hallways and stairs to the 3rd floor. This is about 1500 sq ft plus 24 windows and 4 doors. Typically 7 more rooms are don't have their doors closed either. Oh - we have an 1825 house so it really "breathes". We use the vent all the time. In our old kitchen with the recirculating fan it took me awhile to figure out how all this dirt was collecting on the exposed interior brick. Yuck - grease and dirt!