I have a Sharp MW drawer across the aisle from my warming drawer placed under my Wolf ovens. I use the WD 4-6 times a week and don't have an issue using it so low. Yes, it'd be better if it was higher, but it was a last minute add. This was the only place for it as I could just swap it for the drawer in my already-built cabs. If Wolf's MW controls are placed as Sharp's are (and I think they are), I wouldn't like using them placed in that location. I don't think the stooping up and down the few times a week you use it would be as much of an issue as being able to easily view the buttons. I don't mind my up/down for the WD because I'm not visually locating and aiming my finger at a little button or two with each use. The writing is very small! Good luck! Doesn't the planning stage seem to take more time than you think it should? You're getting the best kitchen for YOU this way though. Oh, btw, did you see the thread a couple of weeks ago over in KF addressed to you asking about the status of your kitchen?

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

When we built our vacation home we put both the 36" gas cooktop and the 30" wall oven on the island. The gas cooktop is near the middle of the island and the under counter wall oven is in an adjacent cabinet. Since both of us cook and there are times we have adult kids helping out in the kitchen I wanted the appliances separated so that one could stir fry while someone else broiled in the oven and you wouldn't have to ask someone to move out of the way. We have a microwave on the counter of an outside wall so that's out of the way too. This kitchen isn't as huge as the one at home but it's efficient whether you have one cook or 4 (or more). I guess it kind of mimics our home kitchen - the gas cooktop is on the island along with a prep sink while the double wall ovens are on an outside wall. So we were already in the habit of having separate but overlapping work triangles. We've never regretted putting the wall oven under the counter.

I got a Miele Chef Speed oven. The reason it won over Electrolux was due to the fact that I can do undercounter(E'lux does not allow undercounter) installation AND that it is only 24 inches wide. For me, the space constraint was very important. I thought the functionality was quite similar; minor differences here and there. MW function works like a standard MW... We use is as MW quite a bit to reheat food/coffee. My kids don't eat baked potatoes. With all due respects to the great potato race.... no need for that function. regarding above post....I have never MW'ed corn on the cob. I rarely use the MW to actually cook food. I don't think the food tastes very good when cooked in the MW, IMHO. We tend to roast the corn on the cob in its husk on the BBQ... Try that sometime. The corn is moist and sweet. It takes about 15 minutes but worth every minute of it. I have Viking gas range with gas oven. I find that the amount of heat generated from the gas oven is far suprerior to the Miele speed oven even though it has 240V for roasting vegies and meat. This is what I noticed years ago when I first transitioned from electric oven to high powered gas oven; higher heat output even though the temperature was the same. However, Miele bakes pastries better/more evenly than the gas oven. I actually love having BOTH gas and electric ovens. They behave very differently! The reason I got a Miele versus a MW with convection oven was its 240V baking ability. I am not sure how cookies/pies would bake with 120V convection oven. Does anyone know? The Miele bakes very evenly and functions superbly as a second oven. I bake pastries/cookies etc with the Miele preferentially over my gas oven. I don't use the Miele to toast bread. I like the toaster's ability to pop up the bread when done. If I use the Miele speed oven to toast bread, I have to watch it or "program" it for a few minutes. It just is too much trouble when I can slide the bread into the toaster and push a button. I still have the toaster oven on the counter, but the only time I am using it is for toasting bread.... We have not quite decided what to do with the toaster oven. The space is not a premium so we are keeping it for now. Hope my own reasoning/experience helps with your decision making. I did not get the Advantium because it really seemed to not work quite as well as a pure baking oven. It also seemed to have cavity that is not as tall. I can bake two full trays of cookies quite evenly in the Miele. I need to experiment with three trays.