Hi there, although I don't post often on these forums I've been a member a while and read a lot. I haven't been able to find this addressed anywhere (pardon me if it is out there and I missed it). Our 1988 GE 27" double wall oven needs replacing (top oven broke - been using just the bottom a while but with the holidays coming I think we need more than that). We are a family of 4 and eat essentially all meals at home; I love to cook and bake. I probably would've been perfectly happy to pick a comparable GE and call it a day, but instead I look all around and start considering Bosch and Electrolux (my budget is under $3000, husband would prefer under $2500). So I start to wonder... Can I tell a difference of .4 cubic feet in capacity? Will I notice the difference in how many watts the broiler element is? Which of these will be harder or more $$$ to service? I definitely thought the Electrolux on display was the "sexy" oven; the Bosch seemed sleek but with more "muscle". But is it worth it to spend more $$$ or will they all serve my cooking needs just fine? Will I kick myself everytime I wrestle with a rack if I don't go with the Elux? The more I looked, the more it started to seem that the biggest issue with double wall oven is often just what I already had happen - one breaks and you have to replace both. So my ultimate question: Can you replace a double wall oven with two single wall ovens? And how easily? (never had a wall oven until moving in to this house so don't know much about the details on installation and whatnot). Knowing we are not remodeling the kitchen right now (maybe in 8-12 years), how feasible is this? Would it require too much extra work such that it might be cost-prohibitive? I'm not sure, but figure some sort of extra support might need to be going on and that you can't necessarily just stack one right on top of the other. Would this ultimately be the better way to go if possible? Anyone have anything helpful they might offer? Thanks in advance.

I share your envy! I tried researching that a few years ago, and didn't really find anything. Heartland appliances used to make a 1.5 oven, but it's not on their website anymore. I've posted a link below. As for a 1/2 height single oven, I don't know about that either. The closest I could find was the advantium, but I don't think that's what you want either. Good luck on your search! Here is a link that might be useful: Discontinued Heartland

We tested both out yesterday. The Wolf is more user friendly to us. We don't like the extra steps of setting steam level, temp and time each time with Miele. The time having to be set the biggest drawback for us because it shuts off once time expires and you have to reset everything. Prob not a big deal when you eventually store your favorites and figure things out but initially it seems to be a pain. We also liked the smooth bottom of the wolf vs the grooves in the Miele. Smooth is obviously easier to clean and with the water staying on bottom vs going to the reservoir in Miele, it seems easier to clean. At least that's what we saw in our demo. The Pirch chef kinda steered us towards the Wolf too but of course you take everything they say with a grain of salt. We might just wait for the new Wolf M series fan to come out. It's supposed to be this quarter and our install is probably another two months away. Re: range, good point. We are doing a 4 burner induction paired with 2 gas module. I'm not sure if that configuration is available in a range but that defeats purpose of getting the discounted Miele wall oven :) I'll call to see if I can do wall oven under the cooktop.

A little late to the party, but here's another vote for 48" range if your kitchen can handle it and your lifestyle could use it. You don't need to host lavish parties to use 48" of cooktop and two ovens. Cooking is a serious hobby of mine and I've needed as little as 3 burners at a time to feed 30+, and I've used 6ish simultaneously to feed two. More often than me using all these burners for fancy meals is the two scenarios I don't see mentioned as often on this forum: 1. 48" of cooktop makes it more comfortable for two people to cook at once. 2. You don't need to use 8 burners to make good use of 48" of real estate. I have stock pots that will crowd out 3 burners. I use mine primarily for whole lobster, and large batches of pasta and potatoes, the possibilities are endless. I have several woks that will crowd out 3 burners each. I can make two different stir fries at once with a few side dishes and take up all 8 burners worth of space. I think at the the end of the day, if you aren't sure you need 48" of burner space you probably don't. As many very insightful people mentioned above it depends on your situation.