There won't be many reviews of the Benchmark series because they didn't come out very long ago. I do know at least one person on this forum has one though, and they love it. Cooktop: To be honest I don't really like gas cooktops so I'm not too familiar with the different offerings out there. If I had to buy one I would get Bluestar or Thermador because I believe they have the best burner designs (most powerful and most even). There are other factors to consider though like grates and burner/control layout and unfortunately I think both of those have center controls. I think the best thing you can do here is go to a showroom and maybe bring your pans. Personally I prefer induction cooktops, or, if it has to be gas, a rangetop. Hood: It's a fan in a metal box. Not much to go wrong. Buy the one that you like the looks, features and price of. Stay away from the no-name, obviously made in China ones that are only available online. Dishwasher: Bosch vs. Miele is a tossup. They are both good quality, Miele slightly more so but with a price to match. Again pick the one with the looks and features you want with a price you can afford. Make sure to bring your dishes to the showroom and make sure the racks will work for you. Fridge: What type do you need? Freestanding/built in/integrated? What width? French door/single door? (I'm assuming bottom mount since you mention drawers) This post was edited by hvtech42 on Wed, Jan 28, 15 at 11:23

I’m not sure my opinion is a huge help, since 1) I haven’t fully researched ovens in a few years now (thank goodness), and 2) I’ve become a bit jaded by spending for premium ovens to get quality, only to get problems. F&P and Wolf were my best baking ovens, but too many porcelain problems. My Gagg doesn’t have the porcelain problems at all, and, while I love the amount of control I have in choosing which elements it employs for what I’m baking, and whether it uses convection fans or not, I’d never pay the price for it again. -Mine was an outdated floor model, so a comparatively ‘good deal,’ but still more than I wish I’d spent. And a new one at new prices? No way. I’m pretty much fully on board with what 59 Dodge (Hi, Gary!) said above. Elux used to be a good choice, but I wouldn’t trust it now. When we first looked at ovens, Miele was my ‘If price was no object’ dream oven, based on their strict quality control in the manufacturing process, from start to beautiful finish. However, several years ago some very experienced bakers had some temperature issues that Miele didn’t seem to be addressing to their satisfaction. Also, my sister, a specialty dessert and wedding cake baker, bought on of their double wall ovens, and was never impressed as she thought she would be. The performance was ‘fine,’ but not spectacular, and she said they were small inside. So, this is where I part ways a little with Gary, I am not sure I’d consider Miele...although all of my concerns may have been addressed in recent models; I just don’t know. They’re pretty pricey and I’m less inclined to take expensive risks any more. Bosch is made by the same parent company as Gagg. We can hope that, but certainly not count on, they use the same materials or technique in coating their oven interiors. (They don’t have a stellar reputation for service, but then, with my Gagg oven or Bosch dishwashers, I haven’t needed to find out!) We haven’t seen anything here, that I know of, about porcelain problems...or, really, any other problems with Bosch ovens. Last I looked in person, they had roomier interiors than other brands and good lighting, and from what I see in current ads, their styling has improved and looks great. All this to say, I’ve decided that if I replace ovens or do another kitchen, Bosch is at the top of my list. If the baking isn’t as controlled as Gagg or as perfect as Wolf, but I’ve got GOOD performances, spent half (or less), and don’t have any hassles, I’d be very happy. Also, I had a JennAir ‘convection’ range about 15 years ago. It turned out not to be ‘European convection,’ but their own version that used another fan set up. Like you found with yours, it was all hype. When, because the oven vented hot air right in front of the electronic board for the cooktop, so it kept melting the wires, they gave me a partial refund. I replaced it with a plain, non-convection GE that did better 2-rack baking! So if that’s the kind of performance you’ve had, I’m betting the Bosch would be a big jump you could be happy with. Best wishes.

It is kind of a tough time to buy a wall oven right now. We really haven't had actual user reviews yet on Bluestar and the "m" as they are so new. I think you need about 6 months of reviews unless you can go try them yourself. There is also the blue enamel issue with Wolf and that may take years to see if that is resolved. Electric ovens with all the modes can be tough to get right, as far as heating evenly. When you combine that many elements and fans controlled by a computer and then balance it with the radiant heat from the walls of the oven it can be a puzzle box. I am not sure how much the Gaggenau has changed. I always take marketing material from whatever source with a grain of salt. I do quite a bit if baking and if I were buying a wall oven now it would be a Gaggenau or Electrolux. Electrolux has recently changed their design to have dual fans and you can now leave the racks in while you clean it. It worked great with just a single fan. The door may be slightly lighter. I currently have Wolf DF range and it is very even but so is my Electrolux. I tend to use them loaded periodically which is a good way to tell. I use the Electrolux daily. The Wolf has become nonfunctional now due to the chipping of the enamel. I also use all the modes. I am kinda with the "if it ain't broke, don't fix it" camp so not sure what benefit the tower of fans in the Wolf and even dual fans in the 30 inch Electrolux oven will provide. I do think the dual fans is a good thing in the 36 inch oven. I think the BS looks promising but is such an unknown and BS seems to release products and let the customers test them, as in the Platinum range. It does hold a full sheet but I would ask if it has variable fan speed as most higher end ovens have a slower speed for the bake mode so it is less drying and then higher speed for roasting and dehydrating. They might just have the fan on and off They also mention that the preheat is very intense heating and food cannot be in the oven during that cycle so I would want to know how that works. Because of the intense heat, some ovens that work that way don't allow the preheat to come on until the temperature drops by 150F or so. They can struggle to keep the temperature high enough in the oven. I would read all the user guides and warranties as these may give some additional insights.

I know it's been awhile, just wondering if you have eventually done the self clean yet? How did it turn out?