I think it's worth the $300 for both. However, if it was a $1000 difference, I don't think I would pay extra. Convection is mostly great for baking in my opinion. I've heard that convection isn't needed for all things that go in the oven. However, I use my convection setting for every food item I place in the oven. I'm really hooked on the concept. You will probably use two ovens only for special occasions, so it's a hard decision. However, you might be sad after paying all the money to get them installed to miss out on convection if you ever needed it. It's not something you can easily change once you've installed them. I've been looking at the thermador ovens as well. Good Luck!

Well, it was this, I was talking about: The biggest difference is the speed feature. That uses a combination of heated air convection, halogen, and microwaves to cook things fast, and still have them be "normally" cooked. That is, browned, heated from the outside, etc. To do toast, I do not use the Speed Function, instead I select the grill function, I wait for the speed oven to preheat, then pop the bread slices in, set for about 2 minutes, as I recall, flip the bread after about 1 min. It comes out pretty good, albeit not as fast as a regular toaster but we just don't eat enough toast to buy a regular toaster. One would think the Advantium could be used the same way for toast and perhaps even the Miele, just don't try to "Speed cook it" per say. Gary

Thought I'd check if anyone has seen more information than what is in the manual for a 240V wall mounted Advantium. While setting up custom speedcook for tonight's dinner, I realized the convection setting is not based on percent of cooking time like the upper, lower, and microwave elements. I've been mistakenly thinking that all the settings worked the same way, but it dawned on me that there was no opportunity to input a convection oven temperature directly in the Custom Speedcook menu. I know that when using straight convection bake, it does ask for a temperature setting. According to the manual, the Speedcook C-setting controls temperature, and it gives the example of "C-06 Convection element heats oven to 350F." It later states "C= Select a lower setting for more delicate foods that cook at lower temperatures. Select a higher setting (6 or above) for more robust foods or foods that cook at temperatures above 350F." What I'm hoping to find is a conversion list of some sort that tells what temperature will result from each one of the (1 through 10) C settings.

I'm pretty sure that was me. :) "Pure convection" is when the only heat is coming from the fan element. "Convection bake" is when the heat is coming from the bottom and the convection feature is also running. It sounds like your oven doesn't have pure convection mode. There is no culinary difference between baking and roasting, but often electronically controlled ovens distinguish the two because the programmers have created separate algorithms which they think are better for baking vs. meats. These may or may not be accurate, but, as far as I know, the exactitudes are particular to each oven, so the best way to determine the difference would be to read up all the maker's materials, and perhaps ask the customer service, tech help, or repair service. It could involve such variables as quantity of heat balanced between sources, speed and direction of the fan(s), etc.