I don't -- I use bake and convection bake for most things. DH was leaning towards the Wolf ovens and I was torn. The fact that the Wolf had an 85 degree proof and a dehydrate that we could use turned out to be one point in the Wolf's favor. I think the 100-110 proofing modes are too warm. They will push a dough, but I'm inthe camp that generally favors slower rises, and if your thermstat is off on the higher proofing tmeps, you could kill the yeast. We'll see if the house gets cold enough this winter for me to need the proofing mode or if the garden gets going this spring to possibly need a dehydrate mode -- neither happened this past year -- because of the remodel.

The only thing I've used broil for is making garlic bread, and I'm sure any of them could handle that. Most meats you might broil can be cooked on the grill here just about anytime of year. Oh yes, DH liked the stone baking mode where the heat is concentrated on the lower element -- but I had forgotten I had it since the first tme we used it. DH turned the oven on for pizza last night and I'm not sure what mode it was on. So if you do get them -- I suppose there is a bit of a learning curve. LOL

Speaking from experience, I will use many of the "fancy" options. I'm one of those people who loves to experiment with different programs. Every time I get a "new and improved" appliance, I devour the user guide and then start playing!

E.g., we just got a new dryer and I've tried every cycle to see what works best with what materials...and while I do have a "My Cycle" set, it's only used about 50% of the time...I use all but one cycle on a fairly regular basis (I don't use the Dryel cycle---yet---since I don't have a Dryel "set")

I do the same with computer software; I rarely use the "default" toolbars or settings, I thoroughly customize everything. I have the attitude of "I want to do XXX. OK, there's no obvious way, but I bet I can find a way...and off I go! So I think it may be the type of person you are...are you more "technical" or "analytical" minded?

As to our mothers...they did a lot of driving around looking at different brands/models. My mom always started at Sears since they seemed to have the biggest overall selection...but she bought/buys from a local "mom & pop" appliance store that has more personalized service.

I can't wait for my new appliances so I can start playing again!

I think it's both -- but for me, it's that I use my oven mostly for baking. We tend to grill anything we might otherwise roast or broil. I think those who live up north or who have different cooking styles may want and use all the cycles. And I guess I really do want them. I want the options, I just don't need them all that often.

The "fancy" modes in terms of my Miele oven are quite basic. While convection bake and autoroast are my mainstays, I've used surround bake for angel food, intensive for baked potatoes.

I find the 125 setting to high for proofing yeast doughs but fine for gentle warming.

I used reg broil the other night for 4 lamb chops. I've used maxi broil when I wanted to char the skins on a whole tray of bell peppers -- the oven also turned itself off at the right time, which I found so convenient since I didn't need to watch them.

Convection broil would be perfect for fish fillets that needed a brown top or anything with a crust.

I can't speak for other ovens but for mine, the setting I use depends on what I'm doing and what material I'm cooking in and whether I want to sear and roast or do something slow and evenly.

Would never use dehyrdrate. Nor do I use the automatic settings, of which there are quite a few.

What I like best is that, whatever I choose, it is 100% reliable and works accurately. If I have a recipe that's supposed to cook at a certain temperature in so many 8 minutes, it does. Everything comes out well in this oven.

We use convection bake most often, but also use true convection, broil, convection broil, warm, proof (80 degrees), convection roast and traditional bake too. We also use the probe reguarly, but have only used time-bake once.

I'm such a control freak, that I'm sure it surprizes no one who knows me that I love being to control where the heat comes from, and in what form.

When it comes to other appliances like washer and dryer I never use more than 1 or 2 functions. And yes, I do have a wonderful Miele washer and still do just 2 main programs 90% of the time. The other programs maybe once a year, but when I do use them I'm VERY glad to have them. Like right now with a puppy in the house that has serious diarrhea and the machine running at 90 C for dog towels daily. And my last oven didn't have ANY fancy stuff, heck, I was praying that the door wouldn't fall off when I touched it.

It's surprising to myself that I actually do use quite a number of functions on my new Miele oven. Half the time it's simply "convection bake". But I've used the timer in different settings, "convection intensive" for pizza (and that's already saved as a "favourite"), masterchef with probe for a roast ... Coming from "nothing" it's quite a learning curve for me. But it's worth it because everything works out great. No frustrations so far.