I'm with azzalea re: Advantium, but first a few observations about over-the-cooktop microwave ovens from someone who's installed several: They are restricted in depth compared to microwave ovens that are designed to be built into a 24" deep cabinet or countertop units. Since wall cabinets are only 12" deep, microwave/rangehood combos can't be much deeper than that. The exhaust fans are usually wimpy - most are 300cfm, a few manage 400cfm. Another problem is that they don't stick out as far as separate range hoods, so they don't catch steam and smoke from items cooking on the front burners of your stove very well. A small number of these (made by LG I think) have a retractable extension that pulls out at the bottom that helps solve this problem. OTOH, they are a space saver. Building code requires the bottom of the cabinet over the cooktop to be at least 30" higher, but the exhaust hood can be any size, and for code purposes an over-the-cooktop microwave is just a big exhaust hood, since it does incorporate a fan and is non-combustible. Now back to the oven itself: If you can afford it, get an Advantium. More specifically, get the 240 volt version, not the 120. The Advantium 240 also runs on a 30 amp line rather than the 120's 15 amps. Result is that is has access to 4x as much power - 7200 watts rather than 1800, and this makes all the difference not just in cooking speed but also in taste and texture. I know of whence I speak; I've used both. The A240 is an incredibly versatile appliance. It's a microwave, it's a convection oven, it's a broiler, it's a warming drawer, it's a proofer, it's a monster-sized toaster. And most importantly, it's a restaurant-style high-speed oven that uses something like 5000 watts of halogen lights, ceramic heaters, microwaves, and conventional heating elements that combine to cook food with near-microwave speed, but without that soggy microwave taste. Most foods come out crispy as if they were broiled or even grilled. According to manufacturer General Electric, the 120V version takes twice as long to cook as the 240V version. It does, but what they don't make clear is that it relies much more heavily on microwaves to achieve that result, so food doesn't quite have that regular-oven taste. In speed-cook mode, there isn't enough power in the A120 to even use the conventional heating element, and the halogen lamps are about 1/5 the power. That said, I still would rather have an A120 than just a microwave or a convection/microwave. But the A240 is worth the extra cost of the appliance and whatever it costs to have a 240V/30A circuit installed (same type used by an electric clothes dryer). My preferred setup is an oven cabinet with a good wall oven and an Advantium 240V above it. The built-in Advantiums are big enough inside to use as second ovens when necessary, and they will be lower and more accessible than the over-the-cooktop versions of the Advantium.

I'll chime in here. I have had mine in use about 7 1/2 years. They were brand new when we started looking and planning and I had a hard time the the price tag. As it turned out, using the drawer solved a lot of layout issues so we paid the $6-700 it was then, realized it was our east expensive built-in appliance, Sharp makes the best microwave ovens, and we figured the cost should go down by the time we might have to replace it and worst case we could put a small shelf unit in the space. Well, the cost hasn't gone down, I'm sorry to say, but I am not looking to replace it either. When I do, it will be with another drawer. I was pleased with how well we liked using it, found it had settings I didn't know it had and they worked well for us, and the keep warm setting gives me a second warming drawer for the craziest of times (actually used both for Thanksgiving one year when one guest was over an hour late). The drawer opening is so much better than having to bend down to see the flat front of a shelf unit or to reach in under your counter. Not having to lift out a steaming dish, set it down, stir and lift it back is so much easier. I'm tall and have bad discs in my neck, so that matters to me more than our other family members, but I don't think they'd want to change either. I'm coming up on 8 years in and I'm not going back. Point well taken about the cost of a micro plus trim kit of a built-in version that may not need the trim kit. And the only appliance you might get for less is a DW if you go basic. For a better, quieter model, you'll be in the same price range.

Not offended at all buehl :) No, I haven't tried using the oven installed low. My previous kitchen had the double oven w/a small drawer underneath & the micro was OTR. When I met w/the cabinet guy we were going over my options w/limited space & he suggested all on one wall & I figured he wouldn't steer me wrong. I honestly didn't think about the handle being low. I was just happy I could still have double ovens! I think it may be too late for me to change it since I already bought the ovens (& my husband will totally flip out about any changes at this point :) Now that you mention it, I am concerned about the space required at the bottom for installation. I just looked at the manual & it says there should be 14 3/4 in. from bottom of cut out to the floor!!! That's alot of space, could that be right??? I'll have to call my contractor 1st thing tomorrow morning. Ugh!

Wow, I'm very grateful to all of you who took the time to reply! Great to see your pictures, too. Some responses (if you're interested), now that I've finally been able to go through: Sammy and The Kitchen Place are correct that we could put it in the upper above the dishwasher — that's the only upper that is the right size that wouldn't block other cabinets. (Thanks for the pictures, The Kitchen Place!) I was intrigued by nidnay's idea of bumping into the bedroom closet, but that closet is filled with custom cabinetry so it would be a huge project to put the microwave there.If Icould put a Miele microwave (/speed oven) in an upper cabinet, I'd try for that, but of course our uppers are only 13" deep and the Miele opens down, so not workable. My better half is against mounting a "normal" microwave in an upper cabinet (he thinks in that case we might as well go OTR, and that it will pull away from the pretty stove/hood that's the whole reason for this conundrum). (ci_lantro questions the whole premise of opening the kitchen. Others in our building have done it and it makes a significant difference in the feeling of the whole unit—we're confident it's the right move, long term.) Helen, HU-41121833, Buehl, Interior Concept, RTHawk and others: Thanks for saying good things about the Sharp microwave drawer. nidnay, thanks for your criticisms of it, too! The slimline microwaves are attractive too! Unfortunately induction sounds great, but not in the cards for us. I do believe everybody who says we need something more powerful than a microwave fan — the Vent-A-Hood system does look quite good. kaseki, thanks for your hood comments. pittsburrito, I hear what you're saying about external ventilation. There is a small vent in the kitchen and windows in the living room, so we try to be careful. Thank you all! Still not sure what we'll do, but I'm grateful for all the advice on the Houzz forums.