I have the Monogram Advantium. It's a multi-purpose oven. It can act as a convection oven - basically just a second oven and it can also broil. I use this for anything small where there's no point in heating up the big oven. Mine can hold a 9x13 pan of lasagna. It's also a regular microwave oven. The speedcook part combines microwave, convection and high powered halogen lights top and bottom. There's an onboard computer that decides how much of each to use for a particular food. The convection and halogen brown, broil or roast while the microwave speeds up the cooking process. We use the speed cook part all the time and we absolutely love it. Browned crispy fish sticks and fries in 4 minutes, crescent rolls in 2-3, etc. It does the best baked potatoes ever. The oven also can act as a moist or dry warming oven which I've used several times but the problem is that when it's warming it can't be doing another cooking job. So I'm getting a new Kitchen Aid warming drawer with my remodel that also does slow cooking like a crock pot. It has a few other features like proof that I use when setting dough to rise and melt or soften for butter. All in all, it's like a swiss army knife. It's the most expensive thing in our kitchen and was worth all the money I saved up to buy it. We absolutely love it. We're glad we got the 220v version too. My mom has the 110 and there isn't enough power. I tried out the different models available at a local appliance store. The Electrolux was nice but the controls were confusing. The Advantium controls were the easiest to use of all the ones I tried with the most features.

Paulysutherlin: Sharp 930. We've had of the same model, 2 houses, custom shelf mounts and dimensions have not changed so easy to trade out an old for a new. First one was a pleasant surprise and we stayed with them. Uses: usual micro defrosting, cooking veggies and other frozen foods), for convec uses are baking and roasting (cookies, pies, meats--usually chicken and meatloaf). The dual mode uses convec heat and lower levels of microwave power, good reheating stuff with a crust that you don't want to get soggy and speed cooking bakes and the like. Replaced a lot of cooking we previously did in range ovens--faster preheat and less heat in the kitchen. Also is good backup as second oven. The space is larger than most traditional micros and it has two levels for stacked dishes. Inside is SS so a little scrubbing and attention to keep clean, I wouldn't do much that is greasy and spits like bacon, but stuff like skin-on chicken breasts are fine. No toasting and no broiling . . . Have baked bread rounds with toppings or for bruchetta

So, make a niche(s) with the proper electric service and size to have a built-in put in if you really need it to sell (but I bet you won't)--if you're planning to sell within three years, get the built-ins already, but otherwise, they're going to be just so many used appliances. If yours are truly ratty, you can buy new versions of each. If you WANT a speed oven, and intend to use it as such, that's another story. Go for it! Read through the manuals, etc. But I think you'll find that it's not at all the same thing as your Breville toaster oven. You can use the convection oven settings on a speed oven to perform some of the same functions, but it's a real oven, with limitations, not a toaster that tap dances. I sometimes use my speed oven the way others use a toaster oven--mainly for heating up frozen appetizers or reheating casseroles when other ovens are full, but my old (dead) toaster oven was beloved for making great toast, which a speed oven isn't, and not for other uses. I do zap sandwiches on MW mode, and once in awhile lightly defrost or melt, but if I used a microwave more, I wouldn't have such an expensive machine doing it. I agree with putting enough thought into a remodel that it won't limit resale, because you never know what the future will bring--thus make sure there's place for built-ins to be built into--but unless it's a flip, it should be designed for your own use and enjoyment, and you used the key words "heavily use" and "love".

Ajmadison has good search filters, you can easily go to their website and filter out the microwaves with convection. You dont necessarily have to buy there. Realize that a 240v speed oven like adventium, miele, Bosch benchmark is going to perform the oven function better than a 120v convection MW. Even if you don't plan to use the combo/speed modes the only reason to avoid the speed ovens is in an attempt to save some money. If you see it as an oven that be a MW its probably worth the extra $. If its a MW that can be an extra oven in a pinch, then perhaps not. My miele speed oven in oven mode is better than my full size thermador range and heats up in 5 minutes as opposed to 20 to 25. I have occasionally used the combo modes but usually its either operating as an oven or as a MW independently. Really its only limitation is the smaller cavity size.