I went with the Profile double-oven gas: here are my reasons. I like the smaller-size top oven for daily use, and the lower oven will only be used on occasion, so I'm ok with its location. (There's no room for a wall oven in my tiny kitchen -- and I have no plans to tear out cabinets and rearrange.) I'm a good cook, and I honed my skills on low-end domestic ranges because that's what was available: I don't need a commercial range to cook what I like, and I'm too busy with other aspects of my life to change my cooking style now. I also prefer not to deal with "pro" level BTUS and the ventilation complications they might add. I also am not willing to give up self-cleaning ovens -- which puts many pro-style ranges out of contention. I liked the slide-in setup and the angled control-knob location on the Profile, so that, and the price advantage, led me to choose it over the Cafe. Re: price, I bought mine from a local dealer, and I got the price down a bit by asking them to meet the ajmadison.com price. They didn't quite get there, but I was willing to pay a little extra for local sales/delivery/service reliability. Everyone's situation is a little different, but I found that the Profile slide-in fits best with my kitchen and the way I use it.

I bought all my appliances through the GE friends and family store online. So far I have not had any problems, which is good, but it means I can't comment on their service. The couple of times I called with questions or concerns they were quick to help and courteous. So far we have had the induction range and DW about 17 months (range is my favorite, LOVE it! DW is a close second), and the fridge just over a year. Advantium is here waiting for install this week. I was hesitent to buy online too, but the prices were too good to pass up, and I figured buying right from the company should make things easier, I hope.

I did that exactly, ellessebee. I have the 240V OTR Advantium mounted above the counter. I also have 15" wall cabinets so it fits and works like a charm. I don't think there are any differences in the cooking features between the wall oven and OTR models. The oven cavity is pretty big, because I can fit a half sheet. There are two considerations you need to keep in mind. 1. The OTR does need to vent, because it performs a cooling function after using the non-MW functions. I have mine blow out the front, above the door. In hindsight, I would have run some duct up and over to the adjacent rangehood. 2. The door needs and extra inch of clearance on the hinge side (left) to open. When the contractor first installed it, the whole unit was flush with the cabinet and looked awesome. He was so proud of himself, as was I. I went to use it later and couldn't open the door. It also blocked the exhaust in the front. He had to come back and reinstall it by tacking 2x4s (actually measured 1.5x3.5) to the back wall and then installing it. Now it all works beautifully, while taking a slight hit in the aesthetics. Another benefit to mounting the OTR model OTC is that the underside is heat and moisture resistant. So my coffee maker has a permanent home under there where I don't have to worry about the steam damaging the undersides of the cabinet. Oh, and the built in light of the OTR serves as task lighting for the area underneath. So I also saved money on lighting there. This post was edited by jscout on Mon, Jan 28, 13 at 13:26

I think your questions are good, in concept, but I'd like to offer some alternates. 1. Broiler -- type? open or concealed? how to clean? how close does a pan go from the topmost rack? How far across the oven does the broiler extend? What are the heat settings and temp range? Does it turn itself off? 2. Convection/baking system - How many fans? How many racks? Ease of inserting & removing racks? Evenness of browning? Exposed or concealed lower element? 3. Cleaning - Self? With or without racks? Cleaning area? What additional cleaning must be done? Length of cleaning cycle? Options? Max heat temp buildup in cabinet? 4. Controls - Knob or touchpad? Where does oven vent? Timer included or no? How many different settings? Convection only or convection & conventional bake? Most important: is control panel hot to the touch after oven has been on for 30 or 40 minutes? 5. Temperature range - lowest and highest. Preheat time. 6. Installation & waranty - anything special? How long? Parts? 7. Other features? What makes this oven unique? Hope you don't mind me reworking the questions somewhat but the answers to these will cover all your cooking questions. The operation of the oven governs the cooking. Roasting just requires heat -- it is not precision cooking. But the questions about the broiler and evenness of the convection heat flow are important to the way your food will cooking the oven. Some of us who have been around on this forum a long time and have seen folks post that they bought such and such because the salesman said, then have problems, do tend to shake our heads. Because the issues before and after you buy change dramatically. Having owned an oven that vented at the top towards the electronics and made the control panel too hot to touch on Thanksgiving, you get a little picky. Also, having a clock in the oven that blew out 3 times ($200/pop for replacement) you tend to get grumpy. Anyone who had the beautiful blue enamel they fell in love with on the inside of the oven chip off, might just not worry about the way the next oven looked. It's not fun to have problems after. Better to have fun baking and using the appliance happily. Therefore my suggestions of some questions to ask before. If someone cannot answer those, it's important to find someone who can.