how about trying to focus your post a bit better, it reads like: "should I have breakfast or dinner, should I get the jellybeans or the foie gras, no maybe I'll get a McChicken it's good isn't it? But I only want to stop at Chez Neu and I'm a vegan so I guess the jellybeans and McChicken are out.

I'm with the same issue right now.. which combi-oven did you get and why? I've heard Thermador has a good combo, although Gaggenau has tempted me with their beauty ovens too.. plz tell me your experience with your decision.

Thermador is extremeley reliable. I had a Thermador 36" electric coil cooktop for 18 years, 4 burners and griddle in the middle, not one problem, still works, but we did a big house reno including the kitchen, so went with new appliances. I now have the Thermador built in oven, very good unit, largest capacity out there too. It is pure convection, pure convention or combo of the two. The only small negative I have is the spacings of bars on the oven racks themselves are a bit wide, only time I notice it is if I do a large batch of banana loaves and instead of doing 2 large loaves, I make 6 mini loaves. Then you have to space the mini loaf pans exactly right so they dont keel a bit. I went with a Viking 6 burner induction cooktop. I had a Dacor built in oven previously, same type of model, either pure convection, pure convention or a combo, worked great, but had a few issues at the end, ie: sensor went (they dont have thermometers) and was fairly expensive to replace. Also, Dacor does not seem to keep parts in supply for as long. If I kept it much longer and would need parts, some would not be available. My friend has a Thermador star burner gas cooktop, she likes it a lot and has no problem with simmering. I would buy Thermador again in the blink of an eye, they are extremely reliable from my experience.

First, what has led you to consider these three ovens? I am not a big fan of the Dacor Discovery. I had the range and the wall oven and they did make improvements since I had mine but there are still reasons I would not buy. Read the use and care manual of any oven you are considering because it may have little quirks that you may or may not consider important. Dacor Discovery IQ use and care manual One thing is that this oven has a very intense preheat. You cannot put food in until the oven is preheated per the manual. After the oven preheats, it goes to a maintenance mode that oscillates the element on and off. In theory this is to keep a very even temperature but if you open the oven frequently or put a big load of cold food, you can trigger the fast preheat again so you have to take your food back out. If the preheat does not come back on the temperature can drift down about 5OF because it continues to oscillate to "maintain". Most ovens would only allow about 25F swing on either side of the set temperature and many ovens now only allow 5-10F swing. This may also preclude a delay bake in some ovens designed like this or in some the delay bake stops the fast preheat and then it can take 45 minutes to come to temperature using the maintenance cycling which might not be a very good thing. They talk about being able to control the oven with your phone but if it has to preheat, who is there to take the food in and out? My current oven has a fast preheat that is optional but even if you use it, you can still put some foods in without burning. For any baking of cakes, etc, you need to preheat any oven for at least 20-30 minutes after the oven indicates it is at temperature so that it can stabilize. from the manual "The preheat cycle rapidly brings the oven chamber up to the proper cooking temperature. Wait for the oven to finish preheating (Insert Food appears on the display) before placing the food in the oven. Excessive browning will occur if you put the food in the oven while it is preheating." "If you increase the temperature by more than 50°F (28°C), to reach the new temperature, the oven needs to preheat. Remove the food from the oven to prevent excessive browning." The same would occur if you allow the heat to drop by 50F by opening the door frequently as in cookie baking. A couple other things would be that there are vent holes on the inside of the door facing up that are positioned so that crude can easily get into those holes pulling food in and out. See page 7. I did not like the lighting at all. It was too dark. The Dacor wall oven I had put out much more heat than the one I have now.