Hopefully Rhome will chime in, but let me briefly relay her Momogram experience in case she doesn't. Rome is a mother of 8 children who bakes all of her family's bread products, makes several pizzas on Friday nights over a couple of hours, and uses the oven for other meal cooking. She owned double Momogram ovens and found to bake very unevenly. She was very disappointed with the baking results and eventually had GE buy the ovens back. Then she moved onto Wolf. IIRC, an engineer she consulted said the oven technology wouldn't be able to bake evenly, or something of the sort. If you search the forum for her name and Monogram, you'll find many posts on the subject including from other unhappy members who bought Monograms around the same time who weren't as lucky to get GE to buy their ovens back.

I use heavy commercial type aluminum half sheet pans with Pam spray, or parchment paper. Works great and they are pretty much indestructable. I've had them for ten years. My wife gave me Exopat sheets to fit, for Christmas. These are flexible silicone liner sheets (She uses them more than I do. Great for cookies!) Half sheet size will fit in most ovens and dishwashers. Full sheet size won't. I bought mine in a kitchen store, but ebay usually has them also.

Linda- sorry but baking (or in my case making pizza) on the top rack closest to the roof of the oven doesn't yield anything close to the results of making pizza on a stone, with a stone on the rack directly above it. Both stones are pre-heated along with the oven, the top stone radiates the heat down directly onto the pizza that's maybe an inch or two beneath it. There's no comparisonin the results. Mary- Lucy's post (lucyny) was titled something like "baking a pizza with two baking stones" if you feel like searching, and included pictures but I'll tell you that it has made a radical difference in how crisp and delicious my pizza crusts have come out. I don't make them any other way, now, and if I need to do an oven full I'll use the Fiesta pizza trays to do them on to try to mimic the effect of hot stone on top of hot stone. Here's the kicker- I currently only have 1 stone & have been baking my pizza on a cast iron pizza pan with the hot stone on the rack above. The stone on top makes a LOT of difference. I would buy one of the rectangles, no sides, for the versatility. More cookies sheet like for things like stromboli or french bread. I use my Fiesta bakers or the Le Creuset stoneware if I need something clay-ey with sides. Both the pizza stone & the cast iron pan live in the oven until they're needed (at which time I'm pulling everything out of the oven, anyway). Hope this helps some. Nina

Jillius, I can recommend a dishwasher safe cookie sheet and jelly roll pan but you won't like the price. I have the Gold ones which are no longer made but will come up on ebay for about 6x what I paid for them 10years ago. My Gold Jelly roll pans did not have the handles of the newer aluminum finish. They are great pans. You can thank me later once you recover from the shock :-) I second the recommendation for Demeyere. I have a mix of Demeyere and All Clad. I prefer the Demeyere everytime. Mine is the Demeyere Sirocco which they no longer make. For storage, I use all glass containers. My favorites are the Glasslock. Lots of options on the manufacturer website for containers include round bowls, containers with handles, etc. Costco carries Glasslock and for the sets, it is a great value. I have spent enough of your money for today:-) Tomorrow, we can discuss Chopping Boards and Knives!!!! Good luck!