My current cooktop is a downdraft so almost nothing can go under it because of the gigantic blower motor and ducting. All of my pots and pans are in an island (just turn around). It works out pretty well. Its only about 4' wide, but it has functional doors on both sides, so there's no "way in the back" going on. If I'm happy with just the two (small) ovens, when I replace the cooktop and downdraft, I will have two gigantic drawers on full-extension glides installed under the cooktop. That's my idea of storage heaven.

Thanks, pillog. The dimensions and storage suggestions are extremely helpful. As for the 27" vs. 30", I'd love to have a 30" but the problem is how to fit one in. I'm working around various obstacles (e.g., a chimney) and fixed features (e.g., unmovable doors and some unmovable walls) that limit what we can do with the space. On the other hand, I hadn't thought about what would happen if the 27" ovens die and replacements can't be found. The current ovens are decades old and still work fine, but I guess that's not likely to repeat itself, given the life expectancy of current appliances. It may be time to look at those plans again and see if there's a way to steal 3 inches...

We bought the Electrolux Icon 30" speed oven April of 2006 for $1397 + tax. It is still our most used appliance, The New Icon Induction cooktop that we bought, comes in 2nd, and wayyyy behind those 2 is the Electrolux Icon Convection oven. All have been trouble free. We use the speed oven for "Speed cooking" not nuking yams and baked potatoes, takes bout 7 to 8 minutes (+ preheat time about 5 mins) The convection oven would take 45 minutes + (preheat Probably about 15 mins). Saves a lotta energy and the taters and yams come out great. I also use the speed oven for making toasts, roasting turkey legs, and dressing etc etc etc. When our new-fancy-expensive cooktop died(In less than 2 years Caldera) we even used the speed oven to boil water for spaghetti, as well as cooking the spaghetti sauce in it It boils water a lot faster than the Gas DCS burners, I have outside. Anyway now we have the Induction cooktop, so the speed oven is back to "More routine tasks" One thing we like about the Electrolux Speed oven is that it's "default mode" is microwave--so no fooling around with a menu if ya just wanna "Nuke something. Especially handy early in the AM as I use it to "Nuke my instant coffee" I just push 111 and hit the green start button. Very east also when ya not in a "Nukin' Mood" It has a button for grill, one for roast and one for bake or you canh choose "auto cooking" and follow the bouncing ball "A La Miele" Anyway, we wouldn't hesitate to cook anything in it that would fit, Wife doesn't bake cakes--so no experience there. Good Luck with your choice---I hope they make the Speed ovens in a 24 inch size Electrolux or the Miele, should that be your choice. The Electrolux does require 220 volt power instead of the usual "House 110 volt"--I suspect the Miele does too. Gary

The received advice on the Advantium drawer was to make it as convenient as possible, though it probably is less important with the separate microwave. The glass tray for microwaving should not be stored high, and it does better flat than vertical, but since I'm pretty sure it's only for microwaving, you could put it in a less accessible place. Make sure you measure the trays. I think mine are 16" in diameter. They're definitely wider than my cookie sheets. Re flush integration, it's not that it's not functional when done that way. It's that it's really annoying. Because, definitionally, the door is stopped at 90°, or maybe as much as 100° if there's a big enough gap. If you're used to Euro cabinets that have that kind of limitation in the hinge, and are used to it, it might not bother you. I paid up big time to have step hinges so my cabinet doors would open fully. I don't often open my oven door (Gaggenau, side opening) more than about 135°, but when there's a big, heavy roaster or something, where one wants the strength of rigid bent elbows, it's a breeze with the door out of the way. Rolling racks were invented to rectify some of the looks issues that come with drop doors that cover the whole oven, or side doors that don't open the whole way, but there's nothing more convenient than just being able to reach into the oven and lift out your pot. Having one oven flush and the other proud, in a stack, will look weird. Different handles, colors of stainless and control panels, especially when there's at least an inch of trim between, looks fine. Different ovens of different sizes and different functions. But one innie and one outie will push it over the top, in my opinion. You might want to post another thread for info about the Bosch. Does the broiling element get used during speed cook? It may only have 9 pre-sets, but I can't imagine that it'll only do nine combinations. With the Advantium, if it's at all like mine, there are a handful of presets, but you can customize them, and you can also input your own. There's a steep learning curve, so modifying is worthwhile. Find something that sounds similar to what you want to do and change the time, or the amount of convection heat or whatever, and keep experimenting until you get just what you want.