I have a Wolf DF but have used a couple of the GE convection ovens, one for a week in a rental condo and my SIL has a Profile that I have used intermittently. Here are a few of the differences and questions that I would have about the GE. I would read the manuals to get an idea of what they are supposed to do. There are two types of convection ovens. There are ovens that move air with a fan only and there those that have a third element with the convection fan. This is helpful if you have your oven packed out or baking several racks of cookies. From what I can see the Cafe has a fan only. The Wolf actually has dual fans and convection elements. There is an all convection mode that uses just that heat. I haven't used the all convection mode on mine because it heats so evenly on just the conv bake and roast modes but it is probable that these elements come on during these modes to and contribute to that evenness in heat. The Wolf has roast and bake modes in conventional and convection. The roast mode brings heat more from the top to help in browning. The bake mode brings more heat from the bottom. The Cafe has bake and roast mode but the manual is not clear on how it works. The Wolf has dehydration and proof modes as well. There is a stone mode but I don't use that. It is possible that you can use the oven in the GE to dehydrate if the temperature goes low enough in the convection setting. The GE in the convection mode auto corrects the temperature that you put in which I found to be very irritating. I don't know if you have used convection before but it is a "rule of thumb" to decrease the temp given in a recipe by 25 degrees. This oven does that automatically. The problem is that is not always the way it works. Another thing I noticed on one of the GE ovens is that the convection fan only ran intermittently. I think my SIL's fan runs all the time. I also have a single wall oven --a wave touch Electrolux. It has a third element as well but not a dedicated convection mode. It heats very quickly(7 or so minutes to 350 degrees)and evenly. I use it the most. Most people that have them here like them. When I first bought it there was a problem with the enamel and they replaced the oven immediately. I had a Dacor oven and range before that for about 7 mos that never worked and they finally bought back. Wolf makes a great oven as well but for more $$.

A regular 24" dishwasher is 24" x 24", and a rotating washer arm gets everywhere. This is 30" x 24" so they had to add additional complexity to get washing action on the far left and right. Was this the problem that caused the Dacor dishwashers to leak all over the floors of America's rich. That all said these complaints haven't been heard for awhile....years, and I don't know if that indicates the problem was fixed, or they just don't sell anymore. Here's what we wrote in 2004: http://applianceadvisor.com/content/dacor-dishwasher-line-stopped In the end, even if the unit is perfect, it is not a good idea to put in a 30" dishwasher. It is a non-standard size that you cannot replace with a competitor unit. If you need the capacity, it is better to use (2) 24" units.....and then you can keep your current Bosch. And though people seem to hate when I bring this up.....it may be more energy efficient to have 2 Bosch dishwashers always running full than this Dacor unit. Here is a link that might be useful: ApplianceAdvisor.com

Out of curiosity, I just measured depth of my Speed Queen 542. It is 28". My own "closet" is deeper than OP's but on-principal I've always used goose-neck connectors to my machines which minimizes hose-flex at the connection points. Additional depth to accommodate the hoses, then, is less than that required for the much larger drain-hose on the machine. I'd have to measure carefully, but I strongly suspect total additional-depth requirement of OP would work. The dryer's vent-depth allowance would be more troublesome, I would think. Here is a link that might be useful: Photo of

These days lots of Brits do a weekly shop, just like North Americans - and still manage with small fridges. They might stop in quickly for extra milk, somewhere, during the week, but still manage with that smaller fridge. They even buy frozen vegetables in 5lb bags, and still manage to fit it in the freezer. (I'm visiting the UK right now, and was amused at the fact that there are no small 1lb bags of peas, like in the US) They don't keep jam in the fridge. They don't keep pickles in the fridge, unless they want them really cold. With lower humidity, there isn't a need. In any case, pickles are pickled in order to preserve them without refrigeration, aren't they? I'm a Brit living in the US and still wonder at all that space!!! I have a 30" Leibherr, cook from scratch daily, and still have more room in there than we need. What I have found, since changing from a big ol' side by side GE, is that I no longer find biology experiments in there, because I notice everything, and use up everything. It just takes planning, and having appropriate containers: I ditched all the round ones, and now store everything in low rectangular boxes, which stack. Made a huge difference.