I throw in my 2 cents here as I have done my share of research. I should say that I am baffled as to why wall ovens are so fracking expensive. If someone can explain that to me I would be grateful. Right or wrong I ordered the single mid-line Bosch. Why? I liked the look & feel of it. None of the "American" brands have a look that I liked and didn't seem appreciably cheaper. FWIW, Bosch and Thermador are made in the same factory and have the same "guts". Thermador has a heavier look and is more automated in its feature set. I really don't care about having a separate convection element. Convection is all about even heat throughout the oven. Nothing more, nothing less. I'm sure the extra element is better but in real world usage I'm a bit skeptical that anyone could taste the difference. IMO, energy use should be a non-concern as what you're after is an excellent end result. I've never heard anyone say, gosh those snickerdoodles are awesome and only used .5 kilowatt hours!! Why someone would use convection when broiling a steak is beyond me. As much as possible I only want to heat one side of the meat at a time. I don't want the underside to be pre-cooked before turning. If I had it to do over again. I think I'd buy the bottom line Bosch, order the telescoping rack separately and save a couple hundred bucks. But that's just me.

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.

I think you will have to see them in-person. However, unless they are installed side-by-side, I don't think there will be an issue. Oh, and I recommend an induction cooktop over traditional electric. What I do think is an issue is your design - Cooktop in the island???? Downdraft instead of a true hood???? Are there no other options? I'd rather have the cleanup sink in the island than the cooktop. Downdrafts are notoriously ineffective (and noisy & expensive) range hoods. Finally, you spend far more time prepping next to a sink than you do cooking - in fact Kitchen work studies show: 70% or more time spent in the Kitchen is spent preparing a meal or snack 20% or less is spent cleaning up - and that includes not just sink work (soaking/hand washing a few items), but also non-sink work such as loading the DW (if you don't pre-rinse your dishes - which you should not be doing), unloading the DW, clearing the counters & table, wiping down the counters & table, and sweeping up at the end of the day. 10% is spent cooking - stirring, adding ingredients, watching food cook So, it makes more sense to put the cleanup sink in the island than the cooktop - if you must have one in the island. Ideally, you wouldn't have either in the island - I'd have both on the perimeter and, if the island is big enough and facing the cooktop, a prep sink in the island - but it all depends on the workflow of the kitchen's design. . Questions: Will you have a prep sink in the island and at least 36" b/w the sink and cooktop (42" would be better)? And, at least 9" b/w the sink and island edge on the other side of the sink (18" would be better)? Will there be at least 24" of space on the non-sink side of the cooktop for landing space/emergency landing space as well as a safety buffer b/w the cooktop and the edge of the island? If there is no sink in the island, then there should be a minimum of 24" on each side - for safety reasons. However, 24" isn't enough for workspace - so you should have at least 36" on one side and 24" on the other side of the cooktop. If there is seating behind the cooktop, will there be at least 24" b/w the back of the cooktop and the seating overhang edge? I strongly recommend you post your layout here for review. People here are more than willing to help you with a layout. If you are willing, we have a FAQ that discusses asking for Layout Help: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-include . In addition, we have a set of Kitchen Design FAQ threads that will help you understand the comments above and any others you receive: Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first . There's also a "Read Me" thread that has the above links and other information: New to Kitchens? Read Me First! http://ths.gardenweb.com/discussions/3638784/new-to-kitchens-read-me-first

I have the new Cove dishwasher which is of the SubZero/Wolf family and I am in love with it. It is the best cleaning and quietest dishwasher I have ever owned. I would not recommend the Thermador range/oven (I had the 48" oven/steam oven combo installed November 2019) as the noise from the oven fan is the worst I have ever experienced. It is so loud you can't hold a pleasant conversation in the kitchen while it is running. And it will run for 45-50 minutes after shut-down to properly cool the ovens. Many on Houzz are having the same issue - and I've read some on other boards. We are hoping Thermador comes up with s "fix" for this - because as it is, I am loath to run this oven. I had a DCS 36" range with oven and a half before and am kicking myself for not staying with that brand. My new kitchen also got Dacor side-by-side fridge/freezer towers and they are a DREAM - love them! With the solid glass shelves I never lose or forget about anything in there and the door shelves are nice and deep to hold larger items.