Ahh....Now I feel like I wasn't crazy when looking at ovens. I was looking for depth and crossed off the Electrolux ICON for its lack thereof. An inch and a half can make a lot of difference with the number and size of pans we like to fit in an oven. In hindsight, I may have put too much weight on that factor, but I was beginning to think I'd imagined the difference. Gary, does yours measure deeper, because I thought we'd decided that your oven and my Monogram were pretty close in depth, which was making me think I'd lost my mind somehow when measuring oven interiors. Time4tea, I had seriously considered Bosch, but the current models are brand new for them...Made differently and in a different plant, if I remember correctly. There are a lot more electronics and features than they've offered before. Maybe all great, but I hesitate to buy the first of any completely new attempt. No one I talked to that sold them could feel very confident in recommending them with the lack of history, and the BSH reputation for less than stellar customer service. This isn't any practical experience to share with you, and I'm not the person you were asking, but only my particular thought process in Xing the Bosch off my list.

Based on your user name, stir_fryi, can we assume you do a lot of stir frying? Ventilation, especially if you do a lot of high heat/messy cooking (like stir frying), is very important. The hood should cover the entire cooktop surface (the "capture" area). For a 36" range/cooktop, you really need a vent that is 24" deep and a bare minimum of 36" width and preferably at least 42" (cooktop size + 6" for 3" wider on each side). A 30" wide hood will not work very well as the capture area will not cover the entire cooking surface (ditto for an 18" deep hood). You say there's an OTR MW there right now...is it not 36" wide? If not, do the side cabinets extend 3" over the cooktop? If so, are they standard height cabinets (i.e., ~18" off the countertop/cooktop surface)? I cannot imagine that you could pass Code if you have standard cabinets overhanging the cooktop. So, even if it exists this way now, it most definitely should be changed. Perhaps you could cut the cabinet in half...using only one door & half the carcass). As to the state of the cabinets (they didn't clean them to sell the house? yuck!)...there are probably two reasons: (1) most likely the OTR MW either has no fan at all or is just a recirculating fan .....AND (2) the vented area is too small for the cooktop (grease, etc. just flows around the vent!) HTH!

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 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.