I have the Cuisinnart with the convection feature. It is well worth the money (~$100). I use it for most baking (baked potatoes, toast, roasted veggies) for the two of us, and only fire up the big oven if we have guests. You will have to clean it if you tend to spatter grease all over the inside - if I'm going to do that sort of baking/roasting I use the self-cleaning oven. I do line the bottom crumb tray with aluminum foil to make de-crumbing easier.

lol...i totally want carerra. i would get soapstone if i could. in my last house we remodeled and i got cobra soapstone which was great. i would recommend it to anyone and everyone. our last house was in PA. now we are in florida. i am going to get a cobra sink made and shipped down here but soapstone down here would cost us too much for counters....over $100 more a sq ft than carerra. but carerra is my #2 choice and i love how it looks. but...i cook for reals and i know "patina" is my destiny. but still...i don't know if i am prepared for "the big one!" like an 8" turmeric stain or whatever. on the plus size..the cost here is about $44 a sq ft. it's beautiful. it's natural. it doesn't contain any toxic resins or formaldehyde or radon. i can live with some wabi sabi and if we sell 20 years from now and it looks like crap, i guess we will have to replace it w/new marble to get it ready for the market. who knows! i just want to see some pics ;)

I didn't and just put towels over the stuff in the drawers. It may have been better to take it out but they took out some drawers and set them on the floor so they could get underneath to do some work. Sometimes they will let you know what all they want you to do.

I also heard that one of the Korean companies was making microwaves. Sharp and Panasonic for sure. All microwaves degrade from the jump. The magnetron (is that what it's called? Too early for me..) degrades with use. Search the forum, and you'll get good explanations from Kas about this. Investing a ton of money in a microwave, therefore, doesn't make a lot of sense. OTOH, that part will last a heck of a lot longer than a few years, if you get a kitchen grade microwave (as opposed to a desktop cutsiepoo unit for which I have no data at all). The thing that makes so many microwaves "disposable" is wear and tear. If you have family members who SLAM the door, PUNCH the buttons, etc., and constantly fiddle with it, starting and stopping and opening and closing, and just using it a lot for one mug of hot water, the box is going to wear out long before the magnetron. If you're nice to it, and use it a couple of times per day rather than all day long, it could last 20 years or more. One of the things you can get with a more expensive unit, along with looks and snooty badge, is potentially a sturdier housing. It is also potentially possible to have a built-in unit repaired (I can't imagine it being worthwhile to repair a freestanding unit). There are people who do microwave repairs and they do make replacement magnetrons. The only situation where that seems like a possible good idea, however, is when you have the beautiful built-in that matches your beautiful kitchen which still looks like new. Re convection: The initial convection microwaves didn't work well as ovens, and also didn't meet the expectations of the buyers. That was before convection ovens themselves were well understood in the US. In the time I've been researching appliances and hanging out here (coming up on ten years), the general tone from users of them has gone from not worth the money to acceptable second oven. Again, I don't know if that's a change in quality or in user expectations. Convection ovens cook with circulated hot air. They do a good job roasting. Great for "cooking" or "baking" a casserole. Even baking a loaf of bread. For small things, like cookies, a lot depends on the pan, the cookie and whether or not it really wanted bottom heat. For most, it'll do an acceptable job. Some outliers really do better with a proper baking mode. Egg rising things like angel cakes and soufflés really don't like being blown about. If you can arrange the angle of the pan to the blower just right, it's possible, but still iffy. The heated air can also bounce off the surfaces in unexpected ways leading to uneven cooking/browning, contravening the evenness that you otherwise get from the movement of the air. It's likely that there are still poor ones out there, especially at the lower end. There must also be good ones. Just familiarize yourself with the features and abilities of the unit, and use that to sift through the consumer reviews to know whether it was the oven or the user, and make your judgment from there.