Wow Dadoes, my MW's sensor function has NEVER exploded anything in the 2 years I've had the MW. I just set it to "Sensor Cook" and whatever I am cooking, even with varying textures, sizes, moisture levels, thicknesses, whether it be soup, or reheated Thai food, or chicken, or vegetables, or even something messy like chili, etc. etc. will heat to a nice temperature. After all, that's the whole point of Sensor Cook, a function that has the MW judge FOR you the appropriate power level and temperature, erasing any guesswork or "overdoing it". I have a Sharp R-420. Cost about $120. To the OP, the latest MW's have so many convenience features that I think you would enjoy in comparison to your old MW's features. Other than the Sensor cook I already mentioned, my MW has 4 different defrost modes, a Keep-Warm function that will keep food warm up to 30 minutes, several reheat functions set to beverage or frozen or fresh, multiple cooking sequences, and many more. As to your question about a button just for 10 seconds, I don't think mine has that. It does have a 30-second button. If I just want 10 more seconds, I just hit "1" and "0"; it's pretty mindless and easy. HTH.

I have a KitchenAid Superba range w/convection and a Whirlpool Gold w/convection microwave. I just really started using the convection setting on the range for baking cookies, etc. It does cut down on the baking time, especially if you use at least three of the racks. The cookies bake and look the same when finished baking. I used it today for lasagna. You cut the temps. by at least 25 degrees and also the baking time. The convection feature with the microwave I REALLY appreciate at holiday dinners & parties since it bakes/roasts like a regular oven. Combo cooking is available - use the MW for speed cooking and the convection to finish. I have never tried it for toast. I would think a toaster and hopefully, a toaster oven, would be faster since the heating elements are very close to the bread. The only con, if any, is that the microwave I have is large. I am trying to find a good toaster oven (for toast, etc.) since our present toaster needs replaced. I figured the toaster oven has more uses, but I do not want a large appliance taking up counter space. Our microwave is incorporated in a wall unit with a cabinet above, and a cabinet below, not on the counter. If you have any tips on a good toaster oven I would appreciate them. Good luck. Jane

I will only vouch for the microwave part of my Elux Speed oven, as I know you don't want or need to spend that kind of money, since you already have double ovens but I have the single Elux oven so the speed oven comes in very handy for us. The reason I mention it, is it is now 7 years old and trouble free except for a screw that came loose on the handle. You probably see posts where they say "Microwaves" are considered "Disposables" nowadays---they don't last---blah blah blah etc etc etc---Well 7 years and still going strong! I hope Elux uses the same microwave parts in just their convection/microwave ovens, but of course I don't know! Depending on meal sizes and how handy your new (If you get it) Convection/microwave is---You may find you may use it a lot as it is "Likely" to preheat faster than your regular ovens (alto as you know, they aren't "slouthes" either), and myself, I just hate to heat a big oven just to do a tater or 2 or something else of "Similar Stature". Good luck in whatever decision you make!! GAry

Buehl, thank you so much for doing that alternate layout for me. It really helps to see it. I actually really like the way it looks (although I might move the wine tower to the south wall or ditch it). It allows the less attractive range and ovens to be out of the direct sightline and lets me have the back wall full of tall cabinets and appliances like in my first design. The funny thing is, as much as I like it aesthetically, it might not work as well for us. I expect the aisle between the north wall and the island will be a prime traffic area, especially if kids and guests have to walk to the far east end of the kitchen, past the range, to get drinks from the fridge. The east wall is probably a more protected spot for cooking at the range, and keeping the ovens in the southeast corner means they will not open into the middle of a major traffic path. Cheril27, my preference is to stand on the north side of the island while prepping, so I am facing south, but can easily look west into the other room. The sink may actually force me to work on the south side of the island where there is a longer, unbroken expanse of counter. I know GWers really like prep sinks, and I can see it being useful occasionally, but I also see it being in my way a lot, which is why I wanted to tuck it into a corner. I'm not sure I understand what you mean by moving the sink to the middle of the island. Do you mean moving it further down the north side, like where I show the trash pullout or drawers, or move it the center of the shorter east end? I figured having the prep sink on the south side of the island across from the big sink would be pointless, since the 2 sinks would not be very spaced out then. I do occasionally look for Gagg ovens on ebay. I noticed several GWers comment in other posts that the Gagg warranties do not start until install, but MIL was told by the person who handles sales of BSH appliances to employees that the warranties for Gagg, Thermador and Bosch start running when they are delivered to us, even if they sit in the garage for 5 months waiting to be installed. Thanks for reminding me about the 18" wine towers. I originally wanted one to the far right of the sink, since it would be very convenient to the dining room, but DH hates the idea of a 24" deep tall appliance in that spot. If he is standing at the clean-up sink, he does not want a "big, hulking thing" right next to him and blocking the view into the next room (never mind that there is a support wall there anyway). Sandn, what kind of prep sink do you have and where did you buy it? Breezygirl, I appreciate the feedback because it makes me think. Right now, I cook a few meals on weekends, and re-heat leftovers or take out on work nights. We do want to start cooking more though. It is funny to me how many times I have been told the prep spaces in my various plans are small, because to us, they are huge compared to what we have worked with the past decade. I do want to get things right with this kitchen though, as I hope we are in this house for many, many years. DH is so upset with me that I can't just pick one of the many design possibilities we have discussed and just stick with it. He tells me it will never be perfect (because I can't fit what I really want in our space) and I should just be happy with 85% perfect and move on with my life. We have always made whatever kitchen we have work, so he doesn't get why I am stressing over the best possible layout (despite the large amount of $ it will cost and the fact that we plan to live here for 20+ years). DH is really pressuring me to go with the revised design I posted yesterday and not make any more changes, even little ones that don't affect our appliance order like swapping the DW position. He is getting very upset with me for re-visiting design decisions that he considers have already been made. He thinks I am flooding our unborn child with negative stress hormones because of this remodel and agonizing over decisions. He said this morning we should either go with the design I already have (no more changes) or put a complete moratorium on kitchen design (i.e., I can't shop, discuss, or even think about (LOL) the kitchen) for at least 5 months. Of course, if we delay, we lose the 40% discount on appliances. Like I am not stressed out enough without ultimatums. The kitchen design started out as a fun research project and has just become a miserable task. The custom cabinet guy called me yesterday afternoon to see if he could pick up some magazine pictures I had mentioned and to see if I have made any decisions. At the time, I was feeling pretty good about my design (with the changes to the island) so I agreed to meet with him today (in about 1 hour). He will give me 3-D color renderings of my design and a quote for the cabinetry. If I keep making changes, he will also think I am nuts. The last kitchen design we did with him was much easier. It was a smaller kitchen with a decent layout, so we decided not to move the appliances more than a few inches to save costs. I did one sketch of the cabinets showing exactly how wide and tall I wanted everything, and that was it. Having a blank slate is so much harder.