I have an Advantium 240 volt wall oven. The microwaves are part of how it cooks so fast - it combines them with bright halogen lamps from above and below, and a conventional heating element with a fan for convection. It can use any one, two or three of those to cook. Despite microwaves usually being in the mix, food cooked in an Advantium 240 doesn't taste at all like soggy-textured nuked food. The taste and texture is almost that of food cooked in a conventional oven, despite being almost as fast as a microwave. I used to have an Amana Wave Oven, which was made back when Raytheon still owned Amana and was essentially a residential version of their commercial ovens. It was also a halogen-lamp oven, but unlike the Advantium it didn't use any other cooking method. It was plenty fast, but food cooked in it, despite being crispy, didn't taste anything like food cooked in a 'real' oven; everthing seemed to acquire an off-taste for some reason. I've never owned a Miele oven although I've seen them many times and eaten food cooked in them. I don't know the details of how they work although several here own them. Besides being 6" narrower, they're also designed so they can be installed beneath a countertop unlike the GE speed oven. (GE does offer a 120 volt version of the Advantium in 27" and 30" widths, the latter which can be installed below a countertop. But the Advantium 120 is hamstrung by having to run on on one-quarter of the power an Advantium 240 uses - it's not only half the voltage, but also half the amperage (15A rather than 30A), so watts are cut to 25% of what the A240 has available. This results in food taking about twice as long to cook, and more significantly, relying much more heavily on microwaves to get the job done. The halogen light source in the A120 is only 1/5 the power of that in the 240V oven, and the convection and quartz elements must alternate with the microwave to keep power use under the limit. Both the 120V and 240V Advantiums are also available in an over-the-cooktop model that doubles as a range hood, which looks just like a commonplace microwave/hood combo. These can be useful if there isn't room for a speed oven anywhere else, but you give up depth in the oven - unlike the wall oven which is designed to fit in a 24" deep cabinet, the over-the-cooktop oven must nestle between 12" deep cabinets without protruding much, so common items like a large pizza won't fit. Additionally, as usual for these, the exhaust-fan function is inferior to a good-quality separate range hood. There are several cooking methods employed by high-speed ovens, some of which IIRC don't involve microwaves.

okay... this makes sense. the drawer arrangement is sort of busy and the idea of interior dividers is a good one. In the last house our drawers were 24" wide and I found it difficult to keep thing organized especially the smaller items like measuring cups, ramekins, tupperware lids, things like that. i think with the bank of two drawers I'd be likely to go back to inset which i really do love more than full overlay. thanks for your feedback. always so appreciated by me!

I am using 6" pulls on my shaker drawers. But where the drawers are 36", I am using two, just feel like I need to, although I probably don't lol....

I would recommend a Miele oven with either a speed or steam combi. This would get you a full size main oven and to second oven would be fully functional as an oven but with an additional feature. wolf makes this combination as well with the steam feature as does gaggenau, Thermador and Bosch. But the Miele steam ovens are the only ones with a broiler.