The microwave itself looks fine to me. Is it just the trim kit you don't like? If so I can't blame you, trim kits aren't the prettiest of things, although I think the GE one looks better than most because there are no visible vents. The integrated oven/microwave units usually look better, but they are not available in GE Cafe. Of course, those can be an issue because if one breaks and the other works fine, and parts are no longer available, you're screwed. You still have 2 good options though. One is to set aside an alcove for any countertop microwave you want. I don't know the layout you're planning, and whether this is possible, but you could put it away from the wall oven, making matching less of an issue if you care about that. The advantages to this are that it's cheap, and if it breaks, no problem, go buy any plain old $100 microwave and you're good to go. The other option is to get a Sharp microwave drawer which would go under the counter.. More expensive but the people who buy them tend to like them a lot. "Would a single wall oven look ok on the wall?" Tons of people who do not have the room, money or need for a double oven have this setup and it looks great. Here is a link that might be useful: Sharp microwave drawers

Is this what you're proposing? I agree with herbflavor; I'd want them separated so that it's easier for both to be used by more than 1 person. btw, the above pic does not show the correct clearance requirements for the toaster oven. My Breville requires 4" on each side of it. It doesn't spec clearance for top and back. Here's how I did my toaster oven: It's cavity is 15" tall, 19 1/4" deep and 27" wide. We added an fan (the kind used to cool electronics) behind it that is triggered by heat so push the hot air out of the cavity.I understand the why of your latest plan but I think you're doing so at the expense of decent aisles in your kitchen. You show a 41" aisle between pantry/MW/toaster oven run and island but that's between 18" deep pantry cabs and island. That aisle will shrink to 36 1/2" between MW/toaster oven run and island. Given its purpose and how busy it will be in the morning, that's not wide enough, IMO. It's going to become a log jam. Why not use the island as the breakfast bar? Here's a tweak to your plan: You can do the MW above counter, on counter, on a shelf below counter or built-in similar to this: Or this: I increased your pantry storage and shrank it from 18" deep to 15" deep and shrank the base cabs for the toaster oven/MW section from 21" to 18" to gain you some much needed aisle space in both aisles. I also shifted the prep sink towards the fridge end, leaving the trash pull-out between it and the end of the island. This gives you more counter directly across from the toaster oven/MW area for the breakfast bar area. I think you could forgo the prep sink, too. It's nice to have but since you already have ice-water-stone-fire going on, it's not as necessary, IMO. It will all depend on how you plan to use your kitchen and whether you have multiple cooks on a regular basis.

Hi everyone, We are planning a kitchen remodel including a new slide in gas range, single wall oven, and microwave. Does anyone have any knowledge or experience with the new Samsung Chef Collection appliances? We have an existing Samsung refrigerator we'd like it to match, plus I was wowed by the Flex Duo feature of the wall oven. A second question is if we should get the single wall oven with a separate, traditional microwave or if we should do the single wall oven and speed oven/micro combo unit. We have two small kids and use the microwave mostly for making popcorn and reheating food. We use our toaster oven almost daily to bake from frozen (like meatballs) or reheat things that I want to stay crisp (like leftover pizza). Does anyone have a recommendation or experience with the speed oven? Does it sound like that would be worth the extra money versus a traditional microwave and separate toaster oven? Thank you!

A combi oven is much broader in function than a steam oven. . I would look at Miele, plumbed version. It functions as a steam oven but also as a full on convection oven but with control of humidity. You can read some of the manuals online especially Gaggenau and it gives you an idea of how it can work and the levels if humidity for different cooking needs. http://resources.gaggenau.com/us/wp-content/uploads/BS-470-485-Use-and-Care.pdf For just reheating, a MW is quicker. It is sort of self steaming. Sometimes I just use a regular oven. “From what I am hearing, steam reheating is considered healthier compared to microwave.” I have seen this in marketing materials This is from Harvard. https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition I would want to see a series of scholarly articles from an independent source. I think for some people , the combi oven is a great choice. I don’t have one because I don’t have room for a third oven and need the space of my 36” and 30” ovens. Any application if steam that I need, I can do a different way.