This is very interesting as I was thinking of a single wall oven plus a convection microwave as a second oven. We have a regular microwave as well. I really want the second oven for pies, keeping things warm etc but don't need 2 full size ovens as in a double wall oven. Consumer reports didn't seem to think much of the convection microwaves so that put me off. The microwave ovens would be on opposite sides of the kitchen which has some advantage. Any comments?

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 decided to change and go with option 2. I wound up looking at the user manuals at the different pre set cooking differences on the steam ovens and the main ones are still there on the pro grand steam.

In my previous kitchen I had a gas stove with a single oven. In my new kitchen I have a GE Profile wall oven and the Advantium 120. This set up works great for me. I often roast vegetables using the speed cook option while I have something cooking at a lower temperature in the regular oven.They turn out great. I have also used the Advantium speed cook for things such as fresh pizza, pork chops, fish, potato dishes, quiche, lasagna and other entrees. I have used its convection bake setting for things like brownies and cookies. There is some learning curve for using the Advantium. Just recently I decided to figure out the custom recipes option and it is nice because once you program it you do not have to enter cooking temps and times for your own recipes the next time you make it. You do have to change out the microwave glass tray for a metal tray when using the other cooking options. And remember that the microwave wont be available when using speed cook or convection bake/broil. so you have to plan for that if you also microwave a lot. I know that GE appliances aren't generally favored on this forum but I have been enjoying both the oven and Advantium. I absolutely love using the built in probe feature of the wall oven. Meats come out perfectly done to the temperature I set. Here is a picture of my oven set up. The door under the oven stack holds the Advantium accessories.