I've had my Velos for about a year and a half. I would have liked to have had the 220 Advantium, but didn't want to rewire. I chose the Velos over the 110 Advantium because of the larger cavity, the easier to clean interior, the more powerful vent, and because the 110 Advantium seemed to have so very many complaints posted. I have used the Velos for almost all kinds of cooking. It grills steaks and fish, speed cooks cookies, microwaves everything - all with great results. It defrosts without partially cooking. Melts butter without spattering. I don't think the convection oven is as fast as my older countertop micro/convection oven, so I haven't used that feature as much. The interface is very easy - the preprogrammed features are very good. I would buy it again.

We too are thinking about buying the GE Advantium SCA1001KSS. From looking at the GE web site and the documents, it looks like this model came out in 2005, with other Advantium models out years before (SCA1000). It seems a bit weird that this model hasn't had any updates in 5 years. Here is a link that might be useful: GE Advantium SCA1001KSS

I have an Advantium 240v wall oven, and have used the over-the-cooktop version too. The oven interiors are NOT identical. Far from it - the wall-oven version has a much deeper interior, about 4" or so deeper than the over-the-cooktop model. That's because the wall oven fits into a cabinet that's 24" deep, whereas the over-the-cooktop oven has to fit in-between 12" deep cabinets without sticking out too far. Common items like a pizza box won't fit into the OTC Advantium, which was the main reason I wanted the wall-oven version. On the minus side, the wall oven has only one rather than two racks above the turntable (the 120v Advantium wall oven doesn't even have one rack, just a riser that fits on the turntable), and the black and stainless-steel over-the-cooktop Advantiums (the 240v models anyway, not sure about the 120v) have an illuminated button panel that I don't think the wall ovens have. As far as how they cook, both wall oven and OTC cook about the same.

I use a microwave convection all the time. I've never considered preheating to be an issue. I might add a few minutes to the overall cook time if I start from a cold oven, but that's about it. I bake potatoes, rolls, etc. I reheat pizza (set to about 375* and wrap the pizza slices in foil, go for about 15-20 minutes). Hotter temps require longer to preheat, but certainly no more (and usually less) than the large oven. It is not a toaster. Toast bread elsewhere. I don't have to wait for it to cool down to use the microwave, but I do some anyway since the interior is hot. I usually use a metal rack to hold food off the bottom and that thing will be hot to remove if I don't let it cool a bit. YMMV.