If you need the functionality of two ovens...whether it's b/c of different temperatures, the volume, or the types of food AND you use your MW for meal prep or cooking, then... Getting a Convection MW in place of a second oven doesn't help...if you need the MW, you don't have a second oven; if you need the second oven, then you don't have a MW Using the second oven as a warming drawer won't help b/c if you're using it as a WD then you don't have a second oven. What it will do, though, is allow you to bake/roast in it and then use it as a WD for the food you just cooked in it while the first oven is still going. We do have a WD + double oven + MW. Yes, both ovens have a "Warm" option and my MW Drawer has a "Keep Warm" option. I use the WD more than an oven as a warmer b/c it's a smaller volume to heat and uses less energy. It also has options for Crisp or Moist. However, if I have an oven already heated b/c I've just used it, I'll turn it on "Warm" and use it as a WD...assuming I don't need that oven for another item. Other than for stews, the MW's "Keep Warm" function doesn't work very well b/c it overcooks the food it's keeping warm. How often do I use them all at once? Several times a week, actually. I have Celiac Disease so I do a lot of baking, etc. and often I'm making something that I can eat similar to what everyone else is eating but I need different oven temps. Meanwhile, I'm cooking veggies in the MW and using the WD to keep the various items I've finished warm. I also do a lot of baking for events (like the 6 batches of brownies + 3 batches of cupcakes Saturday morning for our neighborhood's Block Party that afternoon) and find that having two ovens makes the job go so much faster...it allows more than one of us to be baking at the same time as well as allows us to bake more than one type of item at the same time. So, in the end, it depends on your needs. BTW...I tried a wall oven mounted under the counter prior to purchasing my appliances and found that it was even lower than the oven in a range/stove. So, before you plan for an under counter oven, go somewhere and try it out. OTOH, the top oven of a double oven set is probably too high for most people...unless you put the bottom oven just over the toe kick. I think the ideal setup is two single ovens mounted in raised cabinets...i.e., mounted so that the cabinets are 6" to 12" higher than the standard. Oh, and about the location of your WD...when polled here a couple of years ago, overwhelmingly it was found that if you had your WD near or under your cooktop, it was used. However, if it was mounted far from the cooktop or too low, it was rarely, if ever, used. The latter included WDs mounted under ovens in an oven stack. So my suggestion to you is to not put it in an oven stack; instead, mount it next to or very, very close to your cooktop.

A couple more good ones New Orleans Praline Pie Ingredients: 1 Cup Chopped Pecans 2 Tbsp. soft butter or margarine 1 Tablespoon lemon juice 1 Cup Firmly Packed Brown Sugar, divided 2 Pkgs. (8 oz.) cream cheese, room temp. 1 9 Refrig. pie crust 1 Tsp. Brandy Extract 2 eggs 1 Tsp. Vanilla Extract 1 Cup Whipping Cream Procedure: In a small bowl mix together 3/4 cup pecans, the butter and 1/4 cup brown sugar. Place pie shell in 9” pan and flute edges if desired. Spread pecan mixture evenly in bottom of pie shell. Bake in preheated 4250 oven for seven minutes. Remove and set aside. In electric mixer, beat together cream cheese, 1/2 cup brown sugar, eggs, lemon juice and extracts. Pour into pie shell over pecan mixture. Bake at 425 F for 25 minutes or until center of filling is set. Cool then chill in refrigerator for one hour. Meanwhile, whip cream in small bowl of electric mixer until stiff then whip in remaining 1/4 cup brown sugar. Spread whipped cream over top of cooled pie and sprinkle with remaining 1/4 cup pecans. Chill at least two hours longer. This one is from a great cookbook that my home town church sold years ago. Everything in that book is great. Chocolate Banana Coconut cream pie 1 9in deep dish pie crust 1 T milk 1 T butter ½ cup semi sweet chocolate chips 2 bananas sliced 1 ½ c cold milk 1 (4oz) pkg. Instant vanilla pudding 1 ½ cup flaked coconut 1 ½ cup cool whip 1/2cup toasted coconut Bake pie crust as directed on package. Melt 1 T milk, butter, and chocolate chips in microwave fro 1 ½ mins on high. Stir chocolate until completely melted. Spread chocolate evenly over bottom of pie crust. Layer bananas over chocolate. In large bowl mix 1 ½ cup milk and pudding wth wire whisk for 2 minutes. Stir in 1 ½ cup flaked coconut. Spoon over sliced bananas. Spread cool whip evenly over pudding and top with toasted coconut. Chill 4 hours. We love the key lime pie at Pappadeaux's, here is their recipe. Pappdeaux’s Key Lime Pie with raspberry sauce ***Filling*** * 8 ounces Cream Cheese (softened) * 1 can Sweetened Condensed Milk * 2/3 cup Cold Water * 3 Egg Yolks (beaten) * 1/8 teaspoon Salt * 1/2 cup Flour * 5 tablespoons Rose's Sweetened Lime Juice * 5 tablespoons Key Lime Juice or Reconstituted Lime Juice * 1 teaspoon Lime Zest (very fine) ***Pie Crust*** * 3/4 cup Graham Cracker Crumbs * 1 cup Ground Pecans ( finely ground ) * 3 tablespoons Sugar * 1/2 teaspoon Cinnamon * 4 tablespoons Butter Melted ***Raspberry Sauce*** * 3/4 cup Raspberry Preserves * 1/4 cup Water For Filling: Beat cream cheese until light and fluffy add sweeten condensed milk, beat mixture until completely blended. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour. Stir constantly, completely mixing flour into liquid. Add lime zest, Roses Lime Juice and Key Lime juice. On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens, resembling pudding in texture and thickness. When egg and flour mixture is thickened add cream cheese. Whisk constantly taking care not to scorch the bottom of pan. Stir until pie filling starts to thicken and is completely mixed. When the filling is thick pour into the prepared pie shell. Chill pie serveral hours before serving. For Crust: Mix all together in a bowl, add melted butter blend well. Press into a buttered pie pan. Place in a preheated at 350 degrees oven for 7 - 10 minutes. When crust is slightly golden remove from oven and cool. For Sauce: Mix in sauce pan until preserves reaches boiling point. Simmer for 4 minutes remove and pour through a fine strainer removing seeds and chill. Sauce may be used to garnish pie when served.

Pumpkin Pie from scratch: Cut pumpkin in half, I do "pole to pole" not around the equator. Scrape seeds and stringy parts. Place in a large baking dish skin side UP and bake until it begins to fall in and is tender. I put in a 350* oven, time depends on size of pumpkin. Cool, scrape pulp from shell. I put mine in a food processor or blender to make it smooth. 3 lbs pumpkin yields about 3 c. mashed pumpkin Pie: Make your favorite pie crust and have it ready. 2 eggs,well beaten 3/4 cup brown sugar, packed 1 1/2 cups prepared pumpkin (or canned) 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup milk Combine ingredients and turn into prepared pie shell. Bake in hot oven 425* for 40 minutes until knife inserted in center comes out clean. Or bake 450* oven for 10 minutes and then turn it down to 350 for 40 minutes or until knife inserted in center comes out clean. Cool. Top with fresh whipped cream.

"-if you increase the landing space on the right side of the cooktop, I'd suggest doing the same on the left side for balance, and omitting the pull-out beside the hutch" Mama Goose, do you think it'll still look off balance considering the corner base cabinet has 12" on that run (super susan) + the 18" cabinet (30" total) which is the same number of inches as what lharpie suggested adding to the right of the cooktop? Oh, wait, I think maybe what you adjusted next to the cooktop was the uppers and the size of the appliance garage. That's totally do-able. If I did glass cabs to the left and right of the range hood I could put serving dishes in them seeing as the oils and spices have places in the base cabinets. Then the hutch can house stemware, barware, and decorative pretties. I like that. It brings the serving dishes closer to where they'll be needed. I agree with not adding seating at the prep island. If they want, and I expect they will, friends can pull a stool over to that space and hang out. Or better yet, they can set their wine glass down and pick up a knife. ;) If I put seating there I'll end up with iPads and whatnot on my prep island. Must give my best attempt at thwarting the hoard of children! LOL I think I can do without the pullout pantry.