Selecting kitchen appliances had me frozen in "analysis by paralysis," too. I had an inexpensive Hotpoint range with a wonderful oven and very little solid state electronics to go bad. However, the ceramic cooktop was a PIA to keep in pristine condition so I went over to the induction camp. My choices were all Bosch based on reviews, and the package discount they had at the time. Selections were a 300 series induction cooktop (didn't want a metal rim), a 500 series 27" wall oven mounted below the cooktop, and a paneled 800 series dishwasher. After 3 years, all have worked beautifully with no problems. However, my choice is to not tempt fate so the self-cleaning function isn't used. However, this oven is extremely easy to wipe down so that has worked out. Also, my convection oven is hotter on one side so baked goods need to be rotated once. It sounds like you are seeking high end appliances but just wanted to give you a review from one happy user.

Like you, this remodel was in preparation for retirement. So one of my primary goals was ease of cleaning. Any range I've seen has knobs to clean around which was one of the reasons for selecting a separate cooktop and wall oven. My Bosch oven uses a twist of two knobs for most settings so this model, installed beneath a counter, has worked out extremely well in keeping the oven front clean at almost all times -- no cooking drips or spills. The cooktop requires only the same cleaning routine as the granite counter -- wipe with a soapy washcloth, rinse with clear water, and dry with a soft towel. About every 2 - 4 weeks the cooktop is wiped down with Cook Top Cleaning Crème for Smooth Top Ranges (Sears purchase). My kitchen is small so the only available oven space was under counter. However, the bending hasn't been bad at all as I had feared. One trick was to raise my counter height about an inch. This helped with appliance installation and with the oven height issue. Sorry for rambling on. I just thought you might want to take easy of cleaning into consideration since energy level and flexibility tends to decrease with age.

Thanks texasgal. Yes, ease of cleaning is right up there on my list, and induction is without a doubt, the way to go in my mind. Bosch as great reviews, and I don't think I can go wrong with it. I seem to remember reading the Gaggenau is one of the only wall ovens that actually has a self clean that doesn't self destruct. I also like the fact that it has a low probability of problems plus a great warranty. And I understand that it performs beautifully. That is exactly what I need to up my cooking game, I think. The more fun I have, the more I will do and the better and more varied the meals, I think. :)

The potential issue is that I may have to do an under the counter instal, which can't be done with the Gaggenau. Hence the Bluestar, or stick with the KA until there is more choice in ranges. While I want performance, I also like pretty!

You can do an under counter installation of the older kind of Gaggenau, just not the combi-steam. I hadn't heard that the new one couldn't. If it's an issue with the door button, they do sell optional handles and I think you can disable the door button. The main thing is that the side swing door is most useful when the oven is mounted higher, and, in fact, could be more likely to expose you to burns mounted that low.

I think Miele and Electrolux, among others, have fixed their self clean issues. If you're interested in other wall ovens you might check those out.

Thanks plllog. I didn't know the self clean issues were resolved. I had also thought about the Miele with the 10 year warranty as a possibility. I was looking at an appliance dealer website and got the info re over/under installation. I called Gaggenau installation department today and was told that under counter installation is possible - but to verify with dealer. I will also look at the Electrolux. Thanks for the info.

It sounds like you have an emotional attachment to your KA that might be holding you back?

For our redo, we did a Wolf cooktop and KA double wall ovens.

I would have considered a range (yes, definitely a pretty one!) but it really couldn't be fully appreciated due to the island.

Mimipadv, I don't think I have an emotional attachment to it, though it has definitely served me well. I like the looks of the pro style appliances, and I think that is what is holding me back - there isn't much available in induction yet. Combine that with all the bad reviews on appliances in general, and I am more than a bit hesitant. I think I just have to wrap my mind around the idea that I may have to accept a different look for my kitchen. Or take a chance on the pretty BlueStar. :)

Greasetrap, Thanks, I know I am probably going around in circles a bit. I like the range because of the space efficiency, but I also like the idea of an oven that is set at my height! My kitchen space is challenging, with all its bumps and jogs. It may well be that a range works best, but I want to know in advance, which appliances are an option, and which configurations I can use them in. I am also keeping my fridge until such time as it goes bad. The dishwasher is still good, but it is 12 years old, so I think it is easier to replace it as part of the reno. By the way, I was caught a few years ago with having to replace my fridge and having a choice of one because it was the only one that was short enough to fit into my space. This time I will be sure that I can adjust opening so I don't get caught again.

Just FYI, my Bosch oven is installed beneath the induction cooktop, so that combo works well.

Thanks texasgal. Which model do you have and are you happy with your oven?

My appliances were purchased in 09/11 so this is dated information. The oven was a27" 300 series, Model HBN3450UC. Yes, I would purchase it again for the following reasons:

1. Ease of operation. Having the oven under counter, I very much like having the knobs as no bending to see the settings. Turn L. knob to the left once for convection bake. Turn R. knob to desired temp setting by watching the numbers on the display. To convert for convection bake, just subtract 25 degrees from the regular temp which I do in my head. This works for most things except I subtract only 12 degrees for baking pies. I was going to purchase a ball bearing rack but the regular glides easily so never did make that purchase.

2. Quiet -- The fan is a very soft hum and doesn't run very long after the often shuts off. Not annoying at all.

3. Reliability -- no problems whatsoever so far.

4. The stainless front is easy to clean and the interior surface is easy to wipe down.

5. Bosch oven interiors are quite large for their size. My 27" oven heats up fairly fast and can handle large pans easily. I'm quite happy that I didn't go with the 30". I cook for family at holidays, plus other times, and cook "from scratch" so that's a pretty good endorsement.

CONS:

1. As I've already said, one side of the oven is hotter than the other, so I rotate once during baking.

2. I've never had a convection oven before, but was surprised to learn that convection bake must be used for things to brown. I don't know if all convection ovens are like that. The first time I used the oven, my corn muffins were done, and tasted fine, but they didn't brown at all. When I called Bosch about it, they educated me about that aspect. After that, everything ihas been baked on convection.

Good luck with your kitchen. Very stressful making all these expensive decisions, isn't it?

Sherri,

If it's looks that you're stalled at, and you like the looks of the ovens you're looking at, you can have a "pro style range" built for you. :) First though, something I forgot the other day, generally if you're putting an induction cooktop over a wall oven you have to have units that are meant to be stacked like that--the makers arrange the guts so they stack together correctly. It's possible, being sisters, that Bosch and Gaggenau would work together, but perhaps the information about the level for the oven was really about whether it would work with the Bosch cooktop.

Given a pairing that will work together, you can have a cabinet made in the shape of a range, either out of wood with stainless covering, or out of metal. You can even put some knobs on the front. Perhaps for the controls for the hood or undercabinet lighting or something. Theoretically, they could be for the hood, and maybe even the cooking units, but you'd be voiding warranties with those.

Thanks for all your info texasgal. Yes, I am getting stressed with all the choices. I just want someone to tell me which one to choose, I think!! Honestly, as long as it's reliable I will probably be pretty happy, and I suppose that most ovens have their own little quirks that you get used to.

Plllog, build a pro range..... Now that's not something I would have thought of. I think I'll stick to what's out there as I'm sure that as soon as I void the warranty I'll have a major repair bill!

LOL! If you don't wire it up to knobs, it's just a normal cabinet installation with emphasis on the "hearth" notion of design focus.

Since you want to be told what to do: Get the Gaggenau oven and the Gaggenau induction cooktop with the knob. That's what I have and I love them. ;-)

Thank you plllog. I just may do that!