We love our Miele paneled DW. It is super quiet, and I love the cutlery tray and interior organization. Truly integrated into cabinetry with concelaed mechanics when door is closed. I love my Wolf DF range, and I believe the sealed burner rangetop is similar to mine. It has plenty of BTU's for what we do, and I am an avid cook/baker. I use the small burner alot (about 325 BTU)and it is a very nice feature with a pot on all day. Like you, I purchased my appliances a la carte so I could focus on the best of each, rather than a common brand. Almost 7 years later, and they are all working great! Good luck.

sherri1058: I pretty much agree with you: reliability is key for me, but neither the online reviews nor Consumer Reports always gives one a clear bottom line, at least for me. Negative reviews may overly influence me. But re. the function of appliances these days: I think many digital interfaces are way over-designed with too many layers to go through to set it -- that's what I want to avoid on my oven choice! sjhockeyfan: Thanks for your input -- I appreciate it. Most of the negative comments have been from the Benchmark flex users, I think. I am trying to "gang" purchases as much as reasonably possible, but expect that will still mean 2-3 brands, at minimum (Bosch cooktop and/or side swing oven + DW, for example). htc2015: I was given links some time ago (sorry, did not save) that assured me that there were no significant health risks, except some potential risks to a pacemaker user. I am hypochondriacal and have had cancer, so I took this seriously.

A bench top microwave plus a combi steam oven suggestion sounds very good. I have the same set up, with a microwave being placed in a wall cupboard space on top of a steam combi oven. Since I have got steam combi oven installed, most food have been reheated in it, much nicer results compared with microwave which is just used to heat a cup of drink hear and there. Induction plus gas is also a very good solution. I have 15" dominos, two gases, and one bridgeable induction. I decided on two gas units because of round bottom wok cooking and never used an induction before. Now that I have been using induction for a while, I may have chosen two induction units instead if I have to decide again today. Bridge able induction unit is quite versatile. You can have two small to medium pots and pans on it, or one large pot or pan, even a cast iron griddle when used in bridge mode. With a wok ring adapter for induction hob, it even does wok cooking well enough. My dominos are installed with about 2-3" space between them, so that big pots and pans can go on them at the same time. This might be a consideration how you would like to place an induction unit next to a gas.

"There is no discernible diff given how it works and the results." Hmmm, there are actually very considerable differences. A key element of Sous Vide is that the food is sealed in a bag. This retains the juices and environment within the bag and protects the food from environmental conditions outside of the bag. Vacuum sealing and keeping the food pressurized adds another bit to this (I can't remember the details but I know that there is a huge difference when something is not vacuum sealed as like many others I've experimented with this). Water has a much higher heat capacity than air. The water bath used in Sous Vide is critical to maintaining very accurate temps required for Sous Vide. This cannot be replicated with air or steam as Anova tries to lead people to believe. Interestingly, Anova promotes that their oven "does sous vide in half the time". To my knowledge this is impossible as it's the very long slow cooking time that balances the collagen and proteins in the food and produces the results that sous vide is known for. The Anova may be a great option for people to add basic CSO capability to their kitchen for an affordable price (and I'm actually considering one for my studio) but it is not a replacement for sous vide regardless of what their marketing material says.