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 bought a Sharp convection micro countertop model that I had about 15 years with one repair that was $100-150. We used it mainly as a microwave, but also for quick heat up/small baking jobs and a second oven with big dinners. My only bundt pan until recently was a micro safe one that I could use in that oven on convection, micro or combination. It would bake a cake in 35-45 min instead of nearly an hour. I think it would be a great way to reclaim the counter space.

1. If you search in the Appliances forum, you'll find a number of posts from one guy who has the Sharp, and sells them, and thinks they're terrific. 2. Lots have the Advantium (inc. me, but I have the Monogram Pro 240 version). Plenty of info about that, and the OTRs in the Appliance forum too. I love my Advantium. I'm not so enamored of speed cooking, but it's a truly excellent microwave, and works very well in oven mode. It works fine in speed mode as well, but I have yet to find things that I wouldn't rather spend the extra half hour on to do the old fashioned way. If I had X number of minutes to get the kids to practice, I'm sure the speed mode would be my best friend. 3. Yes, consensus is the Breville is the best toaster oven. More info about that in Appliances too. :) I have the Gaggenau combi-steam. The amount of steam escaping really isn't a big issue, though I suppose it might be if you had a uberairtight house, or high humidity. I'm not sure you need the toaster oven except for actually making toast, or a lot of family members all making different things at once. I have a conventional oven, combi-steam and Advantium, and keep a toaster oven in the small appliances drawer for toasting bagels, et al. When we take it out, we put it on the island, handy to the breakfast seating. I use one of the smaller ovens (both the Advantium and combi- do convection oven mode) if I need a small oven, never the toaster oven. Though the Breville is supposed to be a very good oven.

We have the Breville full-sized convection oven, and have happily used it as our only oven for 19 months. (Yes, the kitchen reno is taking longer than expected.) We don't use a MW. Anything we need to reheat or melt, we can do in the oven or on the Waring two-burner range/hotplate. We can get a full 13x9 casserole (without handles) in the oven, and we bake, roast, broil and/or re-heat in it almost every day. Personally, I just don't like MW-steamed food; I prefer the dry heat of an oven. The only time we had a MW was when my elderly father stayed with us for an extended time, and he bought one because his daily routine involved re-heating my press pot coffee. I hated losing the counter space, and we sent the MW home with Dad. I've never had a toaster/convection oven other than the Breville that both bakes AND toasts well. My partner (who was skeptical of the price) now wants to buy a couple of them to store in the basement in case this one breaks and they stop making them. (He's like that with pants, too!)