You might check into Fisher & Paykel, making sure you have service available in your area. You ruled out Electrolux? Both of those have glide racks, and in my experience the F&P is superb for baking. But still, I'd take my chance on the Bosch before I'd spend for the Monogram. The answer to your original question is, after having one, I don't see a reason to shell out any extra to have it. It is attractive to look at... By the way, mine worked correctly for how it was engineered to work -- It wasn't just a 'lemon'...But the limited rack positions, the inability to adjust the temperature in less than 25 degree increments, and, mostly it's inability to achieve and maintain the temp, with its engineered heat-recovery response to kick on the preheat mode so the result was burned baked goods, make it a lesser option than the Bosch, IMO. I think the difference in those who like it and those who hate it is how much they bake vs how much they roast meats, cook casseroles, heat frozen food, etc. The Monogram is OK for meats, etc., and probably even for the occasional cake or batch of cookies, just not for avid bakers who need accurate and even heat, and consistency. Best wishes. I know all too well how aggravating it is to search for an oven you can count on, and they ALL cost too much!

I've had the single double for a year and a half and love it. The small top oven is our day to day oven, it heats quickly and evenly. I've done standing rib roasts in the bottom, but haven't done a turkey yet (we deep fry). I've never run into a problem of items not fitting and the ability to cook at two temps is wonderful. I added it in so I could have a double oven while still having room for an Advantium. We built in a newer development and I have had several people come view it and install it in their homes, I've heard positive feedback from them as well.

Hi Amrita, I love it. The glide out extension racks had one spot where they were not enameled; very small bare spot about 1/4 inch in exactly the same spot on each rack. I think it's where they were picked up and dipped. I thought an oven of that price should have racks that were better. I emailed GE with my complaint. Within 24 hours I received a reply requesting pictures which I provided. They sent me two new racks pronto. Another time I called to ask what the temperature of the High broil and the low broil was as it isn't in the manual. You always get to speak to someone even though they are not really technichians. I could tell it's someone looking it up in a manual. Fine with me, I got my answer pronto. My point is they are accessible and respond which I appreciate which so many mfg don't do. I know a lot of people on this forum are great bakers and bake a lot. At this point in our lives, I don't bake much anymore with the exception of an occasional pie, crostada, quiche or tart for dinner parties. So I can't speak to the eveness of baking cookies. I do bake bread but haven't used the proofing mode since I have been making the slow proof bread that sits on the counter for 18 plus hours. The baking I do, everything comes out just fine. I do make pizza but have a pizza stone I use and it comes out well. The steam clean in my opinion is worthless. It didn't really clean the oven and cleaning up the water and other mess was more work than I expected and the oven was still dirty. However, the self clean function works great. I have used it 4 times despite the general consensus on this forum one shouldn't use the self clean function on ovens. It seems to preheat realtively fast, but I haven't really timed it. When in the preheat mode it makes a low rumbling sound. Doesn't really bother me but my husband who is hard of hearing but hears low sounds looks around wondering if a barge is coming by the house. When it is turned on, there is a fan that works but again, it isn't really terribly loud. The fan runs long after the oven is turned off. It's relatively quiet. Often I know its still running because I can feel it as I walk by. I love the french doors and the way they work. I like the looks of the oven in my kitchen as well. I don't have another oven other than an Advantium so my oven gets a fair amount of use. I guess you can tell I am happy. It looks good and functions well. If you have any other questions that I haven't covered, just ask. Best wishes, Inga

I'm curious to know how your oven installation has worked. I'm finalizing my cabinet layout this week and would like to install the Monogram French door oven above the Advantium if possible. Thanks for your help!