We landed at Thermador through a bit of a roundabout route. Our kitchen designer had originally recommended the Gaggenau wall oven because the side swing door provided meaningful utility in our prior layout (the new layout will work OK with either style door). We had decided we wanted an induction cooktop and he recommended the Gaggenau induction cooktop because of its fairly shallow depth. We then went to a BSH showroom and took a look at both the Gaggenau and Thermador induction cooktops. We couldn't find enough functionality difference in the cooktop to support the significant price differential (the magnetic knob was neat but we are confident we can live without it) so decided to drop down to the Thermador cooktop. (We had also looked at Monogram, but shied away from the required 12" deep clearance to combustibles that unit requires). We liked the high power, available boost on all zones and generally low power sharing that the Thermador induction cooktop provides. We had separately decided on the Bosch 800 series dishwasher because of the top Consumer Reports ratings, the now available cutlery rack and reasonable price compared to most of the Miele dishwashers. Having then dropped down to the Thermador cooktop, on one of our final visits to the local appliance store, the sales person with whom we were dealing (who is excellent and knows his stuff cold) mentioned that if we were going to get a Bosch dishwasher and Thermador cooktop, we might consider the Thermador oven and dishwasher since the Thermador dishwasher is basically the same as the Bosch dishwasher. That's about as far as we've gotten. If there's another route we should be considering, nothing is locked in stone except: we would like a very good dishwasher (doesn't have to be the world's best, but very good and quiet is a requirement), we would like a 36" induction cooktop, we would like a good double wall oven and the double wall oven doesn't need any microwave functionality since we're getting the Advantium.

I was so on the fence between Gaggenau & Miele; both are amazing appliances & I don't think you can go wrong with either one. Now that we've used our Gagg for 6 months, I am so happy we chose it. The side opening door is WONDERFUL and there is so much choice on the heat sources (top, bottom, both, with or without convection, broil, rotisserie, probe, even optional heated baking stone). Have you ever "grilled" your turkey? We much prefer it roasted that way. We brine our bird in advance, set the grill up for indirect heat with the cover on, & use pre-soaked wood chips in our grill's smoker box (or on the charcoal) for a great smoked flavor. The recipe & technique from Pam Anderson's book, The Perfect Recipe, is wonderful. We don't stuff the bird but place chopped onion, celery, & carrot inside the bird and in the pan below the bird with some water. You should use either a V rack or place the bird directly on the vegetables, breast down to start & rotating breast up after an hour. I usually use a disposable roaster pan for easier cleanup, & use the drippings to make gravy (inside on the cooktop). Afterwards, be sure to save the carcass for soup!

Foodie3, thank you for the coding breakdown! Now I know my ebay seller was really confused, he has listed an aluminum finish with the 610 number (besides telling me at first it was right hinged with the 231 prefix, then changing it to left after I called). Thank goodness the hinging worked out for me; I guess that I'll just have to see what I get for a finish when it arrives. I am pretty sure it is aluminum otherwise why would it be on clearance and discontinued? The ebay seller is markdown madness and he is very nice to talk to.If anyone is purchasing from him they may want to call first and have him physically look at the unit before bidding to verify the hinging and the finish. Also, great advice bout the door. thanks! gizmonike, that is a beautiful wall of cabinets (actually, I peeked at the rest of your kitchen and it is drop dead gorgeous)! I love your pullout pantry, that is a clever solution. Those stainless ovens are great together! Does your friend have her aluminum oven paired above a stainless steel oven or is it a little further away from the stainless steel? Do you think I could install the 27 inch oven towards the right side of a 36 inch cabinet and have the cabinet maker create doors for the remaining 9 inches, to hold those extra baking trays? How wide is your pullout, is it about 9 inches?

I think you are reading about someone with either a service issue, an install issue, or just a disgruntled person. One hour preheat would be abnormal on the worst and cheapest oven. Preheating to 500 does however require a good door seal and complete closure - no matter what brand it is. We have a beach home with a Whirlpool oven with a sprung door (damn kids...). It has a hell of a time preheating past 325 unless we physically jam the door shut. Yes, it's on my to do list... Anyway, I know you asked for Gaggenau owners - and technically I'm that because I have most of the new kitchen appliances like the 24" Gaggenau oven - just not yet installed:). But, FWIW, I did speak to a number of folks who had them - old and new, as well as a number of resellers - some with service - and all spoke extremely highly of it. Also, I looked hard at the double 30" Gaggenau - it's gorgeous, just doesn't fit for me is the complication. Getting over the sticker shock of Gaggenau is I what think the hardest part is.