If you need the functionality of two ovens...whether it's b/c of different temperatures, the volume, or the types of food AND you use your MW for meal prep or cooking, then... Getting a Convection MW in place of a second oven doesn't help...if you need the MW, you don't have a second oven; if you need the second oven, then you don't have a MW Using the second oven as a warming drawer won't help b/c if you're using it as a WD then you don't have a second oven. What it will do, though, is allow you to bake/roast in it and then use it as a WD for the food you just cooked in it while the first oven is still going. We do have a WD + double oven + MW. Yes, both ovens have a "Warm" option and my MW Drawer has a "Keep Warm" option. I use the WD more than an oven as a warmer b/c it's a smaller volume to heat and uses less energy. It also has options for Crisp or Moist. However, if I have an oven already heated b/c I've just used it, I'll turn it on "Warm" and use it as a WD...assuming I don't need that oven for another item. Other than for stews, the MW's "Keep Warm" function doesn't work very well b/c it overcooks the food it's keeping warm. How often do I use them all at once? Several times a week, actually. I have Celiac Disease so I do a lot of baking, etc. and often I'm making something that I can eat similar to what everyone else is eating but I need different oven temps. Meanwhile, I'm cooking veggies in the MW and using the WD to keep the various items I've finished warm. I also do a lot of baking for events (like the 6 batches of brownies + 3 batches of cupcakes Saturday morning for our neighborhood's Block Party that afternoon) and find that having two ovens makes the job go so much faster...it allows more than one of us to be baking at the same time as well as allows us to bake more than one type of item at the same time. So, in the end, it depends on your needs. BTW...I tried a wall oven mounted under the counter prior to purchasing my appliances and found that it was even lower than the oven in a range/stove. So, before you plan for an under counter oven, go somewhere and try it out. OTOH, the top oven of a double oven set is probably too high for most people...unless you put the bottom oven just over the toe kick. I think the ideal setup is two single ovens mounted in raised cabinets...i.e., mounted so that the cabinets are 6" to 12" higher than the standard. Oh, and about the location of your WD...when polled here a couple of years ago, overwhelmingly it was found that if you had your WD near or under your cooktop, it was used. However, if it was mounted far from the cooktop or too low, it was rarely, if ever, used. The latter included WDs mounted under ovens in an oven stack. So my suggestion to you is to not put it in an oven stack; instead, mount it next to or very, very close to your cooktop.

Paulysutherlin: Sharp 930. We've had of the same model, 2 houses, custom shelf mounts and dimensions have not changed so easy to trade out an old for a new. First one was a pleasant surprise and we stayed with them. Uses: usual micro defrosting, cooking veggies and other frozen foods), for convec uses are baking and roasting (cookies, pies, meats--usually chicken and meatloaf). The dual mode uses convec heat and lower levels of microwave power, good reheating stuff with a crust that you don't want to get soggy and speed cooking bakes and the like. Replaced a lot of cooking we previously did in range ovens--faster preheat and less heat in the kitchen. Also is good backup as second oven. The space is larger than most traditional micros and it has two levels for stacked dishes. Inside is SS so a little scrubbing and attention to keep clean, I wouldn't do much that is greasy and spits like bacon, but stuff like skin-on chicken breasts are fine. No toasting and no broiling . . . Have baked bread rounds with toppings or for bruchetta

Is there any reason to have both a microwave and a speed oven? What do people use steam oven's for? There are so many "oven" options... its a little confusing. thanks! I have three ovens, a full sized "regular" oven, an Advantium speed oven, and a combi-steam. I do not have a separate microwave. Is there any reason to have both a microwave and a speed oven? Yes. Besides the reasons Hvtech gave, there's the price difference between a Costco countertop special and a built-in speed oven. As you use a microwave the magnatron degrades. If you use a microwave to do heavy lifting, daily, you might want to save the speed oven and use a cheapie. You'll know if this applies to you if you've ever had to buy a new microwave. I mostly use my microwave for quickie heating on a sandwich or other grab and go food, and occasionally for a quick defrost. It does get used several times per day, but not for very long. By the time I get to where all ovens are full, I'd better not need a microwave! I don't use it for cooking/steaming, or making hot water, or anything like that, so overlaps aren't a concern. I put the Advantium in in such a way that it's in the position a countertop microwave would sit in, and there's no room for another. Be sure that you want the speed features. I did when I planned and installed it, but shortly thereafter I really lost the need for speed. There are some things that are best accomplished this way, but the main reason for speed really is to get it out faster. What do people use steam oven's for? There really isn't anything that you can do with a steam oven that you can't achieve another way in the kitchen. People use steam all the time, whether it's wine in the roaster pan, a squirt of water under a dome on the griddle with the burger, a petal steamer full of vegetables in a pot in the microwave, a pan of ice under the bread baking in the main oven, the bamboo box in the water filled wok with all the veggies inside, the colander over the stockpot with the towels and tamales, or the garlic bread wrapped in foil in the warming drawer. You can do all those things in a steam oven. The one thing that's easier the "real" way is the burger, which only wants a blast of steam at the end. You can get some Modernist Cuisine aficionado to come explain "wet bulb" vs. "dry bulb" cooking. I don't care. I just cook. Oh, and the combi-steam is the best for blanching and poaching. Several times a month I have a blanch-fest of asparagus, green beans, squash, etc. I'm allergic to fish, but I do poach chicken for chicken salad. If you don't have an automatic egg steamer, the combi-steam is the perfect way to make hard "boiled" eggs. Maybe soft ones too. Almost every week, I do a roast chicken and veg in it. Today I made custard bound strata in it--layered in a double ramekin, somewhere between a quiche and a casserole. Turkey parts for the holidays. Dim sum. Crusty bread. It goes on and on. The best trick, found on the Gaggenau and maybe others, is "regenerate". You can do this is a regular oven, too, but not so elegantly. Plate up a meal, put in on regenerate mode, receive perfectly warmed meal with none of the bits gone funny. My big test on it was leftovers from a restaurant: slab of potroast, broccoli and mashed potatoes with potroast gravy. Everything was pleasantly heated through, nothing was overcooked, hard, charred or even additionally browned, etc. I've also used it to reheat casseroles, especially small ones. They don't dry out and get hard. This is only the very most obvious stuff. There's lots and lots more. You don't need a combi-steam to do it, but it's oh, so convenient!

Would you miss a broiler? What do you use your current oven for now that makes you think you need a larger one? Keep in mind that the maximum temperature the combi can reach is 435 (I think). Is that sufficient for your needs? I also cook for 2 and generally don't entertain more than 6 people at one time. I have both a regular and combi. I use the combi most of the time, but I do like having the larger oven for cookies and pizza and Yorkshire pudding. My large le Crueset pot doesn't fit in the combi very well either, so I use the large oven for it. On the other hand I cooked an amazing turkey in my CSO last Christmas (14 lb). There was a discussion a couple years ago about someone debating just the combi for a NYC apartment Take a look at this. Hope this helps.