Recommend you stay away from convection/microwave unless it's a specialized type like advantium or trivection as the convection performance on most isn't that great. Not a fan of most OTR microwaves - prefer some type of solution that vents outside - although if you do very little high heat/spicy aromatic cooking, you might be able to get away with it. Would help to know if you are looking for gas, electric or dual fuel. There is an electric GE Profile with convection and two ovens. I always consider a second oven a plus since it can also be used for warming. I haven't seen a GE Profile gas or dual fuel with two ovens. There is a Bosch HDS71[5]2 dual fuel oven with convection and a warming drawer that is highly rated in Consumer's (some like consumer's recommendations/some don't) I opted for a GE Cafe AG which has convection and two ovens, but since I bought it, there has been a lot of mixed feedback from this forum. I got a "scratched" model for 2/3 price and then paid up for extended service contract. Mine is due to be hooked up in about a week (fingers crossed nervously). Best wishes - HTH.

Browning happens at a temperature above 350. You don't need a broiler for that. As Weedmeister said, a broiler will do things faster, but a higher temperature will also aid browning. You don't need a broiler for crisp chicken skin. You do need the right amount of moisture. If there's too much moisture, it'll stay soft. OTOH, a slightly moist environment will aid crisping. The moisture comes from the air in your kitchen, and the chicken itself, plus whatever else you put in. I regularly make crisp skinned chicken in a convection-steam oven. You might need 360-375 degrees, however. I use 360 out of habit because it said so in a recipe, so I don't know if there's any magic there. The thing about browning with a broiler is that because the heat is coming from above, the top will brown first and/or faster than the rest cooks. This is useful for a variety of things you might want to cook. But you can have browning and crisping without it. The big difference with a speed oven is that you have combination modes where both heated convection and microwaves are used, and possibly other elements such as the broiler. This allows you to cook and brown on the outside as well as cook from the inside out (microwave) all at the same time, which makes the food done sooner. Some Speed ovens are more microwavy, others are more oveny, and most will allow you to customize the settings so you can change that balance. Most convection/microwaves let you do one or the other at any particular time. If you're buying it specifically for pizza, you might look into the freestanding pizza cooker appliances too. Pizza is usually cooked over 500 degrees, and not under 450, and is generally best on a thermal block like a pizza stone, or cast iron pizza pan. Some of those pizza makers will also do any kind of other snacks that aren't tall, such as sandwiches, burritos, etc. A speed oven seems overkill (and a lot of money) if you don't want to use the speed features, but if you have the money and want to clear the counter, and if your choice has the broiler and can deliver an appropriate temperature for the pizza, it might work well. If by "pizza" you mean teens warming up a pre-made one caring more about speed than quality, either oven would work, though speed ovens have an edge in speed as well as quality. The counertop pizza maker might take less time than either.

Bought a Sharp M/C 930 (the larger one) for the same reasons: backup oven that could roast (chicken, meats), bake and microwave. We're on our third 930 in a second home. Same tasks, moved a lot of roasting and baking out of our range oven. The combo modes take a while to master but work well. Can't speak to other speed oven types, but as for size we've had stuffing and a pie working at the same time (930 has dual racks). Ours have always been shelf mounts--high enough where food can be watched and is a little easier to get stuff out. The smaller counter ovens are small--the 930 does muffin tin of popovers.

I can't imagine a worse idea (except TV/VCR combos). When one part goes, the whole unit has to be replaced. Why not just have a toaster separate? Just do a search for microwave/toaster; I found some, but not wall-mount. Call a real appliance store tomorrow (not Best Buy/HD/Sears).