"BlueStar has the lowest door skin temperature of any of the all gas pro ranges. The door skin on the lower part of the oven just above the toe kick is the hottest section." You know, I was wondering about that. When in store, I noticed that Bluestar has the shortest gasket around the door of any. If you look, it stops half way down each side. I looked at other unit and all had a longer graskets. The Viking was the best I think, where it completed the two sides and went part of the way around the bottom. The electrics, have gaskets all around so they are completely insulated. I suspect the gap is there to provide air flow but the heat then gets out that way. I wonder how much that contributes to efficiency or lack thereof

If you are having an installition tech do the install, he will undoubtedly, cut out the back of the cabinet. I installed into a 27" standard oven cabinet. and so I had close tolerances and careful front surgery to do on the cabinet. Installing into the larger cabinet should be easier for your tech. I was doing the install myself, and when I encountered the depth issue, I called a carpenter friend that does a lot of kitchen installs. I asked him how often he has this kind of problem and what he does about it. He told me that it happens about half the time, and he just starts cutting the back until he gets enough space. If cutting the back panel isn't enough, he said that he just "starts hacking the drywall away" until he gets enough space. I had enough depth after I cut a sizeable piece out of the back panel. It amazes me that the appliance manuf. don't design to the standard cabinet size spec, and don't warn you that this could happen. I had a real sinking feeling, when I first realized that it was not going to fit into the cabinet. It turns out that cutting the back panel does not compromize the structural integrity of the cabinet. BTW, I installed into Thomasville cabinets. But I did check other brands of cabinets, and it was going to be a problem in all of them. If you were concerned about oven size, why didn't you get a 30" oven? That is monstous inside. I could not fit a 30" cabinet in, but I would have preferred to have the 30". Goodluck Carguy

So you're 65" and the top of the steam oven would be at 63"? That should be fine. Optimal height for an oven is centered to your waist so you can lock your forearms parallel to the floor, where you have a lot of tension and stability, for transferring heavy and awkward pots, etc. Acceptable height is anywhere from centered on hips to centered on shoulders. Your steam oven height sounds centered on your shoulders and in the good zone for your husband. I had to compromise to get what worked best for me. I'm the oven user, and I do use them, but I couldn't get both in optimal placements. I chose to have the lower oven as high as possible, after I couldn't find the two more inches it would have required to put them side by side (and since the Gaggenaus were designed to be stacked, they would have also looked goofy like that, and I didn't have an option to put them in different spots) because that's what works best for me. The bottom of the combi-steam is at my shoulders, which is potentially dangerous, and for which I'm very careful. There's also an industrial plastic work platform for the height challenged to stand on safely.

I highly recommend doing a full scale mock-up for any appliance placement when openings are being considered. Especially stacked. I removed an old double wall oven but first made a cardboard mock-up taped to the front with exact measurements and openings to see how the doors would feel opened and shut. Where the knobs and handles and panels lined up. With the new steam oven and side door wall oven in the garage, (for months),i took my time and tweaked it until we got around to get an electrician in to run elec, etc. Could not be happier with the outcome. I can't imagine a steam oven so high up that you cannot see down into the pans. It is often a dance in timing with multiple pans in and out. Not always but it does depend on your cooking style. My left opening wall oven is on top at eye level to the glass door. We can both see clearly what is cooking. Steam oven is about a split difference with the counter height. No bending over at all and easy to slide trays in. Easy to clean. If under a counter is the only solution that would be fine also. I would so dislike it up high. We use both ovens equally. Depends on the season really. When we first bought this home i designed a coffee/breakfast station to be built into a wall by the breakfast table but after the first year here that was not really necessary. Cute functional idea but our kitchen ended up a better design than we initially thought. 1962 Dutch architect designed. One of the TV chefs did a gut renovation kitchen and mocked up his kitchen with plywood on sawhorses, blue tape on the floor, cardboard boxes stacked, sink shape cutouts that he moved around to get a feel for the 'flow' of cooking family meals...