I didn't worry about that so much as that we didn't want to buy a combo unit because if one goes out you have to replace the whole unit. My microwave is on a shelf above with a trim kit. It's a Bosch as is the oven so I expect both to last a while. If it does go out I could go without the trim kit and just put any old microwave up there. Both the microwave and oven were purchased on sale so they were less than the combo by a good bit.

Love my Bosch 800 induction cooktop and there are many good reviews on it on the appliances forum- I have the 36" one. You should post in that forum.

For reheating, I'd guess if you choose a well thought of model it'll do you just fine. It's a low temperature with steam kind of thing. I have a Gaggenau, the original combi-steam, residential ovens. It's plumbed in, so other than descaling every 4-5 years, it's pretty hands off. It doesn't toast, though I think newer models do. The newer models are also, I believe, supposed to do regulated temperatures for sous vide cooking. I just steam roasted a pumpkin for pie. It was pretty dry inside. I was originally going to get a new pumpkin for pie, but there were none. By roasting on 30% steam, I was able to get it to just the right texture, moist, and the flavor is excellent from the roasting. I steam roast chickens at 60% steam, and plain steam veg at 100% steam (temperature just around boiling). The magic of steam reheating is when you have a dished up plate, with meat, veg and starch. You can put the plate in as served and it will come out with everything gently heated, nothing petrified or overcooked or cold in the middle (especially if it's not too too thick). This is also great for meat pastries and similar that are hard to handle and heat. So for the reheating, the question is size. Will the countertop model hold enough? Depending on how thick the items on the plates are, I can fit 4-6. There are bigger models on the market now. BUT... you can do the same thing in a regular oven if yours goes to a low enough temperature (I can't remember the number off hand, but under 200° F. Place a hotel or sheet pan with boiling water beneath your shelf of plates and let it warm for 10 minutes or so. Maybe a bother and imperfect, but with a little practice you can get it to be good enough. Same with the crusty breads, great chicken, the vegetables and everything else that's great in a combi-steam oven. You can achieve the same things in other ways, but it sure is a nice thing to have. Just for reheating? I wouldn't go for built-in unless it were a daily thing.

I have a wall opening for a microwave/oven combo. Cabinet is a standard size - 27 inches wide by 24 inches deep. The issue i have is that the existing thermadore m/o combination is 55 inches tall (with a warming drawer). Everything i see on the market is in the 42 inch height range (without a warming drawer). That is a pretty significant gap. Any thoughts as to how to resolve? I'd rather not spend 1,000 on a warming drawer I wont use - but if thats the only solution i guess i could be okay with it. Conversely i've looked at skipping the m/w and just putting in a double oven, but they are in the 51 inch height range. In a perfect world, i'd probably have one big oven, one small (microwave sized) oven, and a microwave in one stack - but i dont even see that as possible. Any solution doesnt seem workable. Any thoughts?