We have the Breville Compact version of the Smart Oven. It is a bit smaller than the normal Smart Oven but still bigger than a regular toaster oven. It is not convection (why it can be smaller). It works as stated and is easy to use. No problems with it. A few things I've noticed that kind of bug me. -Shelf doesn't come out when open door (Larger model does have this) -Oven does not turn off when you open the door - so if you are checking on something it will keep on cooking - (our older model shut off when opened) -We have to pull it out from the place it sits to use it because it gets so hot. It does have clearance bumpers but still gets pretty warm. (The standard Smart Oven did this too - melted a faceplate outside the clearance area) -The Compact version combines functions on the knobs to save some space - not a big issue, just have to get use to switching modes on each knob. A bit more intuitive on the standard one. When we purchased ours the only place I could find the compact was at the Breville store online. Still pricey. Like it fine, not in love with it yet.

I'm glad we ended up with a 48" range. I like having a small oven and large oven. We seem to use the small oven about 90% of the time. The large oven comes in handy when needed. I like the idea of heating a smaller space for the majority of our oven use. My 87-year-old mother seems to use the "low" range ovens just fine. I think lifting a lasagna up to a higher oven would be a problem for her (especially since she broke her shoulder a few years ago and her range of motion has suffered because of it.) I'm all for convenience and would never get a low mw because I find them hard to see into and the controls hard to see. Neither of these problems are an issue with the range since the controls are at counter height and the racks slide out (and the viewing angle is better even without the racks pulled out--at least for the bottom rack.) We maximized our window space and sacrificed wall area in the process. I prefer using the limited space for tall cabinets for pantry items where hunting for things at eye level can be helpful. As weismann has pointed out, I have found the hood to be a good thing over the oven, especially when the kitchen gets over heated. I'm pretty sure the vent helps pull out the hot air from the oven vents. And visually, I really like a range. We have an older house and the black range seems to fit with the style better. I guess it would be considered the focal point. Good luck with your decision. You really can't go wrong (since both configurations seem to have many fans.)

Nothing is going to toast like a toaster. As for having a small oven that heats up quickly, most of the small higher end 240V models should meet this need. I have a 24" Miele speed oven, it is preheated to 400F in around 5 mins. The Miele steam oven should perform similarly in this regard. As for what specifically to get, it depends on your budget & layout. Ideally I'd like to have a full size oven, combi steam, and a MW (which could be a speed oven if budget allows). 2 full size ovens is probably unnecessary for the vast majority of people. Bosch makes a steam oven which I assume is very similar to the Thermador I have (the interior looks the same and the listed specs are more or less the same). I'd prefer the Miele version since its larger, can be plumbed, and has a few extra adjustments/modes if you can live with the mismatched appliances, but the Thermador (and I assume Bosch) is still good if you can't.

If you are designing your kitchen, I highly recommend this book. He has some very good ideas that are a little different. You may be able to get a better price on bookfinder. I made one wall of countertops 6” deeper, put the microwave by the fridge because we mostly reheat and followed the way he lays out a kitchen. The Complete Guide to Kitchen Design With Cooking in Mind https://www.amazon.com/dp/0932767095/ref=cm_sw_r_sms_c_api_i_ECH9EbDEKGTBB I think if you are the cook you should have the edge on how the kitchen is laid out. In buying separate components, you can pick “best” for each thing rather than buying certain burners and getting the oven that comes with it. If you do get a range check the capacity. A 36” and many 30” ranges should hold a full commercial sheet or 2 half sheets. Many don’t though. Look at the rack sizes. My 36” Wolf range does not. Have you considered a rangetop vs a cooktop? I would definitely consider a CSO as above. It allows you to control humidity in your oven. I don’t have one because I need two big ovens but people seem to like them. It would be really great if you bake bread to allow steaming at the beginning. Much of this depends on how/what you cook, how many you cook for and if you entertain.