First I work in a deli and use a high speed commercial Blodgett convection ovens also use induction ranges. I cook at home every Sunday a large enough meal to feed 4 for the week, even though my daughter is as thin as a toothpick my son more then makes up for it (now 6.4" about 240) I've had the advantium for close to 20 years at home, my first was the 120v. It was a nice speed cook, a little weak microwave (only 900w) but general cooking times were much faster then conventional/ convection oven, especially casseroles, lasagna, scalloped potatoes etc... worked great! My oven was the Jenn-air, but I found to be too much to deal with cleaning to use any of the accessories Grilling frying etc, so it was really a waste of money in my new home I just have a convection oven with my Advantium. When I moved I added the Advantium 240v. even faster cooking, 1100w microwave & many more auto selections. I use my toaster oven for pizza, comes out a little better and my toaster oven is also convection so only takes a few minutes longer. The only time I use my lower oven is for holiday cooking turkey, or large roast, but even a roast alone I just use the Advantium in convection, I'll sear in large pot w/shortening, then convection in Advantium. The Advantium will sear but hot oil is faster method, and wont start cooking the meat, also searing gives off a lot a splatter. Same for steaks the splatter not worth it, a mess to clean, I just sear in pan on stove then auto cook in Advantium. I'm about to replace my Advantium (mines getting worn out). I don't think there is ANYTHING out there as flexible as the Advantium!

We took a piece of bread to the appliance store. We toasted the 1 piece of bread for 6 minutes in the Advantium (flipping it once) and it still wasn't really done. So I guess we've eliminated the Advantium as a toaster oven substitute - bummer!

Have you taken your layout to the Kitchens Forum? A lot of layout mavens there don't spend a lot of time in Appliances. Yes, an oven, combi- microwave stack would be too high. Vaguely possible if the oven were at the lowest position at floor level, but that's a hateful place to put an oven. That's lower than a range oven would be. Combi-steam ovens are not good for low mounts. Some can't, but also when you open the door that low, unless you're conscientiously using a steam removal function, which generally takes half a minute, you're putting the steam out right where you don't want it. Many people are happy with undercounter microwaves, but just under. Not lower. Look into drawer versions as well as standard. If you're accustomed to watching, however, you're right that it's not a great height. On the other hand, ovens don't take a lot of tending, and sit very happily outside of the main workpath. You don't want them so far away that moving a heavy pot between cooktop and oven is difficult, but if shifting them over six feet makes everything flow much better, that works fine. In fact, some people don't like to have the ovens crowding the stove. Often a microwave is useful nearer to the fridge/beverage/snack area, but close enough to the cooking zone to not have to trek with your melted butter. The ideal level to lift a turkey from is approximately waist, or low-waist, where you can create the greatest muscle tension in your arms. Think of the classic flex your biceps angle, but with your arms down. It's easy to use a lever action from your knees and hips in that position, and not rely on your back to lift. You just kind of shift the pan over to the landing area, rather than having to do a snatch first. See if you can find a friend or showroom with similar layouts to what you're considering and play cook--or really cook if you can--to try it on. Bring pots and weights (large cans of tomatoes or bricks).

So, make a niche(s) with the proper electric service and size to have a built-in put in if you really need it to sell (but I bet you won't)--if you're planning to sell within three years, get the built-ins already, but otherwise, they're going to be just so many used appliances. If yours are truly ratty, you can buy new versions of each. If you WANT a speed oven, and intend to use it as such, that's another story. Go for it! Read through the manuals, etc. But I think you'll find that it's not at all the same thing as your Breville toaster oven. You can use the convection oven settings on a speed oven to perform some of the same functions, but it's a real oven, with limitations, not a toaster that tap dances. I sometimes use my speed oven the way others use a toaster oven--mainly for heating up frozen appetizers or reheating casseroles when other ovens are full, but my old (dead) toaster oven was beloved for making great toast, which a speed oven isn't, and not for other uses. I do zap sandwiches on MW mode, and once in awhile lightly defrost or melt, but if I used a microwave more, I wouldn't have such an expensive machine doing it. I agree with putting enough thought into a remodel that it won't limit resale, because you never know what the future will bring--thus make sure there's place for built-ins to be built into--but unless it's a flip, it should be designed for your own use and enjoyment, and you used the key words "heavily use" and "love".