No one ever commented. did you get this? just saw it on the GE website and am curious about it….

I got one a year ago. So happy with it. Both upper & lower ovens perform very well, & capacity is greater than it appears. I think the small top oven makes excellent pizza. It's quiet & doesn't exhaust a lot of heat into the kitchen area. It has spoiled me -- I'd never want a 5 cu. ft. single oven ever again, & I wouldn't want the heat & wasted space of a regular size double oven either.

Mine is not undermounted, but sits in the lower part of where an oven/microwave combo was formerly installed. I still have to bend over a bit to use the touch screen. I miss having controls at eye level, but can live with the current level well enough. Personally, if the oven were mounted under a counter, the touch screen would be annoyingly low IMO. But then you could use the phone app, if that proves to be the case.

Feel free to ask me questions if there's anything else you want to know.

Thanks for your response. i think that you’re right that underconter is not ideal with a touch screen — maybe dials would be less annoying. but the split ovens is a great idea; is there anything that does not fit in the lower oven that does not fit in to one big oven?

originally wer were going to get an all gas 36” wolf range but then changed our mind to a rangetop bc the burners are stronger and it’s convenient to have storage underneath the stove. but picking out an oven has been confusing and difficult. my most recent plan wqs to get a 30” oven and a smaller donvection steam oven. however, im having trouble finding a 30” oven i like and part of the reason for the combi steam is to reheat leftovers. you can use only the top of the oven, right? preheat must be faster…

No, I've not had a situation where the ovens are too small. I still use my large cookware since we have extended family near by & we like to entertain too, usually 8 to 10 people. I use a 12 quart stock pot in the lower oven occasionally for simmering (it's great for low, even heat cooking -- really well insulated). There was plenty of room for my 19 pound turkey or the Christmas 5 rib roast beef (the meat probe worked great). I can get my 4 quart covered braiser in the upper oven if I use the lower oven's floor rack, & can then use the lower convection oven for proofing and/or baking. I don't bake more than 3 sheets of cookies at a time because I don't have staging & cooling space for more. But the lower convection oven bakes 2 half sheets of cookies perfectly even, & the upper oven bakes one sheet well too using regular bake. I made a beautiful moist orange chiffon cake last summer, ample room in the lower oven for a tall tube pan & a rising cake.

I really put this oven through its paces, trying get a feel for what it can do. Baking's great, roasting's great, proofs dough well. The broilers are underpowered for meats or fish. Those come out baked instead of broiled, & don't get a nice char or crust. But the broilers are fine for browning bread crumbs, toasting rolls, or melting cheese.

Preheat is only about 5 minutes faster than my old Kitchenaid single convection oven -- about 15 minutes to reach 350 degrees. From what I read, hidden bake elements just don't preheat ovens as quickly as exposed elements do. But I hate cleaning around exposed elements & much prefer hidden. Speaking of cleaning, this oven stays much cleaner than my Kitchenaid. The convection fan doesn't blow splatter around like the KA did.

Just wanted to add posters here adore their steam ovens. They must be excellent appliances. I opted to build a shelf above the Twin Flex for a plug in microwave. There wasn't quite enough room there for a speed oven or a steam oven. But I still like a plain old microwave anyway, so I'm happy.