Gizmonike - I've been obsessed with ovens for months! Part of my decision on the Monogram was budget but I think the Monogram gets high marks for most things, including a not-noisy fan. Good value and a separate customer service from the rest of GE. BUT the clincher was that I really fell in love with the Monogram's full extension shelves and that did it for me! I considered Dacor but there were too many problems with those ovens and the Electrolux is an unknown quantity, despite the full extension shelves. I don't need trivection - and anyway, I've heard it may be discontinuted because it is not selling well. People are buying MW/convections or speedcook second ovens - and many people need or want two ovens, so the Trivection may be overkill for a single oven. I've lived with a plain old horrible 20 year old Whirlpool gas range with an oven that runs cool, the self-clean doesn't work any more, and now the pilot light goes out unless it is at 400 degrees or more. I have to have an undercounter oven (unfortunately) because I only have a 27" place to put ovens in the wall. So, the 120 advantium will go at counter height and I expect to use it most of the time - it's just the two of us. Meanwhile I expect to be obsessed with fridges next!

I have the advantium 240 above my wolf oven. The speed cooking is amazing and does not come out like microwave food. You can bake a batch of cookies in the oven easily but most the time I make a lot of the time so I use my bottom oven. The advantium uses halogen lamps to brown the food. There is also standard convection heating without microwave. Or you can do a combination of convection, upper and lower heating, and microwave to have food come out perfectly. I have never tried toasting bread but I hear it does not toast effectively. One thing to consider is the advantium has a drop-down door so be careful on how high it is in your stack of ovens. Mine starts at about 49 and three-quarter inches from the floor. I think I would've considered a drawer to hold the extra trays or one of the kick drawers. Mine are above the oven which is fine for me to reach at this state of my life as I get older it might be hard to reach. It would've been easy to put an inset drawer as part of the 15 inch drawer at the bottom.

I've been looking at the Advantium 120 wall oven and the Miele speed oven. I really want to go with the Miele but threads on this forum have led me to believe it is difficult to clean due to bumps that increase surface area. Then I read (here?) that a new easier to clean model is coming out. My salesperson asked his Miele rep. (I'm in the midwest) and he said release will be Feb. (read: or March, or April...). Also, the Miele is quite a bit more expensive since I am considering the 120. 4 times faster then a regular oven is fast enough for me. Miele has such a great reputation...sigh. As for the wall ovens, I am going a different direction (Bosch dual fuel 30" range) but when I was thinking wall oven, my plan was to go with the 30" Miele since the difference from 24" was @ $650 plus the trim kit for the speed oven. In the scheme of our planned major reno that didn't seem a lot for what it would accomplish. I'm the 'go to' house for family gatherings and that's usually @ 25 people. Do both the Advantium and the Miele speed oven hinge from the bottom or is the Advantium side hinged? I thought Advantium came both ways. That said, I must admit I just can't do a GE wall oven b/c that is what I am replacing (not Monogram) and it has not been a favorite of mine for a variety of reasons. I also have a GE Profile microwave that has been and continues to be great.

Quick update on GE French door double wall oven. The temp calibration is slightly off for the French door oven, upper oven, compared to from when I first posted in 2019. For example, if the oven setting for a recipe is supposed to be 400 , I find I have to set my oven temp at 425 or even slightly higher for my oven thermometer to show that the oven is at the right temp. This isn’t a big deal to me because I’m used to adjusting cook times and temperatures for recipes to fit our needs. I do think the temp difference is worth noting, though. i know I can recalibrate the oven temp. I just haven’t bothered yet.