I just installed (OK - the GC installed) our new ovens Went with a Wolf (it was on sale) and a GE Advantium 240. Kitchen is not finished yet - but have used the Advantium several times and have been amazed. The reheat food has been perfect. Today, I defrosted bacon and then cooked it to MW perfection (no cooktop, so only option is the MW) It is very intuitive and easy to use. It also looks great together - Here is a picture before cleaning off the instal fingerprints. I would go Elux over Bosch but others can chime in.

I have a KitchenAid Superba range w/convection and a Whirlpool Gold w/convection microwave. I just really started using the convection setting on the range for baking cookies, etc. It does cut down on the baking time, especially if you use at least three of the racks. The cookies bake and look the same when finished baking. I used it today for lasagna. You cut the temps. by at least 25 degrees and also the baking time. The convection feature with the microwave I REALLY appreciate at holiday dinners & parties since it bakes/roasts like a regular oven. Combo cooking is available - use the MW for speed cooking and the convection to finish. I have never tried it for toast. I would think a toaster and hopefully, a toaster oven, would be faster since the heating elements are very close to the bread. The only con, if any, is that the microwave I have is large. I am trying to find a good toaster oven (for toast, etc.) since our present toaster needs replaced. I figured the toaster oven has more uses, but I do not want a large appliance taking up counter space. Our microwave is incorporated in a wall unit with a cabinet above, and a cabinet below, not on the counter. If you have any tips on a good toaster oven I would appreciate them. Good luck. Jane

Browning happens at a temperature above 350. You don't need a broiler for that. As Weedmeister said, a broiler will do things faster, but a higher temperature will also aid browning. You don't need a broiler for crisp chicken skin. You do need the right amount of moisture. If there's too much moisture, it'll stay soft. OTOH, a slightly moist environment will aid crisping. The moisture comes from the air in your kitchen, and the chicken itself, plus whatever else you put in. I regularly make crisp skinned chicken in a convection-steam oven. You might need 360-375 degrees, however. I use 360 out of habit because it said so in a recipe, so I don't know if there's any magic there. The thing about browning with a broiler is that because the heat is coming from above, the top will brown first and/or faster than the rest cooks. This is useful for a variety of things you might want to cook. But you can have browning and crisping without it. The big difference with a speed oven is that you have combination modes where both heated convection and microwaves are used, and possibly other elements such as the broiler. This allows you to cook and brown on the outside as well as cook from the inside out (microwave) all at the same time, which makes the food done sooner. Some Speed ovens are more microwavy, others are more oveny, and most will allow you to customize the settings so you can change that balance. Most convection/microwaves let you do one or the other at any particular time. If you're buying it specifically for pizza, you might look into the freestanding pizza cooker appliances too. Pizza is usually cooked over 500 degrees, and not under 450, and is generally best on a thermal block like a pizza stone, or cast iron pizza pan. Some of those pizza makers will also do any kind of other snacks that aren't tall, such as sandwiches, burritos, etc. A speed oven seems overkill (and a lot of money) if you don't want to use the speed features, but if you have the money and want to clear the counter, and if your choice has the broiler and can deliver an appropriate temperature for the pizza, it might work well. If by "pizza" you mean teens warming up a pre-made one caring more about speed than quality, either oven would work, though speed ovens have an edge in speed as well as quality. The counertop pizza maker might take less time than either.

Do you want another speed oven? If so, we do like our Miele speed oven, although we rarely use the speed function. On the other hand, if you just want a built-in microwave, then a drawer would be the obvious choice in an island.