I went with the Profile double-oven gas: here are my reasons. I like the smaller-size top oven for daily use, and the lower oven will only be used on occasion, so I'm ok with its location. (There's no room for a wall oven in my tiny kitchen -- and I have no plans to tear out cabinets and rearrange.) I'm a good cook, and I honed my skills on low-end domestic ranges because that's what was available: I don't need a commercial range to cook what I like, and I'm too busy with other aspects of my life to change my cooking style now. I also prefer not to deal with "pro" level BTUS and the ventilation complications they might add. I also am not willing to give up self-cleaning ovens -- which puts many pro-style ranges out of contention. I liked the slide-in setup and the angled control-knob location on the Profile, so that, and the price advantage, led me to choose it over the Cafe. Re: price, I bought mine from a local dealer, and I got the price down a bit by asking them to meet the ajmadison.com price. They didn't quite get there, but I was willing to pay a little extra for local sales/delivery/service reliability. Everyone's situation is a little different, but I found that the Profile slide-in fits best with my kitchen and the way I use it.

I can answer the BS oven door question. My 36" BS RCS was installed two days ago (haven't used it yet, hopefully this weekend). During the burn off of the oven (high temp is 450 F for an hour) I checked how hot the oven door got, as that has been a big issue noted on these boards. On my range, the SS part of the oven door did not get hot, just a bit warm. The glass on the oven door got hotter but not that hot. What did get quite hot were the sides/edges of the oven door. I could touch the side but not for long. Definitely quite hot. Not instant burn/scald though. There are vents (or look like vents) right there so it makes sense that those areas heat up a lot. Your kids would have to press their hands up against the 2" side of the door for several seconds for it to affect them negatively. More likely a kid running around will touch the front of the door and that is not a problem, on my range at least.

If your designer says you can fit a 48” range, then you can fit a 36” rangetop and 30” double wall ovens. Note I said *rangetop*, not range and not cooktop. You‘d get everything you need. A 36” wide rangetop will give you 6 burners, yet not need the enormous exhaust and upper wall space of a 48” range. (You’ll still need a good exhaust though, don’t overlook that whatever you do). You’d get your 2 ovens. And they won’t be cavernous 36” ovens that take a while to heat up. And you put your pots and pans in the deep drawers directly under the rangetop (see pic) for great convenience and efficient use of space. And you won’t have to bend down for that low range oven either. Win, win, win, win. Here comes that Thanksgiving turkey or that roast, imagine basting while standing straight. Here are some photos of rangetops in case you aren’t familiar. (P.S. your rangetop and separate double 30” wall ovens do not have to be the same brand.)

There are a number of induction threads if you do a search for the word, they should pop up. I traded my electric for a Samsung Chef induction double oven with warming drawer. The drawer is really low and since it's just DH and me, we don't turn it on and use it for storage. I think it bakes unevenly, although it has two baking "modes" and although we use the small top oven, which fits a smaller roasting pan, we rarely need both ovens. It is convertible to one oven. But I would never go back to an electric top over an induction. Never. As I said in another thread, I've actually been using a Tovala counter top combi-steam oven because I love the way it cooks but it is a one or two person appliance.