Concerns are performance, frequency of repairs (hopefully low to none), and ease and cost of getting repairs. This final concern is one that leads my husband to think the GE might be a better choice. I quickly regretted the purchase of a GE oven. (Long story, short: Inconsistent and spotty temps, not holding heat, regaining heat by going into preheat mode and burning the tops of things... It was 'working properly as engineered.' They took my oven back but another avid baker here on the forum experiencing the same issues got no help or refund from GE, even though we were concurrently communicating with the same person.) Just after I bought it, I spoke to my favorite appliance tech (not good timing on my part) and he said they had trouble getting GE to send parts in a timely manner and that they were expensive compared to others. --Just trying to say that GE may be the opposite of what your husband hopes. Elux gets such overwhelming kudos on the appliance forum from members whose opinion I trust, that of your choices, that's where I'd lean. But I've also seen mostly favorable reports from Bosch owners on the current Bosch ovens.

Disclosure: I am a grandmother, consumer, non-techie, and considering a move into the Consumer Advocate arena. The sections of this post include: - About Bosch Benchmark - GE Ovens - How Swing Effects Roasted/Baked Food - How to Estimate Your Oven’s Swing (aka variance or range) About Bosch Benchmark I am in the process of replacing my second Bosch Benchmark double wall oven. The top ovens had a swing of 93* and 73*, respectfully. The first oven performed beautifully for 6 months, the second for a few weeks. Faulty electronics were evident in my experience. Note: the first oven was version /01 (installed 12/15) the second version /04 (installed 2/2018). Bosch uses average temperature to determine if an oven operates within spec. Within 28 months, my ovens were operable for 9 months, inoperable for 19 months. **How many households with kids could keep their family on track with inoperable ovens?** Bosch, on their part, offered me a buyback this month. But it took a tremendous amount time and bird-dogging on my part. GE Ovens GE states on their website the acceptable swing is +/- 30* using a 350* temperature setting. Hence, your oven meets spec if it’s temperature ranges from 320* to 380* within a 20 minute cycle time. (Check out the GE Appliances site and search for ‘oven temperature variance.’) How Swing Effects Roasted/Baked Food Here are a few examples of how a high oven temperature swing effects food roasted/baked from tried-and-true recipes: - prime rib (shooting for MR) is well on the outside, bloody red around the bone - a tried and true family fruit cake recipe, baked for at least 70 years on all types of ovens, took much longer to bake, passed the tooth pick test, was sticky on the top center, and crumbled when sliced - a chicken and rice casserole never got done; I used the rice cooker to finish cooking the rice and the chicken was too tough to eat - two cake mix cakes, in which I adhered *exactly* to all directions, were baked using the shortest time indicated; they were full of tunnels, extremely dry, and tasteless How To Estimate Your Oven’s Swing 1. Position an oven thermometer in the center of the oven. (Cooks Illustrated recommends a CDN Oven Thermometer... of course Amazon has them.) - - - do not open the oven door until the test finishes - - - 2. Set your oven to 350*, and let it heat up for an hour. 3. Choose a start time. 4. Every 5 minutes (4 times in 20 minutes) note or take a pix of the oven thermometer. 5. The highest and lowest temperatures registered represent the oven swing. Note: technicians use a special tool to measure oven swing that is much more accurate. Phew! Time to return to my research!

I am getting rid of a GE Cafe counter depth fridge in this size. I love the way it looks, but make sure that whatever you get has TWO cooling controls. Mine is going on 8 years old and it only has one cooling control, which means the cold air from the freezer is pumped into the fridge and any veggies will freeze if they are too close to the back of the fridge. The only safe place for a salad is in the door. I've turned the temp up in the fridge to 39F and still ... frozen celery, carrots, etc. The GE stainless steel is easy to clean and it stays clean looking. I'd go with the Bosch if it were me, love the look of those in the showrooms but I don't love their standard depth options (you have to get ice/water in the door, which I do not want). So, if the GE now has two separate cooling zones then I would get GE again. Aside from destroying produce I do love it, it's super pretty and the ice maker was a strong performer.

I have no idea what your question is but I will assume you are debating between the Bosch Benchmark Side Opening Oven versus the GE French Door oven. I just finished a remodel and I considered the side opening oven as well as French door models. As I recall, the least expensive French Door model was the GC Cafe and it was a tad more expensive than the Bosch Benchmark Side Opening Oven. I went with the Bosch Side Opening oven because I liked having one door that swing all the way to the side and therefore I could stand in front of the oven and not have any obstruction at all in terms of the landing spot on the counter next to the oven. The French Door ovens definitely have a coolness factor in terms of "looks" since everyone can tell you have a French door oven while most people have no idea that you have a super functional side door oven. In terms of comparing ergonomic functionality, there is NO COMPARISON between side opening or French door ovens and standard bottom opening ovens since you can stand directly in front of the oven versus having to stand at the side to load and unload. When I was buying my oven, Bosch was the only side opening oven but my friend who is now in the market for ovens told me that Thermador has a model which is slightly more expensive than the equivalent Bosch. I believe Thermador is a sister company of Bosch.