i have ordered the dcs downdraft....600 cfm, comes up ~ 11" i believe, a good price, and doesn't need remote blower(which would possibly interfere with our deck which is where it vents to...right underneath...) i am replacing our jennair downdraft cooktop, so am hoping for improved ventilation and an easier to clean system!!!(don't need to cram my arm down the skinny little opening of our jennair expressions cooktop!) however, not installed yet, so don't know how it performs.........

The biggest reason you don't see larger induction ranges is that the 30" ones are already at the limit of most American electrical systems as they exist. 40-50 amp circuits are all that exist currently in most homes in a range location and most American homes only have 200 amp services. If a larger range with larger needs for power were introduced, it would for sure require rewiring as a condition of it's use. And in the typical home, 200 amps of service is already pushing the limit on usage with all of the TVs, computers, and other eletronic gadgetry that are in a modern home. (It's the same reason why you seldom see a retrofit for an electric tankless water heater.) Commercial installations that use large induction hobs typically have access to 3 phase power and MUCH larger service runs. You only have to look at the different electrical requirements between a typical 1970 home and a 2010 home to see how many more circuits are now needed. Start adding in a power hungry range that needs a 70 amp circuit, and you start talking a LOT of money to rewire the run from the pole, a new panel, and the new run for the range. It's just not economically feasable for any maker to introduce something like that at this time. Youd need a paradigm shift in new home construction to make it happen. This post was edited by GreenDesigns on Fri, May 24, 13 at 9:49

Take it from me what CR says about Thermador wall ovens is absolutely true. I have purchased two 30" C series Thermador ovens and am getting ready to replace the one that was existing in the home we purchased last year. Loved the way my Thermador's cooked, baked, and broiled but had to have them repaired. It seems there is insufficient insulation between the oven and the electric control panel and when you use the self clean, over time, it causes the control panel to fail. This is a minimum $1,000 repair. I live in Dallas and there is only ONE company in this area that will service Thermador ovens because Thermador service dept is so difficult to deal with. My regular service company which is efficient and costs are fair told me they stopped servicing Thermador ovens for that reason and three others I tried said the same thing. Both my Thermador ovens needed the control panel replaced within three years of purchasing and the one in our new home could not pass inspection and had to be repaired by the seller before we moved in - yep it was the panel and it cost them $1,200. They didn't cook and it was an older oven. The space we have for the wall oven is 27" and after looking and looking and doing research and reading here and other web sites with independent reviews by actual owners we have chosen the Miele Master Chef Classic Series which has the Novatronic controls which everyone seems to love. This choice was made in part because of the rotisserie feature which we do use quite a bit along with other features we liked and which were well reviewed. It was more expensive but we went with a straight Microwave which suites our needs and we chose the Electrolux Ei27MO45TS microwave which meets all our needs and was well reviewed. Went with the Miele warming drawer because of the match and the fact that it was the same price as most other warming drawers we were considering. We stack our ovens in an unusual way which we really like with the actual wall oven first, then the microwave, and then the warming drawer. It is logical to us because the heaviest items come out of the oven and having it at the top means no stooping and it's easier on the back. We usually only use the warming drawer when we entertain and to reheat leftovers which it does so much better than a microwave. Still trying to decide on which Fridge and Freezer columns to choose but that's another forum

We have the Gaggenau combi steam oven (also convection) stacked over the 27" convection oven. Gaggenau makes GREAT ovens! Temperature control is awesome. For the convection oven, you can select: true convection (with third element), convection with bottom heat, bottom heat (conventional radiant), top & bottom heat, broiling (top), temperature controlled grilling, grilling with convection, economy grilling (middle only), rotisserie, grilling with rotisserie, fermenting dough (100 degrees), & baking stone (with optional accessories). You can place a roasting pan on the very bottom of the oven if you need extra height. Our oven came with a baking sheet and a broiling tray with rack as well as a wire rack. Also included is the temperature probe & rotisserie hardware. The oven heats up very rapidly, has catalytic air cleaning, and a self-cleaning cycle. I love the beautiful blue interior, and my favorite feature is the side opening door! It was tough to choose between Gaggenau & Miele, but we went with Gaggenau because we wanted the plumbed steam oven, and the pair look so good together. I am really happy with both ovens. You are probably getting a deal on the floor model because Gaggenau is coming out with new models, not because anything is wrong with the ovens.