Thanks, pillog. The dimensions and storage suggestions are extremely helpful. As for the 27" vs. 30", I'd love to have a 30" but the problem is how to fit one in. I'm working around various obstacles (e.g., a chimney) and fixed features (e.g., unmovable doors and some unmovable walls) that limit what we can do with the space. On the other hand, I hadn't thought about what would happen if the 27" ovens die and replacements can't be found. The current ovens are decades old and still work fine, but I guess that's not likely to repeat itself, given the life expectancy of current appliances. It may be time to look at those plans again and see if there's a way to steal 3 inches...

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.

We had a combo unit, and one did experience an early demise. We were a little annoyed with the extra expense of buying another combo unit however what we discovered is that would have been a deal compared to what actually happened. Nothing on the market at that time would fit the cabinet we had, so we needed to replace that tall cabinet. Matching existing cabinetry is difficult, and we were getting no help there. In the end, the dead appliance morphed into a complete kitchen remodel. This time, we're doing our ovens as separate units, and we're making sure that the oven stack is made with separate components, so that they could be unassembled and remade in another size. What we had before was one tall cabinet, floor to ceiling, that was impossible to alter without destroying it because of the way it was constructed.

@Amy Cantu We've been in our house for 6 mo now and I really like the GE Monogram oven. I haven't actually used the speed oven functionality of the speed oven. Just the microwave. And even then, we just use the add 30 sec option. I need to sit down with the manual and experiment with it. Unfortunately, using the speed oven is not as simple as just turning it on. It's pretty complex. I remember when I tried the speed oven at my friend's house it was really hard, and I thought I'd need to dedicate some serious experimentation to getting it to work for me, and doubted that I would ever bother using it as an oven except for Thanksgiving, which hasn't happened yet. My motivation to learn how to use it has been even less than I expected, so I'm sorry to say I can't report back. I also haven't tried using the oven probe functionality for the oven (haven't cooked a roast yet). Need to find the oven probe along with the speed oven manual! But I have done a ton of baking and roasting of vegetables and have been pleased. We were living in a rental house with a viking range and the GE monogram oven is 1000x better than whatever model of viking oven came with the range in the rental. Much more even. I've done two cakes side by side and they came out beautifully without the need to rotate. With a sheet of cookies I notice that sometimes a corner might brown a little quicker than another corner, but not so much that I really need to worry about rotating the pan halfway through. Broiler also works great--I've been making a lot of toast to go with steak tartare and an entire pan filled with toast toast 100% evenly under the broiler--hooray!