Agree with Weissman, convection ovens are great for cookies! Convection ovens can cook more quickly and evenly and are really great for browning. If possible get an oven with a convection option because they're not as good for some tasks. Deeper cakes and quick-breads may set on the outside before fully rising; custards and cheesecakes can dry out or crack more easily. Overall it's a big plus!

I use the convection feature all the time too and with good success, although, as rhome says, you need to know when to use it and when not to. With convection, I've found that things rise a lot lot LOT more than otherwise. I'm a bit puzzled with two remarks: - rhome says it didn't work for her rolls which were sub-par compared to a classic old oven. I LOVE using convection when I bake french loaves because the bread rises like the dickens, browns wonderfully, and altogether cooks wonderfully. I'm talking just regular old store bought uncooked or packaged dough. It cooks fantastically, evenly brown, and the bread isn't dry in the least. - Maydl mentioned no-knead bread ... that one gets cooked in a closed container. Convection would be no help whatsoever so I don't see the point in using it at all. And if the temperature lowering thing is done, it'd be worse because the cavity that the bread is baking in - and is isolated from the hot air - is now being cooked at a lower temperature. Basically, other than things that get a crust, you don't want to use convection for things that you'd cover to cook and hence isolate from the hot air. Nor do you want to use it for denser items - like pound cakes or heavy breads where the (dense) inside needs a long cooking time in order to rise and cook by which time, the outside bits exposed to the air will have cooked and formed a crust long before the inside is done and will thus prevent a rise. (Guess how I know).

We're building a new house and the placement of the appliances is pretty much fixed at this point. We didn't have any idea of how tricky this would be. Speed oven, Steam oven plus 30" convection oven and induction cooktop. Where to put them all? And how to decide which manufacturer so that they all match, without breaking the bank? We're thinking that the 30" Convection oven will be the one we use least. The Miele Steam seems better than the Bosch, but that means we have to make everything Miele to match. Miele 30 " convection is a lot more expensive than the Bosch. And how many of you have a Speed oven and what do you use it for? Currently, we use a Microwave to heat a bowl of soup, or warm up coffee, or reheat leftovers. We roast a lot of chicken and use a Convection oven..same with fish. We're a retired couple so it's mostly the 2 of us, and wonder how often we'll have a crowd and use everything at once. Plus, we're moving to FL and will have a good grill with a rotisserie, so will have that option too. Also wondering about a plain Microwave +Combi Steam+ Convection set up. But we're thinking that for resale value, we should have a Speed Oven. Can any of you tell me which appliances you use the most and do you have any experience with Bosch cooking appliances? And has anyone out there ever installed a wall oven under a cooktop, rather than buying a slide in or built in stove?

We have the Bosch set with speed oven on top, side door opening oven on bottom. I absolutely love both ovens! The side door opening makes cooking almost effortless. There is no awkward reaching or bending and this is from someone with two burn marks on my arm in almost the same place from using our old range! We did not get the double ovens because I felt we did not need the extra oven space plus we use the microwave a lot. Also have the large Breville toaster oven that can be used for extra oven space if needed. We considered Miele as their ovens are beautiful but this was pushing us way over budget so not an option. Good luck with decision, took us at least 6 months to figure out! Btw food comes out awesome in both ovens, obviously very important too.