I was just getting ready to post a review of my new Thermador ovens so your timing's great! Now that I've gotten my oven door back on (another long story and $85 later) I've had a chance to evaluate these ovens for about 2 weeks. I have the MEMC301ES, which is the new Masterpiece convection oven with the microwave/convection oven above. I too was worried sick about the noise based on numerous reviews on this site but I've been VERY pleasantly surprised! Surely they've addressed this issue because there's no way anyone would consider this oven noisy. I've had a very noisy oven before (a Whirlpool Gold about 7 years ago) and a moderately noisy oven for the last 3 years (a KitchenAid) and in comparison, I would say that this oven is pretty quite. I don't really have a kitchen yet - still using the sink in garage - but I made Hello Dolly bars for my husband to take to work last week and the oven seemed to work fine. The telescopic rack is great - in fact I think I might even order another one - and the halogen lights are nice and bright. The jury's still out on the Fast Preheat. It beeps after 7 or 8 minutes but the oven isn't quite at the set temperature yet after that time. I believe it just turns on the convection fan to help speed things up. I understand you can do the same thing with any oven that's both convection and thermal. Now the microwave/convection oven . . . I've used this numerous times already in both modes. In microwave mode, it boils water and pops popcorn much faster than my KitchenAid Ultima did, although it only has 100 watts more power (1000 vs. 900). I'm VERY pleased with that! In convection mode, I've baked biscuits, brownies, sweet rolls and muffins and all have come out great. It starts out a little noisy when you first start to preheat (it sounds kinda like the turntable is clunking a little bit) but then the sound stops after several minutes. One thing that's been hard for me to get used to (compared with the Ultima with the pulldown door) is handling the hot door that swings open. When you push the button to open the door, it only opens 3 or 4 inches and then you need to use a potholder to swing the door fully open before you can put your stuff in (after preheating) or get your stuff out. There is one small thing that makes me crazy though - the clocks on each oven are a different color blue! One is a true blue and the other is blueish green and you can't turn either one of them off. Why do they do this???? In our last house, I had the KA Ultima installed separately over the KA Convection oven and their clocks were also different colors but you could turn off the oven's display - which I did. I know this wouldn't bother some of you (and I also know many of you would hate this just like I do) but I don't think there's anything I can do about it. Sigh . . . Overall, I'd say that I'm very pleased with these ovens. They look great and I'm so relieved that they are as quite as they are. Let me know if anyone has any questions.

Thanks for the responses so far! Greg, the Trivection ovens are the same size as the standard convection ovens. Yes, the Advantiums are considerably smaller, which is one reason I'm not interested in them, but the Trivection and Thermadors are not. The Thermador and Trivection are both 4.4 cu ft. Houseful, we start demolition mid-Feb to mid-March, depending on when our contractor's current projects finish up. Then, I'm told, it will take about 8 weeks to complete our project--but we've all heard that before! :-) If it's done by July I'll be happy! Imrainey, I assume your Thermadors were b/f Bosch/Siemens bought them out...I wonder if anything has changed reliability-wise? Does anyone have any experience w/the new Thermadors? Noise? Reliability? Are the CM-series of ovens the "old" ones that had widespread reliability issues (i.e., b/f Bosch/Siemens bought out Thermador)? GE Profile Trivection owners, do you find the GE Profile has "plastic" parts...I read somewhere a while ago on a GW forum that Profiles had plastic where Monograms had metal...is this true? I would think plastic would melt w/high heat so it doesn't really make sense to me...unless they were talking about handles or other outside trim pieces... Lsandler & other GE Monogram owners, are the handles plastic? I wish the ovens came with the "chunky" handles, but the Trivections don't seem to...just like they don't seem to have the full extension glides or self-cleaning racks that the other double ovens (convection) have :-( Any info greatly appreciated!!!

Well, as is usually the case, the rest of the house renovation went over budget. So we kept our Thermador for now. I absolutely LOVE the cooktop. And the oven cooks very evenly but the fan is just so loud. It is super frustrating. However, we visited a high-end appliance showroom and looked at the newer 36" Thermador. It didn't seem near as loud, so I wonder if the Thermador engineers figured out a different fan mechanism. If you decide on the Monogram, I'd love to know what you think!

"Commercial bakeries use nothing but gas ovens." This is not true. If you are talking about bulk bakeries, they are more inclined to because it is often cheaper but they also have steam injectors to add humidity when needed. I know several specialty bakeries that use electric ovens. Many deck ovens in commercial kitchens are electric. I knew of a bakery that was called "the Electric Bakery". It really depends a lot on what they are baking. I know a baker that has specialty ovens for pies. This really has nothing to do with home ovens because they are a different breed anyway as they are expected to do many different things. "Dual fuel is excessively expensive, and overly complex for no benefit in performance ." Performance is different things to different people. They have different needs so there is no one size fits all. If I were selling appliances, the first thing would be to assess that person's needs and make individualized recommendations based on those needs. I most likely would never recommend ranges to begin with unless there was a compelling reason like space or cost issues or even a preference for "looks" over cooks. Pick out each component because it meets individual needs in the best way possible. As far as cost, you can buy electric ovens with features that have high utility for less than some gas ovens with limited features. Electric ovens can be complex, but so are our home computers and cars these days. This is not necessarily a bad thing. These ovens can have features that many consider helpful in how they use their ovens. It takes a computer board to coordinate fans, heating elements and tight temperature control. I love being able to control the direction of heat and fan speed in my oven. I can have air movement slow or fast to facilitate browning or not if I am baking a cake. It has a lot greater range of temperature, with or without the fan than many ovens gas or electric that cost a lot more. There is a learning curve with these features especially with the many choices something like Gaggenau or Miele give you. The combi oven is the king of control of the cooking environment but not in a range yet. The other side of the coin is some ovens have this figured out and others, not so much, so you have to read as many reviews as you can. To minimize risk if you want these features, buy the longest service agreement that you can. They can be difficult to evaluate and compare because a feature named the same name in two different brands can mean two different things. Even the term "dual fuel", in most ovens it means gas burners and an electric oven but 5 Star when they say dual fuel means a gas oven and electric oven together in the same range. You have to decide what is a benefit and what is a burden? No one answer. "could you please explain why all gas is fine" "All gas is fine." I might agree with that statement depending on how you use your oven but that in no way means they are the same and it in many cases gas is not the best choice. Gas and electric ovens are constructed differently. Because you have combustion for your heat source, another difference, gas ovens are vented more to remove products of combustion including water, so those products of combustion and humidity from food move out of the oven and into the kitchen. That may be good or bad depending on where you live, but how is that significant to cooking? It is much more difficult to keep added steam in a gas oven if you are doing that for bread or adding a pan of water for cheesecake. Because there is more of an air current, in a gas oven, this removes more moisture from the surface of what you are cooking. This inhibits starch gelatinization during the first part of baking so inhibits rise and changes the appearance of what you are baking. On the other hand, because it evaporates moisture from the surface and allows it to heat more quickly, the Maillard and other browning chemical reactions take place more quickly. This is why meat, vegetables and even baked goods brown more quickly. Will you notice? A lot of people say they don't. I have baked in gas and electric ovens for over 50 years and I used to attribute differences in outcomes to different ovens rather than a difference in fuel but with the many books and websites that have come out on food science, you can see the rationale for the differences in outcome that cooks report in cooking/baking forums. It was kind of a "aha" moment to put these comments with the science. All of the information coming out challenges what used to be conventional wisdom and yet it might be hard to see if you are not baking the exact same recipe side by side. You do see the same observations cooks make repeatedly in terms of cooking on cooking and baking forums and people seem to notice the difference more coming from electric to gas but you do see the occasional comment about excess moisture in some electric ovens when they are coming from gas. Most advertising literature and websites about ovens actually say a gas oven provides moist heat and electric dry but they are only looking at the heat source and not the oven as a whole and the process of cooking which provides a lot of moisture to the oven chamber. Another difference is that there are more and more features being loaded into ovens now as noted above, mostly electric but sometimes gas too. Some electric ovens have added steam. Combi ovens are very useful in their ability to control humidity and really make the case for buying ovens separate from the range top instead of having to pick the priority of the burners or the oven. I am not a fan of the current trend of hiding the bake element in electric ovens. Sometimes with pies, you need that bottom element exposed. It used to be you could put a tray under the element to catch spills. If you put it on the bottom now, it will melt. Some other things to consider. gas broilers are of two types. There is the traditional gas broiler, but they are not very good. Many prostyle gas ovens have an infrared broiler. They are very hot and even, but can be small. They are great for a couple of steaks but not so much trays of appetizers or broiling larger amounts. How big is the oven? Do you want a quick preheat or need room for full commercial sheets? Look at the rack size for usable space and size top to bottom. What is the temperature range, lowest and highest? What are the increments that you can set your temperature? 25F or 5F? Ovens are not an easy choice these days but I think it helps at least some people to realize the differences so you can at least make a somewhat informed decision.