jama - Off hand I can't say how much difference there is between my under induction oven and range to the floor, but here are the measurements of my oven under the induction: - the top of the oven door is 7 3/4" below the countertop - the oven door is 23" high - the bottom of the door is 5 7/8" from the floor I took a photo of the bottom so you can see that there is still cabinet trim under the door and the full amount of toekick space as the rest of the cabinets. The cooktop and oven were installed by a Miele installer so I'm assuming everything is up to par. The first photo gives you a view of the induction above the oven. Hope that helps!!! But, from what others say, maybe you won't have a long wait for an Electrolux after all if you decide to go that route. Best wishes in whatever you decide. And as for your question why do I like the Miele better? - It seems to do an overall nicer job, bakes more evenly, baked goods have a nicer appearance, etc. I used to have a basic oven in my old kitchen and didn't know there was such a difference between different brands. The only reason I bought the Miele oven was because I needed the same brand under the induction. The price was not something I was happy about, and I even got a floor model that was marked down more than $1,000, but now that I see how well it works, I find myself wishing I would have sprung for both Miele ovens.

We went with a 36" BS range top, then a 30" Wolf L-Series oven and the Wolf Steam Oven. I love our setup and love that they are not all in the same place. We have the range top in about the same location as our old 30" range was located. The microwave and steam oven are in a stack next to the pantry. And the Wall oven is actually under the end of our island, which kind of turn inward toward the kitchen. This works out great for us as it gives us three zones to work in when doing cooking. Helps us keep out of one anothers way. I could see doing a 36" range if you don't have the room for a range top and separate wall oven. But if you do, why compromise on getting something that has dual functionality and will have compromises when you can get what you want with the bells and whistles you want in separate units. Just my 2 cents. Phil

The glowbar igniters are a really old and proven technology. You'll find it in lots of gas appliances (e.g. water heater, furnace, ovens, ...) as they are so safe. Whenever the thermostat calls for heat, it turns on the igniter. As a first approximation, a glowbar igniter is the same thing as an incandescent light bulb without the protective glass shell. It draws a couple of hundred watts and uses that to produce heat. Right next to the glowbar is a temperature activated gas valve. As long as no heat it produced (i.e. glowbar doesn't call for heat or glowbar is defective), no gas flows. This is very safe. But if the valve detects sufficient amounts of heat, it opens and gas flows over the glowbar and ignites. This is damn simple and there is very little that can fail catastrophically. So, it is inherently a safer design than using click igniters. Those are good for the stove top where a person can supervise the burners. But the oven has to work even when it cycles on/off without human intervention. The downside, of course, is that this glowbar behaves just like an incandescent bulb. Some bulbs live for decades, most live for a couple of years, and a small number dies within months. Same is true for glowbars. Nothing much you can do about it. Fortunately, they are cheap and standardized components. Every appliance manufacturer buys from the same factory. And yes, gas ovens always cycle on/off completely. There generally isn't a great way to modulate heat output. This is a noteworthy difference when compared to electric ovens, which frequently can keep constant temperatures much more easily. For many dishes, that doesn't actually matter. But there are some that do in fact cook much better in an electric oven. And I guess the reverse is true too.

According to the specs, these ovens have about 4.4 feet of oven space, where as 30" GE for example are listed over 5 feet of oven space. Hard decision for a lot more money. The Wolf is listed at 6.3 total and 4.1 usable. Anyone know about the Frigidaire if the listed is the total or usable space?