I have read hundreds of raves on the Miele oven compared to a few people with a problem. Just because a thread has a lot of posts, doesn't mean there are that many complaints...It's important to note how many times the information is repeated by how many/how few different people. And like you say, it's easier to note a few complaints, since the people who are happy are busy baking, not writing! ;-) As far as which induction cooktop, both being good companies with great reputations for appliance quality as well as customer service, I'd choose by burner configuration, looks, and price. For me, for example, I would choose Miele, because of the way the large burners, which I would use most, are spread out across the cooktop. On the Wolf the 2 medium burners (on which I would probably place (9" or 10" pots) seem kind of crowded with the smaller ones. Was there more than 1 person with the porcelain flaking in their Electrolux oven? I have a Fisher & Paykel oven with chipping and pitting porcelain in the bottom...According to the repair tech it is probably because on this particular oven the metal wasn't hot enough when the porcelain was applied, so that they didn't adhere to each other properly. He has seen this also in a Wolf oven. My experience wouldn't keep me from recommending Fisher & Paykel ovens and I don't expect I'll have the problem the new one they're giving me to replace the flawed one. I am impressed with how they've handled the situation for me. Any appliance can have an occasional problem, and any manufacturer can send out a unit with a flaw...which is why I think it's important to buy from those with great customer service and who stand behind their products. Seems like you're on the right track with Miele or Wolf.

I agree with Gary, don't bother indoor grilling if you have such mild weather. Ventilation becomes a much bigger issue, and even with a powerful hood, all that smoke... no thanks. Re: Wolf ovens, know that if you want the "new design" avoid the L series. They will be replaced with the M series late this year that will have the removable bottoms, but that will be quite the wait. I believe that the new generation of the E series which has already been released has the removable bottom though. Research all you want, but these ovens have not been on the market very long and nobody has owned them long enough to prove anything. Of course the salesman will say they've fixed the problem, but who trusts salesmen? Or he may just pull the classic Wolf salesman move of denying the problem ever existed, or saying it was fixed years ago. I think it might be more helpful to call Wolf and ask them about it. It seems that Wolf is more honest about their products than salesmen are. "You don't really need a flame thrower rangetop to cook steaks well. A good and well seasoned cast iron skillet on an average gas top will produce fine results" Well of course nobody NEEDS a flamethrower rangetop. But pretending that a 15K BTU sealed burner will do as good of a job as a 22K open is just ignoring the truth. Maybe the result won't be that different, but cooking on high performance burners is just a better experience. It's hard to explain to someone else in words, but most people will understand what I'm talking about once they've tried it. Of course, BTU's aren't the only thing that matter. Burner design matters more. I like open burners better and would take a 15K Bluestar burner over a sealed 18K burner any day. Different people have different needs but I'm convinced that for the majority of people at least, high BTU open burners are the best choice if they are in the budget. And you don't need to be a professional chef to benefit from them, I think any home cook can. Now, I personally prefer induction, but if you are looking in that price range and are getting gas, I don't see why you should spend as much as or more than the cost of an open burner range and get an inferior product.

Hands down, combo #1. If a range would work better for your space, then do what you have to do. Otherwise, separate ovens mean you're going to get the best cooking surface, and the best ovens, and not have them on top of each other. Thank me next Thanksgiving!

Here's a Bosch package for you: B22CT80SNS CD FD fridge (made by Whirlpool) $3000 HGI8054UC 800 series gas slide in $2100 HBLP451RUC or HBLP451LUC side swing Benchmark wall oven $2900 SHX7PT55UC 800 Plus Dishwasher $1300 Built in Panasonic microwave and trim kit $400 Total $9700 Keep in mind that the prices I listed above are MSRP, so they will be cheaper in real life (except for the Benchmark wall oven which is price controlled). Then you factor in rebates and the total goes down even more. So you should be paying much less than $9700. Or, you could upgrade the gas range and/or dishwasher to higher end ones and still come in at or under your budget. Despite my general dislike of packages, I think this one is pretty good. Bosch is one of the few manufacturers that is pretty competent in most areas, and main area they aren't as competent (freestanding refrigeration) they wisely outsourced in this case. The appliances I listed above are either top of the line (refrigerator, wall oven), or close to it (range, dishwasher). This post was edited by hvtech42 on Mon, Jan 19, 15 at 21:49