We've had the Electrolux Icon double wall ovens for several years. They are great! Billy

“The french door has been greatly preferred by a friend in a wheelchair. She wheels the chair right up to the door to remove baked foods .” This is a more complex issue. She may need to be closer to the oven but she also needs a thermal barrier for this and possibly other cooking tasks. Hopefully she was able to have an occupational therapist help her with adaptive measures for her kitchen. This might seem like it is a good idea but if she drops anything there is no getting out of the way and there might not be away to remove what is dropped or spilled in a timely manner. A stay in the burn unit is not pleasant. A friend of mine also in a wheel chair was told by an occupational therapist that she could not even use her oven. It was suggested that a countertop oven might work. So much depends on the individual and other ways the kitchen has been adapted. “As for using a drop down oven door to hold a hot pan while rotating another, I would not feel comfortable doing this. While many oven doors might handle the weight , some do not. I once put a heavy pan on a door and sprung the door. “ I’m not switching anything heavy, but I do switch a whole lot of cookie sheets. My background is working in critical care and on an ambulance so much of my life is dealing with unexpected events. We have a business and part of it is providing safe room environments, but not in kitchens. We try to work with evidence based concepts but we don’t always have the statistics we need and it is that way with ovens. You can remove a certain percentage of injuries with a drop down door with spills. One door being less likely to burn over another might depend on the person using it and their build. I agree that that there are pros and cons and some people don’t care about the safety aspect of it. I always bring it up as an additional consideration that many do not think of. The idea is to make an informed choice. If I were wanting a French door oven, I think I would put a pull out cutting board underneath it with some sort of shallow well to hold liquids. It would be adjustable as to how far it comes out and would provide the two advantages of the drop down door. My cabinet maker put one under one of my countertops to attach my hand grinder and there wasn’t too much to doing it.

I have Bosch double wall ovens, not French door but side swing. I’ve been happy with them. Have had them for a little over a year - through the holiday season - where I both baked and roasted quite a bit, without any issues (although to be honest I am a novice when it comes to convection mode). I have a counter depth French door refrigerator but not a cafe or Bosch (the Bosch was not yet on the market when I made my purchase or I would have strongly considered it). It’s been great. My old refrigerator is in the garage and I have utilized it for really large gatherings but most of the time the counter depth refrigerator is ample for my needs.

I make pizzas so I need wall ovens that can go up to 550F - but I'm looking for a combo wall oven (top micro/speed; bottom true convection) and this is what I've got: Thermador Masterpiece or Pro Bosch 800 series (Benchmark only 450) Monogram (no combo oven, would have to stack) GE Profile with Advantium top oven KitchenAid (what I currently own and love but I'm shopping for a new build kitchen) Not considering Miele or Wolf but I can't find my notes. I think they were out due to lower oven temp. The rest of the kitchen will be a Bluestar rangetop (upgrade from our current Wolf range) and SubZero 48" SxS (same as what we have now) and Bosch dishwasher (we love ours, so quiet in open floor plan).