Do a search on the Kitchenaids - they've had a lot of issues with their self-cleaning cycle frying a part in the oven that then needs to be replaced. Not good. It's supposedly fixed now, but if you are in a self-clean cycle and the power just happens to fail, the same part will still eat itself. Also, some reviews have criticized the Miele as having uneven temperatures, and it also has the smallest interior volume of the choices you give.

The first 2 are the same with different brand names, and have garnered frequent complaints about fan noise. I'd prefer #3, I like GE better for cooking anyway.

I agree with Jpmom that you don't want a MW on top of a double oven - it's just too high. However, although she does not like a MW drawer, many people on this forum adore theirs (note that all MW drawers are made by Sharp, so if you decide to get one, no need to pay up for a different brand name, as it is just a rebadge). Is there no other location in your kitchen? Do you have a pantry where you could keep the MW? There was just a recent thread on this MW placement topic. http://ths.gardenweb.com/discussions/3833699/placement-of-a-microwave?n=42 I am not a fan of the oven/microwave combos, as I think there are too many compromises in both in order to combine them. Just MHO. If you are doing a major kitchen remodel, you might want to re-think the cooktop in the island, mostly because how are you going to exhaust it. This topic has been covered a zillion times on this forum, but the upshot is if you care about good exhaust, you should have your cooktop on a wall, so that the exhaust capabilities are not hampered by trying to exhaust over an island setup. On the other hand, many people are absolutely fine with poor or no exhaust, and perhaps that is you, so never mind.

It was not my intention to highjack the OP’s thread, but am learning so much – I hope others are as well. wekick, thank you for the links and additional explanations, you’ve been so helpful. plllog, thank you for offering up so much information on the use of convection ovens, as well as… The trick is to mark out some time that you can use learning your new oven, rather than freezing up because it's different and foregoing some of the features. Thank you for that statement. I’d downloaded the instruction manual and read about the induction and convection uses/features and have been quite excited, but this thread caused some trepidation for me. I want to try and use these features, not be fearful of them. I hope with time I can make use of the convection in areas it will be beneficial, and now understand time, experimentation, and patience will be my friends. I used a dial thermometer in my current ‘regular bake’ oven, so will use it in the convection to help adjust for time (although I admit, my eyesight isn’t what it used to be, and will now have to open the darned thing to see the thermometer, loosing heat!) – I feel sure I’d not have thought of that as it’s not been used in some time and sits in a cupboard! plllog, I am embarrassed about the pâte à choux – I think it rude to correct people’s pronunciation or spelling and that was not my intention! I sincerely apologize. Trust me, words escape me all the time! For the past year I had forgotten the word ‘joconde’ (which I always spell jaconde) and in attempting to describe it have had to be creative. For the life of me I still can’t remember the name for ‘that thing’ I spread the batter with, making the indentations… not that anyone asks. I rarely say mise en place except to myself and where it’s written in my recipes, and never say maillard reaction now… I am met with the dreaded “oh, so you’re a snob’ look, and quite frankly, can’t blame my friends! “Get things ready” and “gonna brown that” just works better around these parts! Still, I like using correct terminology to myself, at least when I can remember it!