Does that heat up the room more than a standard oven? Heat has to go somewhere. It seems having the oven heat go over the cooktop instead of over the top and side of the oven door into your legs is preferable. Range hood can more effectively remove heat if it is over the cooktop. Any Pro's or Cons of convection? Pros: more even heat and faster cooking times. Cons: cost and many times you need to adjust recipe for faster cooking.

Linda, I have had a toaster oven for many years, it's a DeLonghi and I would prefer to just get rid of it. DH thinks we should keep it and use it. I think it takes almost as much time to heat it as the REAL oven does. I much prefer the big oven because it doesn't put as much heat out in the room. On top of that, the big oven is a lot easier to clean. I have started heating chicken nuggets in a small, non-stick skillet on med heat rather than the oven. They are ready is less than half the time and I think they are just as good (unless I burn them when I get side tracked.) I think it takes too much room in my kitchen for it's worth!

I also considered an Advantium for a second oven until, like others, I realized it would be an issue trying to use it as both a second oven and a MW. We use the MW quite a bit while cooking (defrosting, cooking frozen veggies, melting butter, etc.). We also use a second oven pretty often (not as often as the MW). For us, using an Advantium would not be a good solution since if we needed a MW we wouldn't have access to a second oven and if we needed a second oven, we wouldn't have a MW...it was a definite deal-breaker for us! If you have a range with an oven and you add a double oven that includes both a speedcook oven and another oven, then I think it will work fine for you. You could even go with a single wall oven + MW. The MW does not have to be built-in, you can create a MW alcove and place an inexpensive MW in it. However, if you are going with a cooktop or rangetop in your remodel, then I would think twice about only a speedcook oven unless you rarely use a MW or rarely use the oven. You could have a MW + speedcook oven if you only need one oven; or, you could stick with a MW + oven (less expensive). If it's just counterspace you don't want to lose, consider a MW drawer...it's mounted under the counter and is a great alternative to a countertop MW (or OTR or hanging from an upper cabinet). If I were you and budget allowed, I'd go with: Cooktop/rangetop + MW drawer + double ovens with one a speedcook...OR...Range + MW and oven in a tall cabinet (maybe an Advantium for the MW, but I'd definitely want to be able to use two ovens + MW at the same time). We ended up with a Sharp MW drawer (great solution for an under-counter MW) plus a GE Profile Trivection (speedcook) double oven. The top oven is a speed cook that combines MW energy with convection and will also work as a convection oven or a "regular" oven. It does not work as a standalone MW. The bottom oven is a convection oven. The perfect combination for us! BTW...the Advantium is probably one of the best Speedcook/MW combinations out there...so definitely look into them if you decide to go the speedcook/MW route.

I've had the Wolf CSO for 4 years now and echo CH's experience. I've got a 30" Wolf convection and a 36" BS gas range. Those ovens are only used when needed, the CSO is used all the time, for everything. We use it for rice, softening buns, custards, eggs, steaming veggies, you name it. I love how it makes cookies in steam convection mode, I bake 2 sourdough loaves a week in steam convection and the crust is great. The sides of an oven pancake (German, Dutch, whatever) almost hit the top of the oven. If it fits we roast meat in it, again w/steam. I almost always use some steam setting and have found very few things that don't take to it. I even use steam when doing brown sugar bacon. I did have the boiler go out after warranty was up, we are out of the service area so I had to take it in myself. It's small and light enough it wasn't a problem. Cost under $200 to repair, that was about a year ago. It does have a dedicated 240 breaker. We have it mounted above the Wolf oven, puts it right at chest level. The island sink is right in front of the oven stack so filling the reservoir is easy and as mentioned surprisingly doesn't need filled all that often. You need to descale them periodically, the oven will prompt you when it's needed. Probably twice a year at most, it's an automated process but you need to purchase the solution and follow along w/the beeps. If I knew it would have been so versatile when we built the house I'd only have 2 ovens. I think in 4 years we've used all 3 at once maybe 3 times. I'd ditch the 30", can't fit the big pizza pans in it and it doesn't get hot as hot as the BS oven. Speaking of heat, the CSO only goes to 445 deg. My one gripe would be since it's small and the convection fan is always on when roasting meat it spatters all over interior of the oven and needs wiped down or it will drip w/the steam onto the next item cooked. Wiping it down is easy since it's a stainless interior but you need to pull the racks so it does make it kind of a chore.