Hi Jeff, it's 3 l's, btw :) The grill plate is really for the lines. I don't know if the element in my oven cycles on and off or not. I am a stickler for how the baking element works, but I never questioned the broiler. I set it. It broils. End of story. It does give very good results, even without the grill plate. The grill plate is for the lines, and to make it unimportant if I turn the meat five minutes late. As I said before, the fans vent the oven so you don't need to leave the door open, but I don't have more technical info for you. Perhaps you can e-mail the manufacturer of the oven you like, or find a showroom where they know what they're doing. Some people call broiling "upside down grilling". I think that's pretty apt. While the oven does heat up all around, there's intense heat coming from the broiler. The big difference is infrared. Some electric ovens specify that they have IR broilers. Those probably give you an outcome that's more like grilling outside. I know when I broil in my electric oven, which some people say is IR but not the promotional material from the maker, my results are similar to a gas grill but not a barbecue. I think it's hard to get a good sear with any oven broiler. I think contact does a much better job on the caramelization than just raw heat.

New as of March 2020 just in time to be quarantined! I was also advised that the Advantium had to be above and the French door oven had to be below. My kitchen is too small to not have stacking ovens and I wanted to avoid stooping to get into an oven below a cooktop. (I'm almost 60, so I do not stoop so well anymore) I am also 5'7" & I agree that it is hard to reach the back corners of the Advantium to clean it - so cleaning back corners has to wait until the oven cools down, but hey that's what step stools are for. I have also discovered that I use the Avantium exclusively as a microwave (daily) and I use the French Door oven for all oven cooking - 3 to 4 times a week. I love how the French Door oven looks. However, because it is situated below the Advantium, stooping is still required to put dishes in and remove them from the French Door Oven. More importantly however is to make sure the doors open all the way & click open so that they stay open and do not burn my arms! Trying to just barely open the doors when adding an ingredient in order to conserve the A/C is just not a good idea. Also the oven racks slide out and back in - which seemed like a good idea in the store - until dealing with a hot oven, racks that want to slide back in and hot doors that want to close on you. Perhaps I am just not used to these modern conveniences yet. If I were to do over, I would raise the entire stack about 4" to 6" as I cook more than I clean. First World Problems.

So not sure what you are asking but usually the MW is above the wall oven I aslo would not do the french door ovens unless you have a ton of space between it and the island. I have used them in commercial kitchens and every burn I have ever got was from those oven doors. Maple takes stain very poorly so IMO you either leave it natural or chooose an other wood. BTW stainless is IMO the only way to go fro appliances since appliances need to be bought for how you use them so no one maker makes everything well and they all make stainless, I mean plain old stainless not fancy caoting or color.. Get a micro fiber or 2 use them only for doing the stainless hot water a touch of vinegar and wipe in the direction of the grain takes no more effort than cleaning any thing else.You can put the ovensat any height you like that is the whole point of wall ovens . I don’t like built in MWs they cahnge in size so often that IMO they are best on a shelf or on the counter

@jackowskib - thanks for the quick comment and kind words! I am considering shifting the fridge over. I'm waiting to hear just how much space we can stick in between the fridge and the wall to be sure I can open the fridge doors past 90°. The last thing I want is to limit access to the drawers inside. I have the same opinion about the bottom freezers actually. There are 2 models that I've seen that do a better job of capturing most of the space and they include a separate (can be opened w/o opening french doors) refrigeration/custom temp drawer. Those are the reasons I've added them to my consideration list. Also, we're going to have a small freezer in the house so I've got a little additional freezer storage available. That section of cabinet to the right on the counter will either be open or have a bifold door that opens to the right. Apparently those stay-open hinges are quite expensive!