This topic has kept me up at nights. Like you, I hate using a big oven when a smaller one will do. So, I have decided on a speed oven--likely Miele, although GE and Electrolux makes them also--which is a microwave, convection oven, and I think/hope it toasts as well. They are a little less than a half-oven. I would go for the wall oven, warming drawer, and toaster oven/speed oven for you, and skip the double ovens. I think double ovens are great if you bake in large quantities where the food needs to be precisely cooked at different temperatures, but for meats and potatoes and such, the temperature differential is not really a big deal. It is easy to reduce/increase both the temperature and time and still have everything come out fine. A warming drawer is fantastic. Remember, with a convection oven, things cook faster, so for that occasional large meal, it is easy to cook many things and as they finish, put them in the warming drawer while you go onto the next item. Also, with 6 people in your house, you will have kids coming and going at all hours of the day. Rather than say, "Honey, let me heat up dinner for you," you can relax on the couch with a glass of wine and say, "Honey, your dinner is in the warming oven."

Another Advantium owner here. So I don't know the specifics of the Electrolux. I agree with what sophie123 said. It has more than replaced our toaster oven, and microwave. I haven't tried it, but I think the Advantium could bake with just the upper halogen, and lower ceramic elements, without using convection, but I don't think I'd bother setting it up that way. I baked some quick Jiffy muffins last night in a silicone muffin pan, on the metal speedcook tray, using straight convection bake after preheating. 11 Minutes. They come out pretty even, probably helped by both the convecton circulation, and the rotating speedcook tray. PS, I also pull out my cheap toaster when I just want to make some toast for breakfast.

Dear sasm, I too have the Breville Smart oven, also replacing a VERY sturdy and long-lived Delonghi (15 years!!). It was recommended to me by the sales people at Sur La Table, who also own it and spoke from firsthand experience. If you go onto Amazon, almost all of the reviews are super positive. The oven does a ton of things, toasts very well (takes longer than a traditional toaster, but after this past weekend, where I was vacationing in a timeshare that only had a regular toaster -read only two pieces at a time-not so great for making toast points for appetizers, or feeding a hungry crowd pronto Tonto), I was even more grateful for my toaster oven. Another cool thing is that it has low temps(130), perfect for making yoghurt or keeping things warm, as well as dehydrating without cooking things. It has a convection feature that works great, plus the oven is big enough for a pizza (not the giganto size LOL) or, for me since I only have one oven, a pie. I bought mine at Bed, Bath and Beyond, using one of their coupons plus a sale price on top of that, so it was less than $300.00. Oh, it's easy to clean too-and has a pull out from the front crumb tray (which to me seems self-evident, but you'd be surprised how many make you remove it from the back!). I know you'll love it-Breville makes a great product. I even bought their Smart Grill based on how much I love my toaster oven, and it rocks too! (No, I don't work for Breville)

>>>"What do you do to protect the countertop, backsplash and underside of the wall cabinet from the heat?""<< Read the owner's guide/manual and observe the directions for spacing. The exterior casing can get hot enough to burn bare skin but that heat falls off pretty radically with a modicum of spacing. You protect countertop and walls by not removing the feet from the bottom or the stand-offs from the back, (Would it have even occurred to you to do that?) The manual/user guide will advise keeping several of inches of space between the oven's top and the bottom of the cabinets above it. So don't shoehorn the oven into a tight shelf space and try to run it there. After all, they are called countertop ovens because they are meant to be used on countertops with a bit of space around them. Now, FWIW regarding glass cutting boards --- I've used a glass cutting board under my toasters and toaster ovens for years. Never singed or discolored formica counterptops nor the wooden countertop that my current countertop oven currently sits on. I use the glass because it is easier to clean than the wood not because I'm fearful of igniting or melting the countertops. In the interests of science --- and maybe for another appliance-geek merit badge :>) --- I cranked my countetop oven to 450°F for an hour with a temperature probe under the center of the glass board under my largish countertop oven. Temperature rise under the center of the glass was from room temperature to about 100°F. That was the extent of the heat transfer to a combustible (wood) surface. Hardly a combustion risk, eh?