I currently have an electric coil cook top, double wall ovens and the MW on the counter. My new kitchen will have a Bosch 500 series 36" gas cook top and a 30" Whirlpool regular double wall oven. The MW will go in a nook above a counter. I love having wall ovens so I don't have to bend over. When I help in a kitchen with a regular stove if feels awkward use the oven. Also, I've had both of my hips replaced and I cook enough that that type of thing matters. I went low middle of the road with my appliances and am reusing some. After reading here about the temperamental nature and need for uber exhaust with the high end ranges, I didn't feel for my needs it was worth the extra money. I'm putting my money into cabinets and good mechanical / plumbing.

I posted this in the appliance forum, but I am copying here in case someone else asks: Miele, Bosch and GE Café/Monogram/Profile make a version of what you are looking for. There are some differences but they all will accomplish 95% of what you are looking for it to do...and the 5% you can probably live without! http://mieleusa.com/Product/Details/1198 That is the miele speed oven. The higher end models have full broilers and can be ordered with a trim kit to match their ovens. Their menu is the most robust with a ton of options for all of their modes, plus some step up features like a probe for cooking. You also have options on there ovens depending how much you want to spend. The combo can range from about $8k to $10k depending on the pairing. http://www.bosch-home.com/us/products/cooking-baking/wall-ovens/combination-ovens/HBL8751UC.html?source=search This is the bosch one. It has a simpler control, less deluxe feature wise but still has a broiler and solid microwave. It does less in the "speedcook" department, but if you just bake/broil or microwave its a good option. This is also easier for install, its 2 units, but they install in 1 single opening to 1 single power supply. So if one breaks you can replace it and the other will work. This should be around $4k http://products.geappliances.com/appliance/gea-specs/CT9800SHSS The GE one comes a few ways. The Café is a one piece unit, with one power supply. The drawback to that is that if the control panel fails...both units will probably not operate since its a shared control. Otherwise they do some different things. They use convection and a halogen light heating element. So it doesn't have a traditional broiler, but the halogen works well for that. There is a lot more emphasis on speed cooking, as the menu is programmed with hundreds of different items that you can speed cook. Its an established design though they GE has been selling for years. The Café will be $3-4k and the monogram will be separate components so figure more like $5-6K

I had a Dacor range and wall oven some time ago with elements under glass that was unable to keep a set temperature. The temperature swing was +/- 150 F. The door on the wall oven was on crooked too and it had trouble with the blue interior enamel chipping. I let them replace ovens, doors and computer boards for 6 mos and then they bought them back. They later changed the programming to make the swing +/-50F which is still ridiculous. I replaced the range with a Wolf DF because they had the reputation of standing behind their products but it too at 4.5 years old had issues with the blue enamel chipping. If you google or research on this forum, you will find that Wolf has had a 10 year history of the blue enamel chipping in their wall ovens and DF ranges. The prevalence of the issue is unknown but posters here have gone through 3 ovens. There are some class action lawsuits over this issue With some people going through many ovens. If asked Wolf will say we don't know anything about it or it was a problem a long time ago that was fixed. They talk people into giving them more money to upgrade, only to have the problem again. The M oven was designed with a removable bottom so it is easier to fix. They will fix it during the warranty but mine at 4.5 yrs was out of warranty so they would not tell me how much to fix it, only that it would start at $800 and the new liner would only be guaranteed for a year. I still use the oven but no convection and the food must be covered to avoid shards of enamel that might fly around. One poster here cut their hand on the enamel. I also have an Electrolux wall oven which I love the way it functions but it too has had issues with blue enamel and error codes. It flashes an error code now but works when reset at the breaker for a few days or even weeks. I am looking to replace the wall oven. I am curious what you did not like about the Bosch settings. Electrolux is very flexible and the settings have been very useful for me but they have changed the oven too much. They covered the racks with blue enamel. I can't imagine that would be durable. I am also considering Miele and Gaggenau.

I personally think you get a better deal with the RNB. The Platinum has a "weird" oven heating element. It supposedly addresses the problem with taking a long time to preheat. But it comes at the cost of having more hot air focused in a few spots close to the back of the oven. Personally, I'd rather deal with the longer preheat in exchange for a perfectly evenly heated oven. It really just requires you to plan ahead. And on days when I didn't do that, the CSO is up to temp within 5 to 10 minutes. So, I always have options. I understand the market pressures that made Bluestar come up with the PowR oven. But I just wished they had a more flexible built-to-order system that allowed you to opt out of this feature. The extra BTU for the improved burners on the Platinum can be nice though. It certainly makes a difference when cooking in a wok. The RNB is already infinitely better than most competing models, but you can never have too much power when stir frying and searing. Fortunately, it is relatively easy to replace one of the RNB burners for a Platinum burner after the fact. Bluestar will throw a hissy fit, if you ask them to do this, as they desperately try to differentiate their product lines. But with a little effort, you can find the required parts online and switch them out yourself. It's really easy to do and should cost about $200. Maybe, if you ask really politely, your dealer will even do this for you (they are not supposed to, but some dealers just go the extra mile for their customers). We felt, we really only needed this for one of the burners. High power is needed in relatively few and short periods during cooking, and the difference between 22kBTU and 25kBTU is only just over 10%. So, it doesn't make much of difference, but sometimes, every little bit helps. I find that the Bluestar burners regulate to low temperatures much better than pretty much any other gas range (only some, but far from all, induction ranges do this even better). This of course requires the installer to have adjusted the shutters and the low set point correctly. And that depends a little on the gas mix that you get from the city and on the altitude that you are operating at. So, make sure your installer checks this. If they don't, it is something you can do yourself. Bluestar has YouTube videos showing you how to. But you really shouldn't need to; this is a job for the installer. I believe the vast majority of complaints about Bluestar ranges are a direct result of the installer failing to do a proper job with the checklist. Either because they didn't calibrate everything correctly, or because there was damage in transport that nobody wanted to take responsibility for. We felt that even the 22kBTU burner simmers pretty well, and the 15kBTU burners that we have in the back work wonderfully for simmering. So, we ended up removing the dedicated simmer burner and replaced it with another 15kBTU. Having an extra 15kBTU was more important to us. This works great 90% of the time, unless you really need very low temperatures for an extended amount of time. And in those cases, I find that simmering on the cooktop is actually the wrong technique. Do what restaurants do; move the pot into the oven. Ovens do a much better job at providing very even and precisely controlled amounts of heat. This is one of the reasons why I feel you can never have too many ovens. We really like having the gas range, the CSO and the speed oven; and in extreme cases, I have had to co-opt the gas BBQ on the patio as another oven. Four ovens are such a luxury to have when managing a complex multi-course menu. Knowing how and when to use ovens has improved my game so much. It took a bit of a learning curve, but it was well worth the effort. The oven door hinges were a genuine problem with earlier models. Our range was bought at a time, when this was an issue. It is now over 10 years old. We reached out to Bluestar when the door started seizing up after several (8?) years. It was well outside of the regular warranty period by that point. They offered to sell us a current model door at a heavy discount, and they even gave us the option to change the color -- that conveniently coincided with our kitchen remodel. We picked a black door to match the stainless&black look of the Miele ovens. The old door just lifts out and the new one drops in. Very happy with how this worked out. Presumably, in the new model, this particular problem has now been fixed. I found Bluestar's customer service fine to work with. They are not outstanding, but they are also not bad. But it sometimes does require a few follow-up calls. We have had to call them a few times over the years, as I had made changes to the range for the remodel, and as we bought a floor model as a gift for a friend's cabin; and that floor model turned out to have a bunch of missing and broken parts.