Do you have other bakers in your house?

I like separate ovens so that others can bake while someone else cooks, and I'm happy to have the drawers for my cookware handy to me under the rangetop and not have a hot oven against my legs as I cook.

I love being able to see into the oven from across the room to keep an eye on things and generally, having controls at eye level. It's so much nicer to get things in and out of the oven at standing height.

Convection is overrated for baked goods (the moving air can be drying and promote over-browning), IMO, other than multiple pans of cookies, but great for roasting meats, and cooking casseroles (uncovered ones), frozen foods, and other items. Having other premium features, such as the temperature probe, in both ovens would be nice. I have a dbl oven with one thermal and one convection oven. I rarely miss the convection in the 2nd oven, although admit I do occasionally, but I do miss the probe more often.

I have been through too many microwaves through the years to want to spend for a built-in type, especially that might affect use of the oven if it has a problem. If ours dies, it's simple to buy another for $200, unplug the old and plug in the new. No technicians required.

Check the appliance forum for info on those shallow additional 'ovens' in a range...I read some comments awhile back that made me believe they weren't worth much. But I have no personal experience with them.

just a little input here...I have had the GEProfile electric double oven range with small oven on top for a few months. I read on the forum that it could handle an angel food cake in upper small oven, but I haven't tried one yet so can't confirm. Can confirm that a large casserole with knob handle won't fit. (Have to use a plate or other substitute lid.)

How much different temp simultaneous baking do you honestly do? How tall are the pans?

We've found this range to be very useful. We're empty nesters--only use both ovens when guests are involved. Bottom oven can handle 4 oven racks at once but haven't tried that yet either. We use the small oven most of the time, including a lot of quick breads--seems to be fine and it gets the action up to hip level for the bulk of our baking. Yesterday I had a casserole, a store-bought pie, and a heat and serve bread in the small oven--all fit and cooked just fine.