Good luck with the oven if it is really 25”. Older ovens were 27” ur standard is now 30” although you can still find. 27” wall oven.

My friend is replacing her older 27” ovens with 30” ovens and will have to replace the wall oven but she has additional room since the cabinet is at the end of the run with room. A corner cabinet would be impossible to enlarge without significant work.

ljcrochet, lovely new-to-you ( I assume) kitchen. I'm no appliance expert, but I love to bake. Ages ago, I had a 27" oven, and it was great. Quick to heat up and baked very evenly. I think it was a GE but can't recall for sure. It was a bit crowded on holidays, but we added a NESCO roaster and solved that problem. I live in a high energy cost state, and every time I turn on the oven I flash back to my mom during the energy crisis in the 70s. She wouldn't use the oven unless she had 2-3 or more items to put in it.

I now have a Electrolux 30 convection oven, and yes, I love it, but I do cringe when I turn it on for a pan of brownies or a pie. It also takes a bit longer to heat up, and is not quite as even a bake as I'd hoped for.

As for 27" ovens, when I was shopping, I saw a 27" side-opening door on a Frigidaire oven I longed for, but needed a 30" and Frigidaire did not make a side swing oven door on the 30" size. As for me, my new oven has a full extension, smooth-glide rack, which is wonderful, especially for heavy, large items (turkey), and I hope to always have convection in future ovens. My oven also has ultra-low temps for oven-drying, which I hope to put to use this fall for tomatoes from the garden.

I hope this is helpful for you!

Our office recently replaced a toaster oven with a rather ominous looking Oster convection oven. Supposedly it is big enough for a large pizza and a turkey. Our first use of the oven was for "bacon wrapped" day. Everyone brought in something wrapped in bacon and we baked them in the new oven. It was on from 7:30am to 2:30pm continually at 350 degrees. Of course baking bacon is not a big challenge for an oven like baking bread or a cake, but it came through it fine for being on so long.

So after that experience I had to make a decision about my own wall oven. We have a double wall oven from the early 90s. One had a broken element. I thought I was going to have to replace the oven, but I figured out how to replace the element without replacing the oven. But I was going to remove the broken oven, put in a shelf, and then put a countertop convection oven in there.

AJMadison, an online retailer has 67 24" wall ovens, 63 27" wall ovens and 247 30" wall ovens.

These are nominal sizes and will vary slightly because of trim.

So it could be either a 24" or a 27". They still make 24" for older cabinets/kitchens. My vintage wall oven is 25" but it has finished sides and corresponds to an old standard 24".

Many moderb ovens have digital controls, so they include a fan to cool the board. The fan can be loud. So loud, that we returned an oven the day after it was installed, and came here to Appliances to ask about that. And we googled "noisy ovens" and "quiet ovens", something that had never occurred to us to ask. Someone here suggested we go to the appliance store at closing time and ask to turn on ovens when the store quieted down. Our store let us do that! And we chose our Bosch, which has been great.

not sure what you want to change and for what purpose. In this kitchen, right now, for my purposes, I would buy a great full featured toaster oven that bakes and broils, and put it on another part of the counter[do you have some outlets?].... You have a great user friendly space then, with zones for people to come in and do a variety of things.

I would ask why you want to change ovens. If that one works well, then I would maybe want to keep it.

I too have an Electrolux oven too and love the way it functions. It heats up quickly and has some very usable functions that incorporate convection. I can't recommend it though because it has had the blue enamel chipping issues that have affected many brands. Others here have reported issues with the liner and electronics as well. It is cheaper to have the liner replaced than Wolf but the company has not been helpful, trying to claim it is a cosmetic issue.

I do love to have convection to use when needed but it is difficult for some manufacturers to get it right. They advertise "true" or European convection but all that means is that there is an element around the fan. The claim is that it makes heat more even but it can produce its own hot spots. Most "all convection" modes use a high speed fan with that third element. My Electrolux does not have an all convection mode but it doesn't need it. Convection increases the rate of heat transfer, drying the surface of what you are baking/roasting promoting browning and may shorten cooking time 10-35%. By evening out the temperature in the oven by increased air movement, it can change the direction of heat which can change the way something like a cake bakes. I use the "conv bake" a lot because it has a slower fan and more control. I use it for roasting meat and vegetable but you can turn it off if things start getting too brown. It is good for cookies too. I don't use it on anything that has to rise until that rise is complete.

Keep in mind with newer ovens, they will probably tell you not to use self clean even though it is advertised and in the use and care manual. This is because the electronics are subject to damage as is some blue liners. Gaggenau is one brand that has not had issues with the enamel.

I am also not a fan of the hidden bake element that is popular now.

Maybe consider a combi steam oven as you would get control of humidity.

I also moved into a house with a wall oven and separate cooktop, but knew I didn’t want that combo. I replaced the cooktop with a regular stove/oven (which took some cabinet/countertop adjustments) and then used the empty space where the wall oven was for an under-counter microwave. In your case, you could do this and have an “appliance garage” above the microwave.

Are the current appliances broken? If they are working, I would take my time and live in the house for at least 6 months. At that point you will have an idea of what you might want to change in the house and you can then prioritize the projects and come up with budgets and timelines. You might find that the kitchen works fine for now and moves way down on your list or maybe you will want to rip the whole things apart first.

I agree with the general consensus here. At first sight, your kitchen looks very functional. In fact, in many ways, it looks like the "after" picture of a successful remodeling project. The appliances look as if they might either be older or possibly lower-end models. That's potentially an issue that you want to incrementally address as you notice problems. But that doesn't require any wholesale changes right now. Try things out for half a year or even a year, and then you'll have a better sense where the pain points are, if any.

If you do want to replace the oven and microwave, and money is not an issue, then Miele's combination steam oven, and Miele's speedoven might just perfectly fit into that space. Can't get much nicer than that.

Thanks everyone! My original plan was to wait a few months and live with the white appliances till I decided what to do. My husband didn't want to wait. But now it doesn't matter. House had a few issues with it one of which would cost 5000 to fix. Sellers are refusing to fix or pay. We only asked them to give us a credit for the one thing. They came back with we agreed upon a price , they would not give anything or even offer to split the difference.

So now we are back to house hunting!