We have a warming drawer. We use it about the same as you would (minus the dough rising) and we are very glad we did it. Our KD said we wouldn't use it, but she was very wrong!

The key to using it is to locate it properly. Don't put it under a double oven!

Locate it next to your cooktop/range -- it makes it easy to add/remove food both in workflow and usability (not too low like below a double oven).

(It also helps when you misjudge cooking times!)

What I do somewhat regret is that we went with a relatively inexpensive model that only has a slider to adjust for moist or crisp and only opens 3/4 of the way. We were going by cost, so we didn't go for the extra bells & whistles. (We were also new to a warming drawer at the time!) Next one (if we build/move) will be a higher-end one.

Bottom line...yes, it's worth it!

ETA: it uses much less energy to heat up a small warming drawer than an entire oven. IF I've used the oven and it's already pre-heated, I will use it but I've noticed that it tends to dry out the food faster than the warming drawer.

I want to echo what Buehl said about location. Usually when people don’t make use of their WDs it’s because they’ve made the unfortunate choice of locating the WD at the bottom of a stack of double ovens (very common!), so that the WD is close to the floor. People are naturally reluctant to squat down to use the WD. So, you should try to place the WD either directly underneath the counter, or alternatively, where a middle drawer would be. If you need to place the WD lower than that, don’t bother with a WD then.

Before we remodeled the kitchen we had a warming drawer. It was placed at the correct height between a MW and an oven. In the 8 years we used that kitchen we probably used the warming drawer 2 times per year. Most of the time I forgot I had one!

When I remodeled I got rid of the warming drawer and replaced it with a Convection-steam oven, which is now the most used appliance. I haven't missed the warming drawer even once.

We had one at our last house and didn’t use it nearly as often as we’d initially hoped. I wouldn’t pay for one again just to use maybe once a month. We used it mainly for pizza.

My mother hosts large groups frequently, and she has these instead of a warming drawer. They can be used to keep food warm for late arriving guests and also to serve from for a buffet. And they can be tucked away when not in use. Oh, and you can get several and still have a lower cost than a warming drawer.

https://www.amazon.com/NutriChef-Electric-Warming-Perfect-Banquets/dp/B01H7VHVSS/ref=sr_1_24?crid=2CCM7REM44CWK&keywords=warming%2Btrays%2Bfor%2Bbuffets&qid=1576982907&sprefix=warming%2Btrays%2Caps%2C235&sr=8-24&th=1

My last kitchen had the warming lights in the hood above the cooktop. We used it all the time, pancake breakfasts, grilled cheeses for a crowd, mashed potatoes at dinner, etc. Current kitchen has a warming drawer, haven’t used it once in 2+ years. It is down at floor level so that could be a reason.

When we built back in 2002 we installed a warming drawer. They were far less common then and a lot less expensive. I didn’t know how much use I was going to get out of it and if I did it would most likely be for large formal dinners in the dining room. We ended up installing it at the end of the island close to the dining room entrance. This location worked out well. It’s not taking up valuable kitchen space but it there when we need it. We also installed red warming lights above wire shelves on either side of the stove. These I use a lot for large gatherings. I feel sometimes as though I’m working at a restaurant I’ll put something on the shelves under the warming lights and holler “order up” and someone will come running over and grab it. Best of luck to you in your decision.

We have had one for eighteen years...rarely use it. It is nice at Thanksgiving and for a pan of warmed chips for nachos . Our Breville Smart oven has a good warming feature along with our regular oven. I certainly wouldn’t spend the money unless dollars are not an issue.

I had a friend who would do large parties rather frequently. She had a Wolf (I think) and used it a lot. I have another friend who also hosts dinners for 10-15 and uses her 2nd oven. The trick with the oven is to not set it too hot, like 200* or less.

It may be overkill just to keep one plate warm for a late hubby.

I wanted a warming drawer and luckily found a new panel ready Kitchenaid at Sears Outlet for around $300. I knew that it would get used for our big gatherings but my plan was to have it do double duty as our bread drawer - a tip that I picked up from someone on this forum. What I really like and use every single day are the warming lights on our hood, far more than I ever expected. Other than keeping food warm, I use them for warming dinner plates, defrosting, melting butter, and even drying things. If I had to choose between them for my next kitchen I would choose the lights. Here's a deal on a Miele. I purchased my range top from this site and had no problems.

https://www.designerhomesurplus.com/Miele/ESW6780SS-253206.php

Wilson853 posted a much nicer WD than I have -- part of me wishes mine would die right now so I could get it! Mine is over 11 years old and still works just fine, though.

As I mentioned above, it has been a nice addition to our Kitchen -- we use it several times a week and I don't have to heat up an entire oven for a plate/bowl or two.

From the OP's description, it's not just to heat up a plate for her DH...she mentioned for swim lessons, etc. Yes, when your kids are older it will be even more useful. While my kids are away we use it 2 or 3 times a week, when they're home, we use it 4 or 5 times a week. When they were in high school, I think it was used almost every day as they were both heavily involved in school activities!

Mine is in the middle drawer location.

We had one in our previous house and have one in our current house. We use it several times a week. Many times our side dish is finished before main dish so we keep it warm in the warming drawer. It's great when making bigger batches of pancakes or french toast. Keeps the ones already made warm while waiting for the rest to be done. We make pizza at home on our kamado grill where you can only do one at a time so we keep the ones already made in the warming drawer. We occasionally get take out and pick it up earlier than we are ready to eat so into the warming drawer it goes. Great at the holidays when you have stuff cooking in the oven and other stuff that's already done staying warm in the warming drawer. Ours is located to the right of our range and in the middle drawer slot.

I used the warming drawer much more than I expected when we first built our home. It was using several times a week for keeping side dishes or meat warm while finishing the rest of the meal. It’s great for keeping things like bacon or sausage warm while preparing eggs for breakfast, or when making waffles or pancakes. We’re now building a new home and a warming drawer was something I definitely wanted in the new kitchen. Once you have one you will never want to be without it.

We have one that is part of our range to the left of the oven (so it’s tall and narrow) and we love it. We use it 1-2 times a week. In addition to holidays and evening activities, it helps when one dish is done sooner than another. We’ve also used it when smoking a brisket - those are hard to get done at a certain time so we will smoke it the day before then keep it warm until we are ready to serve it.

I don't have one, but my aunt does and uses it all the time. My aunt is in her early 70s, uncle early 80s, and they still entertain at their house a lot. It comes in handy at the holidays and she hosts Christmas every year.

She also uses it to keep the entree warm for my uncle because he doesn't always want to eat at the same time she does. They have a caretaker living with them and it makes things easier on her to just keep the dish in the warmer instead of making something new for him. But when my uncle was younger, more active and coming home late, it was great as he said the food tasted better than throwing it in the microwave.

A good steam combination oven can do just what you expect from a warming drawer.

Yes an oven of any sort can pretty much be used as a warmer/warming drawer -- but then you can't use the oven for anything else while you're using it as a WD!

Even my MW drawer has a "Keep Warm" option...but when I use it, again, I can't use the MW for anything else. Plus I think it actually continues to cook the food, albeit at a slower rate, not what I usually want when just trying to keep things warm.

Your steamoven should have a temperature setting of 30 degrees C and up, for example Bosch CSG656RB7. You can rise dough in it and use it to warm plates and/or food (or keep a plate of food warm).

My warming drawer is in my island, right under the counter and across from the oven/cooktop. I use it frequently for all the things you mentioned (minus dough, plus pizza night, occasionally for warming plates, and for drying bread cubes if I'm making a breakfast casserole.) I have found it very handy! Ditto Buehl and others above about location. My first warming drawer was built into the bottom of my (former) range. It was low enough to be uncomfortable / inconvenient for keeping dishes warm and I ended up using that one as a storage drawer.

A warming drawer was something that was a want for me when I remodeled the kitchen from a flood. Originally, I wanted it to keep food warm so my dad doesn't have to cook for my mom and siblings all the time. This way, he can cook and keep food in the drawer for the kids when they come home.

I was lucky enough to get a brand new Electrolux warming drawer for $250 when a large distributor moved their warehouse. Since I've installed it, I've used it constantly even though the kitchen is not finished. I use it about 3X a week for bread proofing. I also use it to keep food warm, heating plates, warming towels, making yogurt, etc. My husband used to think it was a useless appliance like the ice cream maker until he sees how often it's in use. BTW, our ice cream maker gets used every other day.

It is installed right under our island counter so it's very convenient to use. I'm not sure how often I would use it if it's all the way down on the floor. I can't imagine having a kitchen without one now.

I wouldn't want to use my oven as a warming drawer. It takes too long to heat up and lots of energy. I think it's one of those appliances that is only useful for some people.

Every restaurant, from high end to lowly diner, has one, they call them "heat lamps."

If you get one size it to fit a large pizza box.

Had one for many yrs. Hardly used it. Used my wall oven on 175 to keep food warm. Maybe twice a year but always found the oven worked better.

Jane