The oven - deep or high ...

Only upwards, never downwards again. In our planned kitchen (rental apartment) we had one at counter height with a side door. That was so great. Now, in the rental house, the kitchen was already installed and unfortunately it is down again. I get annoyed about it almost every time. But now it is a Miele and you can clip in drawers of your choice, which somewhat makes up for it. However, I only use them for heavy or large items (roast, large casserole dish, etc).

- one day you realize that you 99% do not need it -

My parents already had the oven at the top in 1988 and I implemented it the same way - it’s just really convenient. But only with telescopic rails. And now we also have the dishwasher at the top - wonderful. That always annoyed me so much, but now I even regularly unload it again. And you only leave a gap open for ventilation anyway - whether it’s at the top or bottom wouldn’t matter. Open always takes up space.

Well, the oven on top means taking a step back when opening, the air is quite hot.

.. and under the countertop the air from the oven is no longer hot? .. Then you have the additional problem that you are not standing right in front of the oven, but somehow bent over, crouching, or whatever, and you have to avoid the heat (I have never experienced it so badly) as well. What is easier?

In my opinion, the problem with the oven is usually more with the bottom part, where hot steam blows into your face. With a raised oven, you tend to take a step back. When it's built in at the bottom, it's more like you bend into the steam because of crouching. Those are basically my observations.

... Sigi ... *pat*