I agree that an oven is far easier to use if it's at eye height.
I bought this house in 1997. It's a 1941 home, but had been remodeled I think in the 70's, when they expanded the kitchen, added a master bed/bath, and turned a bedroom adjacent to the kitchen into a family room open to the kitchen area. As part of the remodel they installed a tall cabinet next to the fridge, and put an 24" GE P*7 electric oven at eye height in it. Where the old range probably used to go, they extended the counter top from the sink area and put in a 36" electric cooktop. I replaced that electric cooktop (vintage but worn Corning) with a gas unit.
My only complaint about the wall oven is that it's electric. I much prefer gas, but gas is probably safer to run in a dedicated range. But the GE P*7 runs well and has relatively even heat. I don't bake much, usually just frozen lasagna etc, so it's not a big deal. I bought a small Oster counter-top convection/oven that's big enough for a 12" frozen pizza. As long as I remember to rotate the pizza 180 degrees half-way through, it works well enough. Although I admit the P*7 would probably do better. I just think the Oster uses less juice per pizza.
Prior to this, all my residences were rentals with the obligatory gas range, in various states of repair. So that's what I'm used to.
This house also has a patio kitchen with a built-in Frigidaire Compact 30 electric range. Never used that oven. Have used the surface elements, rarely. I'd like to replace it with a gas drop-in range, even have one in storage, but haven't got around to running the gas line to that location. Since I rarely use it, there's not much point.
