pros and cons of stainless steel appliances and convection microwaves?

This is not a big deal if you don't mind keeping a bottle of Windex around. DeLorean owners (remember DeLoreans?) learned to keep a bottle in the car so they could remove smudges before they got baked on by the sun.

Really the smudge issue is part and parcel of owning appliances. Those smooth expanses of monochromatic color are a great backdrop for fingerprints, drips, coffee rings...whatever. Everything shows, and stainless steel is neither better nor worse about it, with the possible exception of the refrigerator. Conventional white refrigerators have that pebbled finish that doesn't show prints very well; stainless steel ones are smoother and the prints show up more clearly.

As to the convection/microwave. I don't have a combo like that, but I do have a mike and a largish toaster oven on the counter, in addition of course to the big oven in the stove. Go with the combo.

All summer long if you want a plate of rolls, you can either fire up the little oven and heat up the kitchen a little bit...or fire up the big oven and heat up the kitchen a LOT. Ever since we got the toaster oven, we've found more and better uses for it and now after 20 years of living with one, I would consider my kitchen sorely lacking if it were gone.

A convection MW is a waste of money. Health conscious people would never use it - never use the MW for cooking. It makes more sense to get convection in a regular oven and a double oven handles the small item issue. We have a double oven and it is the best oven ever, a small upper one and the one below that holds a turkey by removing one of the racks. The lower oven is the convection oven. I use the upper for food with a small height. It is small and you aren't heating a huge oven. Also, get a toaster oven for really small items. I rarely use our MW, basically, just for defrosting. Did you know the molecules are converted to something foreign that the body does not recognize. Google the dangers of microwave cooking.