janmark275 10:32 PM I do NOT recommend Wolf Designer cabinets. We just had them installed, on the advise of our contractor, who said we would be very pleased with these semi-custom, budget friendly, made in America cabinets. We are so disappointed. These cabinets are poorly made and poorly painted using low end wood. The shelves are light weight and low end. Please look at the pictures of my "new and improved" kitchen (not!).

I went to see the Miele CSO and oven last Friday, and I really like the CSO especially it being plumbed the the XL is big enough. The interface is great, perfect for anyone that's new to steam ovens. The regular oven is pretty much just fine. However, I still like the Wolf's look more, Miele is more modern clean look while Wolf has more rounded edges and the warmth feeling to it...I know that's so superficial LOL! One thing I am curious is, the sales guys at either Pacific Sales or Pirch all told me they would recommend Wolf, even though Miele is a superior product. I wonder if they get a lot more commission when they sell Wolf?? Also, the sales guy said if I get Miele, it's best to get the Miele installation because Miele will double the warranty makes it 2 years instead of 1. Did you get that too?

I saw the newest Wolf induction cooktop and I was impressed with its versatility. Specifically, I am speaking of model CI365T/S. I really like the burner layout with the four burners that can be bridged on one side and a larger oval burner on the other side. It offers what seems to be the most flexible layout. There are other induction cooktops with "flexible" zones but they are in a layout that is less versatile, most commonly with a large round hob in the center and the flexible zones on either side. My building does not have gas so when I upgrade, I will be looking at induction. As of now, I think the Wolf is my favorite but I am a year or two out and something new may change my thinking.

I am always curious why people feel so strongly about dual fuel. It just feels like something that is more prone to failure. The appeal of the traditional Bluestar is its very straight-forward and rugged design. It's a true workhorse, and personally I wouldn't pick any other brand; but everybody has different preferences. As for fuel source, it doesn't make a big difference in practice. Every oven needs some adjustments to your cooking technique anyway. And it's a much bigger deal adjusting to an oven that doesn't heat evenly (just to give a common example), than adjusting to a different fuel source. We have a Bluestar gas range, and two electric Miele wall ovens (SpeedOven and CSO). And you know what, fuel source never even is a consideration when I have to pick one or the other. Each one of these three ovens has its own strengths, and I love this particular combination, though. If you have the money and space, I can't recommend it highly enough. Technically, an electrically heated oven has the advantage of higher moisture, which can help with things like baking bread. But that's so easy to compensate for; it's why people love making bread in a Dutch oven. What else do you make where you prefer electric over gas? In full fairness, the Bluestar gas range does have a known downside. It takes a long time to preheat. The upside is that it heats very evenly, is very predictable, and has the most amazingly powerful broiler, second only to commercial salamanders.