We have owned the speed oven for 8 years (H4080BM). We liked it and compared to other options are getting a newer model the H7240BMCTS. We use it 85% as an oven and 15% microwave. Agree with many comments re customer service. Very frustrating not be be able to get any technical assistance from Miele customer service. Recently, microwave stopped working properly, and produced an open flame on the ceiling of the unit. Metal coating came off on rag where I tried to clean up the burn marks. Sure some food debris likely caused the flame I guess, but why was metal coming off with the food residue. Miele was able to offer no information about this event. One online "service specialist" said this was caused by a bent part that distributes the microwaves and is not reparable. Rather than spend $200 on a service call to find out it can't be repaired we put that money into a new machine. Cleaning is difficult (particularly in between the broiler elements and the glass try is just impossible to keep clean), surface seems to really hang on to stains but that did not bother us. Manual is very poorly written suggesting that it was ok to microwave with metal rack in on one page and that it was "not recommended" on another page. Oddly enough we had no sparking when we left the rack and glass tray in on microwave mode (though I don't recommend this). Does anyone else leave the rack and tray in when microwaving? Sparking? Convection cooking was excellent, fits half sheet pans, no problem. Cooking is very even and temperature seems very precise. We use this oven every day - everything from roasting to baking. Its easy to use. Its the perfect second over to our larger range. We like that microwave does not have a turntable (all other similar speed/combination ovens seem to), makes it a lot easier to heat up more than one plate. All that being said, if we don't get more than 10 years out of this unit we will be very disappointed and looking for a new option.

The resurrection of this thread is perfect timing. I'm planning on a six burner 36 inch Culinarian range, and had been up in the air about an additional oven. DW and I were in an appliance store in Tampa yesterday, and since we don't do a tremendous amount of baking, the Miele Speed Oven and a warming drawer seem to be a good complement for us to the large gas oven of the range (whether an additional full size wall oven, in addition or instead of the Speed Oven, would be better or resale purposes at some point down the road is another matter). In comparing the two, my bride much preferred the more conventional controls of the Chef series SO. Even though she's still likely to want a dedicated microwave oven (doesn't trust that the SO will do that and hold up over time), she didn't like having to push the Master Chef menu buttons through about three levels to get to the point where she could enter the numbers for a straight microwave task. OTOH, the combination of different modes one can use is so staggering to an untutored barbarian such as me that I have to wonder whether the Master Chef would ultimately show me how to get that much more value/use from the SO. For example, DW likes to take a frozen filet of salmon and nuke it. To me, it's hot and edible, but that's about all I can say for it. I can imagine the Master Chef first defrosting, then roasting that same block of salmon in a much more appealing fashion than straight nuking. I just wonder how many pieces of fish I'd ruin if experimenting with the Chef oven before breaking the code for times and modes of cooking. :-) I grill 90% of the fish I prepare (gas grill or over hardwood charcoal on the back porch), so the oven roasting would definitely be a new experience for me.

Here are the interior dimensions (W x D x H) for my H4082BM: 18" x 15.5" x 8.25" Because the upper broiling element intrudes into that height space, the highest usable vertical height is 7.5" (from oven bottom) or ~7" (on the glass tray), or less. Certainly no problem for a 9" x 13" casserole dish.

Slush and Lyvia, welcome along for the ride. Trailgirl, thanks for letting me know the interior on the Miele has been changed. It�s nice to know they were responsive to complaints. Dekeoboe and Davidro1, I know Plllog self imported a Gagg induction cooktop from the UK, so there is something that can be done to make European appliances work here. I will have to page Plllog for details. Of course, I do not want to take any unnecessary risks. It is annoying that several great appliances are not available here. The new Gagg FreeInduction cooktop is also very tempting, but not available in the US - aargh. Sharonite, it sounds like you really love your Advantium. I liked my old 120V Advantium, so I can just imagine how much fun the 240V would be. It was the best microwave I ever owned and pretty simple to use. Scottno, did you get the Miele Chef or Master Chef speed oven? Remodelfla, is your Miele easy to clean? Are there shortcuts to use the MW functions quickly without going through lots of menu screens? (For instance, my Advantium had a button to MW in 30 second increments and then you could spin the dial to adjust the time up or down.) Davidro1, I hope my kitchen does turn out as well as you suggest. I agree with you that a separate MW seems like a waste when speedoven combos give so much more flexibility. We heat water for tea in a kettle on the range, but with a 2 year old, my tea often goes cold before I can finish, so a MW is very handy. Joan, good point. I will be sure to take a close look at the interiors of the various models. Sochi, which Miele do you have? Did you find it easy to learn to use the MV, oven and speedoven functions? Kaismom, thank you for that information. It is useful to know that the Miele does not roast and brown food faster than your gas range. I can high temp roast a pork loin or a chicken in my regular oven in less than an hour (plus preheat time). I was hoping for something faster on weeknights, since we do not get home until 7 pm. It sounds like the Advantium would be better for browning and the Miele for baking. I would like to think I will bake more in the future, but for now, I do very little baking. The speed oven will be used primarily to roast meat and potatoes and any veggies I decide not to steam. It sounds like both Miele and Advantium owners are happy with their choices. I would probably be more comfortable with the Advantium due to familiarity, but the 24" Miele would fit into my design so much easier. Can any other Miele owners please chime in on the browning issue when using the combined cooking modes? I have seen reviewers comment on being able to broil a great steak in the Advantium - can the Miele do that?