I have used the 4080BM speed oven for about a month. I do like the fit and finish of the unit as it looks good paired with the H4880BP Oven. It fits the need as a second oven and comes with microwave functionality. I did find that it was a little under powered at first but Miele was out to check the setup of my dishwasher and changed the voltage setting on the speed oven (240). After that the microwave function works great. The cleaning is issue is OK. It is a little hard to remove some stains but I have experienced the same with a regular microwave. The surface of the steel has a waffle finish. The unit does not shut off after it has run even if you open the door. This seems to the same with the dishwasher. I just press the off button before I remove the food. If you don't it can be annoying as you think it is finished and then beeps again. I use a splatter guard to cut down on the splatter. This works well. All in all it is a good comprise of an oven and a microwave. If you are a diehard microwave user and donÂt need an additional oven you may want to consider only a microwave. I chose 4080BM as I didnÂt like the looks of a smaller microwave with an add-on trim kit.

Would love to know your experience with either of these ovens. I have had 2 Gaggenau ovens for over 10 years that I have loved. I am doing an extensive kitchen remodel and planned to update the Gaggenua ovens with newer models but the appliance store I use no longer carries that line and service is not readily available in my area. Therefore, I decided to go with the Wolf E series ovens. I keep having second thoughts because I love the side opening door of my Gaggenau's and have so enjoyed cooking and baking with them for so many years. I am not interested in the combi version of the Gaggenua ovens... just the regular convection ovens. Some of the changes they have made to the Gaggenua ovens such as not having integrated rack holders anymore have made me think that I might not like the newer model as much as I like my older ovens. Also... when I purchased them years ago they were state of the art with convection being rather new back then. Would love to know your thoughts... especially regarding how you like your Wolf oven for baking.

Ditto the comments about sufficient work surfaces. Also am grateful for two sinks. I appreciate the ability to keep visitors outside the work area without banning them entirely. Am glad I've got so many different kinds of ingredients and pans so close at hand--don't have to head to basement for things this time. Workspace is sufficient, so interruptions are not disastrous. Pull-out wooden surfaces give me flexibility. (Our neighbor has had a sudden downturn in health, so in the midst of our Thanksgiving food planning and early assembly, I was able to construct a large lasagne for the neighbor's relatives this afternoon without getting testy or feeling that I was setting behind my own holiday meal.) We now have a coat closet, a front step, welcoming exterior lighting, a shovel-able driveway--all great for guests. Am thrilled to have table leaves, table cloths, china, vases, silver flatware, stemware, trays, and vacuum cleaner close at hand to the dining room. Am glad I got out the checkbook and paid for repair & reupholstery of dining chairs two months ago--no last minute probs. The lower drawers are working out well. Nice to not have those open lower cab doors in my way and don't have to bend over as much. I can see my baking ingredients easier. Having leftovers processing station is already paying off--wraps, containers, plastic bags, etc. Gel mats keep me from quitting too early because of sore feet and legs; I keep going. Quiet insulated niche for our dishwasher has proved to be good--allows me to listen to radio or people even when dishwasher is working. Similarly, am loving the low setting on my range hood--allows me to hear radio or telephone. DH decided to fill our two dehydrators with apple slices yesterday--AARGH! Why couldn't he wait a couple days? But at least the units are in closet and apples aren't in my way. There are sufficient closet shelf space and outlets to allow this and we put vented door on the closet so the closet doesn't overheat. If he comes home with gamebirds tonight, finishing that cleanup won't set me behind either. (But now I have fewer excuses for not being ready when guests come tomorrow.) Love the good lighting. Enjoying the decor. Am thankful that our home equity loan is at abt 3.5 percent still, so we're maximizing our available cash.

For 1) Your Miele combi should come with a cookbook, and recipe in MasterChef program is basically a series of oven settings applied to particular food. Here is a version for Australia market. And these two pages are samples of what recipes in Miele combi look like. Programs are there for convenience, however, if you know how you would like to cook a dish with different stages, programming it yourself via M-touch interface is very easy, and that's how I use the oven now by programming stages of cooking myself, and sometimes save them as user programs. For 2) if I am not mistaken, Gaggenau floor is where steaming bay locates, hence no bottom heating element. It is an evaporative steam generation system, also used in older Bosh, Siemens, Neff and AEG, Electrolux. In contrast, Miele, V-Zug and Wolf use external steam generator and inject into cooking cavity. Unless you have recipes in mind for using conventional heat (bottom element and top element) with moisture, then you won't really need it. There are some roasting recipes and baking recipes in Miele cookbook that use conventional heat and moisture. Myself, I have been using it for initial phase of bread baking to create steam saturated climate and minimal air movement. In Europe and Australia, BSH has released new version of Bosh, Simens, and Neff combi steam ovens with larger capacity of 47l, top and bottom heating elements, and external steam generator. Gaggenau probably will follow with their own version soonish.