More blah, blah, blah from moi about the M ... Haven't used it, and not sure I will really, but playing with the gourmet settings out of curiosity, just to see what they are ... It's a pretty logical step-by-step that many non-cooks could find helpful. You select the type of food (meat, vegetables, fish, baked goods, pizza, one dish meals) and then you select the type of prep or food within the category, and then size or other option (how many pans/racks, meat thickness, type of cake, fresh pizza or par-baked, etc.) and it sets the oven temp/mode for you and tells you what it's selected is, plus which rack you should put your dish on, whether you need to preheat, etc. Could be good for a babysitter or guest situation. It also leaves all that info onscreen until you push "start," so you don't forget which rack, etc. The few I checked: cookies under baked goods (350 on racks 2, 4 & 6) , par-baked pizza under pizza (stone mode at 450 using rack 2) and salmon steaks under fish (broil on high rack 6), all seemed pretty logical. The one thing they don't seem to give you is time, not even a rough estimate, which seems critical. If you really don't know what you're doing and trying to relay on the oven, how would that work? Oh and, by the way, the rack positions are numbered on the interior of the oven so you know what they're talking about. It's fairly slick and I can see the benefit in being able to tell my husband which rack to put something on, etc. Speaking of the racks, they seem stable and smooth once inserted, but they're a you-know-what to get in. They don't feel right, even when they're on right, and they stick something fierce when inserting, at least initially. It's a brute force kind of job that made me sure I was doing it incorrectly and had me consulting the manual and YouTube videos to confirm. And, I was doing it correctly, it's just super awkward ... Plus, they have sharp edges that seem to get caught on the braided fabric insulation seal around the oven cavity when you're taking them in/out. I've already snagged it several times, because you just can't keep the extension rack parts tight when inserting (they slide out), no matter how hard you try ... And it always seems to be a matter of brute force to get the front and back edges properly seated onto the rack guides properly. Once in, they're slick, and take up a lot less room than the L racks did, but wow, that's a pain. (And, to be a broken record, I still long for my coated Monogram racks that could stay in the oven when self-cleaning. Those were awesome.) An odd quirk ... The preheat temp countdown doesn't come on if you're using "warm", "proof" or "dehydrate" ... It just goes straight to "cooking," with no indication what the actual temperature currently is. Potentially a bad thing for modes like "proof" where too high of heat can kill your yeast. If it has the power to tell you it's actual readings -- and based on its slick preheat readings, it does -- why, why, WHY can't Wolf just let its customers have that settings onscreen all the time? (Even if it's a non-default option in order to avoid confusing "average" -- i.e. non-obssesed -- folks.) By the by, playing with the gourmet settings I still found the touchscreen super frustrating. Frequently, not selecting the item I thought I pushed, selecting items I didn't want, instead of scrolling, etc. I'm an iPhone, iPad user, so I'm plenty familiar with how most touch interfaces work, but this was just weird. If anyone figures out the trick, let me know. UPDATE: I think the "trick" is it doesn't really scroll, per se, you just have to touch what you want, no matter whether it's highlighted or not. Though that becomes confusing when there are more items in a list than fit on a screen and you just have to touch something lower down, or higher up, in order to see all the options. So: Touch something once to get it into the highlight portion; then touch again to select it. I also did the "calibration" under settings, and that seemed to help a bit with accuracy. Odds and ends ... -Every time you set something on roast (conv or regular) it wants you to use the probe, and you have to forcibly exit out of doing so if you don't want it. Seems unnecessary, and wish you could turn off things like that, as well as the preset temps for each mode; or at least adjust them to what you prefer/use most. -There is an "about" selection in the settings that shows the model and software version info, but doesn't have the serial number information, which would have actually been helpful and you think wouldn't have been that hard to program. -Anyone know what "Standby power" mode does/doesn't do? Default is "off." -Touch screen seems to get smearier than the old L touch interface did. Of course, that had touch buttons, while this is an LCD/LED touch anywhere screen. Looks messy pretty quickly. :( -Selections like "light" or "timer" go bold when they're activated. Flame logo is red anytime you're in cooking mode; gray when you're not ... Might be even more useful if it was only red once you've hit "start" so you know it's working. (<<<---This how it works. It's just that with the double ovens, if one is on, the flame is red, even if the other is still waiting to start.) -Lastly, in the curse of the observed, I'm now hearing the cooling fan that kicks on at either a certain temp, or after you turn off any mode, a lot more. LOL. Whew, sorry for droning on. Can you tell I'm excited about my new toy? :)

Wolf claims it’s “cosmetic” and not a defect so therefore they weren’t going to pay for the labor, only the parts. The labor is the most expensive thing! I mentioned the past lawsuit and this and other threads. Also they aren’t going to guarantee that it won’t happen again, and almost suggested that it WILL keep happening. They came across that it is no big deal and these things happen with heavy use and it’s never going to look as good as day one. LOL. Ridiculous. We have had it for a year and don’t use it very often. They say since it’s porcelain, that’s what happens. Are you kidding me!?!? A classic case of gaslighting. There are huge cracks/gouges and I have never used the self cleaning feature (their first question for some reason) or scrubbed/scraped it. Had I known, I never would have bought this oven. Cheap ovens for 1/6 the price look better after a year…. They also said it’s safe to have the blue flakes as it’s only porcelain, a natural material, and they have never heard of it getting into the food. HA HA HA…I was in disbelief. Laughable!

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?

One other issue with removal for cleaning -- it has to be done over a cooktop and counter. A gas cooktop on a laminated counter will be pretty immune to damage, but a glass cooktop has several weaknesses to human pressure and dropped part stress, while stone countertops around cooking devices may be minimally supported and not capable of handling human weight pressure. I would suggest that removing baffles (at least from my Wolf hood) is minimal risk compared to removing a VaH blower. My larger risk is minimizing cooktop and counter pressure when reaching up into the hood to clean surfaces in there while the baffles are out, and my stone has more than typical support. With VaH over stone and induction, I would want to build a removable wood surface that was stiff and air gapped above the cooktop, designed to bring forces onto the countertop at locations where the countertop was supported.