Thanks Marcydc. Changing the first filter was hard because the installer used big honkin' working man muscles to tighten it so tight we needed tools to unscrew it (I had psychologist man muscles working on it, but he needed pliers for leverage). The real difficulty, however, is changing the filter, and fixing the filter code, without warming up the freezer. After my third change I've learned a few things: The book says that when the filter light first comes on it's just a warning, and when the light changes state (starts or stops blinking--can't remember which), it's time to change. Tech help told me I should change as soon as it comes on, and that the trouble I've had resetting the filter indicator comes from letting it go to the end. In that case, it has to be changed in program mode rather than customer mode. The other thing I've learned is not to even try to reset right after changing the filter. My unit won't go into customer mode if it's even a little warm, and if it loses too much cool, it won't go into program either. It's basically trying to say, "Shut the door, idiot!!!" It's easy enough to change the filter and wait a number of hours. I always set aside some ice, because you're supposed to throw away the first 24 hrs. worth, so waiting another 6-12 hours is no biggie. But what defines "hard"? For me, it's the procedure to get into customer mode or program mode. It's arcane in a way that only a German engineer could like. It's like looking for easter eggs in a computer game. I can't hold the instructions and do the routine at the same time. That's "hard".

So...I didn't really consider the speed ovens until they were brought up recently on the thread. Now that I've looked at them, aside from the increased cost and loss of a turntable, are there any downsides to swapping the Miele microwave with a Miele speed oven? It looks like the footprint is identical, which would be my primary concern with this change. I didn't really set out to get three ovens, but given that I really want the standard convection oven, the combi-steam oven, and a microwave, it seems like it's worth considering this change. Given the desire for fast reheating, etc with wife and kids, having a microwave is necessary. Also, is it still advisable to keep the warming drawer? From what I've read, some have suggested the the speed oven and/or steam oven can replace a warming drawer, but @pillog's thoughts on this post have convinced me that I'm not completely insane for wanting to keep this in the layout. (Biasing towards Thanksgiving/large group cooking as opposed to everyday needs.) The layout would be: Main stack: convection oven (bottom); warming drawer (middle); speed oven/microwave (mainly due to the fact that the XXL Miele CSO won't trim match with the 30" convection oven but the microwave will: post and post) Separate stack (opposite side, beneath counter): CSO Thanks for everyone's thoughts on this design, it's been really helpful. -joe

get the SZ, we got a SZ as part of our kitchen remodel, I do notice fruits and vegetables are staying fresher longer vs my ~10yr old fridge that the SZ replaced. I don't know if technology has improved so much now that all refrigerators will keep foods better or SZ fridges just preserve the foods better with the air filter, right temp and humidity. I come from the "a fridge is just fridge, no need to spend more for brand name one", but now I am a believer. Since foods last so much longer now, I might actually save money in a long run.

"In regards to the screenshot you put to kalapointers post, she states she's been dealing with repairs for 7 years, but the M Series ovens were only released 4 years years ago. So not sure whats up " Kalapointer's post answers M111675's question, "Do you think it's still a problem on the Wolf M Professional convection oven? I understand it may be easier to fix, but does the problem still occur? " In Kalapointer's oven saga, it was at some point replaced with an M which they report here has chipped. "Well, I have waited since February 8th to have my M Pro double oven repaired. The enamel on the bottom of the oven was chipping and crazing." " Should an oven be able to handle self-cleaning mode, yes. But I can tell you from my experience many people have problems with their units after they've run self-cleaning mode (and this is across the board for modern brands), likely due to all the new microchips and electronics we use in modern ovens these days." Whether it is electronics or the blue enamel, if it doesn't work, don't promote it as a benefit and take it off until you get something that does work. "Coincidentally enough, I've never had a customer that experienced this chipping issue on Wolf ovens and I do sell quite a few. So I've not seen how it might arise yet the the real world. Doesn't mean it hasn't happened to these customers." No one knows how many have this problem except Wolf. From this forum, we know it has been ongoing for 10 years and some posters have had as many as 3 go bad not to mention one of the lawsuits mentioned a multiplicity of failures for one family. They were also talked into spending more money with Wolf to upgrade with the idea it would not occur and it still chipped. That has happened on this forum too. I feel if Wolf was sincere and it was truly a rare occurrence, they would upgrade the appliance at no additional cost for the inconvenience it causes and in at least one case someone cut their hand on the shards. It is also not just a cosmetic issue as they try to say. Rita" Seriously, who cares what color the interior of an oven is? " This^^^^^^^