Noone's answered yet, so I thought I'd put in my 2 cents worth. You may remember that I told you before that these 2 were in my 'top 3' for several months. I read and researched all I could. If I had to put them in order, I suppose I'd say Miele was in the #1 spot, and even though it has those amazing racks, the Monogram was in #3. (The choice of cooking modes was more important.) However, there wasn't much distance between #1 and #3, or I would have reduced my list. I still could never really take any of them out of contention. The F&P, which was always the most likely choice, being in the middle on price and cooking options, won in a grand way when I was able to get one for under $2200. --It cheated. ;-D

A good piece of advice I got here is, if you haven't already done it, download and read the manual for each oven and see if that helps you decide which you'll like.

The good things about Miele over Monogram, for ME. The Monogram, besides having fewer baking modes, only adjusted in 25 degree increments. In reality, probably not a big deal. Someone here raved about a particular mode the Miele offered that was amazing for homemade pizza, French bread, etc. We use our pizza stone a lot, and love it, so that stuck in my mind. (Although how much more could my kids love pizza than they do with it made in an old electric range that doesn't even have convection?)

I am not qualified to comment too much on this, but I also think the Monogram does 'true convection' in a slightly different manner (different way of moving the air, I think), while Miele uses the old, classic, tried and true "European" convection. This was an issue for me, especially before there were enough of the new Monograms out for people to give reviews.

Dh loved the rotisserie feature, but being picky about such things, really loved the Miele fit and finish and attention to detail in regard to quality control in their manufacturing. They farm out nothing...Do it all themselves under tight supervision and control.

My sister, who bakes gourmet desserts professionally, loves her Miele (1 1/2 yrs). She also was impressed with Miele customer service. She never had a problem with the oven, but was able to get fast and helpful answers to questions about which modes were best to use for what purposes when it was first new. The only disappointment she's had is finding that when she tried to bake a wedding cake at home, her 14" cake pan didn't want to fit.

I've never read a bad thing about either oven on this forum. I really don't think you can make a bad decision...After you have it, you won't be comparing it to anything else. If the F&P, as a median choice, had been removed from the picture, I'd be where you are now. Practicality and budget would probably have won out and I'd have gone with the Monogram...I like how it looks better, anyway! ;-D

The whole discussion linked below might be helpful (including why I'm wrong about Monogram's convection not being 'European' but it is a different method than Miele)..But the last 3 posts are from people who own the Monograms and are happy.

Oops! I see you have read that thread! But I did want to clear up for anyone else about the true convection comment I'd made.

dkb1105 was nice enough to offer this explanation in that thread: "Reverse-air convection on the GE Monogram/GE Profile is the technique they use for their convection, which includes standard convection and True/European convection modes. The convection fan rotates clockwise for a period of time, and then counter clockwise hence the name reverse-air. The end result is that it provides excellent convection baking and roasting results. Every manufacturer has a little different technique, e.g. WOLF has dual convection fans, Miele has forced air convection, etc., but in the end they all have True/European convection that allows for multi-rack cooking without odor transfer."

Here is a link that might be useful: Monogram oven thread

We have had the Monogram for about a year now, and have been very happy. Just finished baking cookies with the grandkids with the convection mode--baked very quickly. That is the main thing I have had to get used to--that food cooks so fast! Actually, we have all Monogram appliances and have been pleased with them all.

I have a ZET2PMSS, that was installed a couple of months ago. I just recently moved in and start using it. We usually use this for cookies and chicken wings once or twice a week. Plus roasting for major parties. 2 weeks ago, we did a whole rib roast (18lbs) plus a couple of rack of lamb. Everything turned out greate, I really like it. The build-in probe works well and convection seems to work well (made cooking time shorter). We had an OLD non-convection oven before, so that is the only comparison I can do.

Price point and look are what I went for. My wife like the Miele but it was just too much money for us.

I may be able to get floor model (never been used) Miele. I don't have a price quoted yet. It may help with the price. But on at $5,000 oven, 20% takes you down to $4,000. I was not planning on getting the self clean, but the perfect clean ($4399) is only about $400 more. I got quoted $3280 for the Monogram.

Monogram does not have rotisserie. It does have self clean which I won't use much.

Anyone else who has a Miele and previously owned a GE monogram or has the Monogram with any regrets? (my spouse calls his my desire buy....)

teachersuzanne - one of the things I've heard about the Miele is that it is "quiet". My Thermador triple (although is a great 30" with WD and micro) is so noisy! I'm not sure I would've wanted to spend almost $2,000 more for the Miele, but I definitely would've checked around regarding the noise factor. I don't understand why these are so noisy when the DW I have (Thermador) is virtually silent. I am thrilled with my GE Monogram fridge/freezer - I wish I had checked that out as an option.

The reason I went with Thermador is that we have had two houses with Thermadors in the past. For some reason, they were not as loud as this new model. It sounds like you found a great deal on the Miele. I'd jump at it.

Will you fully utilize all the extra programming and functions of the Miele? If so, people on this forum seem to love their Miele ovens. If not, the Monogram ZET's are great all-around ovens (function, looks, quietness) for the money. I love my single and have no regrets I didn't go with the more-expensive Thermador. I decided I didn't need all the extra programming and 25-degree increments would work just fine for me in my kitchen. But then I also found a DW that filled our needs at under $1000. I could definitely afford something like Miele but didn't feel I needed it or even wanted it that much. Not that I'm that sensible - I spent the savings on other silly extravagances like expensive cabinet and door knobs, Perrin & Rowe faucet, double Shaw's farm sink, plugmold, and a monster disposal (none of which I really "needed" but all of which I love).

That is the question. I do like the rotisserie though. I, too, don't need bells and whistles on my DW, just for it to clean well.

I can't get my DH to even consider the Perrin & Rowe faucet -- but he will the Miele oven so I may try. If it doesn't fit the budget, it doesn't.