Miele would be, well is, my choice for 27" ovens.

Thanks we will be going out looking this weekend. We are in northern Calif. So down to Sonoma County we will go. Everyone does seem very happy with Miele. I will hopefully locate a dealer in that area.

Another happy 27" Miele owner here, although only the single oven (H4780BP).
You might want to give some thought to self clean vs "Perfect Clean". Miele offers both and there are people on this site who are happy with each.

Cavu

Happy Gaggenau 27" oven owner here. We stacked the Gagg combi steam oven over a single Gagg convection oven.

I had a hard time deciding between the Gagg oven & Miele MasterChef. One big difference between the two is that the Miele MasterChef has many programs built in for prompting you through selections. Gaggenau ovens have a side opening door, a major plus IMO. Both have superior temperature control & true convection.

We ultimately decided that we wanted our convection oven under the Gagg steam oven rather than under our Advantium, & picked the Gagg because it looks much better paired with the steam oven & the side opening door is more important to us than the MasterChef programs.

Gaggenau is discontinuing its 27" ovens in favor of 30". That may bother you, or you may find a great close out deal.

Gaggenau will shortly be out of the 27" oven business so you may want to decide. I would tell your husband to forget the Viking. The Gaggenau is a well built high quality oven but I think in overall use/quality/function terms the miele is an awesome oven.

Well we were up until the wee hours researching. Gaggenau is out due to discontinuing the line. Miele would be my choice but the 27 inch double wall unit is not convection in both ovens. We have a very tight fit so two separate ovens is not going to fit. I do not think we would use a steam oven. We did research into the F/K double wall ovens? Do they hold up in quality to the performance of the Gag/Miele?

F&P is not anywhere near the quality nor the features of the Miele or the Gaggenau. It is a good oven in its own right and, certainly it is debatable how much additional build or functional capability translates to cooking performance, but I don't think F&P are anywhere in the Miele/gagg strata. & that is reflected in their prices compared to the others, too. Personally, I prefer the sizes of the Miele or the Gagg in their 27" and if the Gaggenau didn't have me choking on my last penny, that is the oven I'd go with even over the Miele which is outstanding but i think a lesser beast than the Gagg. Now, that said, if the Gagg 27" are still available and you would otherwise consider them, why would you discount them from consideration just coz the size is being discontinued? If they are available when you're actually shopping, why not try to grab one just because they will not be available a year from now? It isn't as if the company is going anywhere. Anyhow, you'd hardly be a loser by getting the Miele oven - I think it is excellent. But I don't own one.

Full disclosure, I coveted (desperately!) the Gagg 27". But my cooking abilities being what they are, I wasn't about to swing the ~4K necessary for one. The F&P I briefly considered, but despite the price being very right and its ecstatic fans, I was happy to eliminate them from my list. The Miele 27" (the novotronic which was still available 2 years ago) and the Bosch were the two that made the short list and I really had a hard time deciding between those two. Note that the Miele 27", Bosch 30" and Gagg 27" are all relatively short, wide ovens which I preferred for my particular configuration; but you should also take note that the Miele 27" is a shorter (less tall) oven, not just a less wide one, than the Miele 30" which may not be the case with all brands. It was a real tussle between the Miele novotronic and the bosch but eventually went with the bosch. I love the oven but if you are a full-featured cook, I think the Miele is the better accoutered oven. I'm a vegetarian and into low-fat non-junk sort of cooking and didn't need (aka couldn't justify) many of the wonderful sounding modes the Miele came with, nor the rotisserie which I loved the idea of but had no idea what I could cook on there that was vegetarian (tofu perhaps?). Anyhow, the bosch more than met my needs and is an excellent performer BUT it is no Miele nor Gagg.

Personally, I love the interface on the gaggenau and the Bosch and the now defunct Miele Novotronic. I did not like the new Masterchef interface at all with its pointy-clicky Windows PC-like nested-menu interface. Now, this may be blasphemous as loads of people love the interface, and even I don't dislike it enough to discount these Miele masterchef ovens, but this is their one feature I do dislike. So that is something you may want to get hands-on experience with. Lots of Miele oven users love the ovens, interface and all, and I can personally attest that they are wonderful performers (if only Miele would return the Novotronic controls!). But my personal hands-down favorite is the Gaggenau.

For Miele, I think the convection is in both ovens. We will be ordering the 30" double ovens, and I don't remember reading that one is not convection. You may want to check their website and download the manuals.

Perhaps someone who is lucky enought to have them already installed can comment.

I have the opportunity to snag a brand new Gaggenau 27 inch double convection oven for $2,500.00? Would I be stupid not to go for it?

Ok. I had to research this myself. In the operating manual for the double ovens, at least on the picture, it appears that there is convection in both ovens. However, I don't see that they come in a 27" size.

Best model is Miele. Best bang for your buck is KitchenAid.
The Miele is somewhat gimmicky but theres no arguing about quality and performance.Miele products are great.
KitchenAid also offers a 27" unit(s) and perform very well at 1/2 the price.

bonjo, have you seen any of these appliances yet or is this still a paper study? It is definitely worth it to get out there and see what works for you and what is just a deal breaker for you.

In my opinion, the Gagg is the "best" oven - but it is best using the set of criteria I would use, so I tend not to like to make these sort of assertions as they are meaningless without qualification.
Personally, I'd take the Gaggenau but want to know what is wrong with it! That price is lower by a yard and a mile than the cost of even their single ovens. I was seeing $3800-$4000 prices for the single when I was looking at ovens a couple years ago. So, what's wrong with those Gagg double ovens?! ;-)

I thought the same thing. The one listed for 2500.00 went like a hotcake and you had to pick it up in El Cerrito, Ca. The other company is in Maryland,a wholesale place. They have it on craigs list in bay area. Go to craigs list put in gaggenau and search under items for sale. They have 11 of them All in aluminum finish not stainless steel. HB wont even go there mentally, thinks there is something seriously wrong with them. We are going to Sonoma Co this afternoon to go to a dealer that has the stainless on his showroom floor so we can physically look at it, also at other brands. You can buy it in double ovens for around 4,400. I am the type to shop at garage sales and HB always wants to take me to Macy's, but if I want this I will have to through in some bucks to buy it!

Well we went with the Gaggenau, backorded until end of November. Price 4800.00. But we are getting a $500.00 rebate! I love the compact size and the side door. I am really short, and it makes it easier on me. Also love the fact that it is glass over the stainless steel, so easy to keep clean!

The transition to 30 inch ovens from 27 inches isn't too copacetic for those of us whose 27" wall ovens must be replaced. I find myself having to replace my 27 inch Miele oven for the lack of a broiler element replacement. We really just can't move walls or have new cabinets installed (unless cost is no issue). Thanks Miele all of the other German manufacturers who have transitioned.