We have a 240 wall version Advantium, & it can do all the grilled cheese, pizza, etc. stuff, much better than a toaster oven. There is no preheat with Advantium speedcooking. You will need a real toaster for toast; we bought a Braun.

I'm curious as to what the regenerating setting does exactly, myself. The oven has 3 variables it can control: overall temperature, air circulation, and ability to increase the humidity level from ambient to up to 100% (in 3 steps) plus a misting function. From the water cycle sounds on 'regenerate', it's not a 100% steam. Maybe around 30% or just a regular misting? It's quite the luxury to now have 3 ovens: a gas oven with broiler in the range, the regular convection wall oven, and the steam oven. I thought the oven count overkill, but for our first cooking session with friends, all 3 were going: broiling ribeye, steaming corn on the cob plus brussels sprouts with broccoli (that had been previously caramelized in a skillet) in the steam oven and then a friend arrived with an apricot pie. "We'll throw it in the oven when the steak is done", she said. No need -- there was still one oven free! It was sweet -- such luxury! We've never had wall ovens before -- the side-opening Gaggenaus are really nice to use! And the 24" oven preheats in a reasonable time, the smaller capacity steam oven even faster than that. Our contractors temporarily hooked up the Culinarian range, gave us temp outlets until ours show up, we grabbed some plywood and some of the old granite countertop, and fixed up a cooking area for Christmas eve dinner. Already the kitchen is more functional than the old.

As far as cleaning is concerned, I'd recommend either 1) not roasting any meats in this oven, or 2) coming to terms with the fact that the oven will never look brand new again. Honestly, if this is your only oven, I'd do the latter. It doesn't really affect the functionality of the oven, if it permanently develops a bit of a patina over the years. I fully understand about the complication of storing different baking sheets. They are such an awkward shape. Even if you don't have small kitchen, that can pose a challenge. If you are doing a full remodel, it would be a good idea to explore, whether you can install toe kick drawers. My contractor thought that this was a really tacky idea. But when everything was said and done, even he admitted that it is the perfect place to store baking sheets. The Miele Speed Oven is a versatile and compact oven. If space is at a premium, I wouldn't hesitate recommending it. The fact that you now only have a single appliance for all your microwave, baking and roasting needs does mean you'll have to occasionally plan your cooking more carefully. And there'll inevitably be compromises. But that's always true when working around the limitations of a particularly compact kitchen.

I use the infrared broiler in my Bluestar gas oven all the time to make toast. The result is different from the toast in a pop-up toaster, but I think it actually is much more flavorful. I prefer it. I have never tried if the Miele SpeedOven (which has a particularly small broiler element) or the Miele CSO (which has a bigger broiler element) can do the same thing. The broilers in both of these ovens are significantly less powerful than the broiler in my gas oven. But with the correct combination of time and distance from the broiler, it might be possible to get good results. If anybody has experimented with that, please follow up.