Gaggenau & Miele double oven reliability???

16 years ago

I'm down to the wire where I have to decide between brands. I see a lot of good feedback on Miele Masterchef but little input on Gaggenau. I live in a remote area so reliability is a concern. Both 30" ovens are pricey but I'm leaning toward the Gagg because it is less modern looking and the side opening doors are bound to be easier for advancing age problems. Has anyone heard of any Gagg 30" double oven problems? Distribution problems? Etc. Thank you all!!!

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Comments (7)

gizmonike
16 years ago
I personally would make service a big part of my decision: have you checked how available & competent service will be for all your considered choices?

I think either Gaggenau or Miele will be reliable.

We have a Gagg single convection oven under the combi-steam oven, but only for 6 months. The side opening doors are wonderful & we're very pleased with all the features.
vickinbobyo
16 years ago
I am having the same problem in making a decision between these two ovens. I almost ordered the Miele yesterday but stopped short and am now leaning toward the Gagg again. Of the six salesmen I have talked to concerning when the 30" Gagg will be available not one can give me a straight answer. So I am leaning toward the 27" double ovens. When looking at the american 30" and the Gagg 27" there is not much difference. Have you found a place that has a Gagg 30" in stock. Right now it looks like I will be BBq'ing Thanksgiving dinner as my Jenn Air from hell cannot be fixed and it is only two years old. What a pain
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gizmonike
16 years ago
I was so on the fence between Gaggenau & Miele; both are amazing appliances & I don't think you can go wrong with either one. Now that we've used our Gagg for 6 months, I am so happy we chose it. The side opening door is WONDERFUL and there is so much choice on the heat sources (top, bottom, both, with or without convection, broil, rotisserie, probe, even optional heated baking stone).

Have you ever "grilled" your turkey? We much prefer it roasted that way. We brine our bird in advance, set the grill up for indirect heat with the cover on, & use pre-soaked wood chips in our grill's smoker box (or on the charcoal) for a great smoked flavor. The recipe & technique from Pam Anderson's book, The Perfect Recipe, is wonderful. We don't stuff the bird but place chopped onion, celery, & carrot inside the bird and in the pan below the bird with some water. You should use either a V rack or place the bird directly on the vegetables, breast down to start & rotating breast up after an hour. I usually use a disposable roaster pan for easier cleanup, & use the drippings to make gravy (inside on the cooktop). Afterwards, be sure to save the carcass for soup!
beatrix_in_canada
16 years ago
I second the suggestion to bbque a turkey. As long as we only had a 24" oven it was either to prepare one on the bbque. The only issue is that it's more difficult to get a gravy that way (we have a Weber grill that allows us to do any bird right on the grill without a pan).
ccc123
16 years ago
Trying to decide between Miele & Gaggenau ovens. One 30" under the island countertop. And a 27" under a different countertop.

Which would brand would you choose? Thanks!
plllog
16 years ago
I don't think you can buy a 27" Gaggenau anymore. I love Gaggenau ovens, but I'm not sure how good the side opening would be for an undercounter installation.
gizmonike
16 years ago
Side opening works fine for undercounter; above or below, it means you can get closer to the rack(s) without having to work over a conventional oven door that is very hot. We have our Gaggs stacked, so our convection oven is effectively undercounter. The side door just swings totally out of the way, like a cabinet door, assuming the oven is not up against a wall.

Gaggenau & Miele double oven reliability???

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gizmonike

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