We got our Miele steam oven two months ago and we love it. It takes a few minutes to begin steaming but the result is far superior for reheating than the MW. And for veggies, it's really nice to not have pots on the stove. Go for it! And if you're looking for a great Speed Oven, the Miele is it. I was worried that it wouldn't broil, but that's all we use it for and we've only used it twice as a MW. It's the best broiler we've had. What a relief! We have both Miele's under the counter side-by-side. They look nice, but it would have been nicer if Miele had coordinated the clock panels so they matched. The steam oven has a backlight I can't get rid of but the Speed Oven doesn't. Other than that, we're thrilled with the Miele's and I did a LOT of research!

Ruth, I think it will reheat well. It won't be quite as good as just out of the oven but there's enough moisture in the stuffing from the cranberries & BBQ sauce to keep it from drying out too much. Cover with foil when reheating...remove foil for, maybe, the last 5-10 minutes. Enjoy the game...and your porkchops tomorrow. GO PATS! GO BRADY! /tricia

I have been thinking about how to do this for a decade or more efficiently. I first saw that package units were becoming available with a (reheat panel) this would be a coil that was downstream in the air flow right before it went back into the living space. I thought when I built a new home with a duel fuel system of gas and heat pump, why could I not use a valve to send hot refrigerant to a downstream panel so I could temper the air and still dehumidify the home with the existing equipment. Why not the valves are available to do just this and HVAC being a hobby made me dangerous because I think too much. Well anyway I gave the X wife that home and have been thinking about building another so I have been dabbling on the internet here and there for my mechanicals along with other building ideas. What I found about a year ago is that Lennox is doing just what I imagined and I may seriously look into this type of equipment. http://www.lennox.com/products/indoor-air-quality/humidity-control/hd and this one too http://www.lennoxcommercial.com/pdfs/brochures/Lennox_Humiditrol_brochure.pdf

These are ovens not sci-fi marvels. If you have a cold house and a cold kitchen and a cold oven, it can take a lot time to heat up. Because it's cold. And the oven is only heated when the oven itself is hot, not just the air in the cavity. That's why so many older recipes say to start at 425° F for the first fifteen minutes. They don't really mean it. They mean if you set it to 425° when the preheat light goes off, it's really at 375°, and after fifteen minutes of trying to get back to 425° after you open the door, you're really back at the 375° that you wanted to be cooking at in the first place. I find that Gaggenau is better about that, though I will still start the oven early to get it good and hot and even. I can't remember if the combi- set up has an option to have fast preheat or not. I don't like it because I do cold start baking. My six year old combi- takes about 15 minutes to get fully to heat for regenerate if it's starting from dead cold. That's in a mild climate and warm, by most people's standards, kitchen. If it's been used within the previous 24 hours, it's more like 10. If there's a fast preheat option, and you have it enabled, it could be five, for all I know, but I doubt it could be less than that just on a logical basis. Once the oven is hot, regenerate takes about 10 minutes for a full plate of food. So, here's the thing--I would never use it to reheat a bowl of oatmeal or a small dish of pasta. Those are things that do really well in the microwave, and only take two minutes. What microwaves do best (I'm assuming a really good microwave here--some cheapies can't really do any of this well) is heat a single, compact item. That is, warm a sandwich, melt cheese or butter, warm up a single piece of meat, a potato, a dish of cereal or pasta or soup or stew. What a microwave can't do is heat up a composed plate evenly or well--or even one of those frozen dinners that are supposed to be microwavable. What it doesn't do well is heat up a casserole dish of whatever, or several portions of food, or several different foods at once. What the regenerate cycle on the combi-steam (or approximations thereof) does best is warm up a plate or two of food, like the supper that went cold because an important call came in just as you were starting to eat. Or leftovers. Meat, starch, vegetables, all on one plate, all being warmed through gently without any drying, petrification, overcooking, or any of the other issues that come with it. Better than if it were kept in a warming drawer--the food tastes fresher. What the combi-steam also does well is heat up multiple sandwiches, or pieces of meat, or whatever. Things the microwave might do well on one of but can't possibly hope to do four of evenly and well. When you look at it that way, heat up times really don't matter. If the only difference to you between the two makers is this factor, I'd start by seeing what the companies say about heating times. Do they have accelerated oven heating? Also take your best kitchen thermometers to showrooms where they have them working, and test the before temperatures of the oven walls and air, time the heating, and check the after temperatures. I would guess that they're probably about the same, unless one has accelerated preheating and the other doesn't.