In a steam shower, when you're done "steaming" all you do is turn the main shower on and the spray of cool water will almost instantly cause the air temp in the shower to drop enough to cause the steam to condense, it clears the air almost immediately. It can be advantageous to have a vent inside most any shower. But you just don't want the duct work accessible to steam when using the steam function, thus the desire for a positive closing damper. You could go with a single fantech fan with a couple of vent grills, one with a positive damper in the steam shower itself, the other outside the shower in the main area of the bath. Only turn on the fan when using the shower as a regular shower, or only when done using the steam shower. In a typical small bath you can run a fan with about 1.1 CFM per sqft of floor space. In larger baths you can size it off of fixtures; 50cfm per "typical" fixture and 100cfm for things that generate more moisture like jetted tubs, steam showers, etc. When you start getting towards the 200cfm fans, it's best to install more than one vent grill in the ceiling. Pulling that much volume through a single grille can result in turbulent air noise. If you have a long/twisting duct then more CFMs might be needed due to static losses in the duct. Your builder would be able to help you with that though. Spring-loaded and gasketed dampers are about $30-$50 depending on size.

Actually, I think the cavity is the same size. There's no difference between the 30" new one and the 24" one except trim, and the optional water tank instead of plumbing. I doubt the 27" has a different sized cavity from current by more than a centimeter or two, and is probably exactly the same. The opening of mine is just about 18" deep, 12" (usable) across, and 8" (usable) high. I can fit my graniteware roaster, barely, or my large (17") Pyrex baking dish. I don't know what the side racks are like on your model. Mine are C shaped pieces of stainless which are attached to the oven walls and the location of most of the hard to clean crevices. The others are around the drain, which is in the center bottom. Again, I don't know if yours is the same, but I doubt it's too different. You can make anything for a small, nuclear family in this oven that you can cook on convection. That's hot air only--no other heat source. Most things you bake should do fine. Maybe not a souffle, but even then you can cheat and use baking powder and salt to give it rigidity. The convection in the small oven seems a lot gentler than the big fan convection in the big oven--I assume because it doesn't have to be stronger for a small space. I'd be less worried about delicate baked goods here. Plus, add 30% steam and the weight of the air might (speculation here) counteract some of the ill effects of the blowing. A butterflied (spatchcocked) chicken will fit in one of the pans. A vertical chicken will not fit, and you wouldn't want to clean up even if it did because of the spatter. Similarly, you could fit a small turkey (I've never cooked one under 22 lbs. so most of them seem small to me...), but, again, because of the spatter, I'd use a roaster or one of those covered clay turkey pots that are supposed to be so good (they don't come in 25 lb. size!). I often cook for mobs. One can't invite A without B, C, D, E, F, and all of G's kids. The combi-steam is my smallest oven. Probably a similar size to some people's counter top "toaster" ovens (way bigger than real toasters). I usually have the main in the big oven (Gagg 30" single), the made ahead sides in the Advantium on convection, and the alternative main in the combi-. People rave about using the combi- for breads, and, as I said, I intend to try it, but my standard batch of challah is three loaves and they just barely fit in my mother's 27" Gagg single. They're a little more comfortable in mine. They don't like convection at all, but even if they did, I could only fit one in the combi- at a time, which means a smaller batch (hard to accomplish) or retarding the rise. This is also a recipe which can flow over if the yeast is too active, and a potential for getting into those danged crevices. The cavity size is that kind of European oven that is lovingly (not) known as Easy Bake. You really can cook anything that you can feed to the number of people who fit in a tiny European apartment in it. Like four or five. And you can bake in small quantities. Not necessarily room mother amounts of cookies, but you can even do that if you have patience and time. If you're not bothered by the crevices you can cook just about everything that fits, though there's no broiler. Oh, and you can't reach in and turn things or stir them or, probably, baste. Opening up isn't good because you let the steam out, but there's no room inside for hands, so you'd have to take things out to tend to them. I generally only use mine for stuff that can stay in without attention. In a suburban home, you really should have (or have room for an easy retrofit) a larger oven. For a tight little bijou flat with two chairs and a sofa, it's plenty.

That's a great price on the Gag. I have a Gaggenau combi steam oven (going on 7 years now), and I love it. I mostly use it for steaming vegetables, steaming then browning vegetables such as potatoes and Brussels Sprouts, reheating food, and sterilizing jars for canning/yogurt making. Occasionally, I'll make a beef tenderloin in it, but my temperature probe doesn't work anymore (doesn't really matter to me, as I know when it's done). I don't have a Miele combi steam (though I've got many other Miele appliances), so I can't comment on that. I was really impressed when I was learning about steam ovens that you can cook rice, pasta, and sous vide in them. However, in actually using my steam oven, I have never use it for those applications (there are much more efficient and less energy-intensive ways to do those things). One thing to be very careful about if you do get the Gagg (and it's probably the same with Miele) is how it's installed. The Gagg needs to stick out from the face of the cabinets, because the steam vents a LOT and will destroy your cabinets if you don't set it up right. My installer put mine in flush, and after a destroyed cabinet, we learned our lesson. Good luck!

This is the OP and I have an incredibly embarrassing confession to make, regarding my most recent post(s). Gaggenau did send the accessories and yesterday we made a second attempt to install the replacement oven. We got the old oven out, and proceeded to carry in the new oven and install it. After we finished, which took several hours, I picked up the styrofoam and pallet the oven came on and I found the "missing" accessories, wrapped in more white styrofoam and totally concealed under the styrofoam the oven was sitting on. We didn’t see them until we physically moved the styro and it felt way too heavy. We had lifted the oven off the styrofoam previously, because my first thought about the missing pieces were “maybe they’re underneath," but we didn’t move the bottom piece and wood pallet, and none of us saw them because they were totally concealed/encased in the styrofoam. I am absolutely humiliated that we overlooked them and I made a fuss. In my defense, they were very hard to see — even three new sets of eyes didn’t catch them the second time we moved the oven, until we physically moved the styrofoam piece and it was weighted. I have let Gaggenau know what happened, but also wanted to post here to avoid sharing misinformation. We do have the new one in, and it seems to work. I tried it in refresh mode last night and was able to use that program on my oven for the first time in over two years without excess water pouring onto the food. It was pretty great, actually, given all the back and forth and hassle we’ve gone through. I do have a couple questions I hope someone might be able to answer … - What is the filter capacity, which needs to be entered into settings? It says "consult the filter instructions," but they are extremely unclear. (Giving only time in months based on water harness, and not even mentioning capacity, which is the measurement in the settings.) The range is something like 100-9000L … Which seems like a huge span. I don’t want to get this wrong, so any advice/help anyone can provide, beyond the filter manual, which is pretty dismissive, I would greatly appreciate. NOTE: Our water is, roughly, 15-18 grains of hardness, - I also would like to know if I’m looking at this correctly: is “proof” no longer an option on the new model combi-steam? I’m not seeing it on the dial, or in the manual, but am wondering if I’m missing something. Ironically, it was one of the modes I missed being able to use most using most on our old oven since, previous to the excess water problem, it had been one of my most-used modes, as I am a frequent bread baker. The current combi manual does mention proofing dough on page 18 under “operations” saying, “when proofing dough” use such-and-such rack, but there is nothing about a proof mode, or what the equivalent settings on the current model would/should be to set yourself. Does 85 degrees and 30 percent humidity sound right? Can you set the temp that low manually?