Sorry I don't have anything to contribute - but I'd love to see the responses you get as we are getting a range only and I would love to get a speed oven as well to use daily as well as to have 2 ovens for large entertaining/holidays.

We purchased a Miele Master Chef because it could be installed under the counter. So far it has been wonderful. It's only been in a couple of weeks and so far we have primarily used it for microwaving and a couple of chicken recipes. The interior has been changed since older reviews and is supposedly much easier to clean. It's true that there is no turntable in the microwave, but that hasn't affected anything that we have noticed. We are looking forward to testing it further.

The UK Gaggenau will not work in the US because of the frequency of the power - US=60, UK=50. I really wish would could import electrical items from Europe though, they have a number of things that are not available here.

I have no basis for comparison with the others, but I LOVE my 30 inch, 240v Advantium wall oven. Fast, healthy from-scratch dinners after work are its specialty. I gushed over it in a previous post.

Here is a link that might be useful: advantium rocks post

We use our Miele Speed Oven all the time. We have had it for about 3 months and it is the most used item in the kitchen. It works just like the Master Chef Oven but just smaller and being able to microwave or both is icing on the cake. Would not give ours up.

Good question - I'm considering this too. I'm leaning miele for the 24 inch, leaning chef instead of masterchef because I like the knobs, and $$.

Currently we have a weak microwave at work and a stronger one at home - so tea water is 3 mins at work and 2 mins at home. But I'm actually thinking 3 mins would be good enough. A less powerful mw would be likely to turn out better food for me - less likely to rubberize when I am too lazy to adjust power. While more powerful ranges do special cooking, I have never heard of food that actually tasted better from a more powerful mw. But this is all theoretical, any experience out there?

We have the 27" Miele Master Chef speed oven. LOVE it. It's used for just about everything . DH uses it to reheat coffee and heat up leftovers (MW function), I've used it to cook dinners, bake, and it's been wonderful. I don't miss the turntable at all.

kaysd you have a good plan combining a Miele speed oven with a combi-steam oven, both 24"w. Buying from two different manufacturers is ok.

Your kitchen is one I would like to read all about in a year from now after several gardenweb kitchen-obsessed have invited themselves over to cater your meals and post results. : - )

fwiw, you can find out if the Gagg works under our 60 Hz electricity; i..e. don't assume it won't. I think plllog has an imported Gagg or something spendioso and European, that was made for 50 Hz European Hz, and it works here too, under 60 Hz. The AEG cooking devices sold in Canada (aeg-electrolux.ca) all were made similarly for European Hz and they all work here too, under 60 Hz in Canada. Canadian electricity is identical to American btw. The fact that AEG isn't selling in the US is based on marketing issues not because of an electrical/technical issue.

I'm tending more and more to think that microwaves are best when combined into speed ovens. Microwave cooking in a single appliance isn't worth all that much except for its ability to warm milk for newborns and give you a good indication of how warm the milk is getting. When you warm milk any other way, you can't control or measure the real temperature of the milk inside the container, you just know approximately by touching a hotter container outside, or you waste a bit of milk squirting it out to feel its temp.

Personally I don't like the typical noise a microwave makes. I cannot imagine waiting 2 - 3 minutes for tea water when induction can give better quieter results and an IHW (1/2gal stainless tank at near-boiling temp, permanently on) can give instant tea water. I hope that speed ovens make little of that typical microwave oven noise.

Hth

One thing I would look at is how the inside is. I have the advantium 240 and I like the way it is pretty much sealed- making it easy to clean. I looked at another (sorry forgot which brand) and the heating element was exposed on the top- that would be a pain to clean.

I have the Miele speed oven - we use it constantly, as a microwave and as an oven. We've been using it for about a year now. Love it, it works as advertised. Don't miss the turn table. Given the reviews I've read on the Advantium, I'm not sure that you can go wrong with either option. Good luck!

I have a Miele speed oven. I like it and use it alot. However, its weakest point is the ability to brown during "speed" cooking. The broiler does not come on in the "full" mode. It only comes on to the selected temperature. When I want additional browning, then I have to add on the max broil after the fact. With certain types of cooking, it really does not "decrease or speed cook" compared to my Viking gas range oven even if I use the speed cooking mode. I would say that roasting vegies where even crisp browing is wanted is where that really seems to be the case.

For cooking/roasting potatoes, beets, the speed cooking mode excels. Cooking frozen entrees, Miele Speed oven also excels but I do not eat much frozen entrees except my own that I have frozen.

I bakes better than my Viking gas range oven, however. That is the BIG reason why I bought this over Advantium. I really wanted a "good" second baking oven that would also function as a MW.

I think Advantium utilizes the "infrared cooking" with the halogen where the browning is more even and quicker. I have not used it but that is my impression. If browning is important to you, I would look at advantium a bit more seriously.

I am sure there are advantages and disadvanatages to either.

Slush and Lyvia, welcome along for the ride.

Trailgirl, thanks for letting me know the interior on the Miele has been changed. It�s nice to know they were responsive to complaints.

Dekeoboe and Davidro1, I know Plllog self imported a Gagg induction cooktop from the UK, so there is something that can be done to make European appliances work here. I will have to page Plllog for details. Of course, I do not want to take any unnecessary risks. It is annoying that several great appliances are not available here. The new Gagg FreeInduction cooktop is also very tempting, but not available in the US - aargh.

Sharonite, it sounds like you really love your Advantium. I liked my old 120V Advantium, so I can just imagine how much fun the 240V would be. It was the best microwave I ever owned and pretty simple to use.

Scottno, did you get the Miele Chef or Master Chef speed oven?

Remodelfla, is your Miele easy to clean? Are there shortcuts to use the MW functions quickly without going through lots of menu screens? (For instance, my Advantium had a button to MW in 30 second increments and then you could spin the dial to adjust the time up or down.)

Davidro1, I hope my kitchen does turn out as well as you suggest. I agree with you that a separate MW seems like a waste when speedoven combos give so much more flexibility. We heat water for tea in a kettle on the range, but with a 2 year old, my tea often goes cold before I can finish, so a MW is very handy.

Joan, good point. I will be sure to take a close look at the interiors of the various models.

Sochi, which Miele do you have? Did you find it easy to learn to use the MV, oven and speedoven functions?

Kaismom, thank you for that information. It is useful to know that the Miele does not roast and brown food faster than your gas range. I can high temp roast a pork loin or a chicken in my regular oven in less than an hour (plus preheat time). I was hoping for something faster on weeknights, since we do not get home until 7 pm. It sounds like the Advantium would be better for browning and the Miele for baking. I would like to think I will bake more in the future, but for now, I do very little baking. The speed oven will be used primarily to roast meat and potatoes and any veggies I decide not to steam.

It sounds like both Miele and Advantium owners are happy with their choices. I would probably be more comfortable with the Advantium due to familiarity, but the 24" Miele would fit into my design so much easier.

Can any other Miele owners please chime in on the browning issue when using the combined cooking modes? I have seen reviewers comment on being able to broil a great steak in the Advantium - can the Miele do that?