Many folks here really like the Miele Speed oven and many of us here, like me, just like speed ovens, period. I have the Electrolux Icon Speed Oven, (for over 7 years now). It has been completely trouble free. It does everything that the Miele does, except broil, and it is a bit smaller inside and uses a rotating carousel, (which the Miele does not). It is also easier to use than the Miele, particualarly microwaving, just enter the time and hit start. How can one not like an appliance that bakes a tater in 14 minues, (Including preheat) instead of 45 mins to an hour in a regular oven. It convection bakes, speed cooks, microwaves, does popcorn, defrosts~~IE one of the "Handiest appliances" in our kitchen & one I would never be without. There is also the Advantium and many folks like it too. So check the stying of the 3, any of them will do the job. Also check the inside cavity~~~~in the 7 years we've had ours, I've found nothing that I cook or bake regularly that does not fit in it~~~~Course it's not gonna hold a whole turkey~~~that's what the big oven is for, but I use it for turkey thighs and breast, fish, etc etc~~~You name it!! Best of luck with your upcoming decisions! Gary

First of, congratulations on your good deals for these three units. They will serve you well. For ventilation and wiring purpose, you will need a gap at the back of the shelf behind unit. For combi steam oven, this is where the oven sucks in the air in. It will vent warm air to the front underneath fascia. So following diagram #1 looks fine. For the sentence "The cabinet housing must not have a back panel fitted behind the installation niche", this must be from a newer manual of the combi steam oven. For example, see newer 6805 manual vs older 6805 manual. In a version that I have it uses "Make sure there is no back wall behind the building-in recess" which means that there should not be a cabinet back wall right at the cut out area. See picture for air intake in combi steam manual in installation section. In terms of installation each is 18" tall, just need to be arranged such that coffee machine is not too tall, and speed oven not too low. Perhaps somewhere where the bottom of the combi steam oven is a little bit below bench top level. A combi venting warm air at the front is not an issue for comfort. I have only combi steam oven in my kitchen and its bottom is at the bench top level which is very convenience, but that would put coffee machine a little too high up, if it is going to be on top. Here is an image from mile-vs-wolf-steam-oven thread. Found a funny image on the web of Miele ovens, noted the coffee machine location.

You can never have enough ovens. We have a 30" oven in addition to a 24" CSO and a 24" SpeedOven (incidentally, this is a wonderful combination). And still, there has been at least one meal, when I had to add a fourth improvised oven by using the gas grill on the deck. I also had to use a portable warming chest, and had to prepare a careful schedule for when to use which appliance. But then, I was cooking multiple courses for a gathering of more than 100 guests. Realistically though, 99% of the time, the combination of those two ovens should be enough. You might just have to do a little bit of planning on the rare occasions that you make huge amounts of food. But if budget is flexible, adding the SpeedOven wouldn't hurt. It's a good oven in its own right, and it can always serve as a great overflow option, when things get really tight. Is it mandatory? No, not at all? Will you enjoy having bought it? Yes, probably. It's a convenient luxury, if you regularly cook a lot.

here is the plan as it currently stands - ovens to left of cooktop, 36" fridge to right. mind you this leaves the minimum 18" on either side of the cooktop. we originally wanted to move the cooktop to the island, but this would involve filing with the NYC DOB which would be a nightmare - our downstairs neighbors (10 unit condo) have the same layout as we do and did file a few years ago - and as a result, only just finished last year, to the tune of thousands more over budget (a budget that already involved architect, expediter, designer, etc, plus the rental of a separate apt while all this was going on, all of which do not come cheap in $$$ nyc/brooklyn). they strongly recommended (and we agree) that just replacing finishes and using existing plumbing and electrical connections would be best, as we can do that without filing, and we do not have six figures to work with here. we had contemplated trying to move the cooktop to the island and going induction, but we only have 80 amps to the unit and, again, do not want to have to file, not to mention the physical PITA of running 100A wiring up 3 floors from the box in the basement, and anyway that would require moving the sink, which, again, filing. so unless we sell and buy a new apartment (which we don't want to do), i think we are stuck with the layout as is. all that said, even if space allowed for the conventional AND combi AND speed, all 3 of those on an 80A limitation would push electrical limits, and we don't want to have to remember what we can and cannot run at the same time because of amperage limitations. doing a gas range in lieu of convection does not change/give us any more amps either. so at this point, i think based on what i'm reading here, we'll do a conventional and a steam, foregoing the speed oven. we do have a small countertop microwave that is not exactly in keeping with our modern aesthetic, but we do have it just in case - i can stash it in the side appliance pantry if needed but hope to wean off needing it altogether.