My sister just gifted me with the Cuisinart CSO Combo-steam oven and we LOVE IT. So as others have noted, I would opt for a steam oven. Having said that, this cuisinart is a countertop model and it is also convection. I am not familiar with the wall ovens with steam so things you may need to consider are: gaggenau is plumbed and would you be allowed to have that installed? Which of the ovens you listed offers convection with their steam option...and of course, if you have been happy with a standard oven and have counter room (I know you said the kitchen was small), this countertop glorified toaster-oven, steam, convection may be the best of having it all.

@ Michelle: It's technically not out yet so... no. It's not made by Wolf though... And unfortunately I can't remember who the OEM was. Anyhow, steam ovens are great and "comb"i steam ovens are awesome. To the OP: If you can afford the Gaggenau 60 CM Oven and matching 60 CM Combi Steam Oven you should pull the trigger on them and be done. If you can't swing the Gaggenau's then buy the Miele 60 CM Oven and pair it with the Speed Oven. Miele DOES have a Combi Steam Oven they just haven't officially made it available to the US market at this time. I've heard rumors that it might happen this year but you never know with Miele. I actually saw it in their test kitchen at their showroom In Princeton back in the begging of 2009... it kills me that it's still not available. :(

We're getting the Wolf Combi Steam + Wall Oven. Haven't used them yet (a broken granite slab is pushing the install dates back), but our plan is that we'll probably use the steam oven most of the time, and the big oven just for holidays, or when we need a second oven or the broiler. Again, not speaking from experience just yet, but my understanding is that we'll probably use the steam oven for a lot of things that we currently do in the microwave (like reheating leftovers). My wife has never been a big microwave fan anyway, so we'll probably just continue with our small countertop model. I would personally rather leave out the drawer microwave and invest that money in a full-size traditional oven. I don't think Wolf ever said that their steam oven has broiler like capabilities. They do say that they can somehow brown the outside of meat with a combination of heat and steam. As long as you'll have at least one oven with a broiler though, I don't see that the lack of a broiler on the Wolf should sway your purchase decision. Finally, keep in mind that the Wolf 30" steam oven is really a 24" oven with a bigger faceplate that matches their traditional ovens. It only goes up to 450 degrees as well, so I'm not sure that your pizza stone will do you much good.

I was set on all Wolf cooking for our kitchen renovation--a 48" range top with grill and griddle and the Wolf single convection oven (M Series), and the Wolf convection steam oven. I'm considering Miele instead for a couple of reasons--the oven has a rotisserie and the steam oven is both plumbed and has a broiler. Thermador will be coming out with a 48" range top with grill and griddle option later this fall, and their oven also has a rotisserie. If I don't go with Wolf, I won't be able to take advantage of any of their promotions. I'm not sure how I'll like the look of the Miele and Thermador ovens to the right of the Subzero 36" separate freezer and fridge fridges (stainless with transitional handle). I'm out of space to panel the refrigerators--I don't have an inch to spare for the overlay. I could step down to 24" convection oven with Miele, but I'd prefer not to. Any recommendations?