The Wolf Chef at the Showroom cooking presentation claims he and/or his family uses the Wolf convection steam oven every day.. He also indicated that he does not have a microwave. Interestingly, he says he once needed to keep several cooked fiilet mignon warm for five (5) hours because of an event that was delayed that long!

Wow...has anyone had that kind of experience? Sounds awesome!

Thinking of replacing my 13-year old GE Advantium Microwave with the

30 inch Series E Wolf Convection Steam oven. Thoughts?

I am in the same place as you. I keep reading how wonderful these ovens are, and a know a couple people that love theirs. It's a bit scary to give up the microwave for the unknown. Love to hear what others that have made the switch say.

The Combi Steam does not completely do what a MW does. The reheat function on the combi is pretty nice, but it has limits. It will not dry out the food, but if the food has a sauce base, the sauce will thin out - and if it goes too long, I don't think you would like it. Pasta Alfredo comes out pretty well reheated in the MW, not well at all in the combi. So long as the lasagna had been cooked and cooled, so it is pretty dry, that comes out fine, though something like spaghetti with red sauce might get watered down. The main benefits, IMO, are that even in straight convection mode, preheat times are incredibly short ( 5 minutes or less ), steam mode can be great for shrimp, or even cheesecake ( similar to a water bath ), and the combi mode works well for fairly quick cooking of things like turkey.

barryv_gw. Are you talking about the Series E Wolf combination Convection and Steam Oven? Or another brand!

I was told by a chef using the Wolf that he "held" several fillet mignons

for several hours in that oven without it impacting the steaks doneness! Any

hands on experience in that regard?

Lexi, sorry, I am talking about combis in general, not the Wolf in particular. As to the chef's story, that works in sous vide - if I set the temp at 130, the inside of the steak will never go above 130 no matter how long I leave it in the bath - though the texture will change. If he set the combi oven at a temperature of 135 or so, I can believe the steak's doneness would not change so long as the combi held steady at 135 and never swung above that, but if it was set at 150 or above, or was set at 135 and went as high as 150, eventually, the interior of the steak would hit 150 , and that would impact doneness. seriouseats how-to-sous-vide-steak

All Wolf steam ovens are the same and have a stainless interior. The E and M Series CSOs are designed to match a Wolf conventional oven of the same series, but there is no functional difference between them.