Wish there was a design center within a day's drive of here... They said on Facebook last week that it would be the 7th. The US pricing you got on the 6700 is 73.3% of the Canadian price (C$4,499). I scaled down other models at the same percentage and got... Wall oven (6880) = $5,425 Combi-Steam (6800) = $4,399 Steam (6600) = $2932 Current pricing is Wall oven (4886) = $4,299 Combi-Steam (4086XL) = $3,495 Steam (4086) = $2,495 My guess is that those wanting a wall oven and combi-steam oven will need to save up an extra $2,000 if they want the new model. I was hoping it was going to be closer to half that. For those planning, the wall oven has a line in for water but the steam oven is not plumbed (yet). I would personally run the water line now and just leave a stub out in an adjacent cabinet to try and future proof everything. It's FAR easier to do it now rather than later and as time goes on surely other manufacturers will also need a water line. This post was edited by schicksal on Sun, Jun 15, 14 at 11:01

I would totally agree with going with a combi steam over a warming drawer - it is an extremely versatile oven that can easily be used to keep food warm. I believe the water tanks in both are located at the top under a panel that raises and lowers. Miele has a condensate container and the oven does a rinse (optional) at the end of each cycle that uses steam. I do not think Wolf operates the same. Not sure I would agree about the Wolf being easier to operate - Wolf has various modes that you select (humid, humid plus, etc) that do not tell you how much steam is being injected. With the Miele you set the % of moisture so you have total control. It would take me a while to figure out which Wolf mode is best for what I am preparing. Wolf does not have a broiler - that is pretty easy to identify by looking at the interiors. Miele also allows you to inject bursts of steam during other cooking modes - not sure the Wolf has that feature. We find this useful in reheating some foods that need a touch a moisture at the beginning but would not do well using the reheat mode where moisture is added during the entire cycle. As Chanop mentions above - lots of threads discussing these two. There is current thread on baking bread in CSO that you may find useful.

On AJ Madison for example, the steam only oven DG 6500 is at 2.5k, while the combi steam DGC 6500 XL will cost more at 3.5k. I have a 6805 myself, and can vouch that it is worth getting a Miele combi. With broiler, top and bottom heating element, ability to control humidity level finely, drain, and waste reservoir, and perhaps a few more features, it makes the oven more complete and for most of small family cooking, it will be your main oven.

For the record, as someone else asked, you're asking questions about a large convection oven with moisture plus feature, I believe. However I'm replying based on experience with CSO (combi steam oven). Also, I don't believe the big 30" convection ovens with the moisture plus function are available with a plumbed in option, are you maybe mixing up models and features (or am I)? 1. Almost every day. 2. Hard to say not knowing your particular usage and cooking preferences. Look for a thread on here named "Miele combi steam oven owner's thread". Almost everyone on that thread reports their experience as somewhere between pleasantly surprised to very impressed with the usage they get out of a CSO. My oen experience has been in the middle of those two points. And I don't use it for extravagant things, mostly for comfort foods done with steam. 3. It could be very little work, or maybe not. Two points to pass along, first get the Miele specs (for the drain connection) to one or more plumbers and have them review the details and the requirements. You'll definitely want a good plumber for this. Second point, indirect drain/air gap. Miele's specs use the code words "air gar" which is plumbing speak for "indirect drain." Picture the u-shaped drain hose end from a washing machine that is draped over the inside edge of a utility tub. The air gap between the end of the W/M drain hose and the utility tub drain hole is an air gap and makes it an indirect drain. An experienced plumber recommended this to me, before ever seeing the Miele specs, then when he saw the specs he said, yes this is what you need and want to do. The more I see indirect drains in use elsewhere the more I think this is just right for a steam oven drain. You don't have to drill through cabinet walls, or tap into a D/W or sink drain, or add traps, or worry about flood levels, you drill down to the basement (assuming you have one), feed the steam oven hose (up) through the drill hole, and already having a PVC pipe run to the closest utility tub (or other applicable drain) you're set to go. I waited until the day of the install to make the final drill hole through the floor, eliminates any ambiguity on location and clearances ("your drain hose is kinked, etc., etc., etc.), and had the Miele installers concur on the location. BTW, I saw you mentioned contractors. In my experience even highly experienced general contractors talk to experienced plumbers to get this kind of thing designed and speced out, GCs are usually just not that up on plumbing details and code requirements. Pictures of indirect drains. More info in this thread: http://ths.gardenweb.com/discussions/2530553/plumbing-a-steam-oven