The Advantium won't do that for you either, really. You can warm frozen food on speed cook mode but some of the limits of microwaving apply. The smaller the serving, the better it works. Family sized portions take longer, and you have to work harder to make sure the interior is fully and evenly cooked. There is a loss in quality when you take short cuts. Some people can use a speed oven to cook many things as well as they could in a standard oven, in about half the time. That's cooked from raw. With anything frozen, especially if it's large and dense, you'll have a much better result if you thaw it first. From there, speed cooking could cut the time for warming. And the Advantium isn't bad at defrosting. I have both a Gaggenau combi-steam and an Advantium, but I don't have the time pressures most of the time to need to speed cook. If I had to choose one, I'd choose the combi- and a basic model microwave, because there are things that I like to microwave. You could probably do all of them in the combi-steam though. Part of the reason I have an Advantium is for the third oven space it gives as a convection oven. And I thought I'd use the speed feature more. Gary (Dodge) has posted a lot in the Appliances forum about things he makes in his Elux speed oven. Do a search for his posts to learn more. This post was edited by plllog on Sun, Jul 20, 14 at 16:20

Cpartist makes a good point, I think, about any Wolf appliance looking more modern than a house otherwise restored/renovated to a century old appearance. One question, though. When you spoke of "the more modern looking induction cook top," did you mean "stovetop" (i.e, you are looking at one of the 36" Wolf induction ranges) or did you mean you are considering a separate 36" induction cooktop with a separate wall oven or ovens? If your carriage house kitchen has the space for a separate cooktop and oven(s), then it seems to me that the induction would be less jarringly obvious than the big DF or induction range would be. As an aside, if you have not already done so, you might want to look into the ongoing issue with the flaking cobalt blue oven linings that sometimes happens with Wolf's electric ovens including those in the dual fuel and induction ranges. Might or might not deter you, but worth looking into if you were not already aware of that ongoing controversy.

I have copied my post from another thread, I have done a bunch of research but haven't taken delivery yet. The original poster I was replying to was concerned about cleaning the units so it has some more detail about that specific activity than you may care for... also I wouldn't get the wolf oven. I agree with wekick... there are too many horror stories with the enamel chipping that it just isn't worth the risk with such an expensive appliance. Here is what I have learned, I hope it will help you.  I will include some thoughts on the Gaggenau model as well as I have done research and had a cooking demo on it as well. The Wolf: Just went and looked at it again today...I have a problem :) It's my least favorite of the ovens but with the discount on offer right now it's also the cheapest. 2 year standard warranty. No broiler or bake element, just convection. No manual control over steam levels, just two modes 'Covenction Steam' and 'Convenction Humid'. Humid' doesn't emit steam but seals the oven cavity to preserve moisture. No option for a plumbed unit. Oven size: 1.8 cubic feet In terms of cleaning, I do feel like it is on the easier end of the spectrum.  No self clean mode but, it recommends that you set the steamer at 175f for an hour to loosen grime and then wipe down.  As there are no other elements it's really just cleaning a stainless steel basin. There are a lot less cleaning rules in the manual for this one than in the others. One other thing to note, I find the doors on the Wolf to be the heaviest. I do like how it looks aesthetically ( contemporary, retractable handle) and how it is entirely flush with your cabinetry.  The other options all stick out to varying degrees due to the handles. The Miele: Very nice oven. As Kim mentioned it comes in two sizes the XL (48L, 1.7 cu ft) and the XXL (68L, 2.4 cu ft). With the XXL you are getting quite a bit more oven space for a similar price, the only tradeoff being preheat time. In addition to the convection fan it has a covered baking element in the bottom and an exposed broiler element on the top. Some people on here have complained that the broiler element gets dirty and it hard to clean.  I was at Miele the other day (I have a problem!) and after insulting with the manager it looks like a screw driver is needed to get a good clean above it.  Taking out the element entirely does not seem possible.  I am going back to talk to the chef there next week. There are a lot more rules about which surfaces to clean with what in the manual. The cleaning section is like 5 pages vs wolf 2. The 'PerfectClean' thing is a non stick type enamel coating on the interior that is supposed to make the recommend cleaning after each use easier; not a self clean mode. In short I'd say hardest to clean of then all. Right now they are offering 10% off or a 10 year warranty. I think that warranty is very, very nice and may tip the scales for me alone.  One thing a lot of people here seem to repeat is that these CSOs are complicated machines, that will probably need some service at assume point. It would be nice if that service was free for 10 years. Best steam control, as others have mentioned. You can move the humidity in 1% increments although after reading about the steam generation methods on all these ovens I am skeptical that it could have that kind of accuracy.  But definitely most adjustable of them all. I like the looks.  The ergonomic handle with the swivel is very smart design.  I don't love the control system compared to the others. Thermador: I will be honest and say this is one that I did not research as deep as the others.  I have seen it in person twice. It has the largest capacity of all the ovens at 79L or 2.8 cu ft. It terms of steam control it has a mode where you can choose a temperature and either low, medium or high steam assist.  Definitely a little vague. The Thermador has another type of coating called ecolytic. It says it is a matte ceramic material that is non porus.  It can be refreshed with their high heat auto ecolytic clean mode.  I have not seen this in action or heard anyone's experiences with this but know that people are wary of high heat self cleans these days. With the exposed broiler I imagine some of the same cleaning concerns as the Miele. The cleaning section in the manual is detailed, but the tldr is clean with soapy water. 2 year warranty. Styling and control scheme is not for me but not bad at all. Gaggenau: This is the oven I thought I wanted at the beginning and will probably still get.  It looks really sharp.  The controls are great. No handle at all, which is really nice.  Also the only one of the bunch that has a side open hinge. Could be good to limit bending. It is the most costly of them all and there are no o bundles or deals on the near horizon (Their terrible promotion ends at the end of the year). Oven size is 1.7 cu ft or 48 L. Steam control has increments at 0, 30, 60, 80 and 100%. One thing of note, that I think Sheri mentioned is that this oven does not have the hand holding modes that the others do. You have to set the heat and humidity yourself. Appeals to some not others. 2 year warranty unless you buy 5 Gaggenau appliances, then it is 5 years. It has a broiler under glass ceramic so it doesn't get dirty. No bake element on the bottom. For you, perhaps the most valuable part, it has the only real self cleaning/descaling mode that I have seen.  This is the one that you plug the cartridge into the roof of the oven and leave it to do it's thing for a few hours.  Seems pretty simple. Not a high heat clean.  Looks kinda like it turns into a dishwasher. For what it's worth I have narrowed down to Miele XXL or Gaggenau.   Hope you love whatever you get!

Agree with Dana above that my speed oven is only serving as a microwave at this time. However its in a very visible part of my kitchen above the single wall oven so it looks great. the wolf range top is a workhorse, and so simple. If it wasn’t for the red knobs, there would be no hint of arrogance about them. i have barely used my wall oven so im so glad i didnt get a double oven. I have the sub zero column paneled 36 inch fridge / 36 inch freezer and i stare at it daily and thank my lucky stars for them. it costs more than my car but in the grand scheme of things/ cost of the remodel this kitchen is the best part of the house and will be a factor in its sale price more than any extra fancy millwork or heavy duty sound proofing or fancy tiles or whatever we spent $$$ on… in sum, spend the money on your appliances, cut it elsewhere.