Hi hznet, have you considered other combinations beside double wall ovens? Rather than having two ovens, you can have one regular oven, and another can be a steam oven, a steam combi oven, or a speed oven, and even a steam and microwave combination.

It depends on your cooking, each choice has its own strength. I myself has just one steam combi oven in the kitchen with a bench top microwave as an addition which rarely gets used nowadays.

With microwave already set, I would suggest a combi steam oven and a pyro oven combo. I have a Miele steam combi DGC 6805 myself, so I would definitely recommend that. To go with it, H 6880 BP for US market 30" oven or H 6860 BP for 24" oven. M-touch control is pretty easy to use as it is a full touch screen interface with five extra buttons. A step down to previous interface would be a bit more economic. In that case, perhaps, H 6680 BP or H 6660 BP with DGC 6600.

I do use the steaming function a lot, so the fixed line connection in 6805 and 6705 is really useful for me both for water inlet, and waste drainage.

Also if you would be happy with Wolf oven, Wolf combi steam oven is practically a rebadge V-ZUG. I had a good look at it before, and had been to a cooking demo with V-ZUG ovens as well as looking at Wolf offering down here. The main reason I chose Miele over Zug was because I was going to have just one oven, so broiler element and ability to use broiler with steam were the tip over feature. For two oven combinations, I would be happy with either Zug or Miele.

Zug and Miele both use steam injection method for their steam oven which differs to BSH camp (Gag, Bosch, Siemens etc) and AEG/Electrolux which use evaporative method.

I looked at the Miele Combi-Steam oven at a local dealer. I read on this forum that the Miele combi-steam oven is very difficult to clean if you steam chicken, pork, or beef. That would drive me crazy. In the US, I assume we cannot get the V-ZUG oven and would have to settle with the Wolf model. If I go with the Wolf steam oven, what single convection oven would you recommend? I just heard bad things about the blue enamel chipping problems on the Wolf range and oven.

I don't know much about Wolf, but isn't Wolf M series a good recommendation?

For Miele combi steam oven, area behind the broiler element is a bit difficult to clean, the rest is easy. In pure steam mode, there is rarely any spatter and it is very easy to wipe the oven. When it is cooking at higher temperature with food that has some fat and oil, there is a good chance that food will spatter a bit. So if you have a pyro oven along with a combi, cook food that tend to spatter in pyro oven.

I posted these two pictures in another thread. It is a DGC 6805 at Miele Centre that is used daily for cooking demonstration. It steams, it cooks, it bakes, it roasts meat, savoury, dessert etc. So, pictures should be representative of what a regularly used combi oven is. I am quite fine with how it looks, every now and then, you can go all out and clean the top more thoroughly.

I am looking at the new Wolf M series Professional in the single convection oven and a matching Wolf combi-steam oven. The combination is around $9K.. That is a lot of money to spend on 2 appliances. I still need to get a Microwave drawer, hood insert/liner for custom 42" wood hood, wine cooler fridge, and rangetop. I wish there were other good alternatives.

I just read on this forum about the loud convection and cooling fan noise on the new Wolf M series due to the larger oven capacity.. Not sure what to do at this point for wall ovens.

I read a lot about the Bosch Benchmark 800 series wall ovens on this form. Are they comparable to Wolf, Miele, or BlueStar wall ovens?

I don't know about Bluestar, but IMO the Bosch isn't really comparable to Wolf or Miele. Have you checked all these out in person?

I have checked out the Miele and Wolf ovens, but not the Bosch ovens.

Sorry but you're not giving us much to go on here. You haven't said anything about how you cook, your budget, or what you're looking for in an oven. Instead you just asked which one to get... and now you're asking for a comparison between ovens that are in completely different price/feature/build levels - The Bosch Benchmark doubles are about half the price of Wolf and Miele, and Bluestar doesn't even make a double oven (so you'd need to get 2 singles).

The sense I'm getting is that you need to spend a bit more time doing your own research about these ovens, online and in store. Then, come back here when you have more specific questions.

I will do that..Thanks for the feedback... My budget is $10-$12K for rangetop, microwave drawer, 2 wall ovens, and hood liner/insert.

If that's your budget for all those things, why are you considering $8000 double ovens?

I would be looking more in the price range of the Bosch. The Benchmark has side swing doors, if you'd like that. Electrolux is another similarly priced one to look at. Not much feedback on the latest generation of either brand, but the previous generations of both were definitely the "forum favorites" in that price range. This way you can get a nice oven for a reasonable price and still have plenty of room in your budget left over for the rangetop, microwave, and hood.

How do you use your oven?

I would look at Electrolux as well. It has been recently redesigned so no feedback from the new ones yet but they have gone to dual fans/elements and the racks can be left in for cleaning. They seem to be going the right way. They might not have as many modes as Miele or Gagg but the ones they have are highly usable. They have varying fan speeds, slow for conv bake and high for convection roast. I prefer a slower speed for baking and higher for roasting. Not every oven has this. They do not have pure convection mode but it is not missed and I do a lot of baking. It is also the hardest mode to get right. People do seem very happy with Bosch as well. It was a favorite on this forum before the redesign.

Miele and Gagg are more complex so a little bit more of a learning curve but would give more options.

Wolf seems to have gone to one fan speed in the M series as they have gotten rid if the conv bake which is the mode I used when using convection. I don't know if it can be varied in some other way, maybe in the gourmet program. You can hear the difference in the fan speed, so if you see an oven live you can tell.

I think BS has one speed and they have a quirky thing where you preheat the oven and when you add food you have to press start or the heat turns off. I don't think they have a delay start either.

I would read the manuals of any you are seriously considering. You can learn a lot that way.