If you are having an installition tech do the install, he will undoubtedly, cut out the back of the cabinet. I installed into a 27" standard oven cabinet. and so I had close tolerances and careful front surgery to do on the cabinet. Installing into the larger cabinet should be easier for your tech. I was doing the install myself, and when I encountered the depth issue, I called a carpenter friend that does a lot of kitchen installs. I asked him how often he has this kind of problem and what he does about it. He told me that it happens about half the time, and he just starts cutting the back until he gets enough space. If cutting the back panel isn't enough, he said that he just "starts hacking the drywall away" until he gets enough space. I had enough depth after I cut a sizeable piece out of the back panel. It amazes me that the appliance manuf. don't design to the standard cabinet size spec, and don't warn you that this could happen. I had a real sinking feeling, when I first realized that it was not going to fit into the cabinet. It turns out that cutting the back panel does not compromize the structural integrity of the cabinet. BTW, I installed into Thomasville cabinets. But I did check other brands of cabinets, and it was going to be a problem in all of them. If you were concerned about oven size, why didn't you get a 30" oven? That is monstous inside. I could not fit a 30" cabinet in, but I would have preferred to have the 30". Goodluck Carguy

We landed at Thermador through a bit of a roundabout route. Our kitchen designer had originally recommended the Gaggenau wall oven because the side swing door provided meaningful utility in our prior layout (the new layout will work OK with either style door). We had decided we wanted an induction cooktop and he recommended the Gaggenau induction cooktop because of its fairly shallow depth. We then went to a BSH showroom and took a look at both the Gaggenau and Thermador induction cooktops. We couldn't find enough functionality difference in the cooktop to support the significant price differential (the magnetic knob was neat but we are confident we can live without it) so decided to drop down to the Thermador cooktop. (We had also looked at Monogram, but shied away from the required 12" deep clearance to combustibles that unit requires). We liked the high power, available boost on all zones and generally low power sharing that the Thermador induction cooktop provides. We had separately decided on the Bosch 800 series dishwasher because of the top Consumer Reports ratings, the now available cutlery rack and reasonable price compared to most of the Miele dishwashers. Having then dropped down to the Thermador cooktop, on one of our final visits to the local appliance store, the sales person with whom we were dealing (who is excellent and knows his stuff cold) mentioned that if we were going to get a Bosch dishwasher and Thermador cooktop, we might consider the Thermador oven and dishwasher since the Thermador dishwasher is basically the same as the Bosch dishwasher. That's about as far as we've gotten. If there's another route we should be considering, nothing is locked in stone except: we would like a very good dishwasher (doesn't have to be the world's best, but very good and quiet is a requirement), we would like a 36" induction cooktop, we would like a good double wall oven and the double wall oven doesn't need any microwave functionality since we're getting the Advantium.

That's a good question, wekick. Miele recipe book for combi steam oven does not have any recipe that use full grill with moisture, however, there are recipes that use combi mode full grill with 0% moisture. From Miele demonstrator's word when I took their cooking classes, she said that by default Miele oven retains some moisture during cooking. For the plain oven, there is a crisp function to release moisture which is done by opening up valve. This is akin to Wolf convection and convection humid mode in their CSO. For Miele combi, you have the option of setting moisture level to 0% to force the oven to release all the moisture possible. Despite there is no recipe in the book using grill with some moisture, the advertisement in Miele catalogue does claim that it is good for fish and meat. My self, I have got a pretty good result with white fish marinaded in sweet miso (saikyo miso fish) cooked in full grill combi mode with some moisture. It is cooked skin side up towards to grill. With preheated grill, and some humidity. outside is brown fairly quickly, and pretty much when the marinade starts to burn due to high sugar content, cooking is done.

So, that means that it's cute, but not functional for your husband's purposes. I don't have that oven, but do have a rotisserie. With good convection, it's not really necessary, especially at lower temperatures. That may be the reason for the limitation. Just put your items on stands so the air gets all around them, and they cook evenly, the fat drains, etc. There is supposed to be a "self-basting" aspect to rotisserie broiling, as gravity pulls the melted fat this way and that, but I haven't seen a difference. Perhaps there would be more with something like ribs if there's a heavy fat cap, but it still doesn't seem logically like it would be all that different. The real thing about the spit is that all sides are exposed to the broiler, so at higher temperatures, that would make a bigger difference.