I just purchased a Miele oven but have another another Thermador appliance. Miele's customer/technical service beats Thermador hands down! Go for the Miele. Look on the Miele website for the model number, there aren't that many double ovens they offer, and it's primarily whether you want self cleaning or a continuous cleaning model.

First of all, stop trying to second guess the oven and using temperatures different from recipes. It won't help you. Wekick raises a very good question: "How do things bake?" It is ridiculous to expect any oven, no matter how high end, to reach the exact set temperature and stay there without changing. I may be wrong, and please correct me if this is the case, but it sounds like from your initial post you're trying to solve a problem that doesn't exist. This reminds me of when people try to raise the water level in their front load washers after buying without first answering the question "Are the clothes clean?" >"I was told that the oven temperature would vary by 10 degrees after reaching the set point of 370" Seems like you misinterpreted their statement. You seem to think the temperature will only go above the set point and then go back down to it. This is not the case. The temperature will vary above and below the set temperature. So a swing of 10 degrees means that it would drop down from 375 to 370, then heat up to 380, then drop down to 370, and so on - so the average temperature, is 375 if you punch in 375! In reality it will probably not operate EXACTLY like this, but that is probably what they were trying to tell you it is supposed to do. They might have also meant it will vary 10 degrees above and below, not just 10 degrees overall. So, it drops from 375 to 365, then goes up to 385, and so on. Either way, the average temp is the same, and swings of either magnitude are quite small compared to most ovens. >"I looked (without opening the door) at my new oven thermometer (set on the middle shelf on the left side of the oven near the light). My oven thermometer read 325 degrees. At 26 minutes my oven thermometer read 370. At 30 minutes my oven thermometer read 375 degrees. At 50 minutes my oven thermometer read 380 degrees. At 60 minutes my oven thermometer read 385 degrees." Again, you're second guessing the oven. When you open the door to put in food, the temperature drops by a ton and then the oven has to work to recover back to your set point. I can't say whether this is the case for this particular oven, or if it is just due to a normal temperature swing, but many ovens will heat to higher than the set temperature during the initial preheat to minimize the amount it drops below the set point when the door is opened. Then, once you put in the food, it will heat back up to your set point. Had you opened the door, I bet the temperature would have stayed closer to your set point after the oven recovered from the door opening. Wekick again makes a very good point about preheating. When the buzzer sounds, that doesn't necessarily mean the oven is ready for food. The Wolf website explains why long preheating is important : "With basic preheating, the air temperature in the oven is raised and the preheat temperature is reached very quickly. However, immediately after the preheat is complete, the oven temperature begins to drop because the racks, walls, as well as the bottom and top of the oven start to absorb the heat due to the fact they are not at the same temperature as the air inside the oven. Full cavity preheating brings the temperature of the oven components, as well as the air in the oven up to the same temperature. Assuring that once the preheat temperature is reached, it remains constant, with no drop off." >"I looked (without opening the door) at my new oven thermometer (set on the middle shelf on the left side of the oven near the light)." Is the oven's temperature sensor on the middle shelf onthe left side of the oven near the light? Again even in high performing ovens like the Wolf, temperatures will vary slightly throughout the cavity and you should never expect your oven thermometer to match exactly what the oven thinks. My suggestion: ditch the oven thermometer and trust the oven electronics. Just punch in the temperature on the recipe and try baking for the amount of time on the recipe. If, after that amount of time, the results aren't as you like, come back here and elaborate on what went wrong? Did they bake too quickly? Too slowly? Too much on the tops/bottoms? Unevenly between different parts of the oven? Etc. THEN you'll get advice more along the lines of what you're looking for. This post was edited by hvtech42 on Wed, Aug 27, 14 at 21:07

I agree with Deeageaux with a few additional comments. We were faced with a similar situation as you are. We went to order the Electrolux Icon and the store had a 3 year old Viking floor model that was discontinued. After researching on GW and reading the issues with Viking (most dealt with gas ranges, fridges and DW in conjunction with their customer service) we decided to make an offer on the Viking. We offered them 50% of the $6,200 normal price and they accepted. We have been very pleased with our choice and it has worked out for us. While the Wolf is the best oven on your list, keep in mind that it is still a floor model. The doors may have been opened more in a weekend than you will open them in a month. We chose to get an extended warranty (normally we don't) because it was a Viking and it was a floor model. After 18 months (6 beyond the normal warranty) the hinges on the top oven started to fail and the distributor's repair company replaced both upper and lower hinges on the extended warranty at no cost to us (I also know how to change them out now and can do it in the future if necessary). In my opinion you can always increase your offer, but you can never get them lower. I feel that floor models are not a deal unless you get a minimum of 1/3 off, so I normally start at a 50% discount level. Keep in mind that that unit has helped the store sell products for 5 years, and as Deeageaux said, all they can do is say no. Decide what you are willing to pay and remember it needs to be worth the risk that you will carry, not the store. Good luck.

With the recent Samsung issues (including the exploding washing machines) I am not sure I'd be making a samsung investment in the kitchen at this time. Still too new in this space to make me feel comfy.