I don't know the answer but I am curious. if I were you (and having the benefit of hindsight) I wouldn't hesitate to call any of the Miele USA "Experience Centers" and ask to talk to any of the design staff. If you are in the US start with the Princeton, NJ center, their US headquarters. Even better if you can get to a center. The staff at these centers are a world apart from anyone you'll encounter at any appliance dealer, they use the products for demos and classes and typically have the appliances in their own homes. And it's their job to know the details on what you are asking. And report back and let us know. P.S: A little searching and I found this: https://www.mieleusa.com/media/ex/us/PressReleases/2021/9.2021_Generation_7000_Launch.pdf. Food View sounds interesting. There's also this thread: https://www.houzz.com/discussions/6229141/miele-7000-series-speed-combi-steam#n=10 Advice on calling the experience centers still stands.

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!

IMO all the newest and greatest appliances need to be researched for how you cook and what seems important to you. The only steam ovens I am familiar with are commrecial ones and have not had good experiences with them as they seem to break down a lot.. I also do not think any home needs a 48” range since even commercial kitchens rarely have them . The venting itself runs more that the range cost .I do not think I would lose the MW they still have IMO a purpose. I also do not like stacked all in one combinations of ovens . So if you go with this combo have 2 separate units installed in a stacked design then if one dies you still have the other. If at all possible visit a good appliance store that can demo the pieces you are thinking of ( probably hard right now). I run a catering biz from my home with 36” 6 burner all gas range with convection and also a double electric wall oven also convection, I never have trouble cooking chicken or turkey to a nice moist finish.

I agree it sounds out of whack to install an appliance you’d probably never use. You said your kitchen is small so the 24” is an opportunity for additional storage. I don't know if cabinets are in or how your kitchen is laid out but here are a few ideas for extra storage. Appliance garage for Kitcheaid mixer, air fryer or other oversized appliance. Single file spice and condiment rack. See all your spices at once plus soy sauce and other cooing ingredients. Storage for serving platters, cookie sheets and extra cutting boards. Hanging storage for 3-D tools like box grater, juicer, mixer attachments, large ladles Stand up storage for wax paper, parchment paper, aluminum foil. Storage for extra large canisters, flour bags, rice in bulk. I’m sure you’ve got kitchen itestatate to store. Hope this gives you some ideas. P.S. Extra specialty appliances don't typically improve your resell.