I have a non-plumbed model. It's a little bit of a pain to add water and dry the compartments when you're done, but not a big deal. If the plumbed version was available when I bought mine, I probably would have gotten it.

I love my plumbed model. Because I was doing the whole kitchen so extra cost of adding water line and drainage was minimal as it was easy work when everything is ripped off down to the bare wall and floor board. That small additional cost is well worth it for convenience, as I use steaming function a lot and have to do descaling every 6-8 weeks even with soft water setting for Sydney.

We opted for non plumbed. A pipe leak repair could be costly because of cabinetry and access issues.

When I was looking, the plumbed version of the Miele was not available. What I found interesting was that the sales people were all suggesting that the non-plumbed version was better because of plumbing issues. Now that the plumbed version is available, those same sales people are all pushing the plumbed version. There's not a big cost difference IIRC, so I'm not sure why the turnaround.

Yes, I agree with the above.

Why is plumbing for an oven any riskier than a water line to a fridge (ice maker, no drain only fresh supply), or a more mainstream dishwasher or a sink?

The oven is usually not right next to the sink. I prefer an unplumbed version personally.

Interesting, I found another thread on the same subject:

Miele combi steam plumbed or not? URL: http://ths.gardenweb.com/discussions/3161614/miele-combi-steam-plumbed-or-not

It had not come up in prior searches

Hi there. I haven't got much experience with Miele but do have a lot with Gaggenau (and Neff, who don't offer a plumbed version), as I've worked as a demonstrator and recipe developer for these brands for a number of years.

Plumbing or not will come down to personal preference, budget and where your oven/s will be situated - for instance if you're building a new home you will be able to add plumbing pretty much anywhere at the outset, but if you're putting appliances in an older home on an internal wall, your cabinetmaker and plumber are going to need to work together to run the necessary piping through behind the appliances. The real choice is about whether you are happy to manually fill a tank or not, and how much money you're prepared to spend on purchase and install.

I have a non-plumbed Neff combi steam which is going on 3 1/2 years old and have been thrilled with it. I don't mind filling the tank and cleaning out the reservoir (I don't think Miele have the same reservoir/evaporator system, but I could be wrong), as I just view it as part of the process when I use it. And I like to give the oven cavity a quick wipe out after use anyway, so it's no big deal to soak up some water and empty the tank. That said, if I won the lottery my pick would be the fully plumbed Gaggenau combi steam. :)

I have a plumbed Gaggenau combi-steam and love it. The plumbing is more like a sink than anything, with cold water in and a drain with a trap. Since I'm on slab, it was a big deal, but so was putting in an island sink and a water line to the freezer. For the drain, you need an appropriate fall line, which shouldn't be a big deal for a little bit of condensation to run down (no solids) but still has to be done right. While I had the slab open, I had the plumber put a capped hot water line in too, in case, in the future, there might be a reason to put in a sink on the patio on the other side of the wall.

Dealing with the tanks isn't a big deal, I'm sure, but not dealing with them is a delight for me. :)

4. You must wipe the whole unit down after each use as you cannot leave the door shut with the moisture inside (not just the puddles on the bottom)

I assume this applies to plumbed as well?

> I assume this applies to plumbed as well?

Yes, it does. I'm sure it applies to any manufacturer or model of steam or combi steam oven. Both residential and commercial.

For plumbed model, a lot of of excess moisture will be condensed and drained away. So I often leave the door ajar, and it will be dry by itself, especially after higher heat cooking. A quick wipe helps, and that does not take very long to go trough with sponge.

There is also a dry function will will run for 20 minutes at about 100˚C ash (I think), but you can't have a pool of water in there and expect everything to dry out.

How do you descale with the plumed version? I'm not the neatest cook, and I'm worried I won't use it as much as I think I will if it's a lot of work to upkeep...

It is very easy Erin, with plumbed version.

1. Basically, start the descaling program and follow the instruction.
2. Put the two descaling tablets in the reservoir.
3. Half way through the program, the oven will ask to to rinse the reservoir. Clean and put it back.
4. Let the program run till finish.
5. Done.

> For plumbed model, a lot of of excess moisture will be condensed and
drained away. So I often leave the door ajar, and it will be dry by
itself, especially after higher heat cooking. A quick wipe helps, and
that does not take very long to go trough with sponge.

I was getting into that same routine of leaving the door open. But I remember a class at a Miele center where they said use the Dry function every time you do a rinse. The reasoning as to why had something do to with the Dry function will dry out the pipework and other inaccessible areas not part of the oven cavity whereas leaving the door open primarily allows evaporation in the cavity but not the pipework and plumbing passageways.

FYI, I've gone about a year with a plumbed model. No regrets, that was the right choice for me.

I have a 30" wide cabinet. Does anyone have thoughts on whether the plumbing can be to the right or left of the stove. My plumber installed the plumbing 'behind' where the unit will go and it is eating up my seating area. I'd like to move it to the side if possible.

Thirty inches is the standard width of a cabinet in the US. It would not make any sense to put the plumbing connections on the side of an appliance intended to be mounted inside a 30" wide cabinet.

The steam ovens I've seen all come with hoses, about 6 ft in length, attached to the rear wall of the appliance. One hose for fresh water supply, another one hose for a waste drain. You do not want to nor should you disconnect the hoses from the rear of the appliance. Your plumbing connections are made at the open end of the hoses, not at the body of the appliance. So yes, your plumbing could be positioned on the side of a cabinet -- on the outside I'd hope, or else how will the oven fit in the cabinet -- but will have to connect to the appliance hoses that in turn connect to the back of the oven.

You can look all this up in the manufacturers owners/operators manuals or what are called installation specifications documents.

My plumbing worked out! Been using my Miele Combi for almost 1 year. Fantastic. Love that it is plumbed and I don't have to worry about filling/emptying.

I did 2 remodels within a year and half.....the first one it was installed in a center island and we were not replacing the floor (so did not want to rip it up to run the pipes) so we did the non-plumbed. The second we took the room down to the studs and we installed the plumbed.

I cannot say this loud enough.....................THE PLUMBED VERSION IS MUCH MUCH BETTER!!.

If you even possibly have the choice, install the plumbing! The non-plumbed version requires constant attention and is like a child calling you every 10 minutes when it is in need of help. Loved the way it cooked but yikes, the plumbed version is soooo much easier!

I love the steam oven and now cannot even imagine using a microwave anymore.

I have a plumbed Meile steam oven and the water container is filling up and causing drips. I have to constantly empty the water container. Has anybody had this issue?

Can you take the water container out, and fill it up manually to check? And while filling it up, can you observe if the two black floaties on the inside of the container can move freely with the water? That's what the sensor at the oven is reading for the water level.

Also is your installation level in all direction? This could affect how the floaties move.

I have a non-plumbed as I wanted the white glass oven and it didn't come with that option. I would have done this anyway as one less plumbing issue to worry about. No problem filling it manually-very easy to manage.

I have a plumbed Miele and do not have that problem. Occasionally I do empty the water container but it's never overflowed and I tend to forget about it. I would call Miele and ask them to help troubleshoot.

If you have a non-plumbed version, is there any reason why you can't add a plumbed water line using a float valve?

Does anybody knows if a plumbed version can be used as a non-plumbed in a case there is a problem with drainage or water supply? The reason I am asking is because we might need to install oven a little further from the drain, that is recommended in manual, and I am worried that in a case it will be a leak or discharge pipe is clogged, we have no way to fix it. Did anybody have issues with drain hose being clogged? Did anybody have to extend that hose to reach a drain? Any comments very appreciated.

Hi, I'm looking for a plumbed combi steam oven. Is Miele and Gagenau the only brands that offer plumbed versions? The ones I've seen are very expensive, I'm looking for a more budget version... please let me know your models and views. Thank you

You cannot use the plumbed version non-plumbed. It does not have the water containers inside.

It does have a container inside but you don't need to touch it, it fills from the water supply then empties into the steam generator automatically. This is quite different from the way the non-plumbed one works.

If you used a float valve to fill the tank automatically then you would still have the issue of emptying the waste water. You could also be in danger of overflowing the waste tank by refilling the fresh water tank too many times.

Ok. Which are the good plumbed builtin steam ovens? Please let me know the exact models. Thank

I have the Miele XL model number DGC6705-1 . This one is very good. I am not familiar with any other brand.

Thank you.

Does anyone know any a bit less expensive plumbed steam ovens?

We bought a combi steam oven last year, un-plumbed. First, it's a pain to empty the water reservoirs. You have to do it several times during use even if you just warm up food. Second, the reservoirs are Flimsy! The handle cracked on ours 2 mos and 1year from delivery date (out of warranty). We have used the oven for 10 mos. The new part was $70 which could have been worse but I expected a lot more from an oven that cost over $5k. I expected more from Miele customer service too. I doubt I will buy any more of their products.

I have the unplumbed version for two reasons-I want the white glass model and it didn't come with the plumbed option and secondly I thought it was one less potential problem. I love it. I have never run out of water even when I have done sous vide cooking for longer times. Very easy to operate.

I am doing the non-plumbed. I am on well water. The fewer pipes, the better.

We have a plumbed version and absolutely love it. Haven't explored all used yet, but the steam function for reheating is fantastic. My only complaint is the time it takes to preheat for regular oven use. We generally go to our BS oven for that.

The Combi-steam is a weird appliance; some modes start counting down the time immediately and others count down only after the temperature is reached, some modes make you enter a cooking time and in other modes you can't enter a cooking time. It all seems pretty random to me, and I can see no logic whatsoever in which modes do what or why.

The other strange thing is that the preheating time varies considerably between modes. I found that the "Surround" mode seems to take the longest to heat up. Convection and Combination modes both heat up very quickly (much faster than my conventional oven).

It's a really great appliance and incredibly versatile, but it does take a lot of getting used to.

Agree all the different options and combinations can be confusing.

I have the below description from an operating manual bookmarked, it's held true based on my experience. So far.

The Combination Mode starts counting down immediately, but does not "use steam alone".

I would go plumbed easier !! We have a Gaggenau plumbed in the cleaning modes alone is worth it !! Was not sure at first but became best oven in our kitchen ! a must from now on ! Rice meats reheats bread hot moist oh yeah !!

7000 series is out and still no white plumbed option. Dumb.

What is new or different with the 7000 series? I have found very little literature on whats new. Im about to install a plummed 6705 steam oven, and was waiting for the 7000 series coffee machine as that 6000 series was getting long in the tooth. Pitty that Iv found almost nothing online about the new series and what updates they have made other than more connectivity to WiFi and maybe updated Master menus? Even the menus dont seem to actually add anything new. Maybe little hardware updates and tweaks Im imagining?

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.

From looking at the CSO’s, It looks like very incremental changes. Externally they have a Evolved design language as well as Addition of handle less artline models. Internally, from looking at the parts diagrams. The layout looks similar but the parts have been changed slightly. May be this was to resolve issues, or maybe it was to save costs? I don’t think food view is in the 7000 CSO’s.