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Will I miss my double wall oven if I go for steam?

7 years ago

Hi!

We are beginning a kitchen remodel. It looks like we will be purchasing a lot of Thermador appliances as part of the 1, 2 free program (and my husband loves the fridge/freezer columns). We are able to get a steam oven at half price with the purchase of the columns. I am thinking of getting the 30 inch Theramdor professional wall oven and placing the Thermador steam convection oven on top of it. We are going with a rangetop, so I will now only have 1 full size wall oven. The Thermador steam/convection is small but I've blown my budget on my countertops so I can't justify 2 wall ovens + a steam from wolf or miele. There is this model from viking that is reasonable and I could place under the counter in my island where my microwave is going, i just feel like 3 ovens is overkill. Viking VCS0210SS

I am excited about steam since I cook a lot of vegetables and fish. I can count on one hand the amount of time I have had both of my full size oven going at once - when I'm baking a ton of cookies?

We are not planning on moving any time soon so I'm not worried about re-sale.

Will I miss my 2nd full size wall oven?

Thanks in advance for your advice!

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Comments (7)

skik2000
7 years ago
I don't know why you'd miss the "2nd oven" (even though the combi is a second oven) if you can only remember one time that you used both.
johnsoro25
7 years ago
I do not think you will miss it because the steam/convection works as a second oven. I have it and use it as a quicker convection oven all the time. But it's the best of both worlds because you can steam, convection steam, reheat, etc. I love this set up.

Btw, you will love the columns too. Great lighting and so much space!!
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I have never missed double ovens. I love my combi oven, and encourage you to get it, assuming you cook and are adventurous with something new! I only use my other oven about 6-10 times/year, seriously. The space in my Gagg combi is enough to cook any meats, gratins, egg dishes, brownies, cookies, pies, cakes, etc. Because it heats up so quickly, I hardly ever use my large oven (except for big gatherings and holiday baking). I wanted to pair mine with a wall oven (I also had a history of double 30" wall ovens), but at the time there was not a 30" wall oven that looked good stacked with it, so I opted for a range and combi is alone in the wall. Good luck in your selections!
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"I had heard that the Wolf ovens did have the issues with the blue enamel, but that they had corrected that issue. ??? maybe????" This is is from Wolf's own website. If you are under warranty, they pay. If not, you pay and the new liner is only guaranteed a year. Several posters here have gone through multiple ovens. http://www.subzero-wolf.com/assistance/answers/oven-porcelain-damage The first reports here were 10 years ago. Wolf's response when asked about it is they never heard of it or it was a tiny problem fixed years ago. This is the most recent report on this forum. https://www.gardenweb.com/discussions/5078432/which-36-df-range-thermadore-or-monogram-wolf-is-being-returned?n=10
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I have two regular convection ovens because I need the space. I would get one as a third oven though if I had room. It would be the most used oven if you get the right one because it acts as a regular convection oven too. The CSO gives you control of humidity. The use and care manual for the Gaggenau CSO gives you a good idea of what these ovens can actually do. Read the manual to whatever brand you are looking at to see what it does. They could add moisture or vent it out or just use the moisture from the food cooking. If you don’t really pay attention to humidity and how it affects cooking now the Gaggenau manual gives you some idea of what is best for different types of food. If you steam bread, it would be useful for that. Do you steam cook now? I don’t because I like the flavor from browning more. If I do need steam, I would just do it in a pan or pot. I add a tray of hot water to my oven if I need more humidity. If I need less humidity and drying to promote browning, I open the door to vent out steam and turn on the convection fan.
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Not sure what poster above is saying about hating a steam oven? I would ask her exactly what model she owns. Most people that make comments like that don't own that particular thing/appliance!! And why get a steam oven only, when you can get a convection/steam oven and have perfect baking and steaming. Were you asking me about using the steam function? I can only speak for my Miele CSO experience. Of course, there is a learning curve when using a new appliance. You overcook something the first time and then adjust the timing the second time around. No different than with any other appliance. Even microwaves can vary quite a bit in their power and you have to make adjustments. Lots of info on the Miele CSO in the Kitchen forum. Those of us who have the units, really like them and usually say it is the last appliance we would be willing to give up.
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dbabrams
7 years ago
I have a 30" CO and combi-steam (Miele). I rarely use the big oven, mostly just for holidays. The CSO heats up so much faster.
sushipup1
7 years ago
Make a list of what you'd fix for T'giving for a dozen people and think thru how you'd use your ovens.

No steam oven, but we had double ovens in the house we sold last spring, and I miss them terribly now, even tho i didn't use them a lot. Never had a steam anything, so I have no idea if it will cover the regular oven functions or not.
plllog
7 years ago
I can count on one hand the amount of time I have had both of my full
size oven going at once - when I'm baking a ton of cookies?

Some cookies bake fine in a convection oven. You might have to play with the timing, but you're going to have to learn new times/temperatures/settings with any new ovens because there's more variation in ovens than other appliances.

You've answered your own question. If you don't have both going at once other than for cookies--and you should be able to bake cookies on multiple racks in both new ovens--then you won't miss the second regular oven. You will love the combi-steam.

The question you should be asking is about optimal placement and height. By having two separate ovens, you can tweak that to suit you best. You don't have to stack them, or you can adjust the height of the stack.
golden_gardens
7 years ago
I had the same dilemma and went with combi steam, and a wall oven. So far, so good but it is early yet. Everything I have heard both here and from some friends who have made this choice has been positive. Plus it seems the combi gets more use. (What I'm hoping to ditch eventually is the microwave but we'll see.)
thekeller4
2 years ago
This is my exact dilemma. I would love further comments on this question: Does the 30" Thermdor Double Combination Built-In Oven with Steam Convection serve well as a "double oven"? Any extra thoughts on this??

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