The European convection is mainly useful if you bake or roast with your oven really full. It may help the temperature stay more even.

We're getting the Wolf Combi Steam + Wall Oven. Haven't used them yet (a broken granite slab is pushing the install dates back), but our plan is that we'll probably use the steam oven most of the time, and the big oven just for holidays, or when we need a second oven or the broiler. Again, not speaking from experience just yet, but my understanding is that we'll probably use the steam oven for a lot of things that we currently do in the microwave (like reheating leftovers). My wife has never been a big microwave fan anyway, so we'll probably just continue with our small countertop model. I would personally rather leave out the drawer microwave and invest that money in a full-size traditional oven. I don't think Wolf ever said that their steam oven has broiler like capabilities. They do say that they can somehow brown the outside of meat with a combination of heat and steam. As long as you'll have at least one oven with a broiler though, I don't see that the lack of a broiler on the Wolf should sway your purchase decision. Finally, keep in mind that the Wolf 30" steam oven is really a 24" oven with a bigger faceplate that matches their traditional ovens. It only goes up to 450 degrees as well, so I'm not sure that your pizza stone will do you much good.

The convection steam oven can be used just like a normal convection oven though it heats up much quicker. With our family of four we use it the most of all the oven's (have a 30" Wolf below it and a 36" BS range). Almost anything we do for a dinner can be done in the steam oven rather than heating up and dirtying one of the larger ovens. It roasts meat and chickens the best of any oven using convection humid mode. Bakes bread excellent except for high heat baking (only goes to 445), use it for cookies, dutch/german pancakes, makes an excellent crust on any food. Don't get caught up in the 'steamed food' mindset, it's all convection oven when you want it to be. We do use the steam mode for veggies (we'll never micro them again), sometimes fish, though I do prefer fish baked or fried. It makes excellent rice and I've even done pasta in it (though not as handy as I like checking pasta in a pan for perfect doneness). It's the only way we make rice now. I've made custards in it, works great, no water bath. Reheating food is great, again no more micro for that. There are a lot of modes that make food more convenient to prepare. My DW likes to make hard boiled eggs in it (obviously not boiled), she just leaves them in the paper carton and steams them, got to be careful taking them out if not on a cookie sheet as the paper gets pretty limp. I made brown sugar (turbinado) bacon in it last weekend and it turned out awesome, nice and crisp in about 25 minutes. Like I mentioned we use it a LOT. It's a bit pricey for a rice cooker, or a micro replacement but for all the other things it does I would lose my 30" Wolf over the steam oven anyday of the week. For me the only limitation is the heat range as max is 445 but I do make cast iron pan pizza in it and it turns out wonderful. For normal pizza I crank the BS to 'beyond' 500, some breads want a higher heat. It doesn't have a broiler so having at least one oven with one works great. I have the Wolf CSO so do fill the water reservoir manually but that's maybe twice a week at the most and takes all of a minute. We've had ours over 2 years and still haven't used it to it's full potential. Once you get it you'll understand how great it is, it will inspire you to cook differently and more conveniently with better results over a std oven or microwave. IMO there s/b one in every kitchen, it's more of a workhorse than any other appliance.

As far as your rangetop - I am an induction convert so can’t comment on the Wolf. I would think for a NYC apartment with venting concerns - induction would be a consideration. As far as your ovens - I have Miele 30” convection/CSO/Speed. Love them all. Bosch makes a good oven from what I have read but their CSO/Speed are more limiting. I would not dismiss a CSO due to “learning curve”. The Miele CSO can operate as a regular 2nd oven until you have time to experiment with the combi steam modes. Yes it is great for bread but it is also great for reheating foods that are very close to freshly made. It is also useful for roasting meats/poultry/etc. I love it for lasagne/meatloaf as adding moisture doesn’t dry the top while the dish cooks. It also makes great New York Style cheesecake (I now use Junior’s recipe). The steam only option is great for veggies and anything you may want to poach or blanch. It cooks pasta perfectly without worrying about a boiling over pot. I don’t have the plumbed version and filling the tank and emptying the resevoir is really no biggie. Like the CSO the Speed Oven can also be used as a regular oven or a microwave or you can combine the two. I rarely use the micro/oven mode myself. It depends on how you like to cook and are willing to spend some time learning how to take advantage of their capabilities. I had to do this will all my appliances as many advances have occurred since I bought my prior set in 2012. After 2 1/2 years - I still have all my user manuals close by. I am not warming drawer person as all 3 of my ovens can keep things warm so I didn’t have a need. That was part of my rationale of getting the speed oven instead of a microwave as I thought it would be more versatile than a micro and a warming drawer. As far as a dishwasher - you are good with either Miele or Bosch. I went with Miele that has the open air drying/LED lighting/most flexible basket design. This is one appliance you need to get to a showroom and see what works best for you. Both clean well and are quiet. I have used both and think the open air drying is more effective. I think Miele has superior racks. It really is a personal choice. Being in NYC you have many showrooms with live appliances where you can take a few hours do some test driving once you narrow your decisions. Sounds like you have your hands full but appliances are an important decision so hopefully you can carve some hours out and visit a showroom. Both Wolf and Miele design centers have classes on using their appliances. Not sure what Bosch offers there.