Make Final Appliance Choices....really, no more research and pondering

6 years ago

Hi All,

I've been reading and researching and just can't seem to pull the trigger. I'm set on a Miele combi steam oven. My original plan was to pair that with the latest Miele convection oven. Then I realized that the latest oven provides a burst of steam, and I'm wondering if that will be overkill, given that I will have the CSO. Because Miele is offering a 10% discount, I've looked at the 36" range top. I saw some reviews however that indicate that the knobs can become difficult to turn, and that igniting the burners can take 7 to 15 clicks which seems like it might be a PITA - especially for DH. That got me looking at other range tops, - Blue Star and Wolf. Also looking at induction although DH is a bit tentative about making the leap. My only hang up on the induction is that I would like to do wok cooking but it's not the primary focus of my cooking so I'm guessing I could use a flat bottom wok and be successful. On the cooktop/range top, I typically sear/cook meat, do some braising, lots of breakfast stuff, soups, pasta dishes, sautéed foods, sauces, gravy and some light frying like chicken cutlets. In the ovens I roast meats, bake squashes and potatoes, roast veggies, and cook fish in various forms. My daughter is over frequently and likes to bake pies. I'm not much of a baker but hope to get into baking breads with my new oven/s.

I know these issues have all been covered but hoping to have some current feedback. Specifically

- Are the Miele range top issues really a deal breaker?

- If I stay with gas, should I select another range top and/or go open burner?

- Should we just take the plunge and go induction? We have a gas grill/burner outdoors but live in a four season climate.

- Is the CO with burst of steam overkill since I have the CSO? I could go one level down, still get the Master Chef stuff without the burst of steam and save $1K. I could also go to the direct select model without master chef and save about $2K. Appliance store recommended keeping Master Chef.

- Finally, I'm looking at saving a few $ off the appliances by going with a Liebherr built-in fridge. Any horror stories or votes against this idea?

Look forward to any and all comments. Thanks so much!!

Featured Answer

Rita / Bring Back Sophie 4 Real

6 years ago

Those are all great appliances. I bet you can't wait to get into the kitchen and play with them ;-) Congratulations!

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Comments (12)

wekick
6 years ago
What type and size cookware do you have?
Chris Vaughan
6 years ago
last modified: 6 years ago
On range tops, esp. with open burners, Capital's are the best - 25K BTU. If you like wok cooking, that's the kind of heat you need. I'd also get (if you don't already have them) is a set of All-Clad pots and pans - again, the best. Induction, I would look at Wolf. Refrigerator - SubZero, period. 2 compressors and both water and air filtration. Built like tanks. Wall ovens, a Miele XXL Combi-Steam/Convection oven will do 90% of your oven work. The only downside with those ovens is that they currently will not accept half-sheet pans (but the oven cavity itself is large enough - just the racks need adjusting). Me personally, I'm not hot on microwaves, so we're just mounting a slim-line GE Profile underneath one of our upper cabinets.
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nanreno14
Original Author
6 years ago
Wekick, thanks for your question, and vonzie, thanks so much for your insights. As far as cookware, I have Le Creuset - round and oval dutch ovens of various sizes and a 1 1/2 qt braiser. I have All-Clad stainless steel pans in 12, 10 and 8" as well as a petite braiser. I also have a few anodized All Clad - won't work on induction, and, believe it or not, I still have a set of commercial Caphalon from the 80's - non-induction, and I can part with it, given it's age. Other than that, some non-stick pans and an old set of revere-wear, which I can part with.

Vonzie - re XXL combi-steam, I'm told the trim kit isn't available yet to match the 30" convection oven, and I'm told it might be available by year end. My renovation timeline might not work with that timeframe. I definitely need two ovens as we entertain a fair amount. I agree with you that the combi oven will probably be my every day oven, and that's why I'm wondering if I really need to have the latest Miele convection oven with the burst of steam and higher price tag.

Keep the comments coming! Thanks!
Rita / Bring Back Sophie 4 Real
6 years ago
If I were trying to save money I would cut the "burst of steam" and spend the extra on a Miele refrigerator. The build quality is much nicer than Liebherr.

As for deleting MasterChef- it's up to you and your way of cooking. Master Chef does not appeal to me. Maybe I am too lazy to learn to use something so sophisticated at this point in my cooking life? IDK, but I prefer my ovens to take orders from me (nobody else does ;-)

I am a big fan of induction- Miele's is supposed to be great- add the plancha from DeMeyere and you can starry quite well. You really have nothing to lose since you can always grill outdoors. Take DH to the store to play with induction. He may get hooked by the coolness of the whole deal. The ease of cleanup is pretty heavenly for me.

If you want to stay with gas, my preference is for Blue Star.

I know you are tired of researching. Just Google the threads about Blue Star and Capital and see which you prefer. I think they are in the same league- you can't go wrong with either one.

As much as I am a Miele fan, I would skip their range top. It's not their thing and it shows in the reviews. Even people who are not furious with the appliance are lukewarm about it- and at that price point- it's not acceptable. The range top is the problem with the range- the ovens are fine.
dan1888
6 years ago
Another vote for the Miele frig and induction cooktop.
nanreno14
Original Author
6 years ago
Rita, thanks very much for your thoughtful comments. I'm coming to terms with the idea that skimping on the fridge is probably not a wise idea, and will take a look at the Miele and Sub Z. Will work on DH re induction as I think the real reservation is an aversion to change. DH is a bit worried about having to baby the glass top re shaking pans and being careful with salt, sugar, etc. But, based on what I've read on these wonderful forums, it seems that you just need to shift gears a bit and wipe as you go. Obviously not hard to do on the induction. Will also try and see the Blue Star over the weekend. I think I like the look of the Blue Star over the Capital. Thanks for the tip on the DeMeyere. I watched a video of it in use, and it looks great. It seems that it's been discontinued, but I would probably be able to get one somewhere. Re Master Chef, I understand your points. I saw it at Pirch and liked it on the CSO, but really did question whether I need it on both. Might just want to make my own decisions on one of my ovens - LOL.

Dan, thanks for your vote - I very much appreciate it.

Everyone's comments are truly so helpful. I'm delaying my own project as this point, and have committed to giving my contractor our appliance list by Sunday night. Keep the comments coming!
alex9179
6 years ago
I can add a plug for a variety of cookware. I have a several brands and like Demeyere and Zwilling Sensation (also made by Demeyere) the best. The plancha is pretty cool. It has exceptionally even heating over my two induction hobs (not bridged!) and I love the large surface. The Zwilling site had them at a deep, deep discount a while back but it seems that they've gone through their stock. All of my $$ pans were purchased at, comparatively, very low prices by watching sales and stalking Amazon warehouse.

All-Clad 3-ply is fine, but not the best for even heating. I'm thinking of replacing my 3 qt sauté with Demeyere Atlantis, when I go back to the using smaller sizes. I do use my AC 6 qt French brasier several times a week because of the large footprint. My 12" Sensation skillet is fantastic and not as heavy, or expensive, as the Demeyere Proline.

For induction, carbon steel is a good sub for aluminum when you want fast heat response, though it needs seasoning. It's a great choice for woking.

Cast iron, and the enameled version, is ok but you'll see unevenness on induction. It's my go-to for oven use like braising and pan pizza or large batches of soups/sauces (lots of liquid) on the cooktop.

I'm very happy with my Fagor pressure cooker, too.

I can wholly endorse induction. Love it. One of the best things to happen to my kitchen. I don't have venting, yet, so I stay away from high heat cooking indoors. The few times I've done it worked, but what a mess.
Kim G
6 years ago
I have the master chef 30" with moisture plus and the CSO. I tried the bread programs that primarily use the moisture plus. They worked ok but not as well as the CSO. I mainly bake sour dough, baguettes, and yeast breads. I rarely use the moisture plus as I honestly don't see other than bread the best way to use it. I do use it to freshen up a "dry" topping on reheating such as pizza that you would not reheat using the CSO combi mode. You can also add a burst of steam with the CSO in certain modes. I am certainly open to feedback and suggestions as how to use the Moisture Plus. One of these days I will make my way to a Miele Design certer and try to find out what I am missing out on. I do use the Master Chef modes for like "bake cookies", "bake Cakes", auto roast etc. A miele tech suggested I use them as he says Miele put a lot of time into perfecting them. I have been cooking/baking for over 50 years and once I better understood all the different cooking modes - I have been pretty successful in selecting the correct mode. I LOVE my CSO. Use it almost everyday in the combi or steam mode - you will enjoy it!

I also made the switch to induction. LOVE IT! Would not go back to gas. Like you we live in a 4 season climate and have 2 charcoal grills and dual gas side burners in an outdoor kitchen just outside my kitchen area. Occasionally I use my side burners to use my old griddle that doesn't work on my induction to fry bacon to keep the fumes/splatter out of the kitchen. I have also used it to warm tortillas quickly without starting the grill.
nanreno14
Original Author
6 years ago
@alex9179 thanks so much for all the cookware tips - they are very helpful. I'm excited about buying new cookware as I haven't bought any in many years. will checkout Amazon warehouse, and looked at the Zwilling site, and will take your recommendations.

@kim g - thanks very much for your insights on the ovens. I suspect I may be similar to you in that I will certainly try and make use of Master Chef but I do have a lot of my own recipes and ideas. I did like Master Chef when I tried it out at Pirch. I know it will help me on the baking side as I'm not much of a baker. Ver glad to hear you love your CSO. That seems to be unanimous on these forums.

Im starting to lean toward induction after lol that I've read and the positive replies. DH and I are going to check it out tomorrow, along with Blue Star and the Miele fridge.

Goal is to make a decision by Monday morning latest and provide list to our contractor. Will let you know the line up when we finalize. Thanks everyone, and I welcome continued feedback!
nanreno14
Original Author
6 years ago
Hi All,

We finally decided on our appliance lineup! I couldn't talk DH into induction so we're sticking with gas. We are going with 36" Capital Culinarian Range Top, Miele Combi Steam oven (hoping to go with XXL and use TrimKit USA since the trim kit is not available yet), Miele Convection oven (no steam), Miele fridge and Miele Crystal dishwasher.

I'm very excited! Thanks to all who gave their views - your advice was super helpful!
Chris Vaughan
6 years ago
Those are great choices!!

Make Final Appliance Choices....really, no more research and pondering

Rita / Bring Back Sophie 4 Real

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