Have you considered Miele for your ovens? They have a direct select 30” convection with a rotary dial. They don’t make their double ovens with direct select, but two direct select ovens are less expensive than the double. Miele is known to make an excellent oven - even baking and have not had enamel issues. Not knowing how you cook - have you considered a different oven for your second oven? The combi steam ovens have become very popular and many including myself find this as their “go to” oven over a 30” convection.

Thank you Kim. I don't know if my appliance store even deals with Miele as they never have mentioned them...so I am not familiar! I have also been told that the steam ovens are great but feared I'd have to learn how to cook again and felt the Thermador interior space was too small for my intent of having two full ovens!? Have you heard anything about Wolf or Thermador? Will investigate Miele! :)

A couple of years ago Miele changed their realationship with their dealers and brought customer service pretty much “in house”. Many dealers who used to carry Miele no longer cause I got the impression they may have cut the dealers profit margins but honestly do not know.- that was never mentioned explicitly. On the Miele website you can enter your zip code and see if there are dealers in your area. The biggest issue is you need to make sure is if they service your area. Their customer service is excellent.

Miele has two sizes of combi steam - both larger than Thermador. The smaller one (XL) is about the same size of the Wolf (1.7/1.8 cu ft) and the larger one (XXL) recently introduced in the US is quite a bit larger so you have options there. You don’t have to re-learn how to cook with the Miele combi steam. You still have all your regular oven functions including broil plus you have the combine steam/oven mode and steam mode. I think of it as expanding my cooking toolset. it is awesome for re-heating leftovers and for cooking many items from scratch where the steam addition truly benefit. Of course you can steam veggies/hard boil eggs/poach fish/etc. I looked into it initially for baking sour dough and then discovered its versatility. The only pans I have that don’t fit are half sheet and my WIlliams Sonoma cookie sheets. They handle 9X13s easily.

Another vote for Miele. Check recent threads on this site about Wolf enamel problems.

I haven't heard those bad things about Thermador. BSH, the parent company, does expect the dealers and distributors to do most of the customer service, however, and I think if you don't have a good service program locally, they aren't a good choice. Miele is a good choice for the reasons posted above. The other top marque is Gaggenau, but that's also BSH so you'd still have to have a good local service group (I haven't needed service, and their help desk were extremely helpful when I had a question, but I wouldn't want to be where there wasn't service).

Combi-steam ovens are fantastic. It does take a little time to learn how to use them best, but if you just dive in and try, you'll find that it's not a steep learning curve, and it's pretty easy to get a feeling for which settings you want. Even though it's a great tool, and very on trend, there really isn't anything different about cooking in one than using any other kind of steamer, steam pot, oven with a dish of water, etc. It's just a lot easier.