I've had a Gagg combi for about 18 months and absolutely love it. I had a Gagg convection oven in my old house which is what got me to look at this, since I loved the way that cooked. This one has the added benefit of being able to add moisture to roasting or baking, so it isn't an either/or set up. I often cook a quick dinner with only the combi steam, and don't even use the burners on my range. I've written about this before, but to sum up, you control both the moisture level - 0%, 30%, 60%, 80% and 100% - as well as the temperature. There's a cookbook and a "wheel" which helps teach you what to do. I use the 100% steam setting at 220 degrees for things like veggies, fish, poached chicken breasts and I like that fact that it begins steaming almost immediately. It's wonderful for boiled eggs. I've used it to cook meatloaf or ribs at 400 degrees and 100% steam - you get crispy, browned top but very moist interior. I recently did a braised oxtail dish on my stove top for the first step (since I was browning them) and then, the next day, finished it by slow cooking in the Gagg, I just measured one of my largest baking pans- it measures 17" by 12" and fits into the oven - it's tight by it glides in and there's enough room for air to circulate (because of the rack supports on the sides). I think that because it's a smaller size it's more energy efficient in terms of heating up and coming up to steam and maintaining the moisture level. But, I have no proof - just my gut feeling. I like reheating things in the Gagg much better than in an microwave - especially things like beef or chicken - they taste fresh cooked. I've done mundane things, like reheat pizza - 375 with 30% moisture - or refresh a stale baguette. I've roasted chicken - haven't done a turkey but based on the size of my roaster, I bet a turkey up to 15 pounds would fit. What do I use my microwave for? Reheating my coffee, popcorn, warming maple syrup. Not much else. I could probably do everything but the popcorn in the Gagg- maybe I'll experiment! LOL. In short, I use it instead of my stovetop, I use it for baking (pie crusts are great), I use it for roasting (with moisture to keep the meat moist and tender.) I've been surprised by the versatility and how often I turn to the Gagg instead of my range/burners/ovens/microwave. Last night, I roasted some cauliflower which comes out nutty and caramelized. I love to do meat - ham & cheese, sliced chicken & monterey jack, etc. - on an egg twist roll and bake it at 400 with 30% moisture. Yummy! Right now I'm reheating some roast chicken and stuffing from Sunday.

I haven't used a Miele, but in general, with that kind of roaster, basic directions are roast (bake) at 350" F for an hour and a half. Convection isn't necessary. That would be for a bird that's around 4 lbs. Add another 5-10 minutes if it's much more than 4.25 lbs. Scant the time if it's under 3.75 lbs. Use your thermometer to check if need be. Beware that when you puncture the skin, the juices run out and can leave you with a tough chicken. If you're sure it's cooked, it's better to let it rest before cutting. This device looks denser than many, so it might cook faster than I've said. Caution: When you remove the stand from the oven, make sure to put it down on a dry and not cold surface, or it may crack. A wood trivet would be best, or maybe a silicone hot pad.

Mike, I'm not familiar with that particular unit, but Sharp has had a steam microwave for some years now, and considering that most of the microwaves in the world are made by Sharp or Panasonic, it's a good bet that they make the Miele one too. It would be worthwhile checking specs and features, and seeing if Sharp has one that would do the job for you and look good enough. You could also put it in a space sized for a built-in once the Miele gets here. I have imported a cooktop from Europe, which is a pretty similar kind of thing. The first thing I was told to do was get a letter from my homeowners' insurance saying that they know it's not UL certified and are okay with that. The EU has just as strict, if not moreso, standards, but with that letter you can make the insurance pay if it catches your kitchen on fire. My insurance just required that a fully licensed electrician do the installation. Also keep in mind that your local building code may also have something to say about it. It's particularly important for you because microwaves are much more likely to catch fire (though usually through something bad you're zapping) than an induction cooktop with a proper heat shield. Another thing to consider is the juice. The 50 vs. 60 Hz makes a difference for some things, and it might for microwaves. It turned out in the end that my cooktop was actually made for either, but we didn't know that until we got it. I checked with the local service group's "weird question guy" and he said that the induction would work either way, but the clock might not if it were the wrong frequency. You could check with your local Miele service. Since my cooktop is an alternative version of the one they sold in the U.S. anyway, I didn't have concerns about repair, though I did confirm with weird question guy. Of course, there's no warranty when you self-import. If the microwave is made by Sharp, even if the Miele service here isn't trained to fix it, a Sharp tech should be able to, I'd think. :) Hopefully you wouldn't need a specialized part made just for the Miele version. But if they had the training to fix it, I don't know why Miele wouldn't. Again, no warranty, but if you're paying the only reason I'd think they'd refuse is CYA. Since I think they do sell microwaves here, as well as regular steam ovens, in theory the techs, armed with their computers and gizmos, would be up to it. Ask. If you have it sent from Europe, have it double boxed first, and remember, if there's a scratch, it's yours. The box from my little cooktop was half destroyed. Luckily all the bits were still inside. The metal frame had a couple of little bends in it and I felt very lucky that nothing else was damaged. A shipping box would have made a big difference. FedEx are great, though, and do all the customs and everything. It's been awhile for me, but, then at least, they just sent a bill for the duty plus a nominal handling fee.

I think you'll be absolutely fine with just a CSO. There certainly are advantages to having multiple (different) ovens. But it's not something you could do without. We are very fortunate to have three ovens in our kitchen: the CSO, the SpeedOven, and a 30" gas oven in the Bluestar range. While I don't use all of them all the time, having three ovens is extremely convenient when hosting large multi-course dinners. It's a game changer in making sure that every dish is ready on time. It's not unusual for me to have a dozen different dishes/sides, and time management gets complex when preparing all of these. But if that's not something you do on a regular basis, then obviously you wouldn't benefit from making this choice, and the space and money savings of only buying a single CSO can go to good use elsewhere. There are a few things that make me use our gas oven instead of the CSO. It has a much bigger cavity. This is rarely needed as I tend to debone all my roasts whenever possible and a deboned 20+ lbs turkey is so small, it would easily fit into the CSO. But when I do need this much space then it certainly is nice to be able to make use of it. Also, it has the most amazingly super-powerful broiler element. It's as close to a commerical salamander as you can get in a residential kitchen. We use it several times a week just for that. Can't get any better toasted bread any other way. Finally, while the CSO and the SpeedOven are a bit of a pain to keep clean, the gas oven doesn't show splatter as much nor does it get damaged by splatter (this is a little bit of a worry with all the complex components in a CSO; I don't want to clog the fan, the steam ports or the drain). So, whenever I prepare particularly splattery food (e.g. roasted pork belly or even just the aformentioned turkey), I prefer the gas oven. But that's mostly a question of using the best tool for the job, and with three different ovens I make a different choice from what you would make. You might just need to spend a little more elbow grease making sure your CSO gets cleaned thorough when cooking more challenging ingredients. On the other hand, there are cases that would make me strongly prefer the CSO over my gas oven. The most obvious one is any time that I am making smaller servings. The CSO preheats within a few minutes, whereas my big gas oven takes between 20 and 45min to be fully preheated. And of course, there are countless recipes where a CSO is the objectively superior tool, as steam injection is so incredibly useful. I am still discovering new uses on a regular basis (e.g. made haggis from scratch for Burns Night a few weeks ago). And I have favorites that I don't know how I ever managed without a CSO (e.g. making a big batch for fresh gnocchi). A downside with the CSO is that it doesn't cool down quickly. This can be confusing. If you are used to cook items by putting them into the cold oven, then cooking times will be very wrong if somebody used the CSO right before you. My family regularly makes boiled eggs in the CSO. Works amazingly well, fool-proof, and you can get the eggs to exactly the hardness that you like. But if the oven is still hot, this doesn't work the same. That's gotten me yelled at once or twice before :-)