That's a great price on the Gag. I have a Gaggenau combi steam oven (going on 7 years now), and I love it. I mostly use it for steaming vegetables, steaming then browning vegetables such as potatoes and Brussels Sprouts, reheating food, and sterilizing jars for canning/yogurt making. Occasionally, I'll make a beef tenderloin in it, but my temperature probe doesn't work anymore (doesn't really matter to me, as I know when it's done). I don't have a Miele combi steam (though I've got many other Miele appliances), so I can't comment on that. I was really impressed when I was learning about steam ovens that you can cook rice, pasta, and sous vide in them. However, in actually using my steam oven, I have never use it for those applications (there are much more efficient and less energy-intensive ways to do those things). One thing to be very careful about if you do get the Gagg (and it's probably the same with Miele) is how it's installed. The Gagg needs to stick out from the face of the cabinets, because the steam vents a LOT and will destroy your cabinets if you don't set it up right. My installer put mine in flush, and after a destroyed cabinet, we learned our lesson. Good luck!

Joe, thanks for the explanation. That makes a lot of sense. This was a full on La Cornue display, with a wall of cabinets and the rotisserie and everything. I'm guessing from what I remember, and what you've said, that it was a Chateau or two, with some cabinetry on the ends with the Gaggenau drop ins, and a plate rail around the whole thing. I just remember being struck by the combination of oldy old old looks/function (domed ovens, standard gas burners, plaque) with newy new new of the Varios, old timey looks of the banded doors, and that massive rotisserie in the middle playing the part of the elevated hearth. (I wonder how much grease that rotisserie spits? Does it have a built in extractor? It says something about an optional flue but I don't know what that entails.) Building, 'tis true. With a range, you'd have to bend. And you wouldn't have the combi-steam. Good point about the looks of the table and cabinet for a studio apartment, but the issue is then where do you eat? If you've just cooked on the table, it'll be hot. I suppose you could have a board to cover it... And, of course, you'd have to be careful about what you used the table for, since scratches can cause the glass to break. I like the bulthaup b2 cabinets, but they require a lot of space around them to open, and the workbench is so narrow I think I'd been losing stuff over the side constantly. And they always show it in a huge room, like an unstructured loft, with a huge table to the side. Guess where the real prep work is happening? I like concept pieces, but the story I get from the b2 is guy buys small amounts of food, which gets rinsed more than prepped, boils some pasta, does a little sauté et voilá.

@sherri1058, thank you. Your information is very helpful. I think I'd be a little miffed if the ovens didn't provide even cooking. That's one of the things Gagg is known for. I do like that the steam oven will dry itself after use. That's a big plus over the other brands. Honestly, I'm not sure how often I would use a steam oven I would have to clean after each use. I hear other steam ovens get moldy if the water isn't cleaned out promptly after each use. I like so many things about the Gaggenau ovens. I'm having a heck of a time finding anything concrete about longevity though. I contacted Gaggenau and the answer they provided is that the average lifespan of any major appliance is 7 - 12 years. I was asking specifically about Gaggenau cooking appliances and surely Gaggenau has the statistical data after all these years. By contrast, Sub Zero reps will remind you their refrigerators are likely to last 20 years. So, I'm here trying to find out what I can.

Induction is quicker responding than gas, it is simple to cleanup unlike radiant electric which bakes spills on. It doesn't create the waste heat you'll notice in the summer. It heats faster than gas with really good power. If you were a 3 star chef and owner of a best in the world one year restaurant like Heston Blumenthal(Fat Duck) you'd have a 36" Gaggenau cooktop as your home unit. No gas. Search this forum for threads with the many people who once used gas and now enjoy induction. And save yourself big money too.