Stacking Miele combi-steam over regular Wolf 30 inch oven?
m111675
6 years ago
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m111675
6 years agoRelated Discussions
Combi steam ovens - Miele vs Wolf
Comments (5)Thank you ALL for your input. I met the installer yesterday, and it seems that I'll need to do that oversized stainless drawer front on the drawer beneath the ovens in order to make the combi over conventional set-up work. The drawer front will need to be about 13" high, but I think it will look good... like a warming drawer or microwave drawer... especially as I can order the matching Miele or Wolf handle for it. Do you think that sounds like a decent aesthetic solution? If I go with the combi/oven as opposed to double ovens, the installer mentioned one more thing. Wolf does have the name recognition over Miele, and I will likely be selling my home in 3 - 4 years... so resale is a consideration. What do you think on that? Frankly, I think I prefer the Miele at this point (especially after your comments). However, the preference isn't strong. Also, plumbed vs not.... I really don't like the idea of a water line behind the oven that can get gunked up and is essentially just one more thing to go wrong. I don't see a disadvantage to unplumbed other than having to fill the reservoir, which is no big deal at all to me. Am I missing something? Here is a pic of my current ovens and the drawer beneath so you can get a feel for my issue. As I said, that cutout is too large, so I'll need to put a small piece of trim beneath the new convection oven and make that bottom drawer front 30" wide and about 13" tall....See MoreWhich combi-steam oven is easiest to clean? Wolf or Miele?
Comments (48)RE: Miele vs Wolf. We have a vacation home with Miele speed oven (2010)(combo of microwave and convection with broiler), 30" convection oven, and induction cooktop. We use the speed oven for everything except large meats due to its speed of heating up with the 'rapid heat' feature, but find it inconvenient to not have a microwave available if we are using the oven. But, to simply microwave requires about 5 or 6 steps on the digital panel, a big PITA. And, guests cannot figure out how to use the German minimalist controls for the induction and the microwave. Form over function! So, with our new home in Seattle (2015) we used all Wolf this time. We use the steam convection oven daily, and we don't clean it much. I did a side by side at Albert Lee showroom putting muffins and almond croissants into the Wolf and the Miele, both cold, set both to steam convection at about 360ºF. The Wolf was easier to set (even the showroom person had difficulty navigating the Miele minimalist digital screen). In about 5 minutes the Wolf produced internally moist, externally browned and crispy croissants, the Miele was not yet flaky or crisp on the outside. So, that made my decision for me! Does anyone know if the baking soda/peroxide past cleaning regimen damages the Wolf CSO? Thanks all for the entries. I am late in responding, having just read the thread....See MoreMiele XXL combi-steam stacked over 30 inch convection
Comments (3)Hi! I am having the same concern. I am considering the XXL CSO stacked over a 24" CO and a wondering about the height as well. Did you decide to go for it?...See MoreWill a Combi Steam Oven change how I cook - 30inch range enough?
Comments (5)Before our remodel, for about eight years, we had "just" a 30" Bluestar RNB range. After the remodel, we added a Miele XL-sized CSO and SpeedOven. Now that I have three ovens, I find I rarely use more than a single burner on the range. I have cooked some spectacularly big meals (including a catered lunch for 100 people) since we got the new kitchen. And I don't think I even ever used three or more burners. And that's despite the fact that the Bluestar's burners are amazing. These burners are about as close as you can get to a commercial range in a home kitchen. Wouldn't want to settle for anything else! But for many types of cooking, a oven is simply a better choice. It's great for an slow and low simmering. So, having more ovens (and having small ovens that preheat quickly!) is really useful. Making at least one of these ovens a CSO is a game changer. So many things that I used to cook on the stovetop cook much better in the CSO -- and it turns out, most of these dishes involve less work for me, too. So, definitely a huge improvement for a home chef. These days, I use the CSO and sometimes the SpeedOven because they both preheat much faster. And I only really use the big oven in the Bluestar range: for anything that splatters a lot. With the Bluestar I don't really care about it looking pristine; and once every few years, I clean it with oven cleaner spray. for any really huge servings. The 30" Bluestar holds fullsize commercial sheets; some residential 36" ranges can't even do that. This is awesome when I need to bake 6+ big loaves of bread all at the same time. But more often than not, I only need one or two 2 lbs loaves. And then the CSO works just fine. In fact, the XL CSO is surprisingly capacious. It's rare, but of course possible, to hit its capacity limits. and most importantly of all, I use the Bluestar oven for its truly amazing infrared broiler. The broiler in the Miele isn't even in the same ballpark. But then, the Bluestar broiler is probably about the closest you can get to a commercial salamander without actually buying a dedicated salamander. The downside with a big oven such as in the 30" Bluestar is that it takes a really long time to preheat. I need to give it an absolute minimum of 20min. If I need it to be 100% evenly preheated, then I should probably double that time. On the other hand, the CSO is often perfectly usable within 10min and often I don't preheat at all. So, yes, I absolutely would recommend going for the 30" instead of the 36" model. I initially contemplated 36" for our kitchen, and now that the remodel is done, I am so glad I saved that space for something more useful. It's only 6". But it affects both lower and upper cabinets. That's space that I can put to much better use, if I know that I never need more than 4 burners. The situation would be different, if I wanted an integrated griddle. But I find, as much as I love cooking on griddles, I am actually better off with various skillets and other overlay cookware. Also, I didn't initially plan on having three ovens. It was mostly a surprising side-effect of us already owning a range when we went into the remodel. But in hindsight, this was a great choice. Having more small ovens really makes a difference when cooking more complex meals....See Moreathomeoncc
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