Wolf versus Miele cooking appliances
m111675
6 years ago
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Rita / Bring Back Sophie 4 Real
6 years ago
m111675
6 years agoRelated Discussions
Miele versus Wolf
Comments (9)In principle, I don't feel there's anything wrong with mixing appliances and I haven't hesitated myself. I think here, and on the kitchen forum as well, a majority of experienced posters would say to pick the best choices for what you want and need and unless there's some overarching technical issue, let that be the guide. If you were to do a search on any of the appliances you've listed on this forum you would find happy owners and those with complaints for any and every brand. You seem very focused on appliance features vs how the choices will cook. My suggestion is to attend a class at the Miele and the Wolf showrooms in your area if you haven't already done that and see what's prepared and how the various pieces perform. Posters on this forum generally are very happy with Miele dishwasher and Miele induction. Again, there are exceptions. The same is true for Wolf and Miele ovens, again with the caveat that there are reports of issues to varying degrees on those as well. My impression is that Gaggenau makes a combi oven that may have what you want (not sure) and their appliances also get high marks from owners. Of everything you've cited the last thing that I'd worry about is matching an induction cooktop to an oven. The cooktop as 0 features and barely any trim. However, some people want the same brand for simplicity or service purposes....See Morekitchen appliances Wolf vs. Miele
Comments (12)I have a Wolf DF 36" range and have not had problems like that but a couple of questions. How long are you preheating? For baking, you need to preheat a good 30 minutes and maybe more for the range oven if it is 36". It takes this long to stabilize. Since you said you have temperature swings, I assume you are checking with a separate thermometer. What type of thermometer(s) are you using? Where are you putting it/them? How does temp correlate in different parts of the oven with the set temp. What is the swing on 250, 350 and 450? Is this with the door closed? I would first test it without food and without opening the door just to see what it does. What type of oven did you have before? Are these recipes you have baked before?...See MorePlease help - Wolf versus Miele ovens and induction cooktop
Comments (12)Thank you so much everyone for your great advice. We have been agonizing over this for too long. For the Wolf v. Miele 36 inch induction cooktop, the Miele definitely seems to have more functionality. But it seems maybe Wolf is easier to use with the touch controls versus number touch controls on the Miele? Also, this may be silly, but the Miele in straight black seems to show more fingerprints. Also Wolf now has a new 36 inch transitional induction cooktop with silver rim with what looks like more a charcoal grey surface rather thank straight black (it is black with a lot of dots so looks more grey). I know silly to rely just on aesthetics though but we are having an all white kitchen and the lighter color cooktop would be nice but maybe still really looks dark or maybe can’t even really see the cooktop when in the kitchen and not really in front of it. So there are all those considerations. What do you think? Still go with Miele? Another consideration is qualifying for a package. Whatever we pick for the induction cooktop plus oven qualifies us either for $1000 rebate from Subzero-Wolf (with fridge/freezer) or 10 percent discount off Miele. So if go with Wolf induction, then need 1 Wolf oven. We plan to stack a regular oven with combi steam so that means then Wolf oven and Wolf steam oven but it does seem that Miele has a much better combi steam. Could do the Miele induction cooktop, Miele combi-steam, and Miele oven, but have the issues with the cooktop described above. And from a silly aesthetic perspective, we prefer the Subzero-Wolf professional look, but silly to base appliance selections on look. What do you think? Worth it to go all Miele for ovens and induction? Or is the Wolf sufficient and get the look? Some people really like the M Wolf oven (apparently fixed chipping issues or made easier to replace) but bad not to have convection bake and convection broil? Then E might be better because has both but then lose the Wolf gourmet features and maybe chipping issue. Re Wolf steam some people really like it and a new model looks better but maybe mostly improvements with facade. Go with all Miele? Ok to have Miele contourline clean touch stainless ovens and induction in all white more traditional kitchen (white shaker cabinets and white silestone counters)? And ok to mix with Subzero built-in fridge/freezer and Wolf low profile wall hood? Soo very much appreciate your feedback. Thank you!!!...See Moreremodeling kitchen-which appliance brands? Miele/wolf/thermador/ect?
Comments (20)@Landen Huey There are always pros and cons to every kind of burner or oven and what is a positive for one cook may be a negative for another. I have used both gas and electric ovens for more years than I care to admit to. Unfortunately there is no one universal best. Gas ovens with the exception of the infrared broiler on the higher end ovens and maybe lighting a different way haven’t changed all that much over the years. On the other hand electric ovens have. There really isn’t a simple electric element anymore except on the very low end. They no longer have an open element on the bottom, which changes the way some things bake. It is also probably the source of many problems with enamel chipping. They use computer boards to control the direction of heat from 3-4 elements cycling them on and off and they control fan speed and direction. There are some brands That you can never shut the convection off all the way. You can imagine it can be hard to get all that just right. In some cases the gas oven might be much more accurate than some electric ovens. I have an Electrolux oven which is spot on and heats very evenly but it has had issues with the blue enamel shedding as well as complaints here about the computer boards. I have a Wolf DF and it is not as accurate. It lags and if you turn the temperature up, you have to turn it off and back on again. There are some electric ovens that advertise very tight temperature control but that is only if you never open the door. The manufacturers also advertise “true” or “European” convection as evening out the heat, when many actually create hot spots. On the very epitome of control you have the CSO that also controls the humidity in the oven. All of these things can make some ovens more vulnerable. Aside from those issues gas and electric ovens function differently. Gas ovens have large vents because you need to vent the products of combustion. This gives you more heat and moisture in the kitchen. If you are steaming bread, it is hard to keep the steam in the oven though. Many people think has gas is moist heat but you have to look at the oven as a whole. The drier oven cavity promotes quicker browning so it is great for roasting. Electric ovens start with a dry heat source but because they have small vents, they hold onto moisture from food. This is good for baking anything that needs to rise. You can turn the convection fan on if you need better browning. If you would go with Wolf, I would try to get the current model. They are changing the DF range to have the fans in the corner like the M wall oven. This sets up air currents on the sides so hot spots. It won’t have convection bake mode either which is a slower fan so a little more gentle. This is the most usable conv mode on mine. I would guess it will have the replaceable bottom like the M so it can be repaired if the blue chips....See More
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