I don't know the answer but I am curious. if I were you (and having the benefit of hindsight) I wouldn't hesitate to call any of the Miele USA "Experience Centers" and ask to talk to any of the design staff. If you are in the US start with the Princeton, NJ center, their US headquarters. Even better if you can get to a center. The staff at these centers are a world apart from anyone you'll encounter at any appliance dealer, they use the products for demos and classes and typically have the appliances in their own homes. And it's their job to know the details on what you are asking. And report back and let us know. P.S: A little searching and I found this: https://www.mieleusa.com/media/ex/us/PressReleases/2021/9.2021_Generation_7000_Launch.pdf. Food View sounds interesting. There's also this thread: https://www.houzz.com/discussions/6229141/miele-7000-series-speed-combi-steam#n=10 Advice on calling the experience centers still stands.

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 :-)

I won't try to convince you on one over the other, but I wouldn't think dealing with two stores would bother me. In my case it really didn't matter because our remodeler deals with the brands enough that he wanted his own folks to install them, so we just had them delivered by the appliance center and he went from there. Bluestar vs. Wolf: I think you really just need to see them both up close to see if the open burners would bother you aesthetically. We really like them and like the look of them (they just look serious :). Each burner has its own cast iron bottom mold and top grate (I think the wolf top grates are double deep?), and clean up is really, really easy. We just use a hot wash cloth or sponge and wipe down debris after use...any salt, cooked bits, etc., just falls through the bottom grate onto a slide out catch pan below, which we line with aluminum foil and replace periodically (If it's wet food spillovers, then obviously sooner, but the bottom grate catches most things). If you really need to, you can just take an individual burner's set of grates off and scrub it with soap/water. The wolf is beautiful and was on our short list, so if you don't think you'd be able to live with the look of Bluestar, then you really can't do wrong either way. We were called by the afterburner BTUs of the bluestar and actually liked the more "component-like" structure of the grates/burners to clean as needed.

So do you plan to have a MW, do you really need warming drawer , maybe post a plan of your space and see if others have some ideas . I like 30-36" wide deep drawers on either side of a range since I have alot of pots and pans I also likr each of those drawer cabinets to have split shallow drawers on top for gadgets and then the 2 deep drawers for pot storage. Post your plan hopefully you have an independant KD not a cabinet salesperson designing the space . Have you ever used a steam oven ? My only experience with them is in a commercial kitchen and I found they break down often so not sure about the residentail ones .