Have you thought about a Combi-Steam oven instead of just steam only? Of course it would depend entirely on how you plan to use it, but the Combi-Steam just gives you so many more options. I studied most models some time ago, and decided that having steam, convection, and broiling in one unit would work best for me, YMMV. There are many nice recipes that call for steaming/baking and then a broil finish. Other models may be available now, but for what it's worth, I ended up choosing the Miele Combi-Steam for my purposes. It's going to be installed this week, I'm told, so I'll have to delay an in-use performance review.

Based on all of these reviews for Miele, I’ve just purchased an entire kitchen layout stocked with Miele Appliances. I researched every brand for over a year, (well, maybe more like 9 or 10 months), but I couldn’t find anything terrible about either SZ, or Miele. Mostly personal preference dictated which brand others chose. For me, when I kept reading about the layout of Miele over SZ, refrigerators, and the differences in the Wolf and Miele induction ranges. I live outside of city lines, so we aren’t able to have a gas range, and I didn’t want to have to plumb a line, so we could use propane. We’re doing enough already as it is! Multiply reviewers reiterated how well made the Miele appeared over SZ, mostly they were referencing the interior esthetics (which was super surprising to me, as SZ are made like a tank). However, it became clear to me which brand would be the better option for me, and my family. I have not received my appliances yet, so I’ll update this comment, about how they arrive, how they fit in the spaces we’re preparing for them, and how much installation costs will be for the dishwasher, since the warranty states you must have a certified Miele tech install the dishwasher, for the warranty to be valid. This may be the only downside as of now, to purchasing this brand, as we do not have a Miele service center here, (yet). I’m going to write Miele about this, and try to convince them to please open one, as we live just outside Nashville, TN, and if anyone is keeping up with the fastest growing metropolitan areas in the country, then you know it’s just a matter of time until Miele hopefully will recognize that we need them! There are a lot of high end homes being built in the area, (about 98% are high-end, starting at around $1 million plus, which I believe is considered high-end)? And I’m pretty sure when you invest that much in a new home, you would also want high-end appliances. Just a guess, but I know that’s what I would want, if it were me. Anyway, I am so grateful to every site I could find, that gave ratings, opinions, ran tests, took surveys, and to all the consumers who took the time to write reviews, (good and bad) about both of these brands. Yale Appliance in the Eastern part of the US, was SUPER helpful with all of their Most helpful videos, and even though they don’t service my area, when I called them to inquire about different brands, they didn’t care that I wasn’t going to be one of their customers, they answered every question I asked, and never acted as if they had to hurry to get off the phone, due to another actual paying client they needed to help. That is impressive in this day and age. If anyone wants to see what I’m talking about, then google ‘Yale Appliance’, and you’ll see what I mean! Of course, I couldn’t leave out my sales Rep. Hensley from Designer Appliance, who really earned his income the day he answered the phone to help me. He was so knowledgeable about each and every appliance line they sell, and never tried to steer me to the most expensive brand, or line. My appliances came to just under the $20,000 mark after all was said and done, but he gave me info. about all other brands he had heard good things about. Some were Italian, some were built in other countries, which I can’t remember off hand, and if I had chosen models in any of those lines, my have total expenditure would have been around $8,000. So you see, I felt very comfortable when after speaking with him, and doing more research, I finally decided on our Miele Appliances. By the way, Designer Appliance is an on-line company, which also has retail centers in PA, and I believe a few other areas in that vicinity, and if you check them out, you’ll see some very nice advantages (fiscally speaking) about ordering appliances from them. So, I’m putting my trust and faith in Designer Appliances, and Miele, and have decided that they WILL, they MUST stand behind, and beside their products, their promises, their brand, their word, where a lot of other brands are falling short. If not, then I’ll be back to write another long essay!! I say this, because I only started shopping for a new appliance’s after my (three year old Maytag appliances) were either deemed defective, (which I was compensated for with my extended warranty), or were going to cost as much to fix, as purchasing another like product, as the models I currently own from them, that went on the fritz. It was uncanny, that within the three years I’ve owned these said appliances, the first to go, was the ice maker in the fridge, followed by the dishwasher, followed by the stove, which just happened to go out on Thanksgiving day this year, 2017. Good thing I had started looking for replacement options when our ice maker quit over a year ago. If I had waited for the stove to quit, I’d probably have chosen in haste, and made another bad decision. I’m not saying that all Maytag appliances will do the same, as I’m sure there are many that keep on going for decades, but I was certainly discouraged, and very disappointed that the company wasn’t interested to hear about my experience with this set of their appliances. Maybe the entire set were just lemons, which happens! If this had been my company, I would have purchased the set back from the consumer, so I could research and find out why every model in the set, had gone out systematically, one by one, like clockwork! I wouldn’t want that same scenario to happen to anyone else, because that would be my brand on the line, and when a set like this stops working one by one within months of each other, there’s a quality issue. I’d want to know what that issue was, and why it occurred! However, that’s just me. Thanks for letting me comment. Like I said, I’ll be back to inform anyone who is interested, about my experience with Miele going forward. Please keep us in your thoughts, as I’m going to go live in a tiny house, if I have another bad, expensive experience with an appliance brand. After all, can hardly beat a campfire for perfectly roasted hotdogs and marshmallows, not to mention heating water for washing clothes and dishes! Heck, I’m doing everything by hand now anyway, so what’s the difference? Happy Holidays to all! May you be very blessed in 2018, and beyond!!

I loved my 30-inch Miele Masterchef double wall ovens for the 13 years or so that I used them. They were the top of the line. I have a few quibbles about the reliability of the temperature (isn't always what the displays claims it is), and about the amount of time it takes for the ovens to reach the temperature indicated (like: FOREVER!), but I have learned to work around that. I have had techs out to check on the temperature problems and have heard two different diagnoses of the issues, and the issues have not been satisfactorily fixed. Also, the rotisserie add-on was poorly designed and the probe melted early on. Never mind: I still loved my Masterchef ovens. However, the exterior glass of the door on the bottom oven cracked into tiny, jewel-like bits, leaving a blank space bordered by a few tiny, jagged shark's-teeth-looking leftovers at the edges. Miele is inflexible on the price for a replacement part: $750. For a piece of replacement glass -- or for the full door. Either one. I have been unable to find an alternative, so I have to decide whether to spend $750, plus tax and shipping and labor costs, to replace the outer door on a 13/14-year-old oven. Miele, for me, was great... Until it wasn't. (Are you listening or reading, Miele? Because if I buy new, it will be Wolf!)

@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.