I don't have the E series, I have the L series but from what I can read online and in the Wolf catalog, there doesn't seem to be a lot of difference between the two except for some cosmetic things. I have had my L series ovens for about 6 months and I love them. They are quick to heat up, extremely accurate and consistent, and easy to keep clean. I've only had to use the self cleaning cycle once for one of the ovens and it worked great. Last night we made homemade pizza using the baking stone and the bakestone cycle. It couldn't have been better. I've used most of the other cycles (I am still learning) and use these ovens on an almost daily basis. I've baked cakes, bread, pies, and cookies. Everything has turned out perfectly. Meats and poultry turn out wonderful. I couldn't be happier and would choose these ovens again in a minute. Hope this helps until someone with an Wolf E series has a chance to answer.

I have been following this as well. I've been trying to narrow down my appliance decisions and have a hard time deciding on an oven when they are bringing out 3 new models. I am hoping the blue porcelain issue is fixed. I don't know if this correct, but I believe the convection is standard on the E now for both ovens. Then there is the professional one coming out which doesn't have all the electronics in the panel. I'm having a hard time spending $6k on an older model with porcelain issues and the L series is going away completely. I went across town to see the new 30" column refrigerator yesterday. Would be interested to hear more feedback!

The Combi Steam does not completely do what a MW does. The reheat function on the combi is pretty nice, but it has limits. It will not dry out the food, but if the food has a sauce base, the sauce will thin out - and if it goes too long, I don't think you would like it. Pasta Alfredo comes out pretty well reheated in the MW, not well at all in the combi. So long as the lasagna had been cooked and cooled, so it is pretty dry, that comes out fine, though something like spaghetti with red sauce might get watered down. The main benefits, IMO, are that even in straight convection mode, preheat times are incredibly short ( 5 minutes or less ), steam mode can be great for shrimp, or even cheesecake ( similar to a water bath ), and the combi mode works well for fairly quick cooking of things like turkey.

I M looking at the e series electric wall oven ( which is cheaper than the m series) . I asked the showroom a simple question- how many passes is the broiler. She didn’t even know what a pass was. I said that every other oven lists the specs including the wattage of the bake and broil features. Why is wolf so difficult to find these answers. Anyway, the answer was 8 passes which seems very little to me. Bosch is 12, cafe is 10. I need to make a decision within the next few weeks. Wolf did better than bosch in consumerreports and there was no reporting of the enamel chipping. Any suggestions are appreciated.