I looked at the Miele website & the manuals for the two steam ovens listed there--these are newer than when we were making our appliance decisions over a year ago. For either one, it does not appear that you can select anything but 100% steam. I do not see any way in the manual to select convection only, zero steam or any other steam. It would seem that Miele's use of "convection" means that the heat source is not radiant but surrounds the food (with the steam). The manual says that you can change temperatures, however, the manual also states that your cooking containers must be heat resistant up to 212 degrees, implying that 212 is the maximum, which is consistent with 100% steam. Our Gagg combi-steam has one knob for temperature and another knob for selecting steam at 100%, 80%, 60%, 30% or zero. If you select the steam % & then click the temperature knob one click to the left for the "suggested temperature" setting, it will set a default temperature for it, 210 degrees for 100% steam on up to 330 degrees for zero percent steam. However, oven temperature may be selected from 85 degrees F up to 450 degrees.

I have the Miele steam oven. I love it! I would not want to be without it. I have zero experience regarding the Gaggenau, so I don't know what I may be missing, but I would definitely buy the Miele steam oven again and again. As you mentioned, the Gaggenau is plumbed and it does more than just steam. If you have the extra money and the extra room for the plumbing, maybe the Gaggenau would be a good choice. Starting with cold water, the Miele takes about 7 minutes to heat up to 215 degrees. I would be interested to know how long it takes for the Gaggenau to reach 215 degrees. Maybe it is faster since it is plumbed. So far I have used it for vegetables, potatoes, squash, eggs, fish, and steel cut oats. We are planning to purchase a couple of the larger solid trays for pasta and rice. It makes preparing potato salad a breeze. The Miele's Master Chef menu makes it very easy to use. You select the food and it does the rest.

We're building a new house and the placement of the appliances is pretty much fixed at this point. We didn't have any idea of how tricky this would be. Speed oven, Steam oven plus 30" convection oven and induction cooktop. Where to put them all? And how to decide which manufacturer so that they all match, without breaking the bank? We're thinking that the 30" Convection oven will be the one we use least. The Miele Steam seems better than the Bosch, but that means we have to make everything Miele to match. Miele 30 " convection is a lot more expensive than the Bosch. And how many of you have a Speed oven and what do you use it for? Currently, we use a Microwave to heat a bowl of soup, or warm up coffee, or reheat leftovers. We roast a lot of chicken and use a Convection oven..same with fish. We're a retired couple so it's mostly the 2 of us, and wonder how often we'll have a crowd and use everything at once. Plus, we're moving to FL and will have a good grill with a rotisserie, so will have that option too. Also wondering about a plain Microwave +Combi Steam+ Convection set up. But we're thinking that for resale value, we should have a Speed Oven. Can any of you tell me which appliances you use the most and do you have any experience with Bosch cooking appliances? And has anyone out there ever installed a wall oven under a cooktop, rather than buying a slide in or built in stove?

(Cross-posted in other Miele Steam Oven threads) We bought a Miele DGC 6800 Combination Steam Oven (non-plumbed) and a few months later on a whim descaled the unit. Right after the descaling process, my Miele steam oven gives me a 'Fault 20' whenever I try to do steam cooking. The regular convection cooking works fine. Wish I had something else! It's out of warranty even though we probably used it about 20 times. Now Miele is asking for $150 for a technician to come out and pay an additional $90/hr for labor + $ for parts!