This thread is a bit old. However, the complaints about Miele are still valid. I have been a loyal Miele customer for 13 years. I recently spent well over $30,000 on new appliances in my current primary residence. I regret it. While in the process of that recent kitchen renovation, a Miele induction cooktop in a second home has failed. The appliance is out of warranty. Miele customer service for out of warranty appliances is essentially nonexistent. They use bots on their website for the chat function. Their replies to emails appear to be written by bots. No one at their customer service phone number can help other than submit a technician visit, which you can do on the website. If you do not live in a major metropolitan area (NYC, LA, Chicago, etc.) there are not adequate competent service technicians available to help you. Local appliance retailers will not help at all if you did not purchase the item from them, so good luck if your retailer no longer sells Miele. Several retailers have stopped selling ?miele due to the poor customer service Miele provides. If you do happen find a competent technician. That person will be booked up for weeks. If you are a capable do-it-yourselver, you may be able to diagnose some problems after getting a hold of the technical manuals. But then, you will spend hundreds to thousands of dollars and still have an inoperable appliance. I am currently out more than $1400 for parts and still don’t have a functioning cooktop—not since July 2022. If you decide to just go ahead and replace the broken cooktop with the current model, you may find that the cutout dimensions have changed. Do yourself a favor and don’t buy Miele. They are great when they work and their performance is amazing. That said, in retrospect, the cost and problems with maintenance and repair are not worth it. Customer service is appalling.

As promised I tried cooking on both induction and gas for most of the evening and did identical dishes on the same pan, here are my thoughts: I was more than impressed with capital and every single bit of information here has been accurate about the culinarian. The simmer was fantastic high heat was more than anyone will use in a day-to-day residential kitchen but it�s there if you need to do wok cooking or some quick water boil. I was very happy with the culinarian and was practically sold but had to reserve my judgment until I had tried the induction. Now I have waited a good day or so before writing my thoughts so I can process everything I experienced and be as objective to my needs as possible. My one word experience with induction has been "magic". The induction usage was same as the culinarian, i.e. I made the same dishes and I did not alter my cooking at all. I tossed the items (vegetables) by lifting my pan and it made little to no difference as you do it once or twice and put it back on. The amazing magical factor was the lack of sweat on my forehead even as few burners were going doing various things. Magical aspects included lack of atmospheric temperature increase and accuracy of level of heat - holding sauces directly in the pan (butter without burning and cream based sauce, sure would be true for chocolate also). Without going overboard praising induction cooking I will say everything people have mentioned in terms of lack of heat loss, efficiency & cleaning of these cooktops have been very humbly stated. I am more confident than before that I will be going the induction route and enjoy a clean looking contemporary kitchen with little to no cleanups after cooking and not to mention a much cooler kitchen in summer. One thing that concerned me was power sharing issues and I realized even while water boiling the bosch if group 1 or 3 is used it shuts the shared hobs off but water boiling is something I don't do everyday and if I do what are the chances all groups are being used? Water boiling for pasta can be done on group two whose boosting does not disable anything. So the power sharing is a non-issue for me. I personally cannot come up with any reason to go to boost except water boiling and trying to heat oil for deepfrying, the high level of heat from the hobs is already hot enough and the hobs reach the set level so quickly that you don�t have to blast it on powerboost to get the temp and reduce it down. Someone had mentioned water boiling (I did not do this test on both times but I did boil water and I was gobsmacked at how quickly the induction boiled water at 9 without any flames)is quick but how quickly would it carmalize onions. I did cook some vegetables and I decided to carmalize the onions for funs sake on both culinarian and the induction. For both devices I did not go max heat and lower it down I set the heat level with oil in and started to cook, I timed both and the induction was a wee bit quicker. This is of no huge importance to me on which device you can quick faster on, they are both excellent devices and for me personally the pros outweigh the cons for the induction. I think whoever is trying to decide between gas and induction; that you should atleast go out and try to cook on both devices and then make up your mind. I am looking forward to cooking without dripping sweat all over and requiring showers after most cooking sessions. I did not do any steaks or burgers or pork chops. I cooked some eggs, a quick stir fry, boiled some pasta, thawed frozen sauce and just held butter on low. All this was done on a capital range top and a bosch 800 series induction in the same location and same day.

Some combination steam ovens (such as the Miele models) even have rudimentary support for "sous vide" cooking. They are not quite as precise with their temperature settings as a genuine water bath, but with a little trial-n-error, you can often get very comparable results. A steam-assist oven would typically not be able to do this. I have only been able to use my Miele CSO for a few days now, as the kitchen remodel is not 100% finished and we haven't quite moved back in. Back what little I have done so far does blow me away. It is so much more versatile than my old traditional oven. And yes, I am so glad I sprung for the plumbed model; makes it such a breeze to use steam whenever it helps a given recipe.

Induction has stray EMF that will,or may, affect pacemaker and medical pump family members who touch pots when range is on. Worried about the risk of that newer technology. Yes there is a extremely slight chance especially if your family member has an older style pacemaker. However, there is a very easy way to find out if it's safe for your family member. (In fact the newest pacemakers have the cables shielded so patients can now even get MRI's! When DH gets his battery changed next year, he'll be able to then go through airport scanners and get MRI's if needed.) Call the pacemaker company, give them their pacemaker card number and the company will let you know if it's one of the newer pacemakers and is safe to have with induction. You can do the same with the medical device company. When I called, the pacemaker company told us that as long as his pacemaker was at least 6" away from the surface of the cooktop, (meaning he wasn't leaning directly on top of the surface while cooking) he was safe. Most newer pacemakers are safe. And here's a good article on EMF's and induction I've now been cooking with induction for 1 year and will never go back. Not even to gas. Check with your pacemaker company and pump company before discarding the idea of induction. :)