First , let me be the FIRST to say, I do not claim to be a Kitchen Designer or Kitchen Architech, alto I did design our curved kitchen--soooo----keeping the "above" in mind, here are 2 things that would "bother me" about stacking a Miele Speed Oven over a wolf Oven. (1) The wolf seems to have a bluish to white display, whilst the Miele Speed Oven is definitely on the orange-reddish side. That would probably really bug me. (2) The Wolf Control panel-display is about the same width as the black & glass area of the door (IE appears as "full width"), whilst the Miele has that smaller window type display area. Again one being directly above the other probably would bug me a bit. As I said , there are far more talented ppl here (design-wise) so maybe they can chime in. To Me the Elux Speed Oven would be a far better match (Lookswise),It has the full width display/control area the display (when lit is blue) and only a white clock shows when the display disappears (if not used for a couple of mins). The Elux Speed oven does not broil and uses a turntable---not a problem for me, but of course , I can't answer for you. You can see both Speed Ovens in use baking potatoes, Mojavean with his Miele and Me with my Elux. I put a link to the GW Post, where you can find The Great Potato Race. Again good luck on your decision and I hope my eye (Old as it may be), will encourage others to either agree with me, or tell me to take a KD Course!!! Gary Here is a link that might be useful: Miele and Elux Speed ovens in Operation

I own the Wolf Steam Combi CSO024. Save yourself a headache and DON'T BUY IT! This oven gave us problems from the beginning. Sometimes steam wouldn't come out. The controls didn't always respond. After being installed for three months, it completely died. Over 3 months later, it's still broken. The Wolf certified repair shop has been at our house 4 times and replaced the same part twice and the control board. It still dies with a loud POP and blows a fuse when they power it up after trying a new part. Wolf is unwilling to replace it. They've just ordered yet ANOTHER part. I've been without a steam oven for longer than I've owed it now. I didn't have the oven for the holidays, and Wolf couldn't care less. I predict my warranty will be expired before they fix it. I just bought a SubZero and Wolf cooktop as well. I really expected better customer service. I will never buy another Wolf appliance.

Agreed on the black. It looks punchy without the silly associations. Greasetrap, yes, I think your wife will like the steam once she learns to use it. Having to deal with the tank does make it less convenient, so part of it depends on how she feels about carrying water (esp. if you're not around to help), attending to appliances, etc. Re tending things in the steam oven, the biggest thing is that you learn not to. If you do need to, you take out the pan, and close the oven. Yes, you let out the steam, but it rebuilds pretty quickly, at least in my Gaggenau. There may be other differences in using the Wolf, as well, but generally things don't need to be stirred, rotated and turned over nearly as much with just convection heat and steam. And one lets the steam do the basting. Results are best in the sheet pans that the oven comes with (and similar). Blanching green beans is dead easy, but I do take the time to lay them out neatly. One or two more that don't fit are okay half on top of others, but basically, I keep them in one flat layer. Same thing with a chicken. If I want to do a whole roast, I remove the spine and flatten it. That way only the inside and backs of legs face down. I also like to elevated it on a bed of root vegetables so it's above the sides of the pan. If I didn't want the veg, I'd use a rolled edge sheet pan instead of a sided one. Being above the pan helps the skin be nice and crispy and the hot air gets to the bottom more easily.

I am not an expert of kitchen appliances, but know Miele is working hard to be the innovator in the field by providing excellence in kitchen appliances in all they offer. However, I have seen professional chefs, and a Master chef, in demo kitchens that worked their magic on old electric coil cook tops. I think there comes a time when you purchase what you love to work with (gas or induction) in the kitchen and leave the rest to honing the skill. Don't over think it.