There have been a number of threads here at Houzz even recently on this topic if you'd like to search the archives. Most contributors prefer the convection steam oven if given a choice between the two you've listed. Speed ovens are redundant in a sense for many people who already have regular ovens and microwaves. Many people with steam ovens love them and use them a lot.

From my sense of things, the combi-steam oven is a steam oven with convection, and the speed oven is a convection oven with microwave assist. If I want steam in my oven I put a pan of water in it. Is it the same as injecting steam? No, but it’s close enough for me.

The speed oven - I’ve used an Advantium - is more of a ground breaker, and it replaces your microwave, so, bonus. It gives you the best of conventional, convection, and microwave cooking all at once, and it really does cook quickly. It could cut your dinner cook time by a lot.

I have neither, but were I to buy new ovens now, I’d consider the speed oven.

I know nothing about the speed oven but I did have an Advantium in my last house which was so-so imo.

with that being said, I now have the Wolf combi above the Wolf wall oven. I also had a Gagg combi in my last house.

if I only got to keep one thing in my kitchen..it would be my steam oven. It is the best...

@ILoveRed, tell us more about it. What do you cook, how does the combi-steam oven make it cook better?

I’m pretty sure Advantium is a speed oven - first one on the market I believe. What did you use it for? How did it disappoint?

Thanks for your input. We don’t often get feedback from people who have used both.

Thanks for the info!

YW

Thanks!

ILoveRed, are you able to describe for me what cleaning the Wolf convec-steam entails? I want to understand how messy it is to clean after using the steam or convection steam mode AND how hard/easy it is to clean up all the spattering etc from when you use it purely as a convection oven. Thanks!

Honestly, my dh cleans it.....because I can’t easily reach the back. Unscrew the screws (2) on each side, take off side pieces that hold the racks (or pans). These are very simple to remove and put back on. I run steam only for about 20 minutes to soften the debris. Cool off and wipe condensation from the bottom. Then he cleans it with a microfiber cloth and Bar Keepers Friend. Then I like to steam again and wipe out again. He probably uses a little more elbow grease than if I were doing it but it comes out spotless.

the instructions may say something else...can’t quite remember but this works well for us. here‘s pic of the inside..Embarrassed that it’s clearly due for cleaning. I probably clean every 2 months or so. But I wipe the condensation from the bottom after every use.

we had the Gagg in our last house. It was plumbed and required descaling...process and pieces were more complicated. thats why I like this oven better.

the piece to the left of the screw is for the temp probe.

Thanks. I've heard from others that it's pretty easy to clean but I think I'm strongly leaning toward the Miele. NOT for ease of cleaning, for sure. But because the CSO will stack over a conventional convection oven and it seems as if everyone but the showroom sales force has had or knows someone who's had Wolf blue porcelain chipping or crazing issues. I'd rather have a hard to clean, and even a bit unclean, oven coupled with one I can use vs an easy to clean CSO coupled with a convection oven that can't be used as I wait for someone to replace the liner....

I didn’t consider Miele because we have no local Miele service. But everyone loves it here so it must be a good oven.

good luck!

We have a Wolf CSO and it is used multiple times every day. It is hands-down the best decision we made for our kitchen remodel 4 years ago. Everything comes out great and it heats up so quickly, it’s awesome for steaming veggies, roasting a turkey and everything in between. It’s also much better than the microwave for reheating leftovers! We also have a Miele range with 2 ovens, yet the Wolf CSO is our go- to oven for most things. Cleaning is no big deal at all. I highly recommend it!

I have the induction, 42" sub zero, 30" oven and steam oven over it. I love it. We use it every day and would never have a home without it.

@Kathy Harrington Do you have the wolf induction and oven/steam? I'm debating between this or Thermador freedom with their oven/steam. Any input?

I have Miele conbi steam in garage about to be installed. Ruled out Wolf over still present issues with blue interiors crazing.

I have had no problems with either my oven or steam oven. They have been delightful to use. I wish they had more recipes and suggestions on how to cook with the steam oven. I also have an induction cooktop and after the warranty was over, one of the blowers below the burner broke and the part was no longer made. Wolf stood behind their product and I got a brand new unit for a small fee. I’m currently building a new home and am using Wolf/SubZero again although probably the range and steam oven. Good luck with your decision

Just realized I didn’t quite answer. I have an induction cooktop and a 30” steam oven above a 30” M wall oven. All amazing

I just got the wolf speed oven and so far so good. I just did a partial kitchen remodel and got the 36 inch all gas wolf so wanted a smaller electric oven for a 2nd oven or for smaller meals. I also was happy to ditch my countertop microwave. I had space in my cabinets to put the 24" oven in without a lot of carpentry needed. The24" seems to be the same interior size as the 30" model, only the outer casing is different.

At first I was a bit thrown off by the fact that the microwave turntable turns even when using convection mode but I've found that with the low riser its great for cakes and pies. They rotate as they cook very evenly. I haven't tried any of the microbake or microroast settings yet and the "gourmet" modes seem sort of silly, mostly just plain microwave.

@stillwatergal

im a bit confused. i thouht the Wolf convection steam oven did NOT have the blue interior. am i mistaken?