First of, congratulations on your good deals for these three units. They will serve you well. For ventilation and wiring purpose, you will need a gap at the back of the shelf behind unit. For combi steam oven, this is where the oven sucks in the air in. It will vent warm air to the front underneath fascia. So following diagram #1 looks fine. For the sentence "The cabinet housing must not have a back panel fitted behind the installation niche", this must be from a newer manual of the combi steam oven. For example, see newer 6805 manual vs older 6805 manual. In a version that I have it uses "Make sure there is no back wall behind the building-in recess" which means that there should not be a cabinet back wall right at the cut out area. See picture for air intake in combi steam manual in installation section. In terms of installation each is 18" tall, just need to be arranged such that coffee machine is not too tall, and speed oven not too low. Perhaps somewhere where the bottom of the combi steam oven is a little bit below bench top level. A combi venting warm air at the front is not an issue for comfort. I have only combi steam oven in my kitchen and its bottom is at the bench top level which is very convenience, but that would put coffee machine a little too high up, if it is going to be on top. Here is an image from mile-vs-wolf-steam-oven thread. Found a funny image on the web of Miele ovens, noted the coffee machine location.

I want the broil feature and only those two offer it... wolf does not. Since i will be putting the cso with a single convection under it and another single convection under a cooktop next it I don't think there is an option to mix appliance, While Miele's CSO has a broiler element, it's only about as powerful as what you'd expect for an "average" residential oven. I find it works to give dishes a little bit of heat from the top, but it isn't really very useful for char broiling. That's a problem with a lot of ovens. If you want to get a good broiler, you need to buy a higher-end gas oven (those often advertise what they call "IR" broilers), or you need to buy a Bluestar wall oven. That is one of the few electric ovens that is known for having a very good broiler element. Putting a wall oven under a cooktop doesn't generally work all that well. Not only do you have to negotiate the clearance requirements between the wall oven and the cooktop, there also is the problem that wall ovens typically sit closer to the floor. With in-wall installation, that's awesome. But when you are already in a bottom cabinet, that means the door is too close to the floor and it's very awkward to access. As for mixing and matching, I honestly wouldn't worry too much. Nobody is really going to notice after a few weeks. It's a little more noticeable when the units are directly next to each other. But even that doesn't matter much. We have a stack of Miele CSO and SpeedOven in the wall, and a Bluestar range right next to it. I don't think anybody has spotted the different brands yet. We also have a paneled SubZero fridge, but we installed a Miele handle, as it happened to be cheaper and a design that worked better for us.

Our Miele CSO is almost 6 years old. Wonderful piece of engineering! Great for all kinds of food...for baking and cooking. We chose the Miele over the Wolf because it was the preferred choice of this forum (the old Gardenweb). Posters were pretty much universal in saying that the Miele is easier to use, and much easier to clean. Also, we were pairing the CSO with a regular convection oven. The Wolf ovens had a problem with the blue enamel chipping. Not sure if that situation has been solved.

Hi there! May I please ask if anyone can share their experience with a Miele Steam Combi? Specifically... - Do you have the plumbed version? (I am somewhat indifferent, but convince me!) - Have you encountered any issues? Since it can only be serviced by Miele, is this a double-edged sword? - Does the food really taste amazing? We had a private demo but unfortunately couldn't sample any food lol - Do you also have a Miele convection oven, and if so, do you still find it useful? I wonder if I would be more inclined to use only the steam combi. Also, would you say a Miele convection oven produces superior results? - Do you still find the need for a countertop microwave? Many thanks!!