The Miele adds steam to your oven capability. Not the amount of control you get with a Miele CombiSteamOven. A Bosch 800 is a good choice.

I knew there was a backorder delay, but I didn't realize just how bad it is. Thank you for the heads up on that. Any idea about the quality, reliability, and performance of the FP compared to the Cafe? I really don't like the look of the Bosch 800 at all and my husband and I really prefer knob controls over touch panels. We don't need or care about a steam oven, so not sure that is incentive enough for us to justify the high price of the Miele.

I have the cafe single oven along with an Advantium microwave. I LOVE my range but not enough to wait months. Definitely look at purchasing one of your other choices unless you're able to wait. I purchsed mine at Costco and saved a couple of thousand dollars and got a better warranty. Oh pans-I hightly recommend Demeyere

We have the Bertazzoni 36" Master induction range and I love it! It is simple to use, easy to clean, and bakes like a dream. We have had it for 2 years with no issues. I have called customer service a couple times with questions. They were always very helpful.

hi christine, just FYI in case you didn't see this thread on a post i put up a couple of weeks ago: i see a few of the same helpful Houzzers commented here, and there are various other comments too, which you might find helpful. i too was hoping for knobs AND induction, and it's really tough to find the right mix of aesthetics, functionality and reliability all in one package. i'm still undecided! https://www.houzz.com/discussions/6156627/induction-range-not-cooktop-buying-decision

We have had the Miele for over two years now, and absolutely love it. We bought it after returning a Viking induction range. It heats up extremely quickly, and bakes evenly. It is also very quiet, even with the fans running, and very well insulated. We initially though we would be using it until we could get our remodel done (we found a floor model at a good price), but we haven’t been able to find anything we liked better. We have had no problems at all with the number of levels on cooktop, the one thing that we were concerned about, and the knob controls work better for me than touch controls - my body chemistry doesn’t seem to agree with them.

YMMV on the looks of the Bosch — I love it — but that stove is an induction workhorse. IF you can get one. Good luck, whatever you choose. Hard to go wrong with induction.

The $3750 Bertazzoni Master has no features, not even an oven timer.

The $5000 Fischer & Paykel Classic has a tiny, 3.5 cf oven.

The $8000 Miele is ridiculously over-priced.

Consider $3900 LG Studio.

3.5 cf is plenty of room for a turkey or large roast. Maybe you can't do 3 or more sheets of cookies (and maybe you can -- I haven't used a F&P oven), but that's a lot of cookies to handle at once anyway unless you have staging & cooling space for that many sheets. The shallower door is nice, IMO, less awkward to reach over or to remove for cleaning. My new oven is even smaller than the F&P, and it makes me realize how much energy was wasted over the years heating oven space that never got used. Our electricity prices have gone way, way higher this last year; I wouldn't want to go back to a 5 cf or larger oven.

I don't like the looks of the LG Studio. We have been living with a single 3.1 cf oven for the past 20 years and the size has never been a problem for us. That said, there have been times where I wish I had a second oven to cook two different items at two different temps. Usually, I just end up setting the oven at a temp in-between and adjust the cook times to get the items cooked "good enough." Clearly we are not professional chef level in my house, but we do prefer a high-end look. We will be getting a sub-zero paneled fridge, but I'm having the toughest time making up my mind on the range. I know we want 30" induction and I want it to look as nice as possible and be reliable, but my frugal side doesn't love the idea of spending $8k on a range. I was leaning towards the dual oven Cafe, but now am considering a single oven range with a countertop micro/convection oven? I don't know...Ugh.

Christine Rinehart

For a while I too seriously considered a double oven and looked at the three possibilities. Eventually we decided to go with a single oven instead. I have decided to get the GE Advantium microwave combo and will use it as a second oven for those rare times I might want a second oven.

"there have been times where I wish I had a second oven to cook two different items at two different temps"

Samsung NE63T8951SS (HD, Appliances Connect, Lowes)

I went to two appliance stores today to look more closely at options. I've now narrowed it down to the Cafe range in either matte white or black (I don't like the way it looks in stainless), or the Bertazzoni Pro. I decided the Fischer & Paykel oven does feel kind of small height-wise (because it has a bottom drawer, which I really don't need and wouldn't really use). The Miele is nice, but I'm a little worried about the glider racks being a pain to adjust when I want to raise or lower them. Combined with the much higher price, I've decided to rule it out. While having two ovens and some of the smart features on the Cafe would be nice, it definitely isn't as attractive looking as the Bertazzoni. The cheap looking sides on the Cafe really bother me and my husband. The Bertazzoni definitely looks and feels higher quality than the Cafe.

Am in the same boat here: F&P (pro or classic) or Cafe (white). Considered Miele, but that price! And it needs a water line for water/steam, which is annoying.

Am fairly sure the F&P oven size wont bother us, But the Professional model has a larger cavity than the Classic.

I’ve noted that via reviews, the Cafes made lately seem to have issues with the silicone gasket between the cooktop glass and steel front panel coming up/out, as well as oven steam/heat messing with the front control panel buttons when the door is opened. Did you find any info on whether GE have addressed these issues? Or see anything in your showroom visit to counter the worry?

How was build quality on the two makers in person? We dont have any fisher on display around here that i can find, only Cafe.

Evan, I think the FP I saw today was the contemporary, which appears to be the same size as the classic. According to their site, the professional does have a larger cavity, but that is mostly in the depth of the oven. I thought the depth of the FP I saw today was fine, it was the height that looked really small to me, and it looks like the Professional range oven has an even lower height than the classic or the contemporary (again going off the specs they have on their site). I'm pretty sure the height inside the FP was several inches shorter than the current oven I have. The build quality of the FP looked good. To me the build quality of the Cafe looks/feels not as good as the others. I hadn't heard anything about those Cafe issues you mentioned.

I ordered a Fisher Paykel last month for the kichen renovation we are doing in our last home. Demo of the old kitchen is slated for September first and it will probably be finished sometime in November (I fear I’m being optomistic).

I fell inlove with the looks of the Cafe Matte White but after reading the thread about outrageous delays I knew I wouldn’t subjest myself to that. I’m looking forward to my new induction range and hope that I like it as much as I did my induction cooktop in our current home.

https://www.adu.com/product/fisher-paykel-series-9-2988-induction-range-or30sci6-534207 

this is the model I ordered.

I have never been able to see a 30" FP in person, but I have seen the 36". Only seeing the larger one doesn't help with visualizing the oven cavity of the 30" and whether it's too small. But, in person the build quality of the FP seems MUCH better to me than the Café. The oven racks in the FP are truly lovely and much better quality than the Café.

Thanks julieste, christine, and holly: thats all helpful stuff to hear about the quality feel.

I’m not sure if the FP professional christine is mentioning is the same one i looked up? Is it the model RIV3304 that is missing the warming drawer that the classics/contemporary have? so that space should be helping make up the 4 cu ft cavity while the drawer being there in the classic makes for a shorter cacity height / 3.5 cu ft oven. Visually the pro goes nearly to the floor while the classic seems to have a higher gap under/taller legs. or is the 4 inches extra depth of the pro making the oven capacity change and nothing changing in height?

its frustratingly hard to find cavity dimensions for the inside of an oven…

best of luck with the september to nov demo and rebuild! that’s fast, and i hope accurate!

Yes, it's nearly impossible to find interior usable dimensions. Based on looking at the product photos and specs, it does look like the FP professional model interior height is taller than the classic/contemporary. I found the specs do call out "usable capacity" as being 3.3 cf on the pro and 2.9 cf on the classic/contemp.

now awaiting an official response on oven inside dimensions from F&P… if i get them i will post ’em here, too.

GE pointed out that they provide interior sizing (WxHxD):

Cafe 30” Slide in Double Oven:

24 x 10-1/8 x 19-1/8 - Upper

24 x 15 x 20-5/8 - Lower

Cafe 30” Slide in Single Oven:

24 x 19-7/8 x 20-5/8

So are you leaning toward the Bertazzoni at the moment?

Yes, after much consideration, reading more reviews, watching product videos, reading user manuals, and calling preferred service providers in my local area, I think we've decided to go with the Bertazzoni 30" Professional Deluxe Induction range model. Ultimately, I don't think my husband could get past the ugly side of the Cafe range.

I would be very interested in a follow up to this once you've had a chance to use the Bertazzoni for a bit. I fell in love with the look of the Bertazzoni when we redid our kitchen 6 years ago, but couldn't find much info on it.

Because our current range is older but in excellent shape we decided to keep it, but have things wired for the Bertazzoni induction so we could possibly get it in the future.

Unfortunately/fortunately, our old smooth top keeps on keeping on.

Evan Jensen

I just came back from an appliance store that actually had a 30" FP dual fuel installed, so I was able to look at the oven since I am positive this is the same oven as the induction has. In person the oven looked plenty adequate to me as far as size. I measured it;

13" h x 25" w x 15" d

@julieste oh wow, thats excellent! thank you for sharing. Do do you recall which model line of FP it was?

I forgot to take a photo of the model #, and I think it has been there for a while so I am guessing it isn't one of the most current models. However, in appearance the door is the same as this discontinued FP induction I am contemplating buying as an old model discount on ebay. And, I see on the spec sheet I am sending you, the internal measurements are quite close to what I measured. I think though, that the company measured all the way to the back of the oven while I only measured to the front of the convection fan.

file:///C:/Users/julie/Downloads/fisher-paykel-or30sdpwix2%20(2).pdf

That does seem to be the prior version of the contemporary line they make now; different display but otherwise almost identical. So the Classic line should have the same size specs. Really excellent find. That ebay listing has been VERY tempting, for sure.

hi all - adding a spanner in the works: we just came back from taking a second look at the Bertazzoni and, well, we're torn between that and the Blomberg induction range (no longer avaialble with "feet" - the Pro model - but otherwise still with knobs and the rest is the same). Does anyone have any scoop to share on the Blomberg??

in case it's helpful, here's the link to the Blomberg product: https://www.blombergappliances.com/products/cooking/ranges/30-inch-induction-slide-in-range-bir34452ss.html

Note that the Blomberg BIR34452SS has no timed cook or kitchen timer.

@izzbudcan23 The blomberg looks super basic, so I'm not sure why it's over $3k? No menu display, racks are old school (not telescoping) kind, drawer is storage rather than warming.

@Evan Jensen yeah, i know - it's basic in terms of features, BUT it's very solid and seems well made. also, unlike the bertazzoni, there IS a preheat light to let you know when the oven is at temp. still, is there an option that you feel is better, in the "premium" category of induction ranges? @wdccruise, i'm ok without the timed-cook and timer features - i don't use those - but wonder if you have any knowledge of the blomberg itself?

@izzbudcan23 Based on my examining a gas F&P Pro / DCS 30" at the local shop, that seemed very sturdy and well built. They didn't have any blomberg to compare with on hand.

The Miele ranges are AMAZINGLY solid, and their appliances all built to last. But also very complicated on features. Which obviously don't matter to many.

The F&P seem definitely better built than the Café, but the oven is not "american sized" (ie 5+ cu ft). Still adequate from my examination.

I'd personally not want a Bertazzoni... they have limited "UI" in that there's not a lot of feedback to the user on what's happening inside. Plus there is limited lifespan experience at this point. They may be grand ranges, but I'm waiting on more time in the market.

@Evan Jensen agree re oven size - i looked at those FPs on ebay (very tempting) but the oven at <4 cubic feet is indeed on the small side. i am not feeling great about the bertazzoni either, b/c of the lack of data. well, one of these days soon i'm going to have to choose, and w all the info and input from houzzers, i feel like i'm about as well informed as i can be!

I agree with you about the timer, it's not useless but it's not important to me. The blomberg oven is less wide though ~ 22" of clear space- so check the size of your normal cookie sheet, etc. They kept the oven depth to themselves.

The thing that would both me is their range doesn't have a bridge zone for griddles or big pans that take two burners.

It you rarely need two ovens, think about a Breville countertop oven (about $150-$375 depending on features) or an Anova Precision, convection, steam, and more for about $600.

I initially ordered fhe double oven Cafe, but backlog issues brought me to the Blomberg. i saw it in the showroom, and it felt really solid and well built. even the cafe felt a little flimsier. huge fan of being completely analog, and appreciate the simple design. delivery is scheduled for two weeks from now .

Jason, I hope you'll please update us when your range arrives. I'm eager to read about your initial impressions and your experience going through the learning curve. There's so little info about Blomberg/Beko on the internet (at least in English). It will be nice to get some detailed first hand reports!

I have had a Kenmore induction range for 12+ years at home and now have a Samsung induction range in my vacation home. My personal opinion is -- induction is induction. They will basically all cook the same. Maybe you are paying for other feature on an upscale range....

I decided to consider 36" induction ranges, since we have plenty of room for one. This Verona 36" is not much more expensive than the Bertazzoni 30" pro I was leaning towards getting. https://www.appliancesconnection.com/verona-vdfsie365ss.html

Looks like a very nice range. I have not read this entire thread, however make certain your electric circuit can handle the power requirements. That unit you listed requires a 50 Amp circuit. The center hob has a rated output of 5500 watts in boost. Pretty powerful unit. combined with the other hobs and oven in use will have a serious draw on power.

I went to look at ranges again. Unfortunately, I have not been able to see the Verona range locally anywhere. I was curious about the internal height of the ovens on the Fischer Paykels vs the other ranges. Most of the ranges had ~14 inches between the top of the bottom-most rack and the top burner element. The Fischer Paykel contemporary series only had ~8-9 inches of interior height (and I believe the classic series has the same dimensions). The Fischer Paykel professional series did have a larger oven, I want to say the height was more like ~10-11 inches, but can't remember exactly. The Bertazzoni was about ~13 inches.

Christine, thanks for noting the dimensions. This is a useful thread, and I look forward to hearing which you pick and how you like it.

I'm very slowly deciding between induction ranges too and have a weakness for Bertazzoni and Fisher-Paykel, but it's hard to find information on them.

Am also curious to hear about Blomberg. I had their 24" washer and condensing dryer in my last house. Bought them despite the lack of reviews. They worked well. I did have to call their customer service number to find a tech.

Christine, this is a great thread. I just went through the same process for our kitchen remodel. I decided on the Cafe single oven; the lower oven on the doubles was so low I thought it would get irritating over time. We have 8 months, so surely it will arrive by then. Right?! Eek. We're also doing a countertop model convection microwave that will go inside a cabinet. My thought is I'll use that as a second oven if necessary. I've never had two ovens so not sure how much that will get used but a nice feature to have. I love the look of the Bertazzoni too but it doesn't have a warming drawer. I also looked at the KitchenAid but it doesn't have a warming drawer, and there were reports of melting with the self clean feature. It's hard to find a traditional looking induction range! That Verona is very nice looking.