I am currently considering the Thermador 30 inch double combination built in oven with steam convection due to the larger capacity steam oven. I don’t have personal experience with it yet, but am curious what you decided?

@thekeller4 -- I'm leaning towards the Wolf. I really love the smaller size of my combi steam, It works for my situation -- I'm an empty nester with my husband so we mostly make small meals for two and on occasion, larger meals. It's perfectly fine for the larger meals, too, but it does the smaller stuff great. It heats up fast, the steam reconstitutes quickly if you ever open the door, etc....And I like that the water container is in the top panel. I don't have to open the door to refill. The 30" regular convection oven has worked well for me. The only thing I'd be giving up if I got the Wolf is the rotisserie in the Thermador, since the Wolf doesn't have that. But I use the steam oven so much that the decision is really based more on that oven. I also like that it doesn't have extra stuff I don't need. That's a big reason why I didn't choose the Miele. It has a ton of programs that I just won't use. Plus, since I'm buying a cooktop and a SZ fridge, I can get a $1000 rebate in 2022, so that does help. Thermador has a great package (Buy 2, get one free) so if that makes a difference to you, that could sway you. The Wolf cooktop I like is $2000 cheaper than the Thermador one I liked so it all evens out in the end.

Thanks Wendy! So will you stack your 30" regular convection with whichever steam oven you go with? That is my other dilemma. I do like the XXL Miele (as I am concerned about capacity which is why I've been leaning toward Thermador), but Miele does not have a combo steam oven/convection standard oven as Thermador does. This means that when stacked, the Miele standard oven would have a control panel as would the steam oven, making the two units together a bit taller. I'm 5'4" and not sure if it would end up being a bit annoying trying to put in and take out dishes from the upper unit. Any thoughts on this?

I'm also 5'4" and have the Wolf ovens stacked. Unlike the Thermador, they are two separate units so there's a strip of cabinet that separates the two - it's looks totally fine and right. You may not have to do that but our cabinet maker did. The height doesn't bother me at all. The Wolf combi steam is more compact so the two of them together don't feel too tall or any taller than the Thermador. In fact, just from what I've seen in the showrooms, the Thermador ovens feel bigger than the Wolf ovens I have. I haven't compared measurements, though. That's just how it feels to me. The fact that there are two controls also doesn't bother me and strangely doesn't feel redundant. Hope that helps!

@Wendy Kaplan, thank you! This is helpful. Have you by chance seen any discussions on the Thermador double combo oven with steam convection? I've searched and searched and haven't been able to find any comments by those who actually purchased this combo. I'd love to read some feedback from those who've used this one.

@Wendy Kaplan, one more question for you...I haven't even considered the Wolf steam oven because I've been so convinced I need a larger version, making it more versatile for larger batches of steamed vegetables, keeping items warm for holidays, etc. In my mind, I feel like going the larger route makes it more like a second standard oven (size wise) . I'd be curious to get your thoughts on this...

I thought that, too, but then I watched a few videos on the Yale Appliance Blog comparing the Thermador Steam oven to another steam oven (can't remember which one). One of the issues was that its size means that if you open the oven and steam escapes, it takes longer to get it back up to temperature and for the steam to renew. I hadn't thought of that before they said it. And I really like my Wolf steam oven, so I thought why change something and get a new issue when what I have is good? I bake things in it without steam, I'm accustomed to using convection so not having plain radiant heat in that oven is fine. I reheat things all the time using the "Reheat" setting, and I also use the plain convection setting to reheat bread and pastries, anything where I don't want moisture. There's a setting that's Auto Steam Bake where it starts out with just steam then goes to high temp hot air -- that's what I use the most, for vegetables and fish. There are four racks -- two are wire racks and two are trays, one perforated and one not. The trays can act as sheet pans. It's a pretty nifty oven. You should check out the Yale Appliance Blog. They have a ton of videos that are helpful. I haven't seen any discussions here about the Thermador steam that are helpful.

Thank you for your detailed response. This is really helpful. With your help and a few other responses, I’ve decided against the Thermador steam oven and will go with either the Miele or Wolf. It feels good to be closer to a decision!

Do you have a steam oven and one other standard oven, or a steam, and two additional ovens? I’m just wondering if I would miss not having two standard ovens.

I will check out the Yale Blog further. I took a peak yesterday, but didn’t see any videos. Those sound really helpful!

We have the Thermador 30 steam oven and love it. It is like a second oven with all the various modes plus it is the steam oven. Lots of room and I am so grateful we didn't get any of the smaller steam oven options in other brands.

I have a steam and one 30" Wolf oven. I use the steam oven without the steam, too. I like convection baking so I use it for cookies and muffins, and things like meatloaf. The response above me likes the size of the Thermador steam; I like the smaller size of the Wolf. It really is a personal decision. I can tell you that prior to the two Wolf ovens, I had a double Thermador oven (no steam). I didn't realize how much I would like the smaller size of the steam oven until I had it. (I'm Wendy Kaplan, I just signed in using my professional account)

Thank you so much @b c and @Wendy Kaplan. I really appreciate both of your responses. Truly, I'm still stumped, since I'm such an overanalyzer, so I may just have to pick one and jump :). My initial thought was Thermador, so I'm thinking I should maybe just go that route. @b c, do you use your Thermador 30 steam for a lot? Do you still also have a microwave? Anymore input you can give me on your Thermador to help me make this decision? Thank you!!

Do you think I need a warming drawer if I have a steam oven?

The only reason I would get a warming drawer is if I needed the extra space, like if I planned on using both ovens at the same time and so couldn't use one as a warmer. My Wolf 30" oven has a Proof function, which is 85 degrees, so I know it can go pretty low temp. But I couldn't use it as a warmer if I was roasting something in it at the same time. The Wolf steam oven has convection humid, and I know it goes down to 220 degrees. I'd probably use that as a warmer, too, I'd just put foil over the food so it wouldn't color from the convection fan. I think it depends on the amount of food you make at one time, like do you do big family functions or parties? I generally don't so having two ovens covers my needs.

Thermador steam oven has proof mode too which I assume could be used as a warmer option for dishes. Our family uses the Thermador steam oven often and it always turns out amazing ! That is the best advantage of the steam oven is food tastes so much better. I love the full size as you can do a whole meal on the three large racks. Yes we still have a microwave....it is a habit that we should break but haven't put in the effort yet. We also have a 36 inch Wolf induction range so that has lots of oven capacity as well. Even though I find it hard to make up my mind when I found the large capacity of the Thermador steam oven I never thought about a smaller steam oven as felt the options it provided were much more limited. Hope that helps.

Thanks @b c! This definitely helps me make my decision. As for your Wolf induction, do you like it? I've always had gas and so many have told me to switch to induction. I'm tempted, but if I did, it would be without ever having tried it, as we have to make our appliance selection pretty quickly here, so am a bit nervous about having never tried it to see if I like it...

I also have a Wolf induction cooktop and a wok gas module, which I got because I was afraid of getting all induction and hating it. Turns out, I rarely use the gas anymore. Only for the pots I still have that aren't induction-friendly. It takes a little while to get used to touch controls vs. knobs, but the cooking is fantastic. More responsive than gas, both in getting things up to temperature and then back down. The cooktop gives off no heat so when you have a lot of things on the stove at once, it's not as hot as when you cook on gas (the pots themselves and what's in them give off heat). And clean up is amazing. Mine is 6 years old and still looks brand new when it's clean. The downside is that the touch controls don't work when your fingers are wet, so you have to dry hands before changing temps. And the rings are a little tough to see - they're subtle. But I think the newer Wolf models do a better job of making the rings more visible. At least the 36" does. I'm completely getting rid of gas in the next house.

Yes we all love the Wolf 36 inch induction range. We use it all the time and the boost mode is awesome for instant heating. it looks gorgeous in our new kitchen. It is very responsive to your needs from simmer to boil. With gas I found it difficult to simmer and not burn items. Clean up is a breeze. Also I prefer that the rings are more discreet as it looks just like a black surface so I feel it is more aesthetically pleasing than distinct rings . The oven itself heats up faster than our previous 36 inch competitors big name brand and cools down better after. Overall we are thrilled with the range.

@Wendy Kaplan and @b c, thank you both for your input! I have a lot to think about. I do think I would love cooking on an induction range. A very novice question: I love the look of a decorative hood. Is this something that can still be done with an induction range? For some reason, I picture induction ranges with steel hoods vs. a more decorative enameled hood. What are your thoughts on this? I know it ultimately comes down to the end cooking results, but curious about the aesthetics as well.

We were just in an appliance showroom and the saleswoman had the Wolf combi and now has Thermador but she likes Wolf better. We are looking to get Wolf combi