Well, last night I cooked prime rib, roasted potatoes, carrots and parsnips in the combi. Earlier in the afternoon, I made a bread pudding, and my lunch was regenerated chicken from the night before. In other words, my combi is my go-to oven, and there isn't much that I don't cook in it. I don't have the Miele, but you would be surprised how much fits into a combi. I also love that it is smaller, so it heats up faster than my regular oven. Take a look over on the appliance forum, there are lots of discussions over there. Here are a couple to get you started: https://www.gardenweb.com/discussions/4530439/miele-combi-steam-xxl-vs-xl-do-you-wish-for-bigger?n=39 https://www.gardenweb.com/discussions/2291555/miele-combi-steam-oven-owners-thread?n=266

Pizza is the odd thing out. You don't often need super high oven temperatures. Even bread can be baked just fine in a CSO. But pizza is the one exception. It works better the higher you can crank up the heat. If you regularly make pizza from scratch, look into getting an oven steel and/or make your pizza on your outdoor gas grill. Also, a good trick for making yummy pizza at home is to switch to pan pizza. It doesn't require as much heat and always comes out perfectly. But it admittedly is a different style. If you have your mind set on the type of pizza that needs high heat, then really nothing else will do.

Cleaning is pretty easy, as long as you don't expect the oven to ever look factory new. My oven cavity has a couple of minor but permanent stains. Doesn't bother me at all, but I just want to make sure to set the right expectations. As for plumbed vs non-plumbed, we deliberately chose the plumbed model and we are very happy with this choice. It makes it so much more likely that I'll add steam every single time, rather than skipping it, because I am too lazy to refill the water. Also, it allows me to cook things that take a long time. The CSO has very precise temperature control and thus makes for a very convenient alternative to an immersion boiler for sous vide cooking. But that can take many hours of cook time, and with a water container you have to worry about refilling ti. I do understand the concern about water leaks though. Realistically, it's no different from ice makers, dishwashers, and other appliances. These don't fail frequently, but they do occasionally spring leaks. And that's why we put a drain pan underneath the CSO. It drains into the same pipe that the oven drains into. Hopefully, we'll never need that feature. But it does give me peace of mind, and my contractor didn't think it was all that difficult to add into our cabinet.

I have a 24" CSO XXL which was installed late 2021. I had not seen the 30" ones, so I just looked at their specs. Couldn't find a photo of the 30" interior anywhere. I wonder if they just increased the housing box, but the interior oven cavity is the same as the 24" models. It looks like it from the exterior diagrams, but can't know without seeing the interior of one. Makes it cleaner to install above the regular 30" ovens and eliminates the whole trim kit, which never looked great and always seemed to be out of stock. The price difference between the same model in 24 vs 30 isn't that big, which is what makes me think that the interior is the same for both. You need to call Miele for that information, because the website doesn't give enough details.