I have been researching various Miele combinations for the CSO and the CO both 24 inches wide. I had designed an alcove in the kitchen 90 degrees from the island for stackable CO and then the CSO XL. Both are the Sensotronic because the CO 24 inches doesn't come in the M touch. The CSO is unplumbed because I was told that filling the water and emptying the condensation tray is really easy. I am now re-thinking these choices. I thought getting the CSO XL was nice for daily cooking along with the induction cookop (Miele 30 inch or 36 inch, still deciding). But in looking at the XXL, it seems I could just get the XXL M touch and plumbed. Any thoughts: Is having the CSO XXL enough. I hear it takes an 18-turkey. The only reason to get the CO is perhaps for making a pizza, but the CSO XXL also has an intensive heat option. This is for a new home construction. All the Miele literature shows these gorgeous kitchens with all these stackable appliances. But having a single XXL at the right height as a wall unit also seems elegant, especially the M touch. All appliances are black and countertops are soapstone. 30 or 36-inch Miele induction with the downdraft extractor in the 7-foot long island 30-subzero refrigerator, with the 2-drawer freezer 36-inch Julien Smart Sink Thanks Suzanne.

If your CSO is your only option for broiling, then sooner or later you won't be able to perfectly clean the oven cavity. You will have some splatter than won't come off. That's just the nature of broiling. Presumably, you're ok with that. But it's one of the reasons why I use the gas range when I need to broil something. I'm less annoyed by that oven getting dirty. Also, my gas range has a much more powerful broiler (it's almost as good as a commercial salamander). So, I'd feel limited by using the broiler element in the CSO. On the other hand, compared to a toaster oven, I would expect my CSO to do better. It is plugged into a much higher-power circuit than a counter top oven. In fact, I have both a Miele SpeedOven and a Miele CSO, and I know that he latter has a much better broiler

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 think it is easier to tell you what does not fit. a 1/2 sheet pan will not fit. My Williams sonoma cookie sheet will not fit. My Emile Henry 18X14 pizza stone will not fit. My large 12 inch saute pans with handles will not fit. My 12” skillets with handles will not fit. Of course my large roasting pan will not fit. I use my wall oven still for turkeys unless we cook them on the smoker. I have the XL not the XXL. I have not had any issues with height with any of my pans that I have wanted to use. All of my 9X13 pans fit - both with and without handles (Emile Henry, Pyrex, Aluminum cake pans). My 10” Skillets and saute pans with handles fit. My sauce pans with handles fit. I most often use a Jelly Roll sheet pan for roasting vegetables. My 14” round Emle Henry Pizza Stone fits - I use this for baking my sour dough loaves. I purchased a 1/3 sheet 6” deep stainless steam table pan that I cook linguine in and also use it soak my rice noodles. My enameled dutch ovens (4/5/7 qt Staub/Cuisinart) with tops fit. The 7 qt is a little tight on height but the XXL will work great. I have not seen the interior dimensions for the new ovens - I assume they are likely the same as the old ovens. You could call an experience center and ask them to give you dimensions. I think I saw you are also purshasing a speed oven. Ditto above for that oven. I think that oven is slightly larger in the interior width - but we are talking maybe 1/8-1/4” more. Nothing significant. I hope this helps - enjoy you new kitchen!!