As of Friday, these are still on schedule to become available in August. The Integrated (or European appearance with the thin tubular handle) will possibly be available in mid to late July. The pro version should be available by mid August. Profile and Monogram versions should be become available at the same time. The estimated ratail prices on the new Monogram Advantiums are the same as the current models. I'm not sure about Profile pricing. Here are differences between the current 240s and the new versions: 1. Current models have two cooking modes (Speedcook and microwave) New models have 4 cooking modes (Speedcook, microwave, European convection oven, warming oven with proof setting) 2. Current models have a larger oven cavity. It has a 16" turntable and can hold a 9" x 13" casserole dish. 3. New ovens have the same cutout as the 120 models which is smaller than the current 240 cutout. However, an accessory pan drawer is available for the integrated version that when attached to the new 240, makes it fit in the old cutout. 4. Newer 240s are quieter. 5. New 240 has upgraded appearance and glass touch controls. 6. New 240 is available in pro apearance. 7. New 240 has an oven rack for multi-level baking. I think that about covers it.

Sure, Steve. The masterchef mode is reached through a series of menus. Poultry, vegetables, casseroles, etc. There is no specific selection for baked potatoes on my unit, but I am using an earlier model. Can't tell what the new ones have. The way the speed oven heats is either through a convection element/fan in the rear wall of the oven, a broiler element up top (and in the bottom of the newer masterchef models) and a microwave. You manually select from a series of modes. Convection, broil, microwave, combination bake (microwave and convection concurrently) combination broil (micrwave and broiler) and a few other combinations that you ferret out by going to the Miele site and reading the manuals for bothmodels. The way I do it is I figure out what I am going to make. Casseroles get done much quicker using combination modes with microwave so I use that. After years of ownership I now know that to do baked potatoes, the best method is to microwave them on high for a few minutes, then switch over to broil to brown the skins. Frozen items seem to come out pretty well using the combination modes, too. Please keep in mind that I do not have the "Chef" model myself so I can't say much about it other than I am not specifically put off by the lack of the masterchef menu feature. But my Miele gear is all flush panel with no knobs which fits the look of the wall where they sit. I really like how the Miele looks with the Bosch, though. Nice work on that mockup.

Slush and Lyvia, welcome along for the ride. Trailgirl, thanks for letting me know the interior on the Miele has been changed. It�s nice to know they were responsive to complaints. Dekeoboe and Davidro1, I know Plllog self imported a Gagg induction cooktop from the UK, so there is something that can be done to make European appliances work here. I will have to page Plllog for details. Of course, I do not want to take any unnecessary risks. It is annoying that several great appliances are not available here. The new Gagg FreeInduction cooktop is also very tempting, but not available in the US - aargh. Sharonite, it sounds like you really love your Advantium. I liked my old 120V Advantium, so I can just imagine how much fun the 240V would be. It was the best microwave I ever owned and pretty simple to use. Scottno, did you get the Miele Chef or Master Chef speed oven? Remodelfla, is your Miele easy to clean? Are there shortcuts to use the MW functions quickly without going through lots of menu screens? (For instance, my Advantium had a button to MW in 30 second increments and then you could spin the dial to adjust the time up or down.) Davidro1, I hope my kitchen does turn out as well as you suggest. I agree with you that a separate MW seems like a waste when speedoven combos give so much more flexibility. We heat water for tea in a kettle on the range, but with a 2 year old, my tea often goes cold before I can finish, so a MW is very handy. Joan, good point. I will be sure to take a close look at the interiors of the various models. Sochi, which Miele do you have? Did you find it easy to learn to use the MV, oven and speedoven functions? Kaismom, thank you for that information. It is useful to know that the Miele does not roast and brown food faster than your gas range. I can high temp roast a pork loin or a chicken in my regular oven in less than an hour (plus preheat time). I was hoping for something faster on weeknights, since we do not get home until 7 pm. It sounds like the Advantium would be better for browning and the Miele for baking. I would like to think I will bake more in the future, but for now, I do very little baking. The speed oven will be used primarily to roast meat and potatoes and any veggies I decide not to steam. It sounds like both Miele and Advantium owners are happy with their choices. I would probably be more comfortable with the Advantium due to familiarity, but the 24" Miele would fit into my design so much easier. Can any other Miele owners please chime in on the browning issue when using the combined cooking modes? I have seen reviewers comment on being able to broil a great steak in the Advantium - can the Miele do that?

I have a Gaggenau combi-steam and an Advantium, as well as a regular Gaggenau oven. All took some learning. For the reasons you state--having to learn the whole new way of thinking about cooking--was worth the bother to me for the combi-steam, but since I sort of lost my need for speed at about the time the Advantium was installed, I haven't put the effort into that. I do, however, sometimes have a good use for the speed feature, and have learned to approximate what I want done by drawing analogies to the size and density of something on one of the programs. I haven't had any issues with even cooking on the convection oven settings. There are things that do better on convection only heating, however, that's the same across all three ovens. I'm not a 1950's style cook (taking your meaning), but I do make pots of stuff. Stews, braises, and casseroles such as lasagna or the occasional kugel. I find anything that's meant to cook in a pot or dish does fine in convection only, but things that cook in the air often do better with directed heat, unless they're small like cookies or hors d'ouevre. I haven't tried baking in the Advantium, but it's my convection oven of choice for heating up lots of small things that you might find on a "passed hot apps" tray. It does a great job. Usually these things were originally cooked in the big oven on big trays, however. Is it for gourmet cooking? Probably not, if you're excluding things like braises, which are the opposite of sous vide in that they're also low and slow, but are meant to cook the ingredients to the fullest, rather than barely cooking them at all. I wouldn't agree with that definition of "gourmet", especially considering things like sour cherry duck legs, which are really amazing. I do agree that it is not a Modernist thing to do, however. I have tried the chicken in the Advantium speedcook thing, to try it. It's edible, but has a microwaved taste to it. I wouldn't use it for baking potatoes, either, unless really pressed for time. But I might use it to bake potatoes for potato salad, since I prefer baked to boiled, and the flavor is fine. Intermediate cooking can be done quickly in it to good advantage. Just like a countertop microwave or convection oven, the Advantium is a tool, like a food processor, more than a cooker like a Gaggenau oven. It really is meant more for harried families and people who live in vehicles (boats, motorhomes, etc.). Mine functions well for me and serves a lot of my needs. So far (touch wood and tell the fairies), in four years of regular use, mine hasn't had a problem. I'm sorry yours expensively crapped out on you.