Fortunately, I have a relatively large pantry (vs. a much smaller kitchen). So when I got the Miele Speed oven, I just moved my old Sharp microwave and my ancient, beloved, toaster oven into the pantry. Now, about 8 months after the remodel, I still use the toaster oven for toast, having never even tried to toast in the Miele. And the pantry's microwave gets used to do something quick (like melt butter) while the Miele is pre-heating, or baking, or whatever. Though these things only happen occasionally, its been often enough that I haven't seen my way to tossing out either old oven. The drawback, of course, is that there are 5 ovens in my little kitchen/pantry area, which seems excessive. And I suppose the pantry has less counter space for canned beans or whatever... As for the Miele's combination mode, I've only begun to explore this by using it to reheat things like casseroles -- Alton Brown's "Cauliflower Say Cheese", last night. Master Chef expects me to know how much these things weigh, which is a struggle, but last night's guess turned out just fine. Oh yeah, if you select Defrost mode, the Miele speed oven will heat in the range of 75 to 125 degrees. This setting is useful for cooking "raw" foods at 104. I did think about a steam oven as well, but there really was no way to fit it in there.

I just linked to a picture I found online; however, my speed oven interior looks exactly like the picture. My cookies, not so sure..... Wall ovens, when they were introduced in the 1950s, were often really installed in a cutout in a wall. Nowadays they're almost always put in cabinets, but the term stuck. My Advantium 240 was installed in a new hole cut in the kitchen wall, reclaiming what previously was utterly unusable space above a staircase, which previously was open to its landing and 7 to 10 feet upwards, with sliding doors covering it. I reappropriated it for the kitchen in the adjacent room, as the bottom of that unreachable storage closet was only 50" above the kitchen floor. I would have preferred it a half foot lower, but free space in this tiny kitchen (which didn't have room for a dishwasher before renovation) was too good to pass up. As for how much I value the "regular" oven we're putting in, it too will have a drawer under it - and the oven itself is already under the counter. I got the smallest oven I could find - 24" wide, 24" tall - and it leaves room for a 6"h drawer underneath. I didn't want to waste space on an appliance that will rarely get used.

A 120 V Speed oven isn't going to give you a whole lot of speed! If you have limitations that require you not install a 240 V, it might be the way to go if you really think you want both a speed oven and a microwave. A speed oven is a combination of a convection only oven (though some now also have limited broiler elements) and a microwave. What makes it "speed" is that it combines microwaves with the conventional (convection) cooking (i.e., hot air). Advantium also includes halogen heat in speed mode, which is an intense radiant heat for direct browning. There are steam microwaves, but most steam ovens are convection ovens (meaning hot air cooking only, but, again, some now have broilers as well), with steam environments. Some only have steam on and off, while others have several steam percentage settings. Some require you to fill a water tank and others are plumbed in like a sink with a water inlet and drain. Steam creates the kind of moist environment that you put pans of water or wine into your regular oven to create. It's very good for reheating leftovers, blanching or steaming vegetables, steaming tamales, dim sum, etc., steam poaching fish and chicken, steaming hard "boiled" eggs, etc. Because of limited cookspace in many European apartments, there are also lots of recipes for things like making rice in a steam oven, but that's for freeing burner space--it works fine but it's awkward. Anything you can make in a steam oven you can make just as well through conventional steaming or by putting the water in a regular oven. The steam oven just makes it easier. They're also generally smaller so people like to use them for small items. Because of the steam environment, you don't need as much surrounding space so there are a lot of large things you can make in a small steam oven. Unless you specifically want the speed settings of a speed oven, or you've decided that the model you're looking at is the best replacement for the conv./MW you currently use and you don't mind underutilizing it, there's no point in getting a speed oven. Steam ovens are nice to have, but not essential. If you're looking for something that will work as a small convection oven like your conv./MW (ignoring the MW part for the moment), then either a speed oven or a steam oven would do that. Since you'll already have a microwave, if you're looking for an additional function to go with the small oven, I'd choose steam.

I love the huge oven cavity that my Bluestar 30" has ... and I honestly have a need for that large cavity once every few years. It's one of those "when you need it, you really need" it things. But that need doesn't happen all that often. In our current remodel, we are getting a Miele CSO and a Miele Speedoven; those are only 24" wide. I expect that, like everybody else in this forum, I'll use them much more frequently than the big oven. If you never cook for really large groups of people, I could definitely see you be OK with smaller ovens. And from what I can tell, it's not as if a 30" wall oven was small. I do have to caution you though that it doesn't look as if the Samsung oven is an actual combination-steam-oven. Instead, it looks to me as if it is a regular oven that has a steam injection feature. That's a lot more limiting. Please read up on the difference before making a decision. Also, while I don't know anything else about this particular model, this forum is generally somewhat negative on Samsung appliances. They don't really have a great reputation for reliability right now. I wouldn't know whether that applies to their ovens, though, or if it is just their refrigerators that everybody seems to hate on.