I'm with the same issue right now.. which combi-oven did you get and why? I've heard Thermador has a good combo, although Gaggenau has tempted me with their beauty ovens too.. plz tell me your experience with your decision.

I own the Wolf Steam Combi CSO024. Save yourself a headache and DON'T BUY IT! This oven gave us problems from the beginning. Sometimes steam wouldn't come out. The controls didn't always respond. After being installed for three months, it completely died. Over 3 months later, it's still broken. The Wolf certified repair shop has been at our house 4 times and replaced the same part twice and the control board. It still dies with a loud POP and blows a fuse when they power it up after trying a new part. Wolf is unwilling to replace it. They've just ordered yet ANOTHER part. I've been without a steam oven for longer than I've owed it now. I didn't have the oven for the holidays, and Wolf couldn't care less. I predict my warranty will be expired before they fix it. I just bought a SubZero and Wolf cooktop as well. I really expected better customer service. I will never buy another Wolf appliance.

Thank you ALL for your input. I met the installer yesterday, and it seems that I'll need to do that oversized stainless drawer front on the drawer beneath the ovens in order to make the combi over conventional set-up work. The drawer front will need to be about 13" high, but I think it will look good... like a warming drawer or microwave drawer... especially as I can order the matching Miele or Wolf handle for it. Do you think that sounds like a decent aesthetic solution? If I go with the combi/oven as opposed to double ovens, the installer mentioned one more thing. Wolf does have the name recognition over Miele, and I will likely be selling my home in 3 - 4 years... so resale is a consideration. What do you think on that? Frankly, I think I prefer the Miele at this point (especially after your comments). However, the preference isn't strong. Also, plumbed vs not.... I really don't like the idea of a water line behind the oven that can get gunked up and is essentially just one more thing to go wrong. I don't see a disadvantage to unplumbed other than having to fill the reservoir, which is no big deal at all to me. Am I missing something? Here is a pic of my current ovens and the drawer beneath so you can get a feel for my issue. As I said, that cutout is too large, so I'll need to put a small piece of trim beneath the new convection oven and make that bottom drawer front 30" wide and about 13" tall.

I would totally agree with going with a combi steam over a warming drawer - it is an extremely versatile oven that can easily be used to keep food warm. I believe the water tanks in both are located at the top under a panel that raises and lowers. Miele has a condensate container and the oven does a rinse (optional) at the end of each cycle that uses steam. I do not think Wolf operates the same. Not sure I would agree about the Wolf being easier to operate - Wolf has various modes that you select (humid, humid plus, etc) that do not tell you how much steam is being injected. With the Miele you set the % of moisture so you have total control. It would take me a while to figure out which Wolf mode is best for what I am preparing. Wolf does not have a broiler - that is pretty easy to identify by looking at the interiors. Miele also allows you to inject bursts of steam during other cooking modes - not sure the Wolf has that feature. We find this useful in reheating some foods that need a touch a moisture at the beginning but would not do well using the reheat mode where moisture is added during the entire cycle. As Chanop mentions above - lots of threads discussing these two. There is current thread on baking bread in CSO that you may find useful.