First , let me be the FIRST to say, I do not claim to be a Kitchen Designer or Kitchen Architech, alto I did design our curved kitchen--soooo----keeping the "above" in mind, here are 2 things that would "bother me" about stacking a Miele Speed Oven over a wolf Oven. (1) The wolf seems to have a bluish to white display, whilst the Miele Speed Oven is definitely on the orange-reddish side. That would probably really bug me. (2) The Wolf Control panel-display is about the same width as the black & glass area of the door (IE appears as "full width"), whilst the Miele has that smaller window type display area. Again one being directly above the other probably would bug me a bit. As I said , there are far more talented ppl here (design-wise) so maybe they can chime in. To Me the Elux Speed Oven would be a far better match (Lookswise),It has the full width display/control area the display (when lit is blue) and only a white clock shows when the display disappears (if not used for a couple of mins). The Elux Speed oven does not broil and uses a turntable---not a problem for me, but of course , I can't answer for you. You can see both Speed Ovens in use baking potatoes, Mojavean with his Miele and Me with my Elux. I put a link to the GW Post, where you can find The Great Potato Race. Again good luck on your decision and I hope my eye (Old as it may be), will encourage others to either agree with me, or tell me to take a KD Course!!! Gary Here is a link that might be useful: Miele and Elux Speed ovens in Operation

I looked seriously at Dacor when I, unfortunately, chose the Monogram instead. I can't remember why I didn't look into that oven again when I got the Wolf. I couldn't find much info or feedback, and it never came up with the salespeople I talked to, I guess. Also, the store who I dealt with who recommended it had closed. But I do think it's worth a look. It was a guy who works in Wolf engineering, where they do extensive testing of other manufacturers' appliances, that steered me toward Electrolux as a 2nd choice if I could afford the Wolf. But ASV reminded me about the glass over the element in Dacor, which I thought was a very smart feature. Also, if you get their dbl that's thermal (not convection) on the bottom, the cavity and, I believe, racks are larger to take advantage of the fact there's no extra fan stealing space. My Wolf's thermal oven cavity is slightly larger than the convection one also, but the racks aren't so the larger cavity is no advantage to me. My repair tech said Dacor was the one he was most impressed with, and my old favorite saleman swore by Dacor and used it as the gold standard...to which he said Elux compared very favorably. If you're willing to look at others beside Wolf and Miele, you might also consider Fisher and Paykel or DCS...if you can confirm you have plenty of available tech support in your area, which I didn't. My F&P oven performed great, but when the porcelain went bad (uncharacteristic for that brand, as far as I know), they had a lot of trouble finding authorized service people to do the changes for me.

^You haven't seen anything bad about it because there really isn't anything bad or good to see yet, LOL. It's a brand new design. It looks like an awesome oven based on their website. Whether you should buy one depends on whether you are willing to help the manufacturer test their product in the field. It didn't seem that the rollouts of the RNB and Platinum ranges went quite as planned, hopefully this oven will be different. If I were redoing my kitchen, and I had it in the budget, I would probably give it a try. I guess I'm just the "early adopter" type. I like playing around with new stuff like that. So far I've tried 2 unproven appliances, KA steam assist oven and GE Profile french door fridge, I have not regretted either choice. However I am aware the majority of people do NOT enjoy being beta testers so even thought I might take the risk, I could not recommend that anyone buy a product like this so early on unless they are very aware what they are getting into.

I’m not sure my opinion is a huge help, since 1) I haven’t fully researched ovens in a few years now (thank goodness), and 2) I’ve become a bit jaded by spending for premium ovens to get quality, only to get problems. F&P and Wolf were my best baking ovens, but too many porcelain problems. My Gagg doesn’t have the porcelain problems at all, and, while I love the amount of control I have in choosing which elements it employs for what I’m baking, and whether it uses convection fans or not, I’d never pay the price for it again. -Mine was an outdated floor model, so a comparatively ‘good deal,’ but still more than I wish I’d spent. And a new one at new prices? No way. I’m pretty much fully on board with what 59 Dodge (Hi, Gary!) said above. Elux used to be a good choice, but I wouldn’t trust it now. When we first looked at ovens, Miele was my ‘If price was no object’ dream oven, based on their strict quality control in the manufacturing process, from start to beautiful finish. However, several years ago some very experienced bakers had some temperature issues that Miele didn’t seem to be addressing to their satisfaction. Also, my sister, a specialty dessert and wedding cake baker, bought on of their double wall ovens, and was never impressed as she thought she would be. The performance was ‘fine,’ but not spectacular, and she said they were small inside. So, this is where I part ways a little with Gary, I am not sure I’d consider Miele...although all of my concerns may have been addressed in recent models; I just don’t know. They’re pretty pricey and I’m less inclined to take expensive risks any more. Bosch is made by the same parent company as Gagg. We can hope that, but certainly not count on, they use the same materials or technique in coating their oven interiors. (They don’t have a stellar reputation for service, but then, with my Gagg oven or Bosch dishwashers, I haven’t needed to find out!) We haven’t seen anything here, that I know of, about porcelain problems...or, really, any other problems with Bosch ovens. Last I looked in person, they had roomier interiors than other brands and good lighting, and from what I see in current ads, their styling has improved and looks great. All this to say, I’ve decided that if I replace ovens or do another kitchen, Bosch is at the top of my list. If the baking isn’t as controlled as Gagg or as perfect as Wolf, but I’ve got GOOD performances, spent half (or less), and don’t have any hassles, I’d be very happy. Also, I had a JennAir ‘convection’ range about 15 years ago. It turned out not to be ‘European convection,’ but their own version that used another fan set up. Like you found with yours, it was all hype. When, because the oven vented hot air right in front of the electronic board for the cooktop, so it kept melting the wires, they gave me a partial refund. I replaced it with a plain, non-convection GE that did better 2-rack baking! So if that’s the kind of performance you’ve had, I’m betting the Bosch would be a big jump you could be happy with. Best wishes.