I've had a Gagg combi for about 18 months and absolutely love it. I had a Gagg convection oven in my old house which is what got me to look at this, since I loved the way that cooked. This one has the added benefit of being able to add moisture to roasting or baking, so it isn't an either/or set up. I often cook a quick dinner with only the combi steam, and don't even use the burners on my range. I've written about this before, but to sum up, you control both the moisture level - 0%, 30%, 60%, 80% and 100% - as well as the temperature. There's a cookbook and a "wheel" which helps teach you what to do. I use the 100% steam setting at 220 degrees for things like veggies, fish, poached chicken breasts and I like that fact that it begins steaming almost immediately. It's wonderful for boiled eggs. I've used it to cook meatloaf or ribs at 400 degrees and 100% steam - you get crispy, browned top but very moist interior. I recently did a braised oxtail dish on my stove top for the first step (since I was browning them) and then, the next day, finished it by slow cooking in the Gagg, I just measured one of my largest baking pans- it measures 17" by 12" and fits into the oven - it's tight by it glides in and there's enough room for air to circulate (because of the rack supports on the sides). I think that because it's a smaller size it's more energy efficient in terms of heating up and coming up to steam and maintaining the moisture level. But, I have no proof - just my gut feeling. I like reheating things in the Gagg much better than in an microwave - especially things like beef or chicken - they taste fresh cooked. I've done mundane things, like reheat pizza - 375 with 30% moisture - or refresh a stale baguette. I've roasted chicken - haven't done a turkey but based on the size of my roaster, I bet a turkey up to 15 pounds would fit. What do I use my microwave for? Reheating my coffee, popcorn, warming maple syrup. Not much else. I could probably do everything but the popcorn in the Gagg- maybe I'll experiment! LOL. In short, I use it instead of my stovetop, I use it for baking (pie crusts are great), I use it for roasting (with moisture to keep the meat moist and tender.) I've been surprised by the versatility and how often I turn to the Gagg instead of my range/burners/ovens/microwave. Last night, I roasted some cauliflower which comes out nutty and caramelized. I love to do meat - ham & cheese, sliced chicken & monterey jack, etc. - on an egg twist roll and bake it at 400 with 30% moisture. Yummy! Right now I'm reheating some roast chicken and stuffing from Sunday.

(Cross-posted in other Miele Steam Oven threads) We bought a Miele DGC 6800 Combination Steam Oven (non-plumbed) and a few months later on a whim descaled the unit. Right after the descaling process, my Miele steam oven gives me a 'Fault 20' whenever I try to do steam cooking. The regular convection cooking works fine. Wish I had something else! It's out of warranty even though we probably used it about 20 times. Now Miele is asking for $150 for a technician to come out and pay an additional $90/hr for labor + $ for parts!

I went through the same question some years back. Miele has more features for the $$, so I originally wanted that, but at the time they didn't have a combi/convection steam oven that could take 208V (what I had), so I settled with the Wolf instead. And I must say, I've been really happy with it. It works, it's not fussy. Yes, it doesn't have the color swipey screen the Miele has, but I'm not convinced I miss that all that much. Would I like a broiler? I think so, as it is something I use, but I do have another big oven with the broiler (that unit almost always takes a backseat to the convection steam unit) and I can use that when I'm broiling something, so it's not too bad. I've kept tabs on the Miele, and I've discovered that considering that if you don't get a plumbed unit, the Wolf is more forgiving than the Miele on how much water is in the tank (I'm pretty lazy and never fill it up all the way, and the Wolf lets me still use it as long as I have enough water). If you really want to go into the details about adjusting settings, moisture level, turning on upper element broiler, you'll want the Miele, but if you just want to use it, I think you'd like the Wolf. I certainly don't regret having to "settle" for it at all.

People have discussed the steam feature on the Miele oven on The Fresh Loaf and they find it's not good for artisanal bread...You can only inject steam when convection is on, which you don't want while the bread is rising. I also heard that the steam affects the electronics. I don't know if that's true or not. If you have a Miele experience center near your, I'm sure you could get a demo. Electrolux makes a wall oven with a steam feature. I don't know if it only works on convection like the Miele though.