Are you talking about a counter-top built-in unit? If so, one thing to consider. All things break, eventually. If it cannot be repaired or Wolf does not make a replacement of the exact same size, you will be left with a large hole in the countertop. I have a friend who has a similar appliance in their counters-it's broken, cannot be fixed (no parts available), and removing it would leave a large hole, so there it sits, a monument to itself.

I am not saying the Wolf is a bad unit, but please keep this potential problem in mind.

Have you considered a large wok burner and a bamboo steaming system? Very efficient and flexible, as you can add more sections as needed. It is also inexpensive, and the required wok can also be used for stir frying, deep fat frying (with a thermometer), red cooking, popcorn, etc. Information via the link.

Here is a link that might be useful: Wok Shop Steamers

Thank you cpovey - we do wok steaming for large quantities of dim sum and veggies - but my husband loves large quantities of crab legs and likes the idea of doing pasta in the countertop. I love these ideas, but just want to make sure it does not take forever and a year to boil the large quantity of water needed for the pasta.

Luckychef - do you like using the Wolf steamer for pasta?

That would really be the deciding factor as the Gagg wall oven can't do large quantities of pasta (or at least I don't think it can). I am not sure about the Miele wall steamer; and it does look smaller.

GREAT tip on the Food and Wine mag. I will pick this up.

I do use the steamer for pasta as well, although I don't follow the guide for it. I think you're supposed to fill the water higher and use the perforated pan like a pasta insert. I usually use the steamer only for a large volume of pasta and will just put the pasta directly in the water without the insert. I then take it out with a "spider" or a handled strainer directly into the serving dish with sauce. It's a little more difficult to clean but I can cook so much more pasta this way.

Food & Wine was far from comprehensive but it mentioned the fact that you would want a second oven if you got a steam oven.

If what you want primarily is large quantities of boiling water, NOTHING beats a big induction hob. I have a CookTek in my kitchen (yes, in a a hole in the countertop, but at least it's flat, so if it breaks, I can still use the countertop...).

I also have a 22,000 BTU burner on my Bluestar range.

I mention this because I have run tests between the CookTek and the Bluestar, and the 3500 Watt CookTek is more than 3 times faster than the hottest gas burner you can get on a home range, at least for boiling water. Highly recommended.

Here is a link that might be useful: CookTek induction Cooktops

Thanks again for the input Luckychef. We visited the steamer in person yesterday and I thought a spider strainer would make more sense.

cpovey - thanks very much for the induction input. I was perusing the W-S website and noticed that Waring now makes a portable hob. http://www.williams-sonoma.com/products/sku5101266/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cinduction&cm%5Fsrc=SCH
I am not sure if this would work as well as those in the counter, but it might be worth looking at.

If we do the in counter steamer, we are considering installing a 2 burner cooktop next to the steamer, so I might consider the induction over the gas or electric there.

Thanks!

luckychef-

Do you have the Wolf steamer paired with another Wolf modular unit or cooktop? And do you have the steamer's drain plumbed? If so, how did you handle the base cabs? Also, I was wondering if a faucet can be installed near the steamer- I've seen the Gaggenau steamer installed with a faucet so it can be used as sort of a prep sink. Any info you can give would be greatly apprreciated!

There is not a Wolf showroom locally so I have to drive several hours to see/purchase the steamer. Can anyone tell me about what they cost? I would be considering it together with the induction cooktop and would love to know the approximate cost of that as well. Thanks!

Everyone cooks differently, so my opinion might not suit everyone (and shouldn't!). The absolute best combo for me is: range top with griddle, 15" induction, and steamer, plus a double wall oven.

Is all this necessary? No! I use the steamer as described (15% of cooking), the griddle infinitely (70% of cooking) think Benihana not Denny's, and the induction for large pots of liquid such as pasta, seafood boils, and soup (10% of cooking), and the gas burners for the remaining 5%. Of course this is cook top cooking, not counting oven use.

Steamer cost varies from $1800 - 2100 roughly. Sounds expensive, but vs. taking countertop space with a plug in unit that peforms poorly, no comparison. Mine is plumbed and great. I've used one unplumbed and it's not as easy but still incredible.

Let me know if y'all have any questions.

I posted a week ago regarding the steamer and I just came across this post today.

jen - did you purchase the steamer???? any comments??

luckychef, are you still happy with yours??

I was going to get the 30" induction cooktop, steamer and also put a sink in my island. I was thinking of only a 2 burner induction since I usually only use one burner and thing could be a little tight on counter space.

I need to decide soon so any comments would be greatly appreciated. thanks

datura-07, I am considering a Wolf 15 inch steamer and 2 burner induction on my center isle. Then in the counter have 4 burner gas cooktop and 2 wall ovens. what did you end up doing? how do you like? what brands did you choose?