I suspect that they are comparably sized. The whole move to 30" wide ovens is because baking sheets fit in sideways rather than front to back. The fan in the back takes up space whether it has the stick out hat or whether the oven wall is just closer.

My Gaggenau 30" single oven, which should be comparable, fits my old cookie sheets, just exactly. (I have it and the combi-steam.) The width of the sheets is slightly over 13.5". They fit nicely on the rack, sideways, but without any extra room front to back (quite a bit of extra side to side). The oven comes with one, shallow well, baking sheet covered with oven porcelain enamel (i.e., can go through the self clean cycle), and it's possible to order more (I just did).

The accuracy of the Gaggenau oven is worth a few small annoyances. There are no glide racks, for instance. I've make a 22 pound turkey in mine and had plenty of extra room. I've also made a vertical chicken with plenty of height to spare.

I love Gaggenau ovens. My mother has had one for many years. The same appetizers go in for the same time at the same temperature, first tray, last tray, year after year, no variation, no checking for doneness. The accuracy is unparalleled. Anything can need a service call for some reason, so make sure that you have a local Gaggenau service provider.

The new control screen thing is bit more involved than the knobs on the previous model, but the book is a lot better. It might take you a little while to learn which settings do what and all. I have the book on the table right next to the oven, and probably will for awhile. But it's so worth it.

We've had a single 27" Gaggenau convection oven stacked under a 27" Gagg Combi-steam oven for 3 years. LOVE, LOVE, LOVE the Gaggenau ovens! The temperature control is rock solid & incredible, and they preheat so fast. The side opening door is so convenient because you can get up close to the food without having to lean over a very hot door. As long as the oven is properly balanced, the door will stay open where you leave it & not try to swing closed; if you still worry about this, just pull out the rack a bit & the door can't swing towards you. The inside of the oven is a beautiful blue enamel & very easy to clean, yet the oven also has an effective self-clean cycle. The outside has a sheet of glass over the entire surface, covering the metal (stainless or aluminum) and the window, making the surface very easy to maintain & it's beautiful.

A half-sheet pan fits perfectly in the 27" oven. In addition to a conventional "wire" grid rack, Gagg ships a solid sheet type pan in enameled blue that slides into the side rail depressions (no hardware there to clean); this replaces both the rack & a conventional sheet pan, and is very easy to clean. Gagg also includes a roasting sheet, which is a similar blue enamel with a removable rack, a rotisserie, and a pluggable temperature probe.

Hopefully someone will respond with the dimensions of the 30" oven rack, or you can try to find the size of a replacement rack online.

Thank you! Thank you! The information is very valuable. I am going to go to a local dealer and check one out again. I want to try to find a different local dealer. Underimpressed by the one I have bought most of my appliances from thus far. Maybe I was off when I saw the one on the floor. I didn't spend much time looking at it because I had to leave.

Gizmonike - Do you use the steam oven often - if so, for what. I love to bake but admittedly not a great cook but just curious how and if you utilize the steam function.

Thanks again!

The newer ovens have side grids rather than the integrated rails the old ovens had.