We have had the Elux Icon Designer Series (30") oven for almost 4 years now. We really like it, luv the way it is lit inside, the cobalt blue interior and most of all, the glide out shelves on ball bearings that really glide way out. Since it is below counter this really makes things easier on our backs since we are "Past legal Medicare age"
They have been trouble free, and we did not have to make any adjustments in either time or temp as far as baking stuff--it pretty well matched our old oven as far as those characteristics go. The cooling fan is very quiet when you use convection--you will see another post confirming this.
It along with the speed oven have been trouble free.
To be fair to Miele, most of the users like them, and probably the temp Descrepancy a couple users have noticed would not actually affect performance---still waiting to Hear from the Lady that got the replacement to see how it actually bakes. The Elux can be calibrated form the wavetouch panel, +/-35 F, should it be found to be "Off Temp"
I would recommend you do what I did. (I actually compared 3 Elux and 3 Mieles at Pacific Sales (An appliance store close to me). I compared door thickness, Elux is thicker.
I tried opening and closing the door on the 6 Ovens (3 Elux, 3 Mieles) In everycase the door operation was much smoother on the Elux. I tried pulling out the racks---no contest here, The Miele doesn't have the glide out racks and you have to lift up slightly on the rack to get it out on the Miele. Ya probably wonder why I went to all the trouble??? Well, I kept seeing posts that said the Miele was much better built that the Elux--I mean it's double the price of the Elux--so hasta be better??
Well none of my tests proved that out.
Anyway, like I said, and I'm sure many will jump in here to defend Miele Ovens, If you look at the vast majority of posts by Miele oven users (Not just the 2 that had problems), I think you will see most are happy with their Mieles-----so do the comparison I suggested, and looks for posts on how the ovens actually cook, I think you will find more positives than negatives on either Oven.
We had seen 3 post of flaking problems with the Porcelain cobalt blue Interior of the Elux, so far I have only seen one post as to the end result of that problem, and that result was "The Oven was replaced and they are happy with their new one.
Soooooo There ya have it, a quick (well not really quick) sonapsus of previous posts of the 2 Ovens.
Good Luck!!!

Gary

Best performing? Gaggenau. With a price to match. But if you want edgy, it also looks cool.

I am also looking for a good wall oven. I was told Wolf L series is the best but E series performs just as well with a few less bells and whistles but doesn't look as nice due to different shaped handle and no concealed control panel. I may get the Wolf E series single oven with a Wolf all gas range - or a Wolf E series double oven with a Wolf rangetop. I might also consider just a regular old double wall oven like Kitchen Aid - how important is a high performing wall oven???

How important is a high performing wall oven???

Why are you getting a wall oven with a range? Most people like to have an electric oven, some like one of each. Few put in a gas range with a gas wall oven.

If it's just for a second oven, and if you're using it mostly for roasting and heating, high performance may not matter at all. When I had a terrible old gas oven that had no temperature control I still managed. I pretended it was a wood fired camp stove with wind issues. I managed, but it wasn't fun.

The most important thing to me about an oven is accuracy. Other people care most about the racks or features. I mostly use an oven on bake or convection bake. Sometimes, broil. Modern ovens do lots of other variations. Cooking and baking is soooooo much easier when the oven is the temperature you set it for, and when it returns to the correct temperature quickly after you open the door to tend the contents.

Gaggenau is the most accurate oven, and probably the most expensive. It also has the side opening door which makes it much more pleasant for some of us to use. There are lots of other good ovens, but they don't ahve the same accuracy. For many years, I've used my mother's Gaggenau oven and made the same things year after year, tray after tray, and each batch goes in at the same temperature for the same amount of time, first tray to last, and come out perfectly. I haven't used my own that precisely yet (my kitchen isn't finished) but the one thing that was no question going into my remodel was the Gaggenau oven.

If that kind of thing isn't important to you, don't spend the money. :)

I purchased 2 electrolux wall ovens, that are placed below my countertop. They look and work wonderfully. I love all their featues---convection, rapid preheat etc. The interior looks great and the self clean really works well. The slide out racks are essential since they are placed below the counter. I always hated the old racks I had in my former oven that would be difficult to move with a heavy roasting pan. The ovens are very quiet even with the fans. I think fan noise relates more to proper installation of the oven.

Ozzy...which model of wall ovens did you put in?

I'm looking at the EW3EW5CGS which are on for $2294.99 at Sears right now and that's the best price I've found so far.

Do you have a budget in mind. You should just look through online reviews and see what fit you best.

Here is a link that might be useful: small fan

When we remodeled 6 years ago we got a Thermador. The control panel is completely blank now and the temp. tends to be off by 25 - 50 degrees. The Thermador has been very disappointing, worked well at first. We will be replacing it.

I checked consumer's report and they had a double oven in the single section. It's a GE that fits in the same amount of space. If you want to check it out here is the model number GE Profile PT925DN.

We also put in a Gaggneau steam oven when we remodeled. I absolutely LOVE the steam oven. It also works as a convection oven. Steam oven cooks everything from cookies, to fish to hard boiled eggs (placed directly on the rack with 100% moisture).

Pllog asks a really good question about having a range already.

We're planning a 36" six burner Culinarian, Miele Speed Oven and Miele Warming drawer. Since we're not everyday (or even every week) bakers, we think that should be ample capacity for us.

And I'm not familiar with the ostensible bad reports of the Miele ovens the OP cites, at least at the trend level. An occasional report of a 30" oven problem, but few makers escape the occasional problem child.