Steam oven: Bosch Benchmark or Wolf?

11 years ago

We're leaning towards a single oven Bosch wall oven along with a steam oven.

For the steam we've been set on the Wolf for a few weeks but are just starting to read up on the Bosch. There isn't much in the marketplace yet about the Bosch Steam oven but our thinking this is the Gaggenau experience over the last 14 years is a plus.

The biggest thing sticking out for us seems to be the size of the wolf vs the bosch. 1.4 cu ft for the Bosch vs 1.8 cu ft for the Wolf - clear Wolf winner. The other noticeable item is the difference in cost, with the Bosch winning out.

Does anyone have any experience with the Bosch yet? It's a newer unit and we havent seen much on it. Trying to gauge how much you can actually fit in it vs the wolf. I cannot find interior dimensions of the Bosch to compare.

Thanks in advance!

Featured Answer

philwojo99

11 years ago

Have had our Wolf CSO for a little over 2 years now. We also have a Wolf L-Series wall oven. By far the CSO is our main go-to oven and it does a wonderful job. I just used it last night to reheat leftovers. I had 4 different things going in it at the same time, no flavors crossed over and everything was perfectly reheated. I had a pork chop in there, stuffing, lima beans and meatballs (don't ask about the combo, lol). With the reheat option you don't even preheat the oven, but being only 1.8 cu.ft. it doesn't take long to preheat if you do.

We also used it this past weekend to make Banket, which is a pastry. We used the pre-built-in setting for pastry on the Wolf CSO and set it for Medium Browning and it came out perfect, medium browned and amazingly flaky crust, it does such a great job.

I have no complaints about the Wolf CSO and hope to never do without it or something similar again.

Phil

Sort by:Oldest

Comments (6)

novanovice
11 years ago
Have you looked into the Miele CSO? It also has a spacious 1.8 cu ft, as they have moved the water bin up into the panel area. I like the Miele because it also has an element for broiling, which the Wolf lacks.
dshrager
Original Author
11 years ago
We had not. I cant seem to find any information on the Miele CSO with the water in the panel area. Everything I see is the smaller 1.38 cu ft version. I will keep looking...

Doesn't seem as if there's any experience out there with the Bosch.
Related Professionals
Paducah Kitchen & Bathroom Designers · Morgan City Kitchen & Bathroom Designers · Birmingham Bathroom Remodelers · Frederick Bathroom Remodelers · Sioux Falls Bathroom Remodelers · Stockton Bathroom Remodelers · Las Vegas Bathroom Remodelers · Honolulu Bathroom Remodelers · Amherstburg Bathroom Remodelers · Decatur Kitchen Remodelers · Lafayette Kitchen Remodelers · Joplin Kitchen Remodelers · Richmond Kitchen Remodelers · Enfield Kitchen Remodelers · Nashua Kitchen Remodelers
mjocean
11 years ago
Hi,
We've had our Wolf CSO for about a year and a half now and love it! I don't know anything about the Bosch.
MJ
nadianyc
11 years ago
Bumping this up, need to decide very soon between Bosch Benchmark double side-swing oven or going with single conventional oven/combi steam combo.
I'm not a baker but make a lot of roasted meats as well as roasted veggies so I know I would get alot of use from the double convection ovens (plus love the sideswing) but eating healthier and the re-heating excellence of the combi steam intrigues me. Any recent combi-steamers with input?
Haven't heard any reviews of the Bosch combi-steam but I love the look and the "reasonable" price. Yale appliance blog had the one review that I've seen so far and it was positive.
mjocean
11 years ago
Hi,
I agree with Phil 100%. We love our Wolf CSO. You mentioned you like to roast meats, last week we slow roasted strip sirloin roast which was fabulous. It is also great for fish. We almost never reheat food in the microwave anymore, the CSO is much better. We use the CSO for baking breads all the time with great results.
MJ