For refrigeration I think SZ is tops if the price fits in your budget. The wolf range/ovens are very good and so are the Miele. The benefit of Miele is that they have put their top of the line oven technology in the range, while wolf does not. Both steam ovens are very good from what I have read/seen, Miele has the benefit of a plumbed version.

We are going to put the BI 48 inch fridge...what is it about the internal dispensers that you did not like?

Thanks for your reply! The internal dispenser just seems a little messy. I think there are always one-two drips after the kids get their glass of water. I pull the little "drip catcher" out every week and it is always moldy. On the plus side I love the clean exterior look, and the dispenser only takes up a few inches. But in the new house I'm going to have a filtered water dispenser and a separate ice maker in a nearby wet bar so this is some $$ to save. (hooray, I find that so rarely lol)

I did briefly consider the plumbed steam oven (I think Gaggeneau has one, too) but filling up the tank is just not an issue that I want to switch over.

Malba,

Are you saying that Wolf's wall ovens are superior to the ovens in their duel fuel ranges? (never heard that, but only recently began considering Wolf ovens, despite their porcelain crumbly problem).

Cheryl, I have been considering a combi-steam oven and the Miele and Gaggenau are the only two that include a broil function, I believe… I have been vacillating on Wolf, Thermador, Miele and possibly side-swing Bosch wall oven + Miele combo-steam oven, but it would be easier if I were going with one brand for ovens… Can you tell us anything about how you've used the Wolf combo-steam oven?

@kitchengirl...Yes the new Wolf M series ovens are superior to the one in the Range. They have a new convection system, and what appears to be a more advanced menu driven control system. I do not know if there is and performance difference. Supposedly the M wall ovens do not have then enamel chipping issue some Wolf ovens have had.

I have never owned any of the ovens, just from reading reviews and in store demos. I am going with Miele for the combi-steam because of the broiler and the availability of a plumbed unit. For the ranges I am going with a 36 inch and am between Miele and Wolf. It appears that Miele has the better oven, but Wolf has a more proven product.

I know this will require a modification of your plan, but I suggest the Bluestar Platinum Rangetop. I've had the Thermador, Wolf and Bluestar. Bluestar is a superior rangetop. The BS rangetop blows the Wolf away. Then, select the wall oven combination of your choice. The BS rangetop blows the Wolf away. I've got an old Thermador double oven set with the integral microwave. So, I don't have recent experience oven experience to offer. But, I do like the separate wall ovens and rangetop arrangement versus the all in one unit. This way, you can select the best available options and aren't married to one brand. Not everyone does everything well.

For me I would not say a redesigned oven is superior unless, the blue porcelain chipping is resolved, which we may not know for some time and there is a demonstrable improvement in baking. most will say Wolf already bakes very well.

Performance means and different things to different people. I would read about the different characteristics of the various burners to see what it means for you.

Sealed vs open burner tray

capped vs uncapped burners

btus -low and high end

shape and configuration of burners

there are lots of discussions on these aspects of burners

While manufacturers and marketing teams tout sealed burners as easier to clean, as the end user, I have to disagree. There is nothing difficult about cleaning an open burner system. Merely unfamiliarity with the process. Many times, I had to scrub and scratch the surface of the closed burner systems. I find myself preferring the open burner due to the performance.

I think the shape of the burner on the BS makes for more efficient use of heat. The circular burner of the Wolf is less satisfactory. As I said, I've had both. If the BTU's were the same, I would still buy the BS again just for the shape of that burner. It's a delight.

I agree with homechef59 and would get a range top and separate ovens so you can pick the ones that meet your needs.

You really have to look past the terms open and sealed as there is so much more to it.

The star shaped burner is a benefit in that the heat source is more spread, if you like cast iron, steel or some plied cookware but you then have to use the right size pan for the burner to maximize the benefit. If you use heavy gauge copper or aluminum, the shape won't matter because the heat is so well conducted. All clad varies in how it is made. Some is better than others for conducting heat. centurylife.org has written about this and done some temperature mapping. Efficiency of a burner will depend on the ability of the cookware to capture the heat. Turbo Pot and Flare Pans were invented to address that. :-) Some people prefer an open burner tray and some prefer sealed. There are videos on YouTube that show how the cleaning goes on CC and BS. Some like the BS because it seasons like a CI skillet. Also consider what the burner tray is made of. Some are stainless which can discolor and some are black enamel. I have found the Wolf to be very easy to clean. I don't use any abrasives. If I have anything cooked on I will put a wet rag on it and let it set while I clean up. If it hasn't dissolved a put a slurry of baking soda overnight. After 7 years I have a small area that has polymerized but you can barely see it because it looks like the black enamel and a dime sized area that has etched. The polymerization or seasoning is what you are going for with a BS unless you put them in a dishwasher. You don't see either on the Wolf when the grates are on. For me the BS would be easy to clean too. I would have foil on the pull out tray.

There are high BTU burners that are capped or uncapped. I would want to see the spread of flame with the cookware on it, which can vary depending on how they are engineered and consider the size of cookware you use.

Compare BTUs. For me the low end is important. BS and CC have never given their BTU rating so you could compare it. Wolf has taken the lower end BTU rating off of their website as far as I can see and replaced it with a "wisp of flame" descriptor after they increased the BTUs on their range top/DF range. Some manufacturers say a burner is capable of a simmer at a certain temperature which is silly. There are too many variables in cooking for this to be meaningful.

I have KA frig and it is the only appliance I bought that has run trouble free. I bought it based on the layout. I keep everything covered in my frig and don't like to keep produce very long because the vitamins decrease anyway, so the SZ ability to keep lettuce for months did not enter into my consideration.

Wekick makes another good point. I selected the KA Architect II refrigerator in order to be able to afford a better range top and dishwasher. I am very satisfied with the selection. I have had Sub-zero in the past, but in my judgment the function didn't justify the extra cost. I also didn't want an integrated unit. I wanted to be able to switch it out if I ever became dissatisfied for any reason.

Wow, you are all a wealth of information! We are renovating our kitchen in a home we purchased (ugh--last year and we just started renovating!) I've been shopping appliances for months and the appliance store is about to hire me because I seem to have learned every detail about every model they carry! I'm finalizing the kitchen design with appliances this week.

We are going with a separate Subzero 36" freezer and 36" fridge--stainless steel finish, transitional handle, NOT integrated as they are too high for me at 5'1". (This limited us to SZ, or on the lower end, Electrolux or Fridgidaire 32" units.) I would have considered Kitchen Aid. We will not have a water dispenser in the refrigerator as we will also have a bar with an ice machine and water purifier. If I were doing a 48" fridge, I'd consider a less expensive brand.

We have selected the Wolf 48" range top. I really want both a built-in grill and griddle, which was a deciding factor for us with the Wolf. Thermador is coming out with a briquette style grill option on their range top later this year, vs. Wolf's honeycomb filter. I'm so glad to hear you love your Wolf range top and CSO. We are deciding between the Wolf M Series double ovens or the Single Convection Oven with the Convection Steam Oven. I'd love to hear what you love about your steam oven as my hubby thinks it is, "a waste of money" (but he does the eating, not the cooking, and he loves when I DO cook!)

We are going with the transitional M Series vs. the Pro. I don't like the cheap plastic red knobs on the M Series Professional, which are different from the metal or ceramic range top knobs, and you must turn one of the knobs first before you can use the electronic controls. I find it too confusing. I prefer separate ovens to a full range. I don't want a hot oven below me and it works with the configuration of our new kitchen. The M-Series is replacing the former L-Series. It has lots of electronic features including their Gourmet Mode so my kids could follow the instructions and cook a perfect meal. There are twin convection fans for better convection.

I, too, was concerned about the crazing of the blue finish in Wolf ovens. I inquired more and I was told that for a time, Wolf had outsourced the finishing but have since brought the process back in-house. I've also been told the metal was too thin on the bottom of the ranges and they have changed that. Still, I think I've heard that they now manufacture the ovens so that the bottom can be removed and replaced. I'd only consider a Wolf Range if I wanted gas vs. electric. Otherwise, I like the idea of separate range top and ovens, should one need to be replaced and if you have space.

I'm sure I'll be happy with any and all of these considering that I've been cooking on a GE Profile for years. I hope I love these as the price tags are astronomical!

JK , Yes that is what Wolf says but if you read on this forum they are still having problems. You would also think if they fixed them, they would do the right thing by their customers who bought the faulty ovens which are dangerous and repair theirs. There seems to be two class action suits so far in this matter though. Will the M be the fix? Who knows. They will honor the two year warranty but after that you have to pay their people and it is up to them to charge what they want too after they repair it. No getting competitive bids or even an estimate from them.

Hi wekick, I hear ya! I've read many of those reviews. I'd consider another brand if I weren't already going with the Wolf range top and SZ fridges. I would have considered Miele or Thermador. I like the rotisserie feature of the Thermador, but not the look. I like the briquette grill, but it won't be out when I need it. I'm truly hoping Wolf has fixed the problems with the M. It sounds like most problems were in the ranges? The two appliance dealers with whom I've worked also service Wolf Subzero and "said" they haven't seen the problems but were aware of them years before. But they also want to sell them. What ovens do you own and how do you like them?