Definitely buy a 220 oven. 110 is just not enough power. I have the new Thermador and I love it, but I specifically needed a 24” unit. The Miele is considered the best, but others like Gaggenau. The big differences between them are plumbed or not and a broiler or not. I have really hard water so the non plumbed version was better for me (I’m using distilled). I just leave the door open and it dries itself with no spots. I don’t use a broiler much and since I have them in my double oven, I didn’t need it.

One of the reasons I chose the Wolf steam oven was because it is non-plumbed. I'd rather refill occasionally than take a chance on a leak that I couldn't see.

Thanks for the feedback. Now I just need to convince DH that it's worth the money. How often do you use the steam oven and what kind of things do you like to make? I am willing to learn to use it but am having trouble finding lots of recipes on the Internet.

There are lots of combi steam threads on this site, and I encourage you to read them. My combi is the oven that I use most of the time, and as an example, on Friday I did a prime rib roast, steam roasted potatoes, carrots and parsnips. Earlier in the day I made a bread pudding, and for lunch I reheated something, but don't remember what. Leftovers are pretty awesome in the combi.

ETA: I have a plumbed machine and love it. I'm sure the non-plumbed models are just fine, but I appreciate not having to fill and empty water tanks.

rhay, one of the downsides to combi ovens ( you said steam oven, and there Miele I think still makes a steam only , but most here have steam and convection - aka combi ovens ) is that there is not much in the way of recipes, other than the manufacturers. I have gathered a few resources here https://sites.google.com/site/combisteamconvectionsteamoven/home/recipes-and-guides

On the plus side, if you get a 240 volt model, the preheat times are in the order of 5 to 10 minutes, and most also have a reheat or regenerate function which warms the food with a little moisture added in, so the food does not dry out. I have the nonplumbed version, in part for the same reason as carladr

I have the non-plumbed version and I had the option because we gutted the kitchen and I’ve added a prep sink and a compact washer/dryer set in the pantry (2nd set). Same reason I didn’t get a built-in coffee bar - the hard water is an appliance killer. I have reverse osmosis for drinking water, but this system can’t be hooked up to an appliance (I checked). I don’t find it an issue to refill the reservoir. I’m finding the preset functions and the manufacturer’s cookbook to be really helpful. Plus, rice and potatoes can now be enjoyed as leftovers.

> .... I'd rather refill occasionally than take a chance on a leak
that I couldn't see.

I see this thought on here occasionally. While it is true water and drain lines to a plumbed in steam oven are out of sight and not easily reachable, so are water lines to dishwashers and refrigerators that make ice or dispense chilled water. And you could extend the line of thinking to any plumbing in a house, other than in a basement, pipe or plastic tubes are always behind permanent walls.

On top of that, if it is a cause for concern -- what is peace of mind worth -- have cabinetry designed with access panels to get to the plumbing lines, That is in addition to (the usually required by code and appliance manufacturers specs) an easily accessible shutoff valve, choose ball valve over a knob type. You could also get a simple water leak detection/shutoff thing in place for your oven and fridge lines only.

P.S: Whenever I'm away from home for more than 24 hours I turn off the water at the main feed to the house. Peace of mind.

Very true - just minimizing (not eliminating) risk.

Saw this interesting device today, may have to get one to play play with it (a.k.a. test it out myself).

https://yourhome.honeywell.com/en/products/water-alarms/lyric-wi-fi-water-leak-and-freeze-detector

Miele is probably the best except for maybe Gagg which is also well regarded but even more expensive than the already expensive Miele. Miele offers both plumbed and non plumbed options.

I have Thermador steam range, which basically puts their steam oven as the smaller oven in a 48" range. I've been very happy with it for what it is, but would have gotten Miele if I was doing a wall oven. I would imagine Bosch is very similar to Thermador, but can't confirm this.