Yes - I saw that prior thread and read it over but it was a few years old. Also, I am thinking of NO additional or 2nd oven. JUST the Miele Combi Steam/Convection. So all the people who bought 2 ovens should respond and tell me I am crazy to go to one oven. Alternatively, they will tell me they should have saved the $3800 on the Miele oven. I'm pretty sure if I go with a second oven, I will want to keep with all Miele for the handles to all match along with the SS finishes rather than having one oven Bosch and all other appliances Miele.

Everyone tells me that the Miele fridge keeps food fresher longer. BUT, the main reason I like it is that it is a 30" Fridge w/bottom freezer that is integrated and I like the fridge alone without having to put panels on it.

Miele 6805 has been serving me well as the only oven in the house. I think it depends on the need for each one and or family. I do a lot of pure steaming, as well as reheating, So, in that regards the combi serves me well.

I use it in combi mode in regular bread baking, around once a week, and occasional other sweet treats. For roasted meat or meat cooking wise, either I have cooked it at high temp with some moisture, or kinda cook it low temp sous-vide like. Both works well depending on timing and what kind of results you are after.

So a single Miele combi could serve as the only oven in the house, in my case, a house of four and kinda Asian based cuisine.

To prep for a 30" for resale run a second 220v circuit to the area under your cooktop and configure that space for an oven. Miele cooktops don't require much clearance when ventilation openings are provided. Check all the installation instructions. You can install drawers until then. But buy the trim for an oven install too. Same idea if you are doing a wall oven column with only the XL steam installed. Buy all the trim now. Make sure you have the electrical circuits in place now.

30" Miele integrated with SS is $8k plus the cabinet.

Chenop - that is exactly what I wanted to hear! Anyone else?

Dan1888 that is exactly what I was thinking. Although buying the trim now, won't that potentially change depending on model changes later? I was thinking that if I prep the right size cabinet for the later addition of a wall oven (either under the counter or under the Combi then I would be prepared.

I just can't seem to justify the expense of the oven that I am sure I won't use. My husband and I are alone, we are vegetarians, will use the steam/convection but surely don't need a big oven,. We also have a XL Big Green Egg outside (Northern California so useable year round), That thing is a big convection oven and works for anything really big. Just last week I made a Cheesecake, a 11 x 18 frittata and baked tempeh for lunches during the week. I did that ALL at the same time and in 40 minutes of cook time. 20 preheat but shut down after it reached 400 degrees

As said above, it depends on who will be using it. We eat what is best described as a Blue Zones plant slant diet. One of my favorite meals is to roast a bunch of oiled & maple syrup'd veggies & legumes and then mix with rice. I don't think the CSO would be able to do the roasting I'd like but I can roast them on a grill so the BGE would do it for me. I'd guess you'd be happy w/ just the CSO.

I really like wok'd veggies so a range that can do that or a separate wok burner or grill might be important.

So you will buy an oven at resale time ? Or you’ll discount at resale? People will make a fuss and it will cost you. Wouldn’t it be cheaper to install the oven now?

It sounds like you may have posted for confirmation of what you want which is fine! Just the steam oven will work for you but if there is going to be any damage to kitchen cabinets, flooring etc. to put in a real oven, you are looking at people discounting your house for a full kitchen remodel or longer on the market if you sell. If your kitchen will need to be remodeled by the time you sell do what you want. I have lived overseas with tiny ovens and there is no way I would choose a house without a full sized oven for our family of 4!

This is so true:

you are looking at people discounting your house for a full kitchen remodel or longer on the market if you sell.

Miele does not make its own fridges/freezers. They are made by Thermador/Bosch in Turkey (Gaggenau also outsources to Thermador/Bosch). All are very similar in appearance and build (mostly different handles, shelving, etc). There is no reason to spend more for a Miele fridge.

My 6805 blew its steam generator in about 18 months, with moderate (at best) use. It was under warranty. Took 2 weeks to fix, with Miele Princeton just down the street from me. Seems to be a common problem (and soon to be expensive problem when warranty expires) with Miele steam ovens. In theory, the steam oven does everything a normal oven does, and more. It can operate in pure oven mode. The steam oven, however, is too small for certain items and it often will not let you cook items back-to-back without first letting the oven cool down and/or vent the steam.

Depending on what you cooked, the steam often causes a left-over food odor to remain behind in the oven, so an automated rinse or two is nice (which further delays the time to get something else in the oven to be cooked).

Also, I don't think the steam oven will have the longevity of a regular oven. It is more high tech.

This is a tough question. Our original kitchen design had a 30" wall oven in it. We ended up getting a range instead of a cooktop and did a 24" steam oven. The cabinet folks triple checked to make sure when we asked for a smaller wall cabinet that we knew what we were doing, like the steam oven wouldn't be enough on it's own (forgetting the range).

@Suz what did you end up doing? I am considering the same.

Hi Ginger - I had forgotten that I had considered just putting in the little CSO! Once I made the decision to go with all Bosch I bought the Bosch combo wall oven with CSO, the 5 burner Induction and the dishwasher - buying all three gave me such a great discount with Bosch that I couldn't justify Miele pricing.

In retrospect, I could have done with just the CSO. There are times though that I use my big oven - maybe once every other month... Making things that you don't want as much blowing directly onto the food - such as a cake or making big pizza on stones. Although I did find a pizza stone from Ooni that fits perfectly in the CSO I mainly use that in the CSO for bread making.

I LOVE the convection steam oven and when I move, I will definitely put in another one. I also did the Bosch induction and that is also a keeper too. In the beginning with the Bosch CSO, the unit kept acting up and it was replaced in full by Bosch. In retrospect, I think it was that it was a new product and they hadn't gotten the directions right online to do things. The main "glitch" is that when you change or enter any functions, you should do so with the door closed. Can't do with it open. Also, if you hit certain button sequences inadvertently it will tell you to run the descaling function ALL THE TIME. I have since learned to just cancel it and redo the functions I was asking for.

We are out of warranty and I was worried about it but the Bosch extended warranty is so expensive I decided if it failed outside of warranty, I would either just replace with same or if I was moving, I would put in a microwave. Buyers aren't savy enough to know what a fabulous appliance that a CSO is!

Hope this helps!

@Suz Thank you for the quick reply! This is extremely helpful!! I will probably purchase an induction range to get the second, larger oven then. I am super excited for the CSO and glad you are happy with your decision. I will look into Bosch. Thanks again for helping me decide.

@Suz. I am seeing your post about kitchen cabinets. Whom you used if you could share cabinet maker and installer info. i am also in east bay area.

Thank You

Deepa

Hi - I ended up with cabinets from BlueLine Custom. Here is their contact information.

I was very pleased with the cabinets. They didn't do the design. I handed to them what I wanted but Jeff executed it and produced the cabinets. The process was very seamless and there were no issues.

I was my own GC and it was my permit and I did or had done all the prep work so when the cabinets were ready, they brought them in and installed. They purposely didn't finish certain drawers until after the induction and downdraft were installed then they came back and measured so that they could do the drawers under the induction/downdraft as big as possible.

I did a combination of walnut finish on my island and a painted finish on my wall cabinets.

They are also a full service remodeling company and can also do everything from start to finish if you want. They are located in Pleasant Hill. They don't have a fancy showroom. Don't let that distress you:)

Let me know if you have any other questions.

Jeff Barrett

President

(Off) 925-287-0102

(Fax) 925-906-9150

(Cell) 925-260-9160

Website www.bluelinecustom.com

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