I wouldn't buy double-wall ovens. If one of them fails, both of them need to be replaced.

I also wouldn't pick two identical ovens. There are many advanced features that are well-worth going for.

Instead, I'd get a regular wall oven and a combination steam oven. As far as combination steam ovens are concerned, Miele is hard to beat -- especially if you can get the plumbed model.

If matching appliances are important to you, then Miele's wall ovens are reportedly pretty good as well. Other than that, I'd avoid Viking (they still haven't shaken the bad reputation that this brand developed over the last decade or two), and I'd avoid Wolf (in over ten years, they still haven't fixed their problems with cracking blue enamel).

There is at least one user on Houzz who absolutely loves his Bluestar wall oven. So, I'd take a lot at that.

How do you use your ovens?

I would conside two separate ovens for the reasons above but it does cost more.

We have a houseful from time to time so I need two full sized ovens. If I had a combination steam oven, It would have to be a third oven which I don't have room for right now.

I would say no to Wolf and Viking. GE seems to have a lot of service issues. I do like the way their ovens look on paper though. The reversing fan is a good thing.

If you look at ovens with a blue interior, look online to see if it has issues with chipping. Gaggenau does not seem to have these issues.

I would lean toward Miele or Gaggenau for the most control but the biggest learning curve. I have Electrolux now which I love. It actually functions better than the oven in my Wolf DF range. Each mode is very usable. Unfortunately they have changed things about it and the electronics seem to be subject to failure. Mine currently has error messages intermittantly so I am trying to decide if I should get a new board or get a new oven. I would consider Bosch. I like the regular drop down doors vs French or side opening. I am 5' 3" but like to have the door under whatever I am bringing out of the oven so I don't slosh anything on my feet or small kids or pets that dart by. I might also set a pan there if I am changing things around.

I've been happy with my single Bluestar wall oven. They now make a double.

Also doesn't really make sense to me to get 2 of the same ovens. If you're going to get 2 why not get one that's more versatile than a std convection oven? I've got a CSO above my std convection oven and a big gas one under my range. There are a lot of options out there that will give you more diversity with your cooking choices.

Even if I were to do 2 of the same ovens I wouldn't get a double. I have all new hi end appliances in my 6 yo kitchen (well, 6 yo new anyway). I've had to take my micro drawer in for repair once and my CSO once, chances are w/newer appliances you will be making a call at some point. It would be nice to be able to use one oven while the other is down.

If you truly want double ovens (I did) rather than an oven and a combi-steam oven, the current offerings leave a lot to be desired. I would say "no" to Viking. If your budget allows, Miele. Second choice (for me) would be Bosch, especially the Benchmark level.

We had very good luck with our 2006 Monogram ovens and would have gone with them again in a heartbeat, but the newer ones didn't seem as robust. The racks are thinner gauge and the ovens just didn't feel as well made. Still, that (or Cafe, which is basically the same oven just different looks) probably would be my 3rd choice. 12 years and pretty heavy use and we never had any issues at all.

Wolf has a great following for its convection, but the blue enamel issue was a no-go for me.

As others have stated, it makes much more sense to buy two wall ovens that provide different functionality such as a combi-steam oven.

Do consider either a side opening oven or a French door as they provide great ergonomic functional advantages.

i think the advice here is spot on. have one traditional oven and the other a "specialty" combination steam or MW with a convection mode. We had a 30 inch convection and a conv/MW combo and we loved it

Based on the three double ovens you mentioned that are under consideration, and price is not a major issue, I would definitely recommend Wolf - I absolutely love mine, they were installed a couple weeks ago and as much as I loved my old ones, the Wolf is a HUGE capacity, amazing convection that cooks evenly, and is QUIET! Prior to that I had Thermadors (can't recommend the current one because it's a whole new oven and hasn't been in use long enough..also too expensive for what's offered in my opinion).

I've used double ovens for over 15 years and would never want to be without them if I didn't have to be. For baking multiple things at once and preparing holiday meals, the capacity and function cannot be beat. The CSO ovens are very cool, and I looked at them based on the recommendations of others on here, but I didn't want to give up one of my full-size ovens for it (but would definitely be on a wishlist if I had room elsewhere in my kitchen for it! )

Just a note, in the 15 years I had the Thermador double ovens and needed service...never was I without at least one oven working...they never both went out leaving me with no oven. The service I needed was always something needing service on just one of the ovens. I've read the warning several times that if you get double ovens "when one goes they both go" and thought it was worth mentioning that in reality I never once had that happen. Maybe it has become an issue to someone else, but I never dd in all that time..

Figure out what your own personal needs/wants are for the oven configuration, but if you still want the double ovens, the Wolf (M series, convection on top and bottom) is the absolutely the most solid one I've ever cooked in (I've cooked in Bosch, Thermador, GE, and Dacor). Just my opinion, but I guess that's why you asked on Houzz ;)

Check into warranties and customer service of each brand, and also make sure you have authorized/certified repair available nearby...be sure to do this research! And ask the service techs themselves which they wold buy.

You will continue to get a ton of conflicting info based on individual experience on here...I know because I found the same thing when I was trying to decide. Ultimately you need to just make the best educated guess you can based on your own research and the firsthand experience of others (not what they say 'a lot of people say'), and get a product that fits YOUR needs ...with a good warranty and accessible repair service in the event you need it. It's all anyone can do because there are no guarantees --- believe me I know because I had a brand new Dacor that ended up being a lemon for two months before I paid some extra money and finally got the Wolf....ended up being the best decision I could have made for MY needs.

“Maybe it has become an issue to someone else”

It has. It probably depends on the computer boards used and the exact problem.

It’s very difficult to use the reliability of past appliances going forward because the designs have become so complex and the controls used now are so subject to damage from heat, especially self clean and moisture. The hidden bake element is also very hard on the structure of the oven and may be the reason so many ovens have a chipping issue. I’ve had my Wolf about 10 years now. It didn’t chip until 4.5 years. Not in warranty. It is usable only with covered dishes and no convection. My biggest regret In my kitchen. Sadly the chipping is still reported here even with the M oven, built to address the issue. It is easier to repair though.

I agree that having at least one full-size oven is useful (we have that with our 30" Bluestar oven, which is truly humongous). But I am positively surprised just how big the usable cavity in my new Miele CSO is. I thought it would be a compromise. But in practice, I have yet to experience it to be a limitation. It holds a surprising amount. I made a whole roast goose without it even feeling crammed.

It's hard to convey just how useful full control over humidity is. Yes, I know all about injecting steam with alternative methods. I have been doing that for decades. And no, it isn't even close to the same thing. The results that I have gotten out of the CSO on first try have been so much better than even the best results that I have gotten out of my traditional oven in years.

No, of course, it isn't the only way to cook. And there are dishes that benefit from steam just as there are dishes that have absolutely no improvement. But overall, it's a great tool that nobody should dismiss, if they have the option. It also reduces cooking times a lot, which can be useful -- except for when it messes up your whole schedule for the day and your even dinner party needs to be rescheduled for 3pm. LOL

M, you have not found a combi oven limiting but there are some who would. The sizes vary a lot and even the biggest ones are smaller.

Steam is steam. If you have 100%, which can be obtained just with cooking some foods, how is the source different? If you have a mechanism to suddenly turn 8 oz of water into steam, what difference does it make whether it is lava rocks in a cast iron skillet vs a heater that is part of the oven, other than convenience? You might even make the case that the lava rock could provide a more immediate release of steam. What difference does it make in actual cooking? It is interesting that if you look at the description of the Miele cycles for bread baking, initially it steams at 100% and the humidity falls after that. This is modeled after steaming techniques used in ovens for a very long time but is more automated which is an advantage or convenience for some. There are some that want to control the process themselves or don’t mind doing so. This can apply to all sorts of cooking but you have to understand the role of humidity in cooking. When do you need steaming or drying. How do you accomplish that? For me if I need steam in an oven, I just cover whatever is cooking most of the time and I might add a little liquid. That makes a little mini steamer. I add a pan of water if I bake a cheesecake. With a combi oven you don’t have to know, you can just press a button. Nothing wrong with that and very useful to many.

No one is dismissing a combi oven but it’s usefulness will not be the same for all people. I have seen people choose it for their only oven and were ecstatic with it. Others have to make use of a limited space or budget and feed the hungry hoards. Many have to balance utility, budget and space in the kitchen and appliances. I think people making the decision should see both sides of the coin. If someone was stating the disadvantages to a combi oven, I would probably give the advantages. The important thing no matter what the appliance is, is to understand exactly what it does, what other ways you can accomplish the same thing and what works best in your kitchen with your needs. You often have to look at marketing verbiage with a critical eye. One configuration of appliances does not diminish the other in any way.

I think the bottom line is that one should actually consider what their actual oven needs are instead of just going the default option which is to get two wall ovens that have the same size and functionality.

Some people might actually need that functionality for whatever purpose but I think that most people - if they really think about how they use their ovens - would find that having ovens which provide different functionality are the way to go. As others have pointed out, that functionality is going to depend on the specific needs of the end user - combo-steam oven; Speed cooker or whatever.

In my case, I opted for a microwave drawer below the Bosch side opening oven because I had no other space for the microwave. If I had a larger kitchen, I would have opted for the CSO probably although ironically I can't seem to let go of my toaster oven :-)