I would read about the chipping on Wolf ovens with blue interiors. It has been reported on all models of wall ovens and the DF range. Some posters here went through multiple ovens. There are class action lawsuits over this.

http://www.wolfblueovenchipping.com/case-information/

The combi oven does not have the blue liner so don’t chip. I would also consider Miele and Gaggenau

You might want to check the size of the racks in DF range. They are not that deep and not that much height There are some ovens that hold a full commercial sheet or two half sheets side by side. I have the Wolf DF, 36” and 30” wall oven(Electrolux) and if I had it to do over, I would pick a rangetop and separate wall ovens. You can pick each one separately. The Wolf DF range oven takes awhile to heat up and isn’t that much bigger than my 30” wall oven which heats to 350°F in 7 min.

Whatever you do, don't buy any Wolf ovens with blue enamel. We still after all these years keep reading about them failing very expensively.

Don't know much about the Wolf CSO, but I can tell you about the Miele.

I just baked bread in my Miele CSO today. I made big 3+ lbs sourdough loaves that I baked on halfsheets. They came out beautifully. I could maybe have squeezed all four in at the same time. But I didn't want to chance it. So I baked two at a time. If I had the Miele XXL instead of XL, I would not have hesitated to bake all four though.

I particularly liked how precisely the temperature regulates at the low end. Works really well for proofing.

It's a pain kneading so much dough all at once though. So, I don't often make this much bread in one go.

We have three ovens now (in-range gas oven, CSO and SpeedOven). Very happy overall. But I find that the CSO gets used much more frequently by a huge margin

We recently remodeled our kitchen and replaced a Kitchen Aid 36" gas cooktop / microwave hood and dual wall oven stack with a Wolf 36" all gas range with griddle, along with a single Wolf E series 30" convection oven and E series 30" microwave together where the dual wall oven stack had been.

The gas range is very simple, no electronics at all (not even a timer) and has the black interior rather than the blue. The wall oven has the blue interior. No chipping problems so far but it's only been about six months and we use the burners way more than the oven. The wall oven is much more "feature rich" and preheats more quickly than the gas range. The range oven is larger so I imagine that is part of the difference. We do like having the option of gas or electric ovens depending on what we are cooking.

We very much prefer the built-in microwave and proper hood vs the previous location over the range. Both for function and aesthetics. We use our microwave daily so a CSO was not a consideration for us, but it would have been identical as far as layout goes. There is a new Wolf speed oven that we probably would have considered if it had been available when we did the remodel.

Honestly the aesthetics of the Wolf microwave was a real factor in our choice of brands. Wolf has 30" microwaves, CSOs etc which match the width of the wall oven without a trim kit. We really prefer the appearance without the trim kit surround.

Thanks for all the help! Wekick, do you have chipping on your Wolf DF range? I looked at the link you sent. It is discouraging. We are locked into Wolf for other reasons so I can't choose different brands. I am now thinking 36 gas range (no blue interior), CSO and maybe the speed oven? M, what do you use your speed oven for? I would think I would use it for microwaving but not sure what else. And M, do you bake cookies in your CSO? If so, how do they come out? Thanks again for your input.

We bought the SpeedOven, because we still occasionally need a microwave. But I didn't want to dedicate that much space for an appliance that gets used relatively infrequently. On the other hand, having more ovens is always a good thing.

So, we end up using it both as a microwave and as a regular convection oven. We only rarely use the "speed" function. This was the right decision for us. But it's a somewhat expensive approach. So, I understand that not everybody would make the same choice.

We are not really much of a cookie household. So, I haven't baked any cookies in it. But I would assume that it would work just as well as any other oven. I have used the regular oven features and they work as expected. I guess, the only minor surprise was that the convection fan turns on at all times.

The other day, somebody else complained about that here on Houzz, as it can mess with really delicate dough. I have never personally run into this problem. And the running fan explains why heat distribution is overall very even despite the oven cavity being small and getting crammed when you put big baking sheets in. But just something to keep in mind for the couple of times, when it matters.

I can always use my big 30" gas oven in the range. It just takes so much longer to preheat. Having smaller ovens is usually nicer, as preheating times are mostly a non-issue with them.

It's a little unfortunate that you are stuck with Wolf. I think their rangetops are fine products. But I feel that Miele probably is a better choice overall, when it comes to ovens. There is a reason, why people in this forum recommend picking different brands for different appliances.

We have the CSO above the 30” M-Series Pro in the kitchen. In the Pantry, we have the microwave and Wolf countertop oven. Not ideal for some but works for us.

We are just moving in slowly with new sets of blue tape each week, it seems, but the CSO is the most intriguing appliance I’ve used in some time. Just scratching the surface thus far, but the potential is obvious. Highly recommend giving it a shot.

Jennifer, Yes we have chipping on our DF range. It chipped at 4.5 years, so out if warranty. They can change the liner out but they won’t tell you how much it will cost, only that the labor starts at $800. I have read of people paying $2500. The other problem is that they will only guarantee the replacement for a year. There have been many posters here and in the lawsuits that have had multiple ovens fail, so we decided it would not be good to reinvest when the problem has been going on for 10 years. We use it only when a dish is covered and no convection fans.

If you must buy Wolf, try to buy the longest extended warranty that you can. As long as you are under warranty they will swap out your oven. The M wall oven was built to deal with this issue as the bottom is replaceable. Often but not always the chipping is noticed after the self clean. Wipe it out with a damp white paper towel periodically to check for blue shards. I have a friend who moved into a house with a 48” DF and she has not had any chipping. I don’t think she runs the self clean as she has no warranty.

I think the only way to see if a combi oven will work is to see if your pans fit. If you decide on a regular wall oven, I would pick the E or L over the M if you need to fill it side to side. There have been several threads on uneven baking with overbrowning on the sides with the M. This is a screen shot of Wolf’s own video that shows this.

The double fans in back back were a pretty good design. The fans in the corner set up a linear air flow that creates over browning along the sides. This is Wolf’s drawing.

FWIW Sub-Zero / Wolf offers an extra 3 years of warranty (total 4 years) if you buy a "qualifying package"

https://www.subzero-wolf.com/planning-resources/dream-kitchen-savings-us

Where "qualifying package" is defined as (fridge + range) or (fridge + cooktop + wall oven). CSO counts as a wall oven for the purpose of the promotion.

I think the CSO could easily serve as your second oven for most dishes, although I haven't baked cookies in it yet. I love it, but it doesn't 100% replace a microwave. We put a GE microwave in our pantry for the few things the CSO doesn't do - instant oatmeal, popcorn, warming up coffee, melting butter, etc.

I would also highly encourage you to take one of the cooking courses Wolf offers if you live near a distributor. The chef who conducted our class cooked a 14 pound turkey in his CSO.

FWIW, I bought the Wolf M series wall oven, knowing there may be issues with the blue enamel chipping. Wolf is not the only manufacturer with this issue. I am going to try not to use the self-cleaning feature and see how long that lasts. They also are making the newer ones with a liner that can be replaced, rather than the whole oven should chipping occur.

@jennifersmith222 - what did you end up buying?

@dotsandstripes 123 - Are you experiencing uneven browning with your Wolf M series wall oven? I have read that is a potential issue and would like to know your opinion. Are you happy with your purchase?

Any advice or tips would be appreciated - I am trying to decide which wall oven to purchase.

It's been 5 years and I am happy with my purchase. I have 2 single Wolf wall ovens (side by side) and the CSO. The browning is not totally even when you use different racks. Side by side on the same racks, it is even. I remeber seeing a Wolf video before we bought of cookies baking on 3 trays on 3 different racks and they were all evenly browned. In my experience, that doesn't happen. You have to rotate the cookie sheets among the racks.

However, I have had zero service issues and really enjoy the functionality of the ovens. I feel that it is true to temperature as well. I would repurchase Wolf.