Hello, I'm trying to decide which oven should i get for new kitchen. I have space for only one oven and 45 cm is not issue to me. I find Gaggenau oven appealing to me visually so I decided on them instead of Miele.

Convection - this is cooking I already know, wider range of temperature, baking stone for pizza etc. Should keep natural food moisture.

Combi steam (plumbed) - recently as i read hot topic however completly unexplored area for me. Not sure If i should risk it as main oven. Seem far less versalite to me and costs more $.

So far my favourite is convection one (one step down from rotisserie version). Is steam that magical?