Obnoxiously expensive conspicuous consumption self indulgence that makes the kitchen function worse.

I agree with above, for related reasons. Unless you are designing a kitchen to service a yacht, an large estate or a hospitality business -small B&B, etc. -- three CSOs is overkill. Maybe your monies and kitchen space can be better utilized getting some other cool kitchen cooking appliances, a Tepan Yaki, a Barbecue Grill, a Boiler/Fryer or a Wok. There's a definite wow factor having any of these non-traditional appliances built into a well designed kitchen.

There are very recent discussions on here about the time to heat to temp an XL vs. XXL.

Two things to ask on your point "... reasoning behind the 3 x XXL models is they would look symmetrical rather than have them in a T configuration ...."

- Have you visited a Miele Experience Center to look at the wall configurations they have? IME the centers and their staff provide a valuable service when doing what you are doing.

- Take a look at the two-page pictures in this catalog, pages 8 through 18+. It is from 2016 but the wall layout designs remain the same. To view correctly, set Page View to Two page layout, and Show cover page separately to Off.

https://m.mieleusa.com/media/ex/us/Brochures%202016/MasterApplianceBrochure_15-1919_G6000_US_3.9.16_FINAL.pdf

If it was about function, they would be doing a range plus double ovens in a bigger kitchen in a bigger house. This is about a misguided obsession with symmetry and showing off expensive things.

Have you owned a Miele CSO? I have, in 2 different kitchens, and would choose it over any other oven out there. For my most recent house I went with a 36" range and a Miele CSO. Should have done a cooktop and 2 CSOs or maybe even 3!

Showing off expensive things? You have no idea what the OP spends their money on or prioritizes in their life. The OP isn't the one with the misguided obsessions!

> Have you owned a Miele CSO?

Yes I have (past tense). And yes I do (present).

To keep three ovens in use means someone is going to be dedicated full time to this role.

The op asked "Any thought on what we should do of input would be appreciated." and I for one responded.

My my... how I spend my money seems to have caused quite a stir for those who aren't paying for them. A very open-minded bunch you all are. Well done.

Taking that looks and appearance is a big consideration and budget less so.

If you youself will actually cook with and clean the ovens. You should consider.

1.) Mounting a 24inch tall oven so high up the wall might not be practical. The doors on a 24inch tall ovens stick out more and it might be tricky reaching into the oven.

Despite the marketing/sales people saying CSO can do everything a CO can do. They do have some design trade-offs vs conventional ones. I hope they advised you to consider the following.

2.) Miele CSO are a pain to clean if you roast things with lots of juices if the juices gets burned in. It is advisible that one or the ovens should be a conventional one with pyro function unless you don’t plan on roasting meats.

3.) Miele CSO has max temp of ~435F. Are you sure thats enough for all your use cases?

4.) Since looks seem to be a factor. Why not go for gaggenau 200 or 400 series? Their design will probabaly age better than the Miele’s.

“we want a triple wall oven set-up and have the space (well not really, but are willing to trade more bench space to get this installed”

They are sacrificing needed space to do this overkill.

”cost difference between the two above options is insignificant and not a primary consideration”

Bragging about how liitle the large expense means to them.

“The main reasoning behind the 3 x XXL models is they would look symmetrical”

A symmetry obsession that is greatly reducing the functionality of the space.

Your insecurity about your choices and expenses is you self painting a target on your back that doesn’t exist. The target is on the OP for clearly stating what it’s all about for them.

Setting all the reverse snobbery and assumptions aside, I do not understand the rendering in the OP. The 2 cabinet runs are not facing each other? Also, don't do the narrow pullout next to the cooktop. No one likes them.

As to the 3 CSOs, I think it's not a good idea because diversity in everything is important. Why get 3 of the same oven? Let's say you decide you don't like a CSO as much as you thought you would. But now you've got 3 of them. If you have the budget and the space, it is better to have different ovens for different types of cooking to have the flexibility.

On a simpler level than what you are contemplating, an example of appliance diversity would be that I would want a gas range and two electric wall ovens. Sometimes you want to cook with gas and sometimes you want to cook with electric, and sometimes you just want to microwave something fast. I actually would rather do that, and have the space left over to have 2 dishwashers (in my house, just the glasses alone...). Once you have 2 dishwashers you wonder how you managed with 1. Or the space to have a wider fridge. With 3 ovens, it means you are doing a lot of cooking, and where will that food be stored but in a large refrigerator, larger than the standard 36". My point is that if you have the space and the budget, your appliance package would be more advantageous by being diversified.

Is the picture you show the layout of the kitchen? A galley, with ref opposite the ovens?

If so, I would change the layout. While it might be nice to have all 3 next to eachother at the same height, how well will that function when you need to take something hot out of the one on the far left and there is no counter right there? Or sometimes you need to open the oven and add something to your dish or baste a turkey. There is no counter next to it. I think would make me crazy.

As far as function and cleaning or sizing - I am not familiar, nor have I ever used, these particular items, so I would research if they are the best units for what you cook ( just like someone mentioned how difficult it was to clean after doing a roast or that the max temp is not as high as a regular oven ). Maybe do a regular oven and 2 CSO.

Also - if your pocketbook can support all your wish list items, then that is AWESOME!

Good luck

@RoyHobbs Admittedly OT, but can you elaborate on your statement that no one likes the narrow pullouts near the cooktop? As someone who currently has one planned for each side of his range top, your comment is of great interest to me! (I have no experience with such pullouts)

@ultra77 I am sorry for the hostile reception you received from some posters. Such comments always amuse me, because if we're honest, 95% of the posts on Houzz are about "first world problems". If you aren't interested in helping people with the minutia of their projects in a quest to reach perfection (as uniquely defined by each of us) then don't be on Houzz! With that said...

I don't have a good answer for you, but I do have some comments I hope you will find helpful:

1. I don't know how you cook, but please make sure you're really OK without a regular CO. Even the XXL Miele is relatively small in comparison to a 30" wall oven. Further, you'll be limited in maximum temperature with the steam oven. I would be concerned about being able to fit larger roasts, sheets of cookies, pizzas, etc. and I would not want to be limited on max temp when browning, cooking pizza, etc. These may not be of concern to you, and that's fine -- I just wanted to bring them up.
2. If you haven't already, I would suggest you investigate the Gaggenau units. It's a different look, and I absolutely love it. The cavity isn't as large, but it has features the Miele doesn't that I think might make it somewhat easier to live with if you don't have a regular CO. I am specifically thinking of the finishing modes, glass covered broiler, and the self-cleaning feature. Plus the looks :) IMHO, the only things you lose with the Gaggenau are capacity and the assisted cooking function of the Miele.
3. You could consider a speed oven instead of a CSO for one of the units. It would be the same form factor and look almost identical to a CSO, so it wouldn't disrupt the symmetry you're looking for. The uniform appearance applies to both the Miele and Gaggenau models.
4. As for items beneath the units to get the sizes to match, you could use a vacuum drawer, which might be convenient if you intend to use the CSOs for sous vide. I also think you'd find uses for the warming drawer once you have it (although 2 does seem like overkill unless you have a large family). If it's available, why not warm your plates before dinner, keep a side dish warm while wrapping up everything else, or keep a takeout pizza or chinese food hot?

I agree that if you are doing three ovens, you may want at least one that has different capabilities. I have a very small kitchen and I will have two ovens one gas, and one electric convection, for two different sorts of cooking.

I also highly recommend going with the plumbed/drain version of the Miele CSO. I run the clean/rinse cycle after nearly every use with the Miele DG spray and it keeps things pretty clean. Easy to run the clean/rinse cycles regularly when the machine has a connected water source and drain. Just press the buttons and walk away.

future_retiree We have decided three wall ovens is the optimum number for the cooking we do, YMMV. These will be our only ovens and this number is quite common today. As per the link you provided, many kitchens use a XXL + 2 XL ovens + coffee machine. This same kitchen might also have a large range with one or two inbuilt ovens, which would make a total of four or five ovens. It's not about the total quality of food one cooks at a single time, that is a common misconception for the reasoning behind having multiple ovens. I'm not having much luck with the search function on here. If you could please provide the link to the thread about the heat-up time between the XL/XXL ovens. I have been to a Miele Centre multiple times and the level of assistance from their sales staff who can barely describe the feature set of various models on the floor is staggering. I wouldn't have the confidence in asking them for design config suggestions.

chispa We had contemplated getting a XXL CO but when a CSO can do everything we need it is had to pass up that versatility. The only reason we would get a pyro is for the cleaning function which we may still consider installing in place of a XXL CSO. The final appliance list has still not been finalised. Yes, all the Miele CSO models we are considering are the fully plumbed versions.

Simple_Mind

1. That Idea kitchen render is only dimensionally accurate. The pictured wall oven height will be repositioned to a normal arm level.

2. Yes, we are aware of the tradeoffs when it comes to CSO's, everything is a compromise and we all have to make our choices.

3. For what we cook, 435F is not a problem.

4. We did cross-shop Gaggenau but their offerings did not appeal and we actually prefer the design of Miele. No disrespect to those who prefer them, from what I've seen that do make excellent products.

RoyHobbs That is where the walkway from the front door comes through into the kitchen. The only other option for us would be 2 XL CSO's and 1 XXL CO. Will will be going full induction for our cooktop. We already have a gas BBQ in our alfresco area that fills our gas cooking desires. I can't argue with having two dishwashers though. If we had an extra room I can certainly see the benefits but I am pushing things as they are and wanting to save room for food storage in what is left of the kitchen. On the contrary, having three large ovens does not mean we will be cooking voluminous table fulls of food. What it does offer is cooking flexibility when preparing different ingredients at separate temperatures that a single over could never hope to match. We will be keeping our current fridge which can be seen opposite the proposed oven location, it is 56".

Debbi Washburn Opposite the ovens is our double fridge/freezer. To the left of the picture there is a 3.5'x7' kitchen island for additional benchspace.

TXGuy thanks for your suggestions. We just wouldn't use the warming or vacuum drawer so for us it would be a waste, although I'm sure there are those who love them and this is fine. That's why there are so many choices, not everyone wants the same thing. The biggest decision for us I think will be with this kitchen remodel is whether to go for one CO and two CSO. And if what size to get, if three XXL models would more appropriate. The only disadvantage is if they heat significantly slower than the XL models.

Ultra 77: see the 5th and 6th posts in this thread: https://www.houzz.com/discussions/6283646/combi-steam-oven-comparison-help-miele-gaggenau-thermador-wolf

There's also this lengthy, excellent thread on CSO usage from actual owners:

https://www.houzz.com/discussions/2291555/miele-combi-steam-oven-owners-thread

@ultra77

The XXL heats up very fast. The difference between the XL and XXL in heating time will be insignificant in everyday cooking.

Also many things that you cook in a CSO get placed in the oven when it is cold. I cook salmon on combi mode (340F, 60% humidity around 16 minutes) and place the fish in the cold CSO and then start the program. Opening the oven when using steam kind of defeats the purpose of having steam!

When I bought my first Miele CSO I lived in LA and the Miele experience center was quite helpful. The people who really knew the CSOs were the ones that gave the cooking/demonstration sessions. They go through the features and cook an actual meal. You have time to ask questions while eating the meal with the class. They only have 8 people max per session. You can sign up for free, but they fill up quickly and it took me a few months to get an appointment, but well worth it.

I have never owned a CSO oven but I am intrigued! I hope everything figures out well for you!

I absolutely hear you about having three ovens. If you are regularly cooking complex meals with lots of courses, then three ovens are awesome. Personally, I find that I don't often need ovens that are bigger than XL, but I sometimes do. So, your first configuration would probably work well.

But more importantly, I regularly discover that I really need ovens with different sets of features. We have a CSO (plumbed, Miele), a SpeedOven (also Miele), and a very large oven in our gas range (Bluestar). This is an awesome combination. I don't think I would ever need more than two CSO, but I do occasionally feel that a second CSO could be useful. Having said that, I don't think I would want to trade in either of the two other ovens. They are too useful in their own right.

I do sometimes run out of ovens. This doesn't happen often, but it does happen for very large meals serving huge groups of people. So, not something that has happened since Covid started. In that case, I can use my outside gas BBQ as another improvised oven, I have access to another stove in the in-law kitchen, and I can make use of my sous-vide circulator.

FWIW, I have three Miele ovens in my new kitchen—one CSO XL, one CO and one speed oven. The speed oven is in the island. I need a microwave but don’t like a one-trick pony, so the SO is a great third oven (I have one in my NYC kitchen where I only have two ovens. The other one is a Blue Star 36” RNB which has a great oven but takes a long time to preheat soI end up using the SO for most of my oven needs when we are not cooking for a lot of people.

While I love the CSO, there’s no way I would need the XXL, let alone two of them. I thought I wouldn’t end up using the CO often, but do in fact use it a fair amount. I prefer a larger self-cleaning oven when making something that can splatter and be messy, like a roast.