Probably you can find differences when you compare with a CombiSteam Oven. CSO is preferred.

Thank you for replying! i am getting a small CSO as well, but what I'm trying to figure out is whether I should get a small speed oven too, in addition to a CSO and a regular oven. I know theyre faster, but what I dont know is how they effect the taste of the food, and if there are any other pros besides speed, or cons besides cost.

I have a Miele regular size oven, a Miele CSO and a Miele speed oven. i rarely use the speed feature on the speed oven but when i do, I don’t think there is a noticeable impact on flavor or texture. I mostly use it for potatoes, or heating a salmon or black bean burger from frozen. i would say my usage is 70% MW, 25% convection bake and 5% speed. I could probably figure out more things to use speed for, but honestly, I just forget to do it. I do use the CSO for reheating and I love it for that that. Aside from cost, I see no downsides to the speed oven other than the fact that you can‘t use it to microwave in a plastic container if the oven is still hot from something else. (That is something i have to keep in mind in my other home where I use the speed oven as my primary oven to avoid having to heat up my 36” range oven). But with three ovens, I don’t see why that would ever be an issue for you. The Miele speed oven is a great little oven, and having the third oven is handy when cooking a lot of different dishes. I’m not a fan of MW drawers and wouldn’t want a MW on the counter or otherwise in a prominent place. So the speed oven is in my island and serves two purposes.

I have a GE Profile Trivection oven -- GE Profile's version of speed oven. There is no difference in taste b/w items cooked via MW/Trivection, Convection, or standard bake.

ETA: The Trivection was available in the GE Profile and Monogram lines, but, unfortunately, it's been discontinued in both.