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I have limited experience with home steam ovens but in commercial use usually just about the time you need one they break down so a manual one where you add the water when you want it makes sense. A long time ago we had appliances from Sweden and the wall oven had a place to add water mostly for yeast dough baking but it was awesome .

Have you called a Miele Experience Center? When I lived in LA I went to one of their cooking/promotional/instructional classes. They had a limited number of classes and they sold out quickly. Took me a few months to get into one. Those Miele showroom sales people really know their products, so I would try giving them a call.

I put a Miele CSO in my previous remodel and in my current new build. For both I used the top of the line plumbed/drained model. The CSO would be the last appliance that I would give up!

There are several of us on these forums with Miele CSOs and most of us have had no service issues. I did learn that if I'm not using the steam function very often, then I need to run a rinse/soak cycle once in a while to make sure I don't get any mineral deposits from my hard water clogging up any small tubes/holes.

I have a non-plumbed Thermador combi steam oven. It has a bunch of automatic programs, but the only one I use regularly is for steamed hard cooked eggs. Otherwise, I just manually set the amount of steam and choose which/how many heating elements I want it to use, fan on or no, and I’m off to the races. YMMV, but I wouldn't pay a lot for more automated settings.