I have now had the M series double oven for 5 years. (I posted on this thread before if you scroll up. FIRST ISSUE: I ran a self clean 2 times so far. 1st time, the blue enamel cracked a lot with a lot of debree. I have called Wolf and they basically ignored my problem. I didn't even get a call back. 2nd time I ran the self clean was 6 months ago. Same issue but lesser cracking. once the self clean was finished, I ran a wipe and collected debree again. SECOND ISSUE: the fan noise. goodness gracious is it loud. first when it starts heating up, and then once you are done cooking, when it cools off. you can hear it on another room. so would I ever buy it again? 💯 NOT.

plllog- The difference is: - The amount of space that has to be heated - which usually means less energy is used because it's small. -Less heat in the kitchen than from a full-size oven. -It takes less time to do the job. -The air fryer has more air circulation in the small space than the convection feature on my oven OR my convection/microwave oven. -The design of the air-fryer (a round basket) is for a specific purpose - to fry foods in a short period of time using a small amount of oil if it's raw/fresh food, or NO oil if it's a frozen snack food choice that has already been deep-fried. -It does the specific purpose it's designed for very well and is just one more "tool" in the kitchen. -It's FUN!!!!

Somewhere earlier in this thread, somebody said that they thought a SpeedOven made the most amazing salmon, but the cooking demonstration for the CSO failed at making salmon. That's really unfortunate, as it means it failed to show one of the big strengths of the combination steam oven. With the better models (e.g. the Miele CSO), you have very precise control of low temperatures. This means, your CSO is an awesome sous-vide appliance, if you want it to be. And that's the key insight that you need to make delicious food in it. You can now look up sous-vide cooking times and temperatures online, and you end up if the juiciest and tenderest salmon ever. It's amazing. (And that's true for most proteins cooked in a CSO). Salmon is one of the few ingredients where I think Miele's MasterChef feature doesn't work and you should use your own settings instead. Miele just errs on the side of making salmon much drier than I personally like it to be; but then, who knows, maybe some people think that that's how salmon should taste. We have both a CSO and a SpeedOven. But overall, the speed function of the SpeedOven is the least important feature. It so far hasn't impressed me. The CSO definitely makes much better food. I still don't regret getting a SpeedOven. For our particular kitchen, it neatly solved the need of having an extra oven and having a microwave, without costing all that much space (it did cost a lot of money, though). I would not get a SpeedOven for its speed cooking features alone. That made sense 30+ years ago, when SpeedOvens were the only game in town that had advanced combination features. These days, a CSO does a much better job at all of that. I do agree though that most households will want to have a microwave for occasional use. This might be as part of a SpeedOven, but it could also be a microwave drawer or just a cheap counter-top microwave.

I want to start by saying I have the same feelings. It's something I think about now and again, so I'm more sharing where I've gotten to in thinking about it and lite shopping. I 'm thinking it would be either the Breville Air Fryer Pro (about $400) or the Anova Precision (about $600). They are both countertop. Neither has a microwave. Either one would do a more competent reheat but not as fast as a microwave. Why is much the same reasons - waiting for preheats. Also for killing off other countertop gadgets. Also wanting more control. We pretty much use our microwave for the same reasons - reheating leftovers and reheating coffee. If the ovens do a better job of reheating food, then I'm down to reheating coffee and using it to steam milk for lattes. As far as I know (1,000 youtubes later), both are lovely creatures for baking of any sort. The Anova has steam and sous vide-like features. The Anova has a larger oven cavity. The majority of features on each are about the same. They both make toast. Have normal bake, convection bake, probe bake, air fry, dehydrate, broil and 10 other things. Either is thousands less than a built-in doing about the same thing. Whether it's built-in or not, they both strike me as things that will be on the shorter side of 10 years of life. It's also a different kind of commitment with a built-in because of cutting into a cabinet and the plumbing. I bake stuff - not cookies or sheet cakes but low volume breads, deserts and dinner for two so either would be good for me. I think I would like a steam oven. I think it would be the more useful addition but I don't know for sure and the concept of committing $3k-$5k to one built-in is scary. One of those Youtubes showed a countertop euro convection microwave air fryer (seriously!). They ditched the turntable in favor of a pricer flat surface on the bottom and the oven also has racks. It was made by Cuisinart of all people, but it's only available in Europe. The ones in the US are much worst - kinda crazy gismos like having a mini rack on legs on the turntable. All of the countertop ones I looked at were def. odd. Someone else will be able to talk about their actual experiences with built-in speed ovens since lots of those exist. Good luck with your decisions. Mine look like I'll finally decide in 2024.