I know you said non-speed, non-steam but I have the Miele Chef speed oven (not the master chef, so $1,000 less) in addition to my 36" Blue Star range. I really think that the small oven is a nice complement to the big oven. The standard oven will be 30" so much bigger.

Frankly, I use the speed oven most of the time instead of the big oven. It fits most things except a really large roasting pan. Presumably, you have space for a microwave somewhere else so don't need the speed oven. But having the ability to combine the functions is nice.

I would avoid Miele ovens. I have had a 30" master chef for about 3 years. The first year the Miele repair people came about a half-dozen times to fix oven temperatures being too low (oven is set at 350 and real temperature is 300). Oven still runs a little cool, but I'm living with it. If you check old GW posts, you'll find that I'm not the only on with this problem.