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In what way better? Usability? Temperature stability?

Actually reaching the set temperature at all and then evenly heating the entire interior –
for example, in a Siemens oven when baking a pizza on a sheet, one corner was almost burnt black while another corner was still rather doughy.
Maybe it was a lemon, who knows.
But in general, I’m simply convinced by Miele.
It’s just a shame that they don’t have ovens with side doors – they say it’s not worth it, volumes too low and therefore far too expensive.

It probably also depends on usage habits. I would rather prefer a side door if the length of the arms is an issue. Simpler mechanics, no loss of space in the cooking compartment, and easy to clean (even with short arms).

We have now had a Neff with Slide and Hide for a year. With splashes, it's not a problem because they usually hit the glass, which is set back a bit. With a 71l cooking compartment size, it is just as good as the others despite the S+H. With a side opener, you just have to choose the right stop.

I find that strange and also can’t really imagine it being compatible with sustainability if the openings are only cut out of the "solid" wall afterwards. How does the "inventor" of this procedure justify it?

The basement is solid wood (just like the floor slabs); the walls were delivered with windows and doors cut into them but not yet removed. The wood is then used for the staircase construction.

For the timber studs (on the ground floor and upper floor), the windows are already installed as planned.

Basement in solid wood: I simply think it’s because of the structural stability. The earth presses against it from outside and the house from above. But I haven’t explicitly questioned it.

For example, with a Siemens sheet pizza, one corner was almost black while another corner was still rather soggy. Maybe it was a Monday model, who knows.

With my current stove (Siemens), it's the same. Annoying. And unfortunately, you can't test that in specialty stores either. As I said: we will be getting Miele or Gaggenau; I hope it won't be like that there anymore.

I have been using the new Siemens oven for 3 weeks and have not noticed that so far. It is great Muffins turn out great, bread was also excellent. Pizza is still outstanding though.

I would also be scared with the basement somehow... but also an exciting story. I am already looking forward to more pictures

At first, it wasn’t like that with the oven for me either, if I remember correctly. It is now already 12 years old. Basement: of course, I had read through the website of the EPDM membrane manufacturer beforehand, etc. Since then, I’m relatively relaxed about it.