Steam Ovens – A Quick overview

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Steam Ovens – A Quick overview

Concept of Steam cooking has become both a trend and necessity especially in these times where Healthy Habits are quintessential to improve our immune systems. As a young girl, I have often seen my Mom serve my Dad plates of steamed food, saying it retains better nutrients than the regular cooked food and less oil means a healthy heart. These somehow became embedded in my mind and in my later years, steaming often found its way into my Kitchen.

As Emma Reed rightly said –The Kitchen is where we come to understand our past and ourselves. Combining tradition and technology, the current day Kitchen appliance industry has brought to us the Steam Ovens.

When I first took baby steps into the world of cooking, I often ended up with microwave dinners or reheating leftovers and this often ended up in the drying out of food. With new steam technology in ovens, I found that the food cooks around four times faster and reheating no longer resulted in dry food.

We have customers often asking us the concerns for replacing regular ovens with steam ovens. Look wise, both being similar, instead of using a heating element, a steam oven brings water to a boiling hot 212 degrees, injecting a moist heat into the oven cavity for cooking. While 212 degrees might not seem much, water is a much better conductor of heat than air. This can be re-emphasized by the fact that everyone who cooks, knows steam burns are more painful than the heat burns in kitchen.

This also means we need to provide water to the steam oven, either with a refillable water reservoir, like a Keurig coffee machine, or a plumbed water line directly to the unit. If you are designing a new kitchen, the plumbed option is advisable as this will help you avoid the hassle of having to refill the water tank.

Steam Oven

Nowadays, steaming does not necessarily mean soggy clumps of veggies. Each steam oven comes with a number of settings such as steam only, convection mode, gourmet mode i.e. pre-made recipes (each manufacturer tends to name this based on their preferences such as Master Chef by Miele and so forth), and slow roast mode, which you can use to prepare just about any dish you want.

Convection Steam Ovens – Best of both worlds

To address the concerns of browning and texture in food, many manufacturers now offer combination convection steam ovens, which combine a traditional heating element and steam oven into one unit. The end result is quickly cooked moist foods with a crispy exterior. These ovens have programs that automatically switch from steam to convection heat, or you can cook exclusively with steam or exclusively with convection.

In short there are three types of ovens – Steam – Only Ovens, Combination or Convection steam ovens and added moisture oven (provides steam to keep the food moist but not actually use steam to cook.)

Our years of experience in the industry and based on popular demands and reviews on top blogs like , Miele steam ovens seems to be competing neck to neck with brands like Wolf for the top spot. Here is a list of complete Miele Steam ovens. In terms of value for money, our suggestion would be Neff Steam oven along with brands like Siemens and Bosch. Since the Mid 2019 one of the best value for the money options is Siemens StudioLine Steam Ovens specially with the 5 years of Guarantee.

At The Kitchen Shoppe, 8 out of 10 customers select Steam Ovens whether its Siemens, NEFF or Miele they always try to go for Steam Oven or Steam-added Ovens. Should you have any questions about selecting the right product for your dream kitchen, feel free to contact us for free consultation.

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