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Does anyone have much experience with steam ovens ?
Posted on 10/28/25 at 8:20 pm
Posted on 10/28/25 at 8:20 pm
Redoing my kitchen and looking at new ovens. Granted, I didn’t even know that steam ovens were a thing in homes until we talked to the appliance store.
Does anyone have experience with pure steam ovens? What about the combination steam/convection ovens? They are all expensive as hell, but I think about utilizing it for the next 20 years.
Appreciate any end user feedback, suggestions and/or experiences with either pure steam or steam combo ovens.
Does anyone have experience with pure steam ovens? What about the combination steam/convection ovens? They are all expensive as hell, but I think about utilizing it for the next 20 years.
Appreciate any end user feedback, suggestions and/or experiences with either pure steam or steam combo ovens.
5
Posted on 10/28/25 at 8:41 pm to lsu1987
They are used in commercial bakeries for bread baking. Edit: Not sure of other uses.
This post was edited on 10/29/25 at 4:31 pm
Posted on 10/28/25 at 9:44 pm to r3lay3r
No actually they are used now in homes to cook meats, bread, fish, vegetable, etc. I’m wondering if anyone has experience with certain brands and what their experience has been?
Posted on 10/28/25 at 9:56 pm to lsu1987
maintenance and repair nightmare. Think about it…you are dousing your oven with water every time you use it. If you want occasional steam stick a pan of water in there
Posted on 10/29/25 at 8:27 am to lsu1987
Like Rational? I have plenty of experience with that brand
Posted on 10/29/25 at 10:43 am to lsu1987
Gives you a much wider range of cooking options and techniques. Steam (water) conducts heat better than air. You can create different textures (e.g. crusty bread) more easily, and you also get convection.
Posted on 10/29/25 at 5:46 pm to lsu1987
I have had them in my last two houses. I generally like the concept, but the problem is, there are not many sources (cooking guides) for steam ovens.
Great for warming leftovers and bringing day old bread back to life. I am told you can sous vide (sort of) in them, but I have had not much luck doing this.
I would get a double oven that you can air fry instead and I am sure this would cost you less money than having a steam oven.
I had a Thermador steam oven and also a GE Monogram steam oven. The Thermador was the better of the two, since they do have recipes on their site specific to their steam oven.
Great for warming leftovers and bringing day old bread back to life. I am told you can sous vide (sort of) in them, but I have had not much luck doing this.
I would get a double oven that you can air fry instead and I am sure this would cost you less money than having a steam oven.
I had a Thermador steam oven and also a GE Monogram steam oven. The Thermador was the better of the two, since they do have recipes on their site specific to their steam oven.
Posted on 10/29/25 at 6:04 pm to lsu1987
20 yrs from a modern appliance? Not happening
Posted on 10/29/25 at 7:21 pm to ruzil
Appreciate the response and feedback. Like I said, I knew nothing about steam ovens in home kitchens until about 2 weeks ago. I am going to go with an SKS double oven with steam and convection combo on the top oven. It can bake, roast, steam, sous vide, bake bread, etc.
I’ll find some recipes and guidance using AI. That’s where I did most of my research on this new technology
I’ll find some recipes and guidance using AI. That’s where I did most of my research on this new technology
Posted on 10/29/25 at 7:58 pm to lsu1987
I use an 8Qt. pressure cooker at 15 psig and 250 deg F.
Works great. Can't imagine a steam oven being a good idea.
Works great. Can't imagine a steam oven being a good idea.
Posted on 10/29/25 at 8:15 pm to lsu1987
They are game changers if you are a serious home cook. You're yields on meat dishes will go up 10-20% compared to a regular oven and you can do all kinds of de of stuff regular ovens can't and do it better. I can't speak to the reliability of the home models but the commercial can be finicky if the cleaning and maintenance procedures aren't followed to a perfect T. Repairs on the commercial units can tearfully expensive.
One other thing to make avoid issues is use reverse osmosis filtered water so water scale isn't an issue.
One other thing to make avoid issues is use reverse osmosis filtered water so water scale isn't an issue.
Posted on 10/29/25 at 8:29 pm to Nawlens Gator
Do some research on the new technology
Posted on 10/29/25 at 8:31 pm to sleepytime
Yes, I am definitely going to use filtered water to minimize scale, etc.
Posted on 10/29/25 at 8:47 pm to lsu1987
Pure no. But my LG has a water tank with a stram function that works quite well.
Edit:
Jesus christ
And I thought my 4k double oven combo with upper microwave was a lot.
Edit:
quote:
SKS double oven
Jesus christ
And I thought my 4k double oven combo with upper microwave was a lot.
This post was edited on 10/29/25 at 8:49 pm
Posted on 10/29/25 at 11:12 pm to r3lay3r
quote:
They are used in commercial bakeries for bread baking. Edit: Not sure of other uses.
A friend of mine owns an old one in the city of White Castle. The only town Steam Bakerie. Been closed for years.
Posted on 10/29/25 at 11:16 pm to lsu1987
Call Stanton’s on Sherwood Forest Blvd, ask for Kathy, get her opinion. She’ll steer you in the right direction.
Posted on 10/30/25 at 5:28 am to jmarto1
quote:
Like Rational?
I would LOVE to have a commercial Rational, they are literally the benchmark but the money you would spend just venting one would be eye-watering.
We have a Wolf combi-oven (plumbed) that we added to our wall oven stack a couple of years ago and we LOVE it. They are so versatile. Roasted foul is almost magical! Steamed/roast vegetables, boiled (steamed) eggs, roasted meast of all sorts, defrosting meat in no time without "cooking", reheating food is also great.
The good ones are not cheap but they are one of the "cheat codes" restaurants use. Back in a previous life working in commercial kitchens it was one of the tools that taught me chefs aren't magicians most of the time, they just have the proper tools to execute techniques that simply produce better results.
Posted on 10/30/25 at 8:32 am to Obtuse1
I can give you a few combi ovens that need some repairs. We decided to take them out of our stores due to costs of repairs. They aren't designed for our needs where we had them on 15 hours a day. If you get them repaired, cook what you need, clean, and turn them off they would be fine. I could even give you some of the cleaning tablets as those aren't cheap. We didn't need to vent them during install. We already had drains and installed a power box for them. I have a few large and small versions in storage around SELA and could arrange for you to pick them up. If you need an authorized repair service we used Heritage Service Group for them
This post was edited on 10/30/25 at 8:42 am
Posted on 11/1/25 at 4:59 pm to LSUDad
Appreciate it
Posted on 11/1/25 at 5:02 pm to Obtuse1
Yeah I looked at the Wolf steam oven too. Very nice, but they are very proud of them ;-)
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