Steamer oven over extra double oven. Which one to choose? Post Reply

[I love to cook]

Mid house renovation and focusing on our kitchen refurb at the moment. Does anyone have a steamer oven and do you use it? Like the idea of one from a health point of view but not sure how much I would actually use one. Would like to hear from anyone who might have been in my position now wishes that had just had two regular ovens installed instead. I think that we will have a microwave as well.

[whirlwind]

I had a similar dilemma and, after much debate, I opted for a steam/fan oven combi. I would say it very much depends on what you want to cook - my conclusion was that a pure steam oven would have been a waste of space in our kitchen, as (1) I don’t steam veg very often and (2) it’s actually easier to use an “old school” steaming tower (which goes in the dishwasher, whereas with steam ovens you have the faff of having to clean them if it’s something like fish that could be smelly), and indeed I still use a steamer on the hob at times. Since my steam oven doubles up as a regular oven, I use it a lot. The fact you can regulate the humidity in the oven is great for certain things. I did a decent amount of research though and it really does depend on what you tend to cook. Also check the functions as different brands do different things.

[tbirdklm2]

Hi- I have 2 full size Neff ovens installed “under the counter” below my induction hob. One is the top of the line “full steam” oven, one is their mid-range “regular” oven. Both have the slide and hide door. The regular oven is my daily workhorse, and I use the second steamer oven a few times a month plus extensively for holidays/ parties/ etc.

You’ve already justified the second oven needed question, so I’ll just focus on the steam aspect. (But I feel the need to clarify most steam ovens also work perfectly well as “dry” regular ovens too.)

I would say yes, it’s definitely worth it. The “full steam” function does some truly amazing things, like make a “no-stir” risotto in 20 minutes, cook sous-vide, and reheats things beautifully (terrific for pasta). The “partial steam” makes a noticeable difference for roasting meats in terms of speed and juiciness.

Besides the fact a steam oven costs more, the main downside of using steam is the cleanup, which is sweeping out/ soaking up any water from the oven floor and then leaving the door open for a bit to fully dry.

[tbirdklm2]

Hi- I have 2 full size Neff ovens installed “under the counter” below my induction hob. One is the top of the line “full steam” oven, one is their mid-range “regular” oven. Both have the slide and hide door. The regular oven is my daily workhorse, and I use the second steamer oven a few times a month plus extensively for holidays/ parties/ etc.

You’ve already justified the second oven needed question, so I’ll just focus on the steam aspect. (But I feel the need to clarify most steam ovens also work perfectly well as “dry” regular ovens too.)

I would say yes, it’s definitely worth it. The “full steam” function does some truly amazing things, like make a “no-stir” risotto in 20 minutes, cook sous-vide, and reheats things beautifully (terrific for pasta). The “partial steam” makes a noticeable difference for roasting meats in terms of speed and juiciness.

Besides the fact a steam oven costs more, the main downside of using steam is the cleanup, which is sweeping out/ soaking up any water from the oven floor and then leaving the door open for a bit to fully dry.

[BatterseaEarlyRiser]

We're looking at doing work in the kitchen and this is one of the things that has been confusing me.  Can the steam oven be used a conventional oven as well without the steam or does it only work as a steam oven?  I like the concept of having a steam oven but practically it would get used on the odd occasion and we don't have the space for an extra oven beyond the two which are being replaced.

[dudette]

I have a steam/regular combo oven and I’d say so don’t buy one unless you’re some sort of masterchef who can get a lot out of it. Firstly I wanted one that was plumbed in but my useless kitchen company gave me one with containers that need filling/emptying mid-cycle. And secondly I found it over cooked everything despite using the inbuilt guides (eg you can tell it you’re steaming broccoli florets or whatever.) The only way round this was to open the oven once it was full of steam and then you just get hot steam in your face. I gave up using it long ago.