Kitchen & Bath
Steam Oven
A steam oven uses hot water vapor to cook food, preserving nutrients, moisture, and texture in ways conventional dry heat cannot achieve. Professional kitchens have long relied on steam cooking for vegetables, fish, grains, and baking, and residential steam ovens bring these capabilities home.
Steam ovens work by generating vapor that fills the cooking cavity, surrounding food with gentle, moist heat. Vegetables emerge crisp-tender with vibrant color, fish stays succulent, and bread develops crispy crusts with soft interiors. Many offer combination modes pairing steam with convection heat.
Key Characteristics
- ✓Cooks food with hot water vapor
- ✓Preserves nutrients and moisture
- ✓Precise temperature control
- ✓Combination steam-convection models available
- ✓Healthier cooking without added fats
- ✓Professional-quality results at home
Types & Variations
Pure steam oven (100% steam cooking)
Combi steam oven (steam plus convection)
Countertop steam oven (compact size)
Built-in steam oven (wall installation)
Speed steam oven (with microwave function)
Common Materials
Stainless steel interiorGlass doorWater reservoirElectronic controls
Works Well With These Styles
Placement & Usage Tips
Install at comfortable height—typically 36-48 inches off floor for built-in models. Position near water supply if model requires plumbing. Steam ovens work excellently in combination with traditional ovens.
💡 Pro Tip
Steam ovens require descaling maintenance to prevent mineral buildup. If you have hard water, plan on descaling every 20-50 uses. While steam ovens excel at vegetables and fish, they don't brown food—combination models solve this.