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There are three main types of steam ovens: standalone, combination and multifunction electric ovens with an added moisture function.
Type | Description | Pros | Cons |
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Standalone steam | Can only steam foods |
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Combination steam/convection | Multifunction baking, combi-steam, convection-only and steam-only modes |
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Multifunction electric oven with steam assist | Injects steam into the oven during the normal baking cycle |
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When buying a steam oven, consider the following features:
Compact counter-top (45cm) or full-size (60cm) options are available. Consider how big your available space is, how frequently you steam cook and whether you want a model that offers multi-shelf cooking for large batches.
A larger water tank is ideal because it causes less disruption during steaming and requires less frequent filling and replacement. Look for one that's easily accessible without having to open the oven door to minimise the loss of heat and steam as well as minimise the risk of scalding. Depending on your water hardness and usage frequency, you'll need to flush and descale the steaming system periodically.
A steam oven usually includes a water reservoir inside the oven cavity. Some higher-end models can link to a water line. Water feeds into the boiler via a pump and turns into steam from the heat of the oven. A conventional oven, in contrast, utilises inbuilt fans to circulate hot air inside the oven. A convection steam "combi-steam" oven combines these functions by offering both convection and steam modes.
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