Every Steam Oven.
Researched & Compared.
The world's most comprehensive steam oven database. 24 brands, verified specs, real prices, and honest comparisons—all in one place.
Home Steam Ovens
Countertop and built-in models for residential kitchens
Why Steam Ovens Bake Better Bread
Professional bakers have known the secret for centuries: steam is the difference between good bread and extraordinary bread.
The Science of Oven Spring
When bread enters a hot oven, something remarkable happens. CO2 and water vapor trapped in the dough rapidly expand, causing the loaf to rise dramatically in the first 10-15 minutes. Bakers call this "oven spring."
But here's the problem: in a dry oven, the crust sets almost immediately. The hardening exterior restricts expansion, resulting in dense, flat loaves with thick, tough crusts.
Steam changes everything. When you introduce steam during the first phase of baking, the moist environment keeps the dough's surface flexible longer. The result? Maximum oven spring, an open and airy crumb, and a crust that's thin, glossy, and crackling.
What Steam Actually Does
Steam keeps the dough surface moist and pliable, allowing full expansion before the crust hardens.
Hot steam causes surface starches to swell and gel, creating that signature glossy, shatter-crisp crust.
By controlling when the crust forms, steam prevents burning while still achieving deep Maillard browning.
Steam-baked crusts are thinner and crispier than dry-baked bread, with moisture passing through more easily.
Breads That Need Steam
- Baguettes - The steam is what gives French bread its legendary crackle
- Sourdough Boules - Essential for proper "ears" and bloom
- Ciabatta - Creates airy interior with thin crispy crust
- Artisan Rolls - Professional-quality results at home
The Two-Phase Technique
Preheat to 425-450°F with 80-100% humidity. This is when oven spring happens.
Turn off steam, continue baking at same temp. This sets the crust and develops deep color.
Pro tip: Preheat with steam for 10 minutes beyond when the oven says it's ready.
Dutch Oven Alternative
Don't have a steam oven yet? A Dutch oven traps steam from the dough itself, mimicking professional results. But it has limitations:
- Only fits one loaf at a time
- No control over steam timing
- No baguettes or shaped loaves
- 45-minute preheat required
Best Steam Ovens for Bread Baking
Based on humidity control, temperature range, and real-world baker feedback.
Countertop Models
The Anova Precision Oven offers the most control for serious bread bakers, with precise humidity adjustment from 0-100%. The Panasonic includes fermentation modes (85°F and 100°F) for proofing dough.
Built-In Wall Ovens
Miele offers MasterChef presets specifically for bread. Gaggenau provides the most precise humidity control (5 levels, adjustable mid-bake). Professional Italian baker Brotokoll uses Miele ovens for teaching bread classes across Europe.
Sources & Further Reading
Commercial Combi Ovens
Professional-grade equipment for restaurants and foodservice
Browse by Brand
All major steam oven manufacturers
Why Cook with Steam?
Healthier Cooking
Steam preserves nutrients better than other cooking methods. No oil needed for moist, flavorful results.
Better Results
Perfect bread crusts, juicy roasts, and restaurant-quality vegetables. Steam gives you control other ovens can't match.
Versatile
From sous vide to reheating leftovers, steam ovens do things conventional ovens simply cannot.