Steam Oven Discussions

A European shopper looking for a steam oven that does sous vide weighs pricey Miele and very pricey Gaggenau against the AEG/Electrolux SteamPro line. Owners chime in: one uses a plumbed Miele daily and loves it (but suggests a Breville Joule stick if sous vide is the only goal), another picked Miele over Gaggenau for its top-opening door and recommends buying a plumbed model on discount. Commenters flag the NuWave combi (US-only), a ~€1,700 Smeg, and note Electrolux owns both AEG and Anova. Recurring theme: the hardest spec to pin down is the minimum temperature a unit holds at 100% humidity — the key to true sous vide.

Users discuss whether steam ovens are worth it, with bread bakers sharing their experiences about the difference steam makes.

Detailed owner experiences with Miele, Wolf, and Thermador. Covers sous vide, roasting, bread baking, and the plumbed vs reservoir debate.

Comparing budget countertop options: NuWave vs Anova vs Ciarra. Real owner experiences with sous vide, reheating, and cleaning.