Types of Steam Ovens

Steam ovens use water vapor to cook food, but they're not all the same. The key differences lie in how they generate steam and whether they combine it with other heating methods.

Combi-Steam Ovens

The most versatile option. These ovens can use steam alone, convection heat alone, or both together. You get the moisture benefits of steam plus the browning power of dry heat. Ideal for serious home cooks who want one appliance that does everything.

Full Steam Ovens

Pure steam cooking at 212°F maximum. There's no dry heat element, so food won't brown. Perfect for vegetables, fish, and healthy cooking where you want to preserve nutrients and moisture without adding fat.

Steam-Assist Ovens

These are essentially conventional ovens with the ability to inject steam. The steam usually comes in at specific times during the cooking cycle—like the beginning of baking bread. Less precise than true steam ovens but more affordable.

Superheated Steam Ovens

These innovative appliances heat steam above 212°F, sometimes up to 485°F. At these temperatures, steam can actually brown and crisp food without any oil. Popular in Japan and gaining traction in the US.