We published a great new story on this recently - [How Do I... Choose a Steam Oven?[(https://www.houzz.com.au/magazine/how-do-i-choose-a-steam-oven-stsetivw-vs~96797355)

Hope that helps!

Hi - I have a Miele steam/conventional fan built-in oven and love it. I use the steam oven for perfect rice, chicken, fish and veggies (although I usually steam those on the hob). I use the 'normal' side for all small meals as I now generally only cook for my husband and me. If it was steam only I would not invest in one unless I had acres of kitchen space, but the combo arrangement is great. Mine is not plumbed in, but it's no hassle to fill the container each time. I'll admit it is a pricey piece of equipment though..... Final thought, it doesn't replace a large conventional oven, unless you are planning to steam just about everything!

You will use it at start as its new and then will forget all about its function. Its no real timesaver than using a steamer on the hob...and you have to fill the reservoir and empty when not on steam function. Our biggest tick on oven is to use bottom one as griller (rather than steam) and the pyrolytic clean function on main oven.

We got the Miele steam oven built in (not plumbed) when we built our house 5 years ago. I've used it literally twice way back then, there's a lot of mucking around cleaning and drying all the bits. I wish I had got the Combi oven but it was way expensive. Many commercial kitchens use Combi ovens.

Now that I'm home more this post may inspire me to crank it up again!

I stopped using mine, as we found all our food so bland, and my husband is not a big fish man, which is the best thing in the steamer. I wish I had just got a double oven, and if I wanted to steam the odd thing just done it in a steamer on the stove, so quick and easy, and none of the hassle of a steam oven.

I agree, a combi oven would have made more sense, and I agree the salesman's advice persuaded us badly. I wish we had gone the combi route, maybe I would have got much more joy out of it. But the query here was for a steam oven, not a combi oven, and I could only comment on that. So, I do know what a steam oven is, and I did at the time also know what a combi oven was, but price and bad advice dictated our route. As you say we made a bad choice, and I was just trying to get that view across.

I had a Miele combi and loved it so much I was tempted to take it with me when I sold. I hardly had time to cook back then so it was wasted on me really. I now steam every day and Nancy adding flavour is easy and limited only by your imagination.

I use the convection oven more now than ever before too and would love the steam combo. My current issue is that I steam so much my cooktop has little room for my multiple steamers so I'd much prefer a steamer oven.

I have to eat low fat hence all the steaming, it's a good thing and I absolutely love how it retains the integrity of the food.

I have a steam oven, plus two conventional ovens. I definitely under-utilise it, but need to produce too much food atm whilst boys are still home (leftovers etc.). When you do use it, the result is really good. Meat falls off the bone and retains tonnes of flavour/moisture. Just follow available steam recipes and the ingredients and techniques will make the meal amazing. It just takes a wipe out to dry it afterwards, and the usual trays need washing, but that's all. It takes a bit of planning to steam a few different items, so everything is done at the end and the appliance isn't opened and losing steam too often. Its a fairly new concept, but worth it.