Steam Ovens

[jmarie]

As we anticipate building in the next year, I guess to say that I am excited, is an understatement!

I read something today about STEAM OVENS and was wondering if any of you have one and what you think about it. They are the size of microwaves, cook foods leaving all the taste and nutrients and are energy savers...and produce a much better end result than stove top cooking and microwaves...accoring to what I read.

I would love to hear your thoughts.

Joyce

[Beth]

I didn't put one in my kitchen when I redid it. I know some folks think they are great, but I neded two full, all-pupose ovens and can steam anything I want on the stovetop, in the micro or in the oven. To me, it's on of th top investments in a single purpose gadget. i haven't used one, so my thoughts are definitely one-sided -- See if you can find one in a live demo kitchen.

Your cooking needs may support using one -- just make sure you want to steam a lot of food enough to want to be doing it for years to come. Personally, I do more stir fry and roasting or grilling with vegetables

Be careful as you plan -- starting from the ground up is a great time to be able to get most of anything you'd want (there are alawys compromises) but it can also be a tempting time to spend more money and more space on things that won't add to your use or enjoyment or to the value of your kitchen and home. Everything sounds wonderful in the ads -- just think carefuully about what you want and what you will really use day in and day out.

[jmarie]

Be careful as you plan -- starting from the ground up is a great time to be able to get most of anything you'd want (there are alawys compromises) but it can also be a tempting time to spend more money and more space on things that won't add to your use or enjoyment or to the value of your kitchen and home. Everything sounds wonderful in the ads -- just think carefuully about what you want and what you will really use day in and day out.

We completely remodeled our kitchen and living areas of the home we now own....and I hear ya!

TRUST ME! Any appliance that goes into that house is going to be searched and researched before it goes in. We relied a lot on the guy who was helping us in the rennovation and we weren't happy with several aspects of the remodel...We thought he knew what he was doing...This time, we will decide everything...

We hope to attend a couple of homeshows to help us with ideas, as well. This what I liked about the oven...

The efficiency and energy savings from using a steam oven result from the greatly reduced cooking time as compared to using a conventional oven. Roasting a large chicken in a steam oven takes about 20 minutes as compared to two hours in a conventional oven. The overall heating element wattage in a steam oven also is less than for the elements in a conventional oven.

There are additional energy savings because the entire meal (meat, vegetables, and potatoes) can be made in the steam oven without the need for using separate pots on the stovetop. Stovetop cooking is particularly energy inefficient because much of the heat never gets to the food. Instead, it escapes around the sides of the pot into the room air.

Since steam cooking at home is relatively new, most people don't know how to cook with it. Most of the new steam ovens have a menu of foods from which you select. The oven determines the proper cooking time and settings. Some of them, such as Miele's models, have hundreds of food items stored in memory and combinations can be selected.

If you are planning to have fish, spinach and potatoes, select the three items. The oven prompts you to place the potatoes in the oven. After 18 minutes, it prompts you to add the fish. After nine more minutes, it prompts you to add the spinach for the final three minutes.

For more versatility, combination steam/convection ovens can cook even faster with both, or you can use each separately. For more browning and fat removal from foods, models that use superheated steam are available.

[Beth]

I'm leary of those claims. I have never cooked a chicken for 2 hours -- I could cook a small turkey in that time. I cooked a medium one in 2-1/2 hours by using the convection roast. And honestly, I liked the seared skin and sealed juices of a roasted chicken. A steamed chicken does not inspire or excite me or my tastebuds. And while I will still do some on occassion, I got bored with steamed vegetables in a hurry. Like I said -- look for a demo and see if this is food you would want to prepare everyday.

[Gumbeaux]

And honestly, I liked the seared skin and sealed juices of a roasted chicken. A steamed chicken does not inspire or excite me or my tastebuds.

I agree with this statement.

Their claims that the end result is better are doubtful. Chicken, fish, or almost any other meat taste better and has a better presentation when roasted rather than steamed. Think golden brown chicken skin verses pale white chicken skin.

Concerning vegetables, It's a snap steaming them on the cooktop; no need for a specialized appliance.

I can think of a lot of extras that would cost a lot less $,$$$ than a steam oven that would be a lot more useful.

[wallycat]

I did a lot of research for this on gardenweb.com.
Miele is a great brand and does not require plumbing, but you do have to fill the reservoir in that one--some folks complain about cleanup after, but not many.
Gaggenau makes a plumbed one so you need to involve the plumber, but the steam is constantly available as the water is piped in.
Sharp was talking about making making a counter-top model but at the time I was looking, it had mixed reviews and had just been out on the market with "issues." It was the cheapest one. Miele and Gaggenau can run $3000-5000.

If money/space were no object, I'd kill for a combi-oven (restaurant style) which can work as an oven and a steam oven or together.

This still all depends on if/when we build/sell this house, but I was going to put in a small "prep" sink that is really a cooking sink (like Kohler). Not only for ease of boiling pasta and draining without having to lift hot, heavy pots, but also because you can steam in it without using up a burner.
I hope to get a 5 burner so I don't eat up a lot of counter space.
For the money, space and use, for us, especially if we get the Advantium oven as "2nd oven/microwave" we should be OK. Cross fingers.