If you are building, renovating or upgrading your kitchen appliances, a steam oven is probably on your radar – and for good reason.

Steam ovens use moisture to help food keep its colour, texture, flavour and nutrients. Once a niche appliance, they are now a popular choice for new and renovated kitchens, and most appliance brands offer several options.

The world of steam ovens is also full of confusing terminology. Different manufacturers use different words to describe similar features – and some use the same word for entirely different functions. This guide decodes the most common terms, explains what to look for, and shows how three brands at Home Base Design & Build Centre approach steam cooking.

Please note: features and terminology vary between brands and models. Always check the specifications of the model you are considering.

Why Cook with Steam?

In a steam oven, food sits in a perforated tray and is cooked by hot steam rather than being submerged in water. That means nutrients are not boiled away, and no added fat is needed.

Steam is ideal for vegetables, fish, rice and dumplings, and different foods can cook on separate levels at the same time with very little transfer of flavour. When steam is combined with conventional heat, it also produces moist roasts, crusty bread and evenly risen cakes.

Combination (Combi) Steam or Convection Steam

Both terms describe an oven that adds steam to conventional dry heat. The result is food that is moist inside, with a golden, crisp exterior.

European manufacturers generally call this ‘combination steam’, while American brands tend to call it ‘convection steam’.

Some models let you adjust the amount of steam for precise control over humidity; others use a fixed steam level. Either way, this function is ideal for foods that dry out easily, such as lean meats, fish and muffins, and it is popular with home bread bakers for producing glossy loaves with a perfect crust.

Full Steam, Pure Steam or Steam Only

These settings steam food at up to 100°C with 100% humidity. It is similar to using a stovetop steamer, but with precise temperature control and far more space.

A dedicated steam-only oven cannot bake or roast conventionally, so it is often installed alongside a standard wall oven. To add to the confusion, some brands use ‘full steam’ to describe their fully featured combi steam ovens – so always check exactly what an oven can do before you buy.

Steam Assist or Moisture Assist

These terms describe ovens that add a small amount of moisture to regular cooking functions. They cannot match the steam output of a combi steam oven, and they cannot cook with steam alone, but they are great for keeping everyday roasts, pasta bakes and baking moist.

Sous Vide and Low-Temperature Cooking

Many steam ovens include a sous vide or low-temperature function, which cooks food at a consistent low temperature – usually between 50°C and 90°C. It is ideal for cooking meat and vegetables to precisely the right point, and for custards and sauces that need exact temperature control.

Water Tank, Size and Cleaning

Beyond cooking functions, a few practical details make a big difference day to day.

• Water supply: Most steam ovens use a removable water tank that you fill before cooking, so no plumbing connection is needed. Check how large the tank is and how easy it is to reach.
• Size: Compact 45cm-high steam ovens are popular because they fit neatly above or beside a standard 60cm oven, or above a warming drawer. Full-size 60cm combi steam ovens can replace a conventional oven altogether.
• Cleaning: Options range from wiping out the cavity after use, to steam cleaning, descaling and drying programs, to pyrolytic self-cleaning on some combi steam models.

Steam Ovens at Home Base Design & Build Centre

Three appliance brands at Home Base Design & Build Centre offer steam ovens, each with a different approach.

BORA: The German brand is best known for its cooktop extraction systems, and its X BO steam oven brings a professional-style approach to the home kitchen. It combines steam and hot air and is designed to cook evenly across three levels. A large tilting touch display offers automatic programs as well as manual control of time, temperature and steam. BORA has also focused on the details – steam is extracted before the door unlocks, an activated charcoal filter neutralises odours, and an automatic intensive cleaning program cleans and dries the oven.

De Dietrich: The French brand offers both dedicated steam ovens and combi steam ovens, in 45cm and 60cm sizes. Its steam oven uses a removable, independent water tank – no water connection is needed – and includes automatic steam cooking programs. Its combi steam ovens can cook with steam alone or with a combination of heat and steam, and include pyrolytic self-cleaning.

Euro Appliances: The Australian family-owned company, known for Italian-designed appliances, offers a compact combination microwave and steam oven. Bringing steam and microwave cooking together in one appliance, it is a practical choice for kitchens that need to make the most of limited space.

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