What is a Convection Steam Oven?

Wolf Convection Steam Oven

You’ve likely heard there are advantages to both convection ovens and steam ovens, but did you know that you don’t have to choose one over the other? At Atherton Appliance and Kitchens and BSC Culinary, we’ve been thrilled with the performance of the new convection steam ovens launched by premium brands, including Wolf.

How Do Convection And Steam Cook Food?

Convection ovens cook faster and more evenly than conventional ovens because they use a fan to circulate air through the oven cavity. The fan keeps the temperature inside the oven steady and prevents the occurrence of hot or cold spots. Circulating air also transfers heat faster to food that is cooking or baking in the oven.

Meanwhile, steam ovens are popular among cooks who have a special interest in preparing healthy meals. Steam ovens feature a reservoir that must be filled with water for the oven to work properly. Heat from the oven turns the water into steam. Food cooked in steam retains moisture better than food cooked in a convection oven. Steamed food also tends to retain more vitamins and minerals than food that is boiled. One disadvantage of steam ovens, however, is that they can’t brown foods the way convection ovens can.

The fans in this Wolf convection steam oven help circulate heat, resulting to moist, crisp food.

What’s a Convection Steam Oven?

Convection steam ovens inspire a new level of cooking, combining both wet and dry cooking with the advantages of evenly distributed heat. Virtually any dish prepared in a conventional oven, range or microwave can be prepared in a convection steam oven, but the combination appliance offers the cook more control over the finished product.

While the movement of hot air ensures consistent heating and browning, steam adds moisture at the right times and in the right amounts, resulting in delicious, nutritious meals. Moistness and flavor are retained, eliminating the need for additional oil, basting or fattening sauces. In addition, vitamins, texture, shape, size and color are all preserved. Adding convection cooking to steam equates to foods that are cooked with steam and can be browned by dry convection heat before serving.

Advantages Of The Convection Steam Oven

What else can you look forward to if you cook with a convection steam oven?

• Consistent heating and browning from the convection.
• The steam adds moisture, so extra oil and fat aren’t needed to keep food juicy.
• The risks of overcooking are reduced and messy boil-overs are eliminated.
• Breads, bagels, and pastries can be proofed, baked and crisped.
• Meats defrost gently and evenly, and hot spots are eliminated.

Some cooks and bakers prefer conventional ovens if they have years of experience cooking, baking, and browning foods with conventional heat. But those who love the healthy advantages of steam and the even heat and browning performance of convection ovens will be thrilled with a combination. Stop by one of our showrooms today and we’ll tell you more about this innovative new cooking method!