Wolf Appliance Inc.'s new convection steam oven couples steam and convection technology in one appliance.
Specs: Interior cavity of 1.8 cubic feet, 25 percent larger than other steam oven products on the market.
MSRP: $3,500
Details: In addition to a larger interior, the external boiler heats water quickly and efficiently and can be refilled without interrupting the cooking process. The oven even senses the proper timing and allocation of steam, consistently creating ideal cooking environments for a range of foods including crisp crusts and perfectly flaky pastry finishes. Cooking time is decreased by up to 25 percent compared to a standard oven.
Designed for built-in application, the stainless steel oven comes equipped with halogen light, an all-glass interior door, a probe, and a four multi-level rack guide, with a cooking tray, non-perforated baking tray and wire racks.
"The hallmark of the convection steam oven definitely lies within its incredible versatility," said Brian Rizzo, product and marketing chef for Sub-Zero and Wolf. "Precise technology adjusts heat and steam levels automatically based on the food being prepared, ensuring consistency and efficiency. I made everything from pastries to leftover pizza in the Wolf convection steam oven and I can confidently say it has changed the way I cook for the better."
Watch ProudGreenHome Editor Teena Hammond interview Rizzo about the product at the Kitchen & Bath Industry Show in Chicago last month:
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1. Steam is 100 degree Celsius as we all know, but steam will make cooked food wet as we also know. Question: how can steam cook pastries and pizzas without making the food full of steam moistures? Please have some common sense here.
2. When steam is being created from source in the oven, steam will naturally rises due to the law of Physics. Thus, there is NO NEED to emphasise that the steam oven is CONVECTION. This is a marketing gimmick!
3. Steam ovens are common in Hong Kong where I live. We use steam ovens to steam vegetables and fish for example. We DO NOT use steam ovens to cook pastries and pizzas. Please buy a typical oven in your country, which uses gas or electricity to generate HEAT to cook pastries and pizzas for example.
Again, please do NOT buy this convection steam oven. This product should be completely taken out of the market. It is a scam.
Dr Mo
1. Water turns to steam at 100*C (at 1 atm pressure), but steam can be heated to any temperature, including the 150-200*C used for baking. Steam will not condense to liquid water and make food wet above 100*C.
2. "Convection" in an oven refers to forced circulation with a fan, not the natural conventive currents caused by differential density. That is how a "conventional" oven circulates air and how a simple steamer circulates steam.
3. The ability of a heat transfer medium to heat something is equal to the medium's temperature times its heat capacity. The advantage of steam over air as a medium is its enormous heat capacity, greater than any other natural substance, much greater than air. That is why it cooks faster. This is not a scam or a gimmick.
pH
It also uses various levels of steam, such as simply high humidity.
This oven is awesome. I've had it about a month and still learning about it. It is truly a new form of cooking.