The “water oven” (often called a steam oven or superheated‑steam oven) is indeed a multifunctional kitchen appliance that combines microwave, steaming, and baking/roasting capabilities. But can it truly replace the traditional steamer and the microwave? The answer is not a simple “yes” or “no”—it depends on your specific cooking needs and what you mean by “replace.”
In short: if you value maximum efficiency, diverse cooking styles, and healthier meals, it can be a good “replacement.” But if you prioritise ultimate texture, simple operation, and low cost, it may be more of a “complement” than a substitute.
Below, we break down the working principle, cooking performance, and user experience to give you a clear picture.
Core Principle: What is “Superheated Steam”?
The heart of a steam oven is superheated steam (also called overheated steam).
-
A traditional steamer produces 100°C saturated steam.
-
A steam oven further heats that steam to 300°C or even 350°C+ . These super‑fine, high‑temperature steam molecules rapidly penetrate food, extracting excess oil and salt while also creating a crispy, “roasted” surface—something a normal steamer cannot do.
Function Showdown: Steam Oven vs. Steamer vs. Microwave
1. Reheating: Can it replace a microwave?
Yes, it can. A steam oven includes a full microwave function, so it can handle all traditional microwave tasks—defrosting, reheating milk, warming leftovers, etc.
Advantages:
-
More even heating: Compared to ordinary microwaves, the steam oven heats food more uniformly, avoiding hot spots and dry, rubbery edges.
-
Precise temperature control: High‑end models (e.g., from Toshiba, Panasonic) even allow you to set a target temperature (e.g., heating a drink to exactly 60°C for immediate consumption).
Disadvantages:
-
Higher cost: Steam ovens are significantly more expensive than standard microwaves.
-
Complex operation: More functions mean more buttons and menus—less intuitive for users who just want to quickly heat up a meal.
2. Steaming: Can it replace a traditional steamer?
Partial replacement, but not fully.
-
Different definition of “steaming”: The superheated steam in a steam oven is essentially “using water to roast.” Its high temperature triggers Maillard reactions, giving food a golden crust and roasted aroma. Traditional steaming at 100°C, on the other hand, preserves the pure, delicate flavour and tender texture of ingredients.
-
Real‑world results vary: Many users report that the steam oven’s steaming mode works best for quick reheating or auxiliary steaming, but it may not excel at delicate “from‑raw‑to‑cooked” dishes like steamed fish. Some reviews mention that it tends to accumulate water on the food surface, affecting texture.
Therefore, if you are a fan of Chinese dim sum or classic steamed dishes, a dedicated steamer or steam cabinet may still be the better choice.
3. The Real Strengths: Roasting/Baking and Healthy Cooking
This is where a steam oven truly outshines both a microwave and a traditional steamer—and the main reason people invest in one.
-
Fat and salt reduction: Superheated steam efficiently dissolves and carries away surface oils and salt. For example, one study showed that chicken cooked this way had about 172 fewer calories than pan‑fried chicken.
-
Crispy outside, juicy inside: It delivers results similar to an oven or air fryer—golden, crispy skin with moist, tender meat. This is something a microwave simply cannot achieve.
Summary and Recommendations
To help you decide, here is a quick comparison table:
| Feature / Aspect | Steam Oven | Traditional Microwave | Traditional Steamer |
|---|---|---|---|
| Core principle | Microwave + 100°C steam + 300°C+ superheated steam | Microwave (water molecule vibration) | 100°C saturated steam |
| Reheat / defrost | ✅ Yes, and more evenly | ✅ Yes, but can dry out | ❌ No |
| Steaming | ⚠️ Possible, but not equivalent to a steamer | ❌ No | ✅ Yes, best texture |
| Roast / bake / air‑fry | ✅ Yes—core advantage (crispy, oil‑reduced) | ❌ No | ❌ No |
| Healthy cooking | ✅ Yes (oil/salt reduction) | ❌ No | ✅ Yes (but no oil removal) |
| Ease of use | Complex, learning curve | Simple | Simple |
| Cleaning & maintenance | More involved (descaling needed) | Simple | Simple (wash the pot) |
| Price | High (from several hundred to several thousand USD) | Low | Low |
Who should buy a steam oven?
A steam oven may be right for you if:
-
You have limited kitchen space and want one machine that can heat, steam, bake, and roast.
-
You care about healthier cooking and want natural oil/salt reduction.
-
You enjoy experimenting with recipes and appreciate automated menus and precise control.
-
You have a sufficient budget and are willing to pay for versatility and convenience.
A traditional microwave + steamer may be better if:
-
You are on a tight budget and primarily need quick reheating.
-
You prize perfect steamed textures—you are a devoted fan of dim sum and classic steamed fish.
-
You dislike complex settings and prefer straightforward, low‑maintenance appliances.
Final Verdict
A steam oven is not a perfect replacement, but a powerful integrator. It uses advanced technology to combine multiple cooking methods, offering new possibilities—especially for modern healthy cooking and space‑saving kitchens. However, in certain traditional applications (e.g., pure steaming), its performance and results cannot yet fully match those of purpose‑built, single‑function appliances. Choose according to your habits, and you will get the most out of it.