What are the pros and cons of a steam oven, are they worth the splurge and lost wall space?
Much like our phones, which now do everything from finding the closest Thai takeout to playing the latest episode of Mad Men, kitchen appliances are getting smarter every year. New kitchen technology makes meal planning, cooking, and cleaning easier than ever before. Appliance manufacturers such as Samsung, Sub-Zero, GE, Miele and Whirlpool have been partnering with technology giants like Apple and Microsoft to create products that can be operated remotely via your cell phone or the Internet, keeping you well-connected to the heart of the home. Here’s a sampling of the latest technology appliance manufacturers have cooked up.
Pros: It's a fast, healthy way of cooking as nutrients and vitamins are locked in without disturbing flavours of other dishes that are cooking simultaneously. The steaming method defrosts, cooks, and reheats food as the heat is evenly distributed maintaining the food's moisture.
Cons: Unlike conventional ovens, steam-only ovens cannot crisp or brown foods like red meat. They can also be as bulky as convection microwaves but you can find them as portable units or built in within a conventional oven. And be aware of cabinets or under cabinet lighting above for you may want to protect them from the rising steam.
Overall: Even though this steaming idea has been a whie for quite some time, people seem to enjoy this up and coming concept.
While I really do like my induction stove I hate the way it looks. Oops! I'm not speaking of the top, which is perfect as far as I am concerned. I'm speaking of the design. I want a stove that is induction top with at least one convection oven, but looks similar to a La Cornue. Ideally I would be able to pick and choose what I want, much like I do when choosing a car, with the top element arrangement, the color of both the body and knobs/handles etc. I suppose it is too much to wish for.