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How does a steam oven works?

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Manfred_18311

100° C is

the boiling point of Water by air pressure at sea level.

Water evaporates at a much lower temperature, at

room temperature for example. Low temperature steam depends on the humidity saturation

of the air in a containment (oven), the higher the humidity saturation of the air a lower,up to a ceratin point, steam temperature is possible,

If I remember

correctly, evaporation of water can be visually detected at 40°C- 50° C.

Technically low

temperature “steam” cooking is heated humidity cooking.

Matt_67991

Just think of a jungle (steam) vs. a desert (normal oven). Although neither is boiling temperature, they are both very warm, but there is clearly more water vapour in the air in a jungle than in a desert. Also, at the same temperature, a more humid environment will feel warmer for a variety of reasons.

Steam ovens inject steam into the oven to make the oven's air more moist. For low temperature cooking, raising the relative humidity makes the wet bulb temperature (an important concept) closer to the dry bulb temperature, but relative humidity doesn't make sense at high temperatures. For higher temperature cooking, moist air can be useful for things like the formation of crust for bread.

You can have water evaporate until it reaches an equilibrium with air at most temperatures, because temperature is a measure of average particle speed, and the speed of particles follow the Maxwell-Boltzmann distribution.

Chris_Young_80640

Yes, this is a huge misconception. Too many people say that steam "only" exists at 100C. But that's not true. Steam is simply water in gaseous form, and at any given temperature and humidity their is an equilibrium between water in liquid form and water vapor evaporating from that liquid.

adey73

are those table top mini combi ovens made by electrolux any good?

they look analogue but are a lot lighter on the pocket than a Rational unit