Kitchen appliances, asking for advice.

What are the advantages of a built-in steam oven?

Gentle preparation of vegetables, fish, and meat
Tasty without much salt
Lots of natural flavor
Preserving and sterilizing possible

For men: fun and games with new technology for experimenting

Yes, I already know what I can do with it. I just wonder if the many Euros are worth it. After all, a built-in unit can’t do more than a basically cheap external device. So why a built-in steam oven instead of an external device?

Yes, I already know what I can do with it. I just wonder if the many euros are worth it. Ultimately, a built-in appliance can't do more than a basically cheap external device. So why choose a built-in steam oven instead of an external device?

How much space does the external device need in the kitchen?

if you only take it out for use then maybe as much as a pot or a pan

Gentle preparation of vegetables, fish, and meat
Tasty without much salt
Lots of natural flavor
Stewing and sterilizing possible

For men: Play+fun with new technology for experimenting

I also played with the idea of a steam cooker for a while. We didn't get one.
However, for potatoes and partly vegetables (cauliflower, broccoli), we often use a pot insert. We put in only a little water, bring it to a boil, and the potatoes are then cooked with the steam. It takes just as long as "normal" cooking in water.

Recently, I received the same tip from a cook for stuffed mushrooms as well as stuffed kohlrabi, which were actually supposed to be prepared in the steam cooker. The result for the kohlrabi looked exactly like in the show cooking. However, the mushrooms did not. Both tasted good, but the "design" of the mushrooms was not as nice.

Of course, I can imagine that you can do much more with the steam cooker (as was already pointed out for meat and vegetables).
Maybe someone has already tried both with vegetables: using a pot insert and also a steam cooker. Are the results (usually) comparable for vegetables?

One must distinguish between pure steam cookers and steam ovens. Steam cookers only go up to 100°, steam ovens up to 250°.

Thus, the range of applications is significantly larger with the steam oven.

It should also be considered: if you have a permanently installed steamer (I'll just call it that now, so either the cooker or the oven), then you will also use it more often. Luxury class are such devices with a permanently installed water supply (e.g., from Gaggenau), then you also don't have the problem of forgetting water in the tank and going on vacation etc. (so nothing can go bad).

If you then use such a steamer frequently (and I believe you simply always cook the vegetables in it then), you no longer need such a large cooktop and significantly fewer pots (in the steamer you work with inserts after all).

You can easily make all the side dishes together in the steamer.

For me, an ideal combination is a steam oven and a flat induction cooktop combined with a teppanyaki grill from Bora. You can then also use the grill to keep pots warm, the only weak point of induction.

I have to admit, however, that I am an absolute cooking and kitchen freak and am also willing to spend quite a bit of money on it. Anyone with a different fetish will probably tap their forehead.