Having had one a grand total of a week, I'll give you what I can. I'm going into far more detail than you probably want, but I know when I was looking it was hard to find much. First, it isn't a real steam oven - it's more a convection oven with optional steam assist that can also be used as a microwave. So as far as I can tell, you can't do steam microwave reheating, though you can bake/broil with steam. You can also use steam alone for small jobs - nothing as big as steam cooking rice, though. Right now I'm using it as my only oven, so here's my take on the pros and cons of baking in it: 1) The interior is small - way too narrow and shallow for a lot of casseroles. OTOH, it's *way* bigger on the outside then I had realized. 2) You have to use the pans that come with it. There's two baking pans that go onto the rails, a top and bottom rack that fit into the baking pans, and a steam tray that fits on the top rack, in the baking pan. So if you want to bake something, you have to set it into a baking pan or place it on a rack over the baking pan. There's a lot of stacking and it still feels awkward. 3) Since you have to stack racks on pans on rails, there are definite height restrictions. If you have a pan that just has to fit, be sure to check it out first. 4) I like the control system. I read through the manual once and now feel like I can just run down the menu choices to get it to do what I want. It's also pretty good about telling you what pans you need to use and when you need to empty the drip pan, which makes it feel a bit less complicated. 5) It's loud. I don't know if it's standard for convection micros or not, but it basically sounds like a microwave's running the whole time it's pre-heating, cooking, and cooling down. 6) It doesn't seem to be too bad for heat. Which is to say, it gets quite warm to the touch when turned all the way up, but doesn't seem to heat the kitchen up much. 7) It doesn't really broil. I know broil's a setting, but it's not like there's a big heating element up there that will caramelize sugar. Just one of those things I hadn't thought of. 8) I don't think the interior's teflon, but it definitely feels slick and has been really easy to wipe down. The saleman also said if it gets gunky, just crank up the steam. 9) Love the light from the glass door - it makes it easy to monitor the food. OTOH, the pull down door means have to be more careful where you mount it, especially since you can't pull the racks out like you can on a real oven. For the next part - the cooking. The basic settings are: Microwave, Steam, Convection, and SuperSteam Convection. So far I've: Baked biscuits. The turned out fine, though I had to rotate the pan halfway so they'd brown evenly. Baked ziti. The cheese melted, but it didn't brown and I don't know if it would have if I'd left it longer. Steamed eggs. I used the poached egg setting and my daughter loved them. I read that someone made a custard without a waterbath and would love to try that. Convection Steamed bacon. Cooked pretty well and a lot of fat rendered out. Microwave Reheat. Seemed to do fine with leftovers but it is a bit slow and underpowered. I had initially planned on using it as a reheating microwave, a mini-steam oven, a third oven for holidays, and a primary oven in the summer to save heat, and I still think that's going to work. The steam isn't going to do as much as I initially thought, but it should be okay for reheating siu mai and poaching eggs. If I really needed it for a second oven, I'd probably skip the steam and get a larger convection microwave - at least something that took standard pans and didn't require all the stacking. After a week I'm still happy with it, though, and feel a lot better about including it in the remodel.

My Sharp Superheated Steam oven is not pumping water from the reservoir. Anyone has encountered this problem? I tried to descale but since it cannot pump any water, this function doesnÂt work. I called customer service but they donÂt even know the steam oven exist. I called the service center and encounter the same response. Please help.

More food for thought... Kitchen Aid has 1 if not 2 models. They are a little on the pricey side, and I haven't heard anything about them. I've seen one and it looks rather nice. Still haven't decided since I'm leaning towards the Advantium. I've seen that one in action, and it is awesome!! I've attached a link to the KA combi - hopefully it works (haven't done this before). Here is a link that might be useful: Link to KA oven

(Cross-posted in other Miele Steam Oven threads) We bought a Miele DGC 6800 Combination Steam Oven (non-plumbed) and a few months later on a whim descaled the unit. Right after the descaling process, my Miele steam oven gives me a 'Fault 20' whenever I try to do steam cooking. The regular convection cooking works fine. Wish I had something else! It's out of warranty even though we probably used it about 20 times. Now Miele is asking for $150 for a technician to come out and pay an additional $90/hr for labor + $ for parts!