Generally you can't get ovens panelled. The closest I've ever seen is warming drawers, which don't get very hot. There are some ultra high end installations that have ovens behind cabinet doors. I don't know how well that works, however.

A combi-steam oven is generally a convection oven with a steam function. The heat comes from the convection element only. Some of the newest models also have a broiler behind glass, which is an attempt by the makers to make it into an oven you can choose for a small kitchen where you only have room for one small oven. These broilers bring the top heat, but don't have the fire power of the regular broilers in the best ovens nowadays. There is no bottom heat element. You can make just about anything in the convection, except for some very delicate, mostly eggy, kinds of baking. I haven't tried souffles in my combi-steam It's possible that the steam helps support the eggs with the convection in a way that isn't there in my big oven. I also think that the convection on my combi- (Gaggenau) is gentler than in the big oven.

I don't think you need a combi-steam for your bread baking. You should be able to do that fine in your gas oven by the usual methods. There isn't anything that you can make in a combi-steam that can't be achieved in a regular oven, with some ingenuity, though the heating of leftovers, because convenience is a big factor, has a real edge in the combi. I love mine, and use it a lot, but I also HATE blanching and steaming vegetables, and that's a trick it does beautifully in a way that doesn't annoy me. Think about it as a steamer first and about everything that you'd rather steam in an oven than in a steamer insert/basket/bamboo on the stove, in the microwave, or in a countertop steaming appliance. If doing it in an oven shouts, "Better!!" to you, then it's worth the money. It's not magic, however, and if you can cook, you don't need gizmos. The combi- is more for pleasure than any kind of kitchen necessity.

Thinking further about bread, where the combi-steam has an edge is in misting. If yours has a misting function, or a shot of steam, or something, that's a way you can control additional moisture, as your bread is baking, without opening the door. You can also turn the steam on and off at whatever times during baking you'd like, and possibly program the timing as well. This doesn't mean that your results would be better, but it's another way the combi- might be easier and/or more pleasurable to use.

Thank you so much for the info. This is very helpful. I guess when it comes down to it, I could be just fine with my 36" gas range. But I'd like the second oven for the handful of occasions that I need two ovens, and I'd like that to be an convection oven. The added "pleasure" of how it incorporate steam does appeal to me, so perhaps it's a good fit. More thinking to do....

Be aware that there is a substantial entry cost for combi steam ovens. A small one will start out at $2000 and can climb to about $7000 for a large gee wiz featured one.

If you only need a second oven on a "handful of occasions", you might want to consider a supplementary portable countertop oven like the Breville or Cuisinart (at least the latter of the two has a steam option as well). I personally can't imagine spending the money or the space on a built-in appliance that will hardly ever be used.

Just to be very clear, there are different kinds of convection ovens.

A "regular" oven with convection has lower heat (bake/roast), upper heat and/or broil, and convection (fan, with or without heated air). Upper and lower heat used together (not broiler) will create an all around, convection-like environment ("natural" convection) without the breeze. The convection fan, far superior with heat, helps to even out oven temperature and allows you to cook evenly on multiple levels. It can also be too aggressive and actually cause uneven browning in certain circumstances.

A convection only oven, or a regular oven set to convection only, doesn't have any other heat source than the heater which warms the air for the fan. This can lead to gentler heating, with greater air movement, which works well in smaller ovens.

The combi-part of a combi- steam oven is convection only. The addition of a broiling element makes it closer to a regular oven, but still not as versatile. For people who rarely use an oven on any setting but Bake 350° it won't make a big difference. The top temperature is also usually about 100° less. It's not a great option for pizza.

I'm sure you can make fruit pies in the combi-steam, but a regular oven on bake (no convection) is superior for getting the bottom crust baked without overdoing the top.

I agree with SJH about a portable oven for the handful of occasions. If that means holiday feasts and other large parties, you probably won't be doing laundry, so if your laundry room is near your kitchen, the top of the dryer is a good spot for a portable oven. If you have a great room, perhaps on top of a desk (put down a large wood cutting board or plywood plank to keep the heat away from the desktop).

If you have the money and space for it, and will actually use the steam oven for steaming, you may find that you'll prefer using it for a lot of things over your range oven. One of my go-to meals is a butterflied chicken over root vegetables, steam roasted. Easy, perfect, one pan meal.

Yes I like the idea of quick heating for quick week night meals ( I know all gas range has longer preheat). I can see myself using the range top for some sautés etc. while also baking in the wall oven. And I cook often, and involved enough to actually use two ovens more than rarely. I bake bread multiple times a week, and often wish I could bake the bread while also cooking something else...so I can also seem myself using the combo-steam for baking bread while roasting or broiling meat in my gas range.

I do wonder if I'd be better off just getting a regular electric wall oven that has a convection option. I am not a huge steamer, but find it the steam roasted options very compelling. I could also easily continue to "create steam" like I do in my current electric oven, but if I didn't have to open the door and it was just easily done for me that might the nice. I'd also be looking to use the oven to bake things with my kids, like chocolate chip cookies, biscuits, etc. that might just be easiest in a combo-steam vs. heating up a gas oven.

I have the space for a one wall oven ranging in size from 24"-27". I might be able to do 30". Budget is not an issue for me, but I don't want to get something just to get it, I want to make sure I'd be happy with the appliance. This house is definitely a place we plan to stay for as long as possible so I am not too worried about the investment into my kitchen.

Yes, your latest description sounds like someone who could use a combi-steam well. And don't be so sure you don't steam much until you've tried steamed summer squash right out of the combi-! Plain. Nothing on or with it. Outrageously delicious. Very unlike what you're used to squash being like.

My Gaggenau combi-steam (conventionally spelled with an "i") doesn't heat up substantially faster than my Gaggenau electric full oven, but it might be faster than your range oven. You may find that you'll be baking in the range while roasting in the combi- (it makes wonderful roasts), btw, but, yes, it's good to have two ovens.

If you do a few searches in this forum, you'll find lots of threads extolling the delights of a combi-steam oven. Even those that don't have many adjustments and settings are loved by their owners. I haven't seen a thread about disappointment or troubles (other than normal maintenance) with one.