For all that appliance wonks like us have to have the bestest we can get, the market penetration for these appliances is still exceedingly small. I'd bet most of the viewers haven't even heard of them, and even the least expensive ones cost more than many people's three piece appliance budget. I don't see a lot of Vita-Mixes on those shows either. There's no point in showing how to cook something in a specific way that is inaccessible to most of the viewers, especially when you can show how to use a bain marie, or a pan of water on a lower shelf, in a regular oven, to achieve similar results to the steam oven.

Where I'd expect to see it more is on the competition shows that have other commercial/high end residential appliances like blast chillers and anti-griddles. On those, they often have the cooking equipment sponsored by companies like Capital or Monogram that don't make steam ovens. And the chefs, while they may have steam ovens in their restaurants, know how to use a bain marie or pan of water in a regular oven...

Market penetration could really benefit from the educational info America's Test Kitchen does with their comparative testing. Sous vide, combi, convection and standard cooking of different things would be fun to watch.

Plllog hit on the key factor above - cost. there's no commercial reason for any tv show to focus on a cooking technique that requires a minimum $2000 (and more likely $3500) appliance. The number of people who can budget for such an item is very small. Combine with the number who actually know what it is, and want to make use of it gives you an even smaller market penetration, to the point of being zero. For example, I'm in a very affordable part of the country, but one with relatively high average income and good penetration of the high end appliance brands. The vast majority of the $2MM homes I see here (which is the very top of the market locally - the most exclusive neighborhoods and estate properties) rarely have a fully integrated fridge, let alone a unique and specialized oven. The folks who can afford specialized appliances often aren't the ones who would even consider using them. They're looking for name recognition and resale value more than unique cooking capabilities.

Those of us who participate in these kinds of forums represent the lunatic fringe of the marketplace. To expect a mainstream show that relies on commercial revenue to cater to us is as unrealistic as expecting us to all install a Roper or Amana range in our next remodel. We'd rather stretch the kitchen budget to find a way to install a CSO or coffee center or Blue Star / Miele whatever, but most others won't.

Honestly, I rather like that these shows show "the other way" to do these sorts of cooking techniques. It makes it more accessible, and shows methods that I might not try, even if I do have the esoteric equipment to make it easier. And if I'm interested, I can easily research on my own how to do the same thing with a specialized tool rather than the Alton Brown "no one-trick tools" method.

ATK is sponsored by DCS/Fischer-Paykel so they use their appliances. (ovens, cooktops and outdoor grills). The only time I've seen them talk about putting water in the oven is when they were making a cheese cake.

Those of us who participate in these kinds of forums represent the lunatic fringe of the marketplace.

Haha, I love it!