We are getting ready to have a farm kitchen done by spring and baking bread made with wheat grown on the farm. The owner of the kitchen was interested in a steam injection oven (used, possibly), but was told that after 10-15 years they are so rusted out that it wouldn't make a very good purchase. She was figuring upon just using a pan with some nuts and bolts and ice cubes, etc. --a method a lot of home bakers use and with some very nice results, but I am wondering if it would yield enough steam for a really nice finished product, something one really couldn't replicate in a home oven. We would be baking multiple loaves at a time so there would be a fair amount of steam just from the moisture content in all the loaves being baked at a time, but would a steam injection oven or another more professional type oven be better or more worth it? Are there other professional oven options besides a steam injection type oven? Are steam injection ovens really so subject to rust and breaking down?