steam in ovens

For those of you that have been at this for a while, would you be willing to rate the different methods you have tried for creating steam in your oven? I had the chance to read Tartine  Bread last night and was very impressed with the insistence on steam but I am not interested in using a dutch oven. I have a US Range commercial stove in my kitchen with two ovens. I uses tiles in the overs for baking, keep pan in the bottom of each oven to spray some water in for steam. Minimal but better than nothing. What is your favorite way???  Thanks, PG