Kitchen Steam/Convection Oven
Fundamental question is do they do the job?
I know they cost more than regular ovens, but are they effective for baking?
My wife and I both enjoy cooking and often find ourselves "jockeying" our cook schedules while using a single oven. We currently have a Dacor wall oven under a microwave, built into a kitchen cabinet. I found one Dacor (I'm sure there are other brands) double oven that I think would fit into the existing opening. Both have the same internal size (4.8 cf) as the single oven we have now. One of these ovens has a steam feature. We could use an inexpensive countertop microwave unit when needed.
The two advantages of the Dacor double unit are that it would eliminate the use conflict and add the convenience of steam without the hassle of pouring water in a pan and/or opening the door to spritz.