good place to start on Mailliard Rx :
https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html
you generally bake/cook in the closed steam oven at a slightly lower temp than a regular
dry oven. and the cooking/baking is faster.
for bread , steam is only used for the first few minutes to get the ' spring ' of the crust
the dry oven.
almost all ' professional ' ovens have steam as an option
they have not become ubiquitous in homes , as venting is a problem
w so much steam coming out of the oven when you first open the door.
also steam ovens ' steam clean '
professional ovens are ' plumbed in ' and washed in a cycle like a dish washer
thus the ' plumbed in ' aspect
then you wipe them down , that simple.
there is the issue of a condensation collector under the oven.
take a look at this Bad Girl :
pretty snappy !
unfortunately most need 3 phase power
this one does not :
here is the spec sheet :
https://mcdonaldpaper.com/media/pdf/A618106.12.pdf
its $ 11,280.
and unlike the Anova , this puppy has free shipping !
don't know if it needs to be plumbed in , and needing a drain
