My wife and I have a Dacor wall oven mounted directly beneath a microwave oven. We rarely use the microwave and are considering replacing both with a new double oven, opening size permitting. I see that the new Dacor ovens come with steam injection.
Does anyone here have any experience with kitchen, wall mounted steam ovens? Is the steam system effective? I'd rather use that if it would eliminate having to open the door for spritzing (and lose heat). I guess that the water line would be a small flexible tube similar to what is piped to the ice maker in a refrigerator.
Your thoughts and suggestions would be appreciated.
The Miele dealer here also carries Dacor, Viking, and other higher end appliances. Based on my discussion with him, we'll probably stay with the Dacor brand. Not out of loyalty, but the double Dacor will fit in our space, is several thousand $ cheaper, doesn't require a water line, and has a much longer warranty.
That said, have you found the steam function to perform as advertised? As in good bread without having to mist.