Is anyone aware of any good resources that compare the results from a steam oven vs a conventional oven? I am finding surprisingly few resources online, especially anything recent....(other than totally bias sales videos from each manufacturer showing how steam is the most important thing and its impossible to cook well without it, but with it...magic!).

There is one video on youtube from consumer reports but I am having a hard time giving anything from CR weight since their scores so rarely align with other sources of reviews and so often are weighted toward lg/samsung (and kenmore!).

Would also be interested in anyone who has used the kitchenaid "steam tray" feature...I see it mentioned a few places but cant tell if its even offered on their current lineup of (wall) ovens. Part of me thinks that maybe they got rid of it because it was a gimmick that didn't work....but then part of me wouldnt be surprised if experienced cooks on houzz responded saying how they just put a tray of water in their convection oven and get the same results as a steam oven.

I have seen countless threads where people say how happy they are with their miele ovens (at 8500 for double wall ovens, they better be!) but would love anyone who can link me to, or provide on their own examples of a comparison between a steam and convection oven.

I think the Miele wall ovens are out of reach price-wise...and I am not super keen on the idea of one of my double wall ovens being so limited on space (as appears to be the case with true steam ovens)...but am intrigued from a "science of cooking" perspective about the benefits of cooking with steam.