There are many many discussions of the value of a Combi Steam on this forum You can do a search in the search bar on Combi Steam oven. Here are a few good threads - love my MIele CSO BTW:

https://www.houzz.com/discussions/2291555/miele-combi-steam-oven-owners-thread#n=318

https://www.houzz.com/discussions/3966590/miele-steam-combi-steam-ovens-plumbed-vs-non-plumbed#n=21

https://www.houzz.com/discussions/5654736/combi-steam-oven-or-advantium#n=21

https://www.houzz.com/discussions/5281936/combi-steam-oven-owners-do-you-miss-still-use-a-microwave#n=14

https://www.houzz.com/discussions/4889003/combi-steam-ovens#n=23

There are a just a few of the many discussions. I suggest do some reading of these threads and come back with specific questions.

I’m very excited for my combi steam oven. That said, it wouldn’t be worth it to me just for reheating. If you’re not going to cook/bake with it, I’d skip it and consider a speed oven. Or just a microwave.

A combi oven is much broader in function than a steam oven. . I would look at Miele, plumbed version. It functions as a steam oven but also as a full on convection oven but with control of humidity. You can read some of the manuals online especially Gaggenau and it gives you an idea of how it can work and the levels if humidity for different cooking needs.

http://resources.gaggenau.com/us/wp-content/uploads/BS-470-485-Use-and-Care.pdf

For just reheating, a MW is quicker. It is sort of self steaming. Sometimes I just use a regular oven.

“From what I am hearing, steam reheating is considered healthier compared to microwave.”

I have seen this in marketing materials This is from Harvard.

https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition

I would want to see a series of scholarly articles from an independent source.

I think for some people , the combi oven is a great choice. I don’t have one because I don’t have room for a third oven and need the space of my 36” and 30” ovens. Any application if steam that I need, I can do a different way.

Amit
We have had a plumbed Miele XXL CSO for the past year. It excels at reheating food. Although not nearly as quick as a microwave, it produces results that are close to freshly made. It is the most versatile appliance in our kitchen and we use it daily. If you get a chance test one out at a dealer or Miele experience center. If you do purchase one, an extended warranty is essential as these are very complex appliances.

If you are building and can make room for a microwave and a steam oven, then you should do so. We have both. Note:

• Old habits die hard
• A steam convection oven is capable of doing stuff you never really thought of before
• Old habits die hard, so it will be a while before you realize the potential in the second bullet
• Microwave popcorn rules

I have an air fryer I bought for $90. I add some water to its container when I fry anything (typically vegetables). It produces well cooked(fried) vegetables that are moist. Can someone educate me on what the steam oven does that is so different from what I have? I don't have a steam oven, and I don't have a full understanding of the complexity of what it does.