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Should You Buy A Wolf Combi-Steam Oven? (Reviews / Ratings / Prices)

Saba Wahid  |  August 21, 2020  |  3 Min. Read

Wolf  |  Steam Ovens  |  Steam Cooking

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Wolf combi-steam ovens are a versatile appliance. It's available in a standard size with the internal cavity being 1.8 cu ft. It can be housed as a specialty wall oven either above a microwave or 30" wall oven.

blog.yaleappliance.comhubfsYale-Home-Show-Framingham-Wolf-KitchenWolf Display at Yale Appliance - Framingham

 

This combi-steam oven can steam, operate as a convection oven, or combine both (convection steam) plus more.  

In this article, you will learn the best features of Wolf by my actual cooking tests on the unit.

SabaResident Chef Saba Wahid 

Wolf Convection Steam Oven Review

Wolf CSO24TE/S/TH Convection Steam Oven - $4,550

Wolf-Steam-Oven-CSO24TE-S-TH

Features:

  • Wolf Gourmet (guided menu cooking)
  • Specialty Cooking Modes: Auto Steam Bake, Convection Humid
  • Interior cavity: 1.84 cu ft
  • Non-plumbed only

I have used the Wolf steam oven for various cooking tests from straight steam, to sous vide, and bain-marie (items requiring a water bath) style cooking to a combination of steam and convection plus straight convection mode.

There is a slight learning curve when adjusting from the traditional methods to steam cooking.  

Cooking with a Steam Oven

Steam Cooking

Using the straight steam mode, I was able to cook multiple items (staggered when placed in the oven) to all complete cooking at the same time. 

Wolf-CSO24TESTHWolf CSO24TE/S/TH - Interior

 

The oven quickly regenerated steam every time the oven door was opened and everything cooked in the appropriate amount of time.

I tested quinoa (15 minutes), shrimp (6 minutes), and asparagus (3 minutes), and had everything fully cooked and out of the oven in around 18 minutes. 

The quinoa went in first, followed by the shrimp, then the asparagus.

I added an extra couple of minutes for the steam to regenerate, but this was a lot quicker than the larger capacity steam ovens like Thermador.

Sous Vide Cooking

I have also used the steam mode to sous vide cook everything from chicken breast to steaks, turkey breast, potatoes, and more.  

The process of sous vide cooking is pretty fail-safe as long as everything is vacuum-sealed properly, and the temperature can be programmed and controlled.  

I found my results in line with other steam ovens for sous vide.  

Free Download: Steam Oven Buying Guide

With the Wolf combi-steam oven, there is no drain, so there will be a collection of water anytime a steam mode is used, especially if it’s a prolonged cooking method.  

There are two options here. The first is to manually wipe it clean or using the convection mode to dry it out.

Convection Steam

When transitioning from steam to convection steam or convection, it is quicker than a larger steam oven.

This makes using the smaller steam ovens a lot more efficient.

I have used the convection steam mode to cook proteins, vegetables, reheat frozen bread, and bake casseroles.  

All of this food cooked beautifully, with tender, juicy, and moist results along with a little browning and color for added depth of flavor. 

Food Photo

The Wolf steam oven performed consistently with the various cooking tests and demonstrated how versatile this appliance is.

Wolf Steam Oven Problems

No machine is perfect, so I will have to point out some flaws with the Wolf combi-steam oven.  

The interface is simple and easy to navigate, but I find the response time when changing between modes/functions sometimes takes a while, or it rapidly scrolls through.  

Wolf only comes with one interface, so there is no option to get this appliance with an alternative set-up, unlike in the Miele or Thermador.  

Miele-Steam-Oven

Miele DGC6500XL - $4,149

Thermador  Steam Oven PODS301W

Thermador PODS301W - $4,899

I’ve also found many people asking about the difficulty in cleaning this appliance because there is no drain.

The Miele and the Gaggenau are the only two steam ovens with drains, which provide a quicker and easier cleaning process.

Gaggenau-Steam-Oven

Gaggenau BS470612

Since it’s a smaller oven, there isn’t as much water compared to the larger capacity oven like Thermador.

I wipe it down if it’s just a small pool of water. You can also use the convection mode to dry it out.  I’ve also had a lot of customers ask about the limitations due to size.

You definitely can’t cook a 25-pound turkey there, but you would be able to make a nice meal for a small family very quickly.

This oven would not be your only option in the kitchen, so anyone looking to cook a larger turkey or roast would have a range or 30” wall oven for these items.  

If your kitchen only has room for one built-in appliance, then an XXL Miele or Thermador combi-steam oven might be a better solution.

Should You Buy The Wolf Convection Steam Oven?

I would recommend this as a beginner oven. It’s the first oven I learned on and found it pretty straightforward.

This oven is also for people who tend to know basic culinary techniques and enjoy the method of cooking.

If you like the more tech-driven appliances with extensive guided cooking programs, my recommendation would be Miele. If you are a pro, then Gaggenau is the best.

However, Wolf is a good product and can flawlessly execute the basics of steam cooking.

Additional Resources

Download our Yale Speed + Steam Cooking Buying Guide with all the features, terms, and brands of laundry. Over 820,000 people have already found answers in a Yale Guide. 

Speed and Steam Oven Buying Guide

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In fact, we sell fewer brands than most appliance stores. Here is why:

We feel it is our responsibility to repair your appliances after you buy them.

We now have 30 service technicians, each averaging 8-10 calls a day Monday through Friday, plus another 110 on Saturday. That's over 30,000 service calls logged in one year.

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That is why no major retailer has a service department. It costs too much labor, money and time.

Our Blog is a bit different than most others you will read. We cannot write glowing reviews of unreliable products.

Hopefully, the bloggers and organizations who write such glowing product reviews for every brand consider servicing these products first. Only then they will understand the consequences of their marketing.

Saba Wahid

Saba is the resident chef for our Dorchester (Boston) location. She has been in the culinary industry for many years working in various aspects of the business. She began her career in New York City and then made strides in the Dubai culinary media market while doing a live TV show along with hosting food-based events all over the Emirates. From recipe development with several international brands to teaching cooking classes here in Boston, Saba's experience and resume has evolved incredibly over the years.

A Note About Pricing

Pricing on this blog is for reference only and may include time sensitive rebates. We make every attempt to provide accurate pricing at time of publishing. Please call the stores for most accurate price.

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