Does Wolf make induction ranges?

Most steam ovens work by siphoning water from a small water tank into a built-in boiler, heating it to 212 degrees Fahrenheit, and releasing the steam into the oven. This superheated steam is just as effective at cooking your food through as the circulated hot air that makes convection work, and is often even faster.

The Wolf Induction Range was completely redesignedfrom top to bottomto provide a sleek alternative to the professional-style range. No more red knobs, only refined, clean lines.

Wolf induction ranges start at $8,350.

CONVECTION STEAM OVENS Cooking with steam has endless benefits. Engineered with a climate sensor, Wolf convection steam ovens ensure flavorful results that are always guesswork-free. Available in 24 and 30 widths.

Wolf steam ovens do not come with a plumbed option. The water tanks sit outside the main oven cavity, and steam is generated externally then pumped into the oven during cooking.

A convection steamer is a food cooker that uses a fan to push hot steam and air around food to cook it faster than traditional steaming methods would. A convection steamer is well suited to batch cooking and cooking vegetables.

Food cooked in steam retains moisture better than food cooked in a convection oven. Steamed food also tends to retain more vitamins and minerals than food that is boiled. One disadvantage of steam ovens, however, is that they can’t brown foods the way convection ovens can.

Steam cooking cannot brown foods so you may need to switch from steam to convection to finish a dish. Temperatures will run from 120 to over 400 F to handle everything from a delicate fish to a tray of potatoes to a substantial roast.

The oven is required to have an Indirect Waste, which means the line must drain into a sink or floor drain, and the lowest portion of the drain line from the oven Must Be a minumum of 2″ above the flood level rim of the recepter.

Preparation Method Generously season the steaks with salt and pepper. Place each steak inside its own vacuum-sealed or sous vide capable zip-top bag, along with the remaining ingredients evenly divided. Vacuum seal the bags. Place the steaks on the wire rack and steam for 2 hours and 30 minutes.