Combi Steamer vs. Convection Oven - Differences Explained
Combi steamers and convection ovens are often confused, but they are different devices. The combi steamer is the advanced version of the convection oven with an additional steam function. We explain the differences. You can find all available devices in the category Combi Steamers & Convection Ovens.
What is a Convection Oven?
A convection oven (also called hot air oven or circulating air oven) is a professional cooking appliance that works with circulating hot air. A fan distributes the heated air evenly inside the cooking chamber, so that several trays can cook simultaneously and evenly. Convection ovens reach temperatures up to 300 °C and are ideal for baking, roasting, grilling and gratinating. They have a simpler construction, are cheaper to purchase and require less maintenance than a combi steamer – but cannot steam.
Typical applications include bakeries, confectioneries, pizzerias, snack bars and large kitchens with a focus on baked goods and roasts. Well-known manufacturers include Rational, UNOX, Bartscher and Saro.
What is a Combi Steamer?
A combi steamer is the advanced version of the convection oven: it combines hot air and steam – either separately or together. As a result, it can not only bake and roast, but also steam, cook, poach, regenerate and prepare sous-vide. A combi steamer thus replaces several devices and is the standard in modern professional kitchens today.
The Main Differences
Convection Oven
The Hot Air Specialist
- Operates only with hot air (circulating air)
- Temperatures up to 300°C
- Ideal for baking, roasting, grilling
- Simpler technology
- Cheaper to purchase
- Less maintenance
Price: €1,500 - €8,000
Combi Steamer
The All-rounder
- Hot air AND steam (combinable)
- Temperatures 30-300°C
- Can steam, bake, roast, cook, regenerate
- More complex technology
- Higher purchase cost
- More maintenance (descaling)
Price: €4,000 - €30,000
Cooking Methods Compared
| Cooking Method | Convection Oven | Combi Steamer |
|---|---|---|
| Baking (bread, cakes) | ✓ Yes | ✓ Yes |
| Roasting (meat) | ✓ Yes | ✓ Yes (gentler) |
| Grilling/Gratinating | ✓ Yes | ✓ Yes |
| Steaming (vegetables, fish) | ✗ No | ✓ Yes |
| Sous-vide / Low temperature | ✗ No | ✓ Yes |
| Regenerating | △ Limited | ✓ Yes (without drying out) |
| Poaching | ✗ No | ✓ Yes |
| Braising | △ Limited | ✓ Yes (optimal) |
When to Use Which Device?
A convection oven is sufficient for:
- Bakeries (rolls, bread, cakes)
- Pizzerias (in addition to the pizza oven)
- Snack bars focusing on baking/grilling
- Businesses with limited budget
- Simple menus
Combi steamer recommended for:
- Restaurants with diverse cuisine
- Hotels (breakfast + restaurant)
- Canteens and large kitchens
- Caterers (regenerating food)
- Health-conscious concepts (steaming)
- Cook & Chill systems
Advantages of the Combi Steamer in Detail
- Less weight loss: Meat loses up to 50% less weight due to the addition of steam
- Gentler cooking: Vitamins and nutrients are better preserved
- More capacity: Multiple cooking methods possible simultaneously
- Energy efficiency: Due to shorter cooking times and multiple usage
- Better results: Professional quality even for large quantities
- Automatic programs: Modern devices feature intelligent cooking control
Read even more details in our guide Combi Steamer: Advantages, Functions & Applications.
Operating Costs
| Cost Factor | Convection Oven | Combi Steamer |
|---|---|---|
| Purchase (10 GN 1/1) | €3,000 - €6,000 | €8,000 - €20,000 |
| Electricity consumption | Moderate | Similar to higher |
| Water consumption | Minimal | Higher (steam) |
| Maintenance/year | €100 - €300 | €300 - €800 |
| Descaling | Not required | Regularly required |
Frequently Asked Questions about Convection Oven & Combi Steamer
What is the difference between a convection oven and a combi steamer?
A convection oven works exclusively with hot air (circulating air). A combi steamer can also cook with steam – either separately or combined with hot air. The combi steamer is thus more versatile, the convection oven simpler and cheaper.
What can a convection oven do?
Baking, roasting, grilling and gratinating with hot air up to 300 °C. Steaming, poaching or low temperature cooking are not possible with a pure convection oven – for that, a combi steamer is needed.
Can you bake cakes in a convection oven?
Yes. The even circulating air makes the convection oven very suitable for baking cakes, bread and pastries – often on several levels simultaneously.
How much does a convection oven cost?
Depending on size and equipment, convection ovens usually cost between €1,500 and €8,000 net. Combi steamers start at around €4,000 and go up to over €30,000 for large commercial kitchen devices.
Which manufacturers make convection ovens and combi steamers?
Leading manufacturers include Rational and UNOX as well as Bartscher and Saro. At Gastro-Nik we advise you across brands and find the right device for your business.
Which device is suitable for which business?
A convection oven is sufficient for bakeries, pizzerias and businesses focused on baking and roasting. A combi steamer is worthwhile for restaurants, hotels, canteens and large kitchens with diverse menus.
Conclusion
The convection oven is the economical choice for establishments that mainly bake and roast. Simpler, cheaper, less maintenance.
The combi steamer is the investment for versatile kitchens. Higher purchase costs pay off through better quality, less weight loss and more possibilities. It is the standard in modern professional kitchens today.
Your Experts for Rational & UNOX
As a specialist dealer, we work with the leading combi steamer manufacturers Rational and UNOX. Whether compact convection oven or high-end combi steamer for the commercial kitchen – we advise you across brands and find the device that suits your business and budget.
Rational or UNOX? In our brand comparison Rational vs. UNOX we explain the differences between both manufacturers.
Still unsure which model is right? Contact us – we will prepare a non-binding offer for you.
Combi Steamers & Convection Ovens at Gastro-Nik
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Last updated on 2 September 2026.