The better choice between a steam oven and a conventional oven largely depends on the type of cooking you prefer and the specific features you value. Generally, a steam oven is considered better for certain types of cooking due to its unique benefits.

Steam ovens are superior for moist cooking methods such as steaming, braising, and simmering. They maintain the natural flavors and nutrients of the food by using steam, which can be particularly beneficial for vegetables, fish, and poultry. According to a study published in the Journal of Food Science, steam cooking can preserve up to 90% of the nutrients in vegetables compared to boiling, which can reduce nutrient content by up to 50%. This makes steam ovens a healthier option for those looking to maximize the nutritional value of their meals.

Additionally, steam ovens are more energy-efficient than conventional ovens. They use less energy because they cook food at lower temperatures, which can lead to significant savings on energy bills over time. According to the U.S. Department of Energy, steam ovens can be up to 20% more energy-efficient than conventional ovens.

Convection ovens, on the other hand, are better suited for baking, roasting, and other dry cooking methods. They circulate hot air around the food, resulting in more even cooking and browning. This can be particularly useful for large cuts of meat or baked goods that require a consistent temperature throughout.

While convection ovens offer these advantages, they may not be as effective for delicate dishes that require a moist cooking environment. The hot air can sometimes dry out food, which is not a concern with steam ovens.

In conclusion, the better choice between a steam oven and a conventional oven depends on your specific cooking needs. If you prioritize moist cooking methods and energy efficiency, a steam oven is likely the better option. However, if you need a versatile appliance for a wide range of cooking techniques, a convection oven might be more suitable.