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One thing I learnt while reviewing the Ninja Combi was that cooking with steam can help speed up the cooking process. Electrolux is doubling down on cooking with steam with its latest lineup of steam ovens.
The brand has partnered with award-winning chef Matt Stone to launch the new range in Australia, positioning steam as an everyday kitchen technique rather than a skill reserved for professional kitchens.
"Steam gives you precision without pressure," Stone said. "You can achieve crisp skin on duck, tender greens and soft, delicate desserts, all from the same oven. It's not restrictive but empowering. Once you understand steam, you realise it doesn't ask you to cook differently. It helps you cook better."
To demonstrate the point, Stone has developed a Nordic-inspired menu using the ovens, covering everything from crispy skin duck breast with blackberry sauce to steamed mussels with brown butter and golden Swedish buns.
The new range introduces four cooking modes that cover most situations in a home kitchen.
SteamBake uses light steam to improve baking results. SteamCrisp applies medium steam for roasts, aiming to produce juicy meat with a crispy exterior. SteamPro is full steam, suited to fish and more delicate proteins. Steamify is the most interesting of the four: it detects when you're baking at 180 degrees and adds steam automatically, without you needing to do anything.
The ovens can also run with no steam at all, functioning as a conventional oven when that's what the dish calls for. Higher-end models in the 700 and 800 series add a food probe, pyrolytic cleaning and AI Taste Assist, which analyses your recipe and optimises the cooking settings automatically.
The lineup spans 10 models across the 500 to 800 series, from entry-level SteamBake ovens through to the flagship 800 Series EVES6810BF with full steam, a food probe and 24 cooking functions. There is also a 60cm pyrolytic double oven with SteamBake for those who want more capacity, and two built-in microwave oven combos.
| Model | Description | Series |
|---|---|---|
| EVES6810BF | 60cm Oven with Full Steam and Food Probe, 24 Function, Black | 800 |
| EVEP6818BF | 60cm Pyrolytic Oven with Added Steam and Food Probe, 22 Function, Black | 700 |
| EVEP6816BF | 60cm Pyrolytic Oven with Food Probe, 21 Function, Black | 700 |
| EVEP6515DF | 60cm Pyrolytic Oven with SteamBake, Black | 600 |
| EVEP6626DF | 60cm Pyrolytic Double Oven with SteamBake, Black | 600 |
| EVEP6616DF | 60cm Pyrolytic Oven with SteamBake and Food Probe, Black | 600 |
| EVE6615DF | 60cm Oven with SteamBake, Black | 500 |
| EVEP6615DF | 60cm Pyrolytic Oven with SteamBake, Black | 500 |
| EVEM6546DF | 44L Built-in Microwave Oven Combo, Black | 500 |
| EVEM6847ZB | 45cm Compact Combi Microwave Oven, Black | 500 |
Electrolux is also launching three new induction cooktops alongside the ovens, including two 800 Series models with a SaphirMatt SE surface, a scratch-resistant matte black finish that the brand claims will keep the cooktop looking new longer.
All three cooktops feature DoubleBridge, which combines two cooking zones into one larger surface for pots, plancha plates and roasting pans, and Hob2Hood, which automatically adjusts the rangehood fan speed as you cook.
Matthew Jaber, Category Manager at Electrolux ANZ, said the goal was to take the mystery out of steam cooking. "We wanted to give people real freedom. No steam, light steam or full steam, depending on what they're cooking and how they live. It's not about changing habits. It's about elevating them."
The range draws on Electrolux's Swedish design philosophy, which emphasises quiet functionality over technical complexity.
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