Accelerated Cooking - Gold Standard Results

Traditional steamers use an external water source to generate steam. A boiler heats water to the boiling point, which causes it to evaporate as the vapor we know as steam. That steam then travels to and cooks the food inside the cavity. In a microwave steamer, there's no need for an external water source or a boiler. Instead, the oven super-heats water molecules within the food itself, turning that into steam.

Shorter cooking time, and the absence of an external water source, combine to do a better job of preserving nutrients within the food. From seafood to shellfish, vegetables, and beyond—the results are delicious. Plus, microwave steamers do not require ventilation, plumbing, or descaling. Which makes them easier to install, own, operate and maintain too.