Most people buy double wall ovens because it’s the default, then end up with a $7,000+ appliance they use twice a year. In this video, I walk through four wall oven alternatives that can actually change how you cook: steam ovens, speed ovens (including Advantium), French-door wall ovens, and the most unique option on the list—the Monogram Hearth Oven. The steam oven is my favorite appliance in my kitchen because it fixes what regular ovens and microwaves don’t: moisture. You can cook way more than vegetables using pure steam or a convection/steam mix, and it’s one of the best appliances for reheating because it adds moisture back in—leftovers taste fresher, sometimes even better than the first time. Speed ovens combine microwave and convection, but the real advantage is combo mode (mostly convection with a touch of microwave) so food cooks faster while still browning and crisping. Advantium goes further with halogen for better crisping and caramelization. Then there’s the French-door wall oven—better access and flow, especially around an island. Finally, the Monogram Hearth Oven hits up to 1300°F for pizza, searing, roasting, and bread in ways a regular oven just can’t—without being complicated to use.