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NotThamesWater-
I have a sous vide capable steam oven (neff). But it is not a plumbed in steam oven. As such the oven floor slowly fills with water and needs emptying which is a faff as it has to be sponged out. Additionally the water tank only gives enough water for about 5 hours of sous vide function which was a ball ache on 48hour marmite beef short ribs.
A couple of cooks using the sous vide function on the oven made me buy a stick immersion water bath heater and plastic water tank.
dancing james
I design wall ovens, realistically, it depends what you want to spend - they can be full golf club chat spec.
I personally don't like pyrolytic cleaning - it consumes a huge amount of energy and even though they emit "safe" amounts of emissions, they still still release an amount of combustion gases into your house. If you do go pyro, use it while you're out and leave a window open.
If you just want a no-nonsense decent quality electric oven, you cant go far wrong with the Miele / F&P / Neff offerings.
I am a total convert to steam ovens - if you're re-doing your kitchen you could take advantage and get one that's plumbed into the kitchen at the same time. The cooking results for steam assisted roasting, bread baking and (if the oven you buy has it) sous vide cooking are really good.