How do commercial steamers work?
When boiling water is turned into steam, it absorbs a tremendous amount of energy. Steam then deposits its energy on the surface of the food inside the steamer compartment, directly cooking the food. The energy is released onto the food as the steam condenses back into water and continues as long as the temperature of the food surface is below the temperature of the steam. Internal cooking of the food product occurs as the surface heat is conducted to the core, raising its temperature as well.
