One of the big problems with reheating food in a microwave or an oven is that it dries out the dish. To safely eat reheated food, it requires to be brought up to 165F or 75C.
How long on average, would a dish take to come up to this temperature when steamed in a domestic steamer? I'm thinking of something like mixed fried rice or meat biryani etc.,something where the steam can penetrate easily. I'd also be interested to hear if this would be a suitable method of heating frozen food, e.g. lasagne.
My theory is that this method would keep the contents moist, but at the same time not dry the dish out excessively.
I'd be particularly interested to hear of those with exposure to commercial steam ovens, as I believe these are frequently used for reheating food in hospitals etc.