The steam is evenly distributed in the cooking space of a steamer. and condenses when it encounters the food. The heat energy of the steam is transferred to the food, which is gently heated, thereby retaining to a large extent the vitamins, minerals, and trace elements as well as the food's natural flavor.
Another benefit of steam is that as soon as the food has reached the temperature of the steam, it no longer condenses, so that nothing will scorch. And it's practically impossible to overcook food in a pressureless steamer. You can therefore steam different kinds of vegetables at the same time and they all come out perfect.