I had one years ago (Bosch/Siemens Liftmatic Profi-Klass, AKA Broomstickmatic)
During the first month it was WOW, AMAZING, SPECTACULAR, HOW COULD I LIVE ALL THOSE YEARS WITHOUT IT? add to it the "status" of having a "bottom-load" oven while the rest of the world had boring front-load ovens. It was "THE" piece of conversation for everybody that arrived in my house and WOW, it has convection, steam, and you can even bake bread or a pizza without using a pan.
What really happened is that it's EXACTLY like when the first stoves with meat probe came out. 2 months later, 90% of people that have a stove with a meat probe have no idea where they put the meat probe (and it can be often found on the very bottom of the bottom drawer, under the kitchen towels or the ziploc boxes and the last time they remember they used it was for the thanksgiving turkey.... in 1978.
And when they replace the stove, of course they get another one with a meat probe, because they simply can't live without it, but this time it will end in the same drawer, forgotten in the unopened plastic bag together with the user manual.
After the first month cooking almost every day only to have an "excuse" to use the steam (or the probe, or the convection, or the "pyroclean", or simply opening and closing the oven every time I entered the kitchen", I simply forgot the feature existed. Days after the warranty expired the liftmatic mechanism stopped working and I had to cut a broomstick to keep the oven closed. Lovely, isn't? You spend a fortune to have a fancy oven to the the conversation starter in my kitchen and suddenly the conversations start with "are you using a broomstick to hold your oven in place?". not to mention something easy as open and close the oven door turned into a gym exercise, using a spatula to lift a gap so my hand could fit under the oven, then lift it and place the broomstick to keep it closed.
If steam works, yes, it does. The results are EXCELLENT (if the person using the oven is a good cook). Don't expect it to be absurdly fantastic as a "combi" oven that restaurants have. It produces steam, but not that absurd amount like the crab steamers you can see on that fish market in the Redondo Beach pier. You know the steam is working because you can see SOME condensation. but when you open the door, you won't have that cloud of steam just like then you walk in a sauna.
One thing I really liked about the oven you showed is that it doesn't require a water line. My oven (early 2000s) required a water hookup, just like a fridge with an icemaker. I had to cut the ceiling (concrete) to built in in the water line because the oven was in an island.
all that said...
Well, if it was ME buying an oven I wouldn't let the steam feature make it cost absurdly more. It's good but not something worth thousands of dollars. A good cook knows how to produce steam in ANY oven using a baking pan on the bottom rack. Now, if the steam comes as a bonus and the price is "normal", sure, go ahead! Bad it's not, but it is not good enough to justify an absurd price.
