Hi Thunaer! I'm a real Chef by trade (that means i didn't go to a fancy foo-foo french cooking school, I learned at home growing up and worked my way up in the restaurant business, esp. with an Italian chef who trained me well and let me run his business).
I've never heard of it before, but it sound o. k. Don't believe all the hype on it though. Its just an alternative way to cook food. I googled it and found this website
Turbo Oven - Economical, Safe, Fast, Healthy It was nice to have a size reference to see how big it is. But she said it took 50 mins to cook the unstuffed chicken, which is the same for my normal oven. (I do use real convection ovens at work, and their description of a convection oven is a little off. A real convection oven is just a real oven that has a fan to blow the air around. It doesn't blow heated air as the only heat source).
I saw a gazzilion health benefits. That was the hype part I'm talking about. The stuff about cooking frozen meats isn't accurate either. It would still be raw in the middle and crispy done on the outside. On the positive side, I think it would be a great way to cook meats and veggies. Giving them a different flavor and aroma. I am assuming that its well constructed and does the heating part as they say.
The sharp steam oven is a different bread of animal. its just a glorified toaster oven that blows steam. It too would have its benifits and downfalls. Great for veggies and fish. But $1,200!! You could buy a real proffesional steamer for that price. Heck, a real convection oven too!!
It comes down to taste and cooking style. I grew up learning to cook at home, so I am more prone to cook things in a more traditional way. But these kitchen gagets are nice to use every once in a while. (George Forman Burgers are great!! esp in the middle of winter)
I hope this helps - grymir
Funny but not helpful..... 
Sorry, I'll try to make that the last joke. I actually haven't heard of the oven.
