Much has been written about home bakers' favorite ways to generate steam, which is essential to good bread making. Here are some methods that some well-known bakers have used:
Julia Child tried for a while dropping a hot metal ax head into a pan of cold water. (You can just picture Julia, wearing a welder’s helmet and asbestos gloves, holding a pair of tongs with a red-hot, glowing ax-head at the other end.)
Mark Bittman reports "filling a pot with stones and preheating it, then pouring boiling water over the stones to create a wet sauna (quite effective but dangerous).”
You have a more dangerous (or interesting) method? I'd like to hear about it, but you'll have to go to some lengths to top a red hot ax head. Me, I'm pouring about a cup of water in to a cast iron skillet I just leave in the oven all the time. Works great, but forget about ever using it for omelets again.