Chinese cuisines make frequent use of multilevel steamers. The one in the photo is actually 2 levels as there is a steamer tray fitted into the lower pot. An advantage of this type over the traditional bamboo steamer is that it doesn't tie up you wok while steaming. This type steamer is also available in 3 and 4 level versions with multiples of the upper tray.
More on Chinese Kitchen Gear
This is the traditional Chinese steamer, designed to be set into a wok
which heats the water. They are still made and available in various sizes.
10 inch seems the most common in North America, but the Wok Shop has them
in 6 inches to 20 inches. These work fine and are popular, but a little
more difficult to clean than stainless steel.
Photo by D-Kuru distributed under license Creative Commons
Attribution-ShareAlike v4.0 International.
A wok with a steamer grate can steam items too wide to fit in a normal
steamer. In particular, this set is used with an oval plate to steam
whole fish, a very popular method in China. Some water condenses in the
dish and absorbs other ingredients to make the sauce. For an example see
our recipe Steamed Fish -
Chinese Style.
This very convenient steamer pan is stepped so it fits various saucepans
where the water is boiled. It comes with its own lid. This example is 8-1/4
inches diameter. The flat bottom is 6 inches diameter, the size of the
smallest saucepan it will fit.
This is a common item in North America. It fits pans from 6 inches to 9
inches, and folds up tightly for storage. Disadvantage are that the central
pillar is sometimes in the way. and it's much harder to clean than most
steamers.