This is the table used for engineering design. The steam is probably highly pressurized, possibly at several times atmosphere pressure. And
Note that these coefficients are very rough. They depends on the fluid velocities, their viscosity, the condition of the heating surfaces, the size of the temperature differences and so on. For exact calculations - always check manufacturing data.
Pressurized steam move a lot faster than water thus can be more efficient in transferring heat.
http://www.engineeringtoolbox.com/saturated-steam-properties-d_457.htmlSteam at atmospheric pressure is of a limited practical use because it cannot be conveyed under its own pressure along a steam pipe to the point of use.
You can't use this data to discuss 煮饺子。This is a common mistake by amateurs. They don't know the context of the experiment and apply the results outside of the range of validity.