Replies

1. 
   user-209584 | Apr 07, 2007 09:04pm | #1

   I have both a wall oven & a micro - convection combo. Truthfully I just cannot get my convection oven to work as well as the free standing one my Mother has had for years. She uses hers for almost everything from toast to casseroles. The convection oven works wonderfully for all kinds of frozen potatoes, garlic bread, roasting vegetables etc. I think if you had one regular & the combo you could probably cook most anything you'd like by chosing the one best for the type of food you are making but keep in mind the combo oven will be smaller than a regular wall oven.

    

   Bobbi
2. 
   BillHartmann | Apr 07, 2007 09:14pm | #2

   You should also ask this over at CooksTalk.

   I was under the impression that most convection ovens also had a standard cooking mode.

   Download the manual on the ones that are you interested and read the specifics.

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   A-holes. Hey every group has to have one. And I have been elected to be the one. I should make that my tagline.
3. 
   NickNukeEm | Apr 07, 2007 10:55pm | #3

   I just installed a double oven arrangement in a kitchen renovation (enlarged, really, from 27" to 30") and the client decided to go with a trivection upper unit.  A trivection oven uses the three main methods of cooking: radiant ( electric element) convection, and microwave.

   I broke the unit in by cooking the client (a retired gentleman) a meat loaf, and have to admit it takes about 1/3 the time to cook when using convection/microwave.  What it will not do, however, is microwave like a stand-alone unit, or I don't believe it will.

   Also, the oven controls allow you to choose which method/combination you want to cook with.  I'm not a cook, at all, but it seemed to me that the convection oven produced oven temps that were more consistent thru out the oven; ie, no stratification or hot spots.

   Hope this helps.

    

    

   "I am the master of my fate, I am the captain of my soul."  Invictus, by Henley.

4. 
   gstringe | Apr 08, 2007 01:20am | #4

   Been there, done that..don't do it unless you put in two of them. Convection cooking is great but if you combine it with a microwave, invariably you need them at the same time. Get a separate convection oven.

   Nobody gets in to see the wizard...not nobody...not no how!
5. 
   Jerry18 | Apr 08, 2007 06:08am | #5

   I have a large gas oven and a separate electric convection oven. The convection oven has a regular oven mode too, but we use it on convection for most things. I think most convection ovens have the ability to turn off the convection feature.

   Still we have a separate microwave and wouldn't have it any other way unless space was real tight. I like to cook and wouldn't want to be without a MW because something was baking in the oven.

   Jerry