Convection Microwave Ovens - Gimmick or Godsend?

[launderess]

Not knowing how long my current microwave oven may hold out (a Craigslist find, Panasonic "Genius" 1300w), have been casually looking at what is out on the market.

Having had the Cuisinart convection oven for a bit, am intrigued what could be done with perhaps a slightly larger appliance, but seeing as space is limited in my kitchen area, a counter top "convection/microwave" might foot the bill.

Reviews and ratings of such things however are all over the place. Some persons swear by them, others claim theirs does one thing well but not the other. That some are better microwaves than "convection", and some the other way.

Then there is the long pre-heating times some of these units have when used in convection/baking mode. Often twenty or more minutes is required, and that to me means quite allot of electric being used (which in our area is dear, especially in the summer months when rates are raised). Actually in twenty minutes whatever one was going to bake or roast could be well on it's way done in the range oven.

Many rave about the older Sharp combo units, but they are really quite large ovens and haven't been made in years. Know also Amana "Radarange" had a combination unit as well, but they are hard to find and would be nearly twenty or more years old.

Guess what one is after is do the things work, or only slightly better than a normal microwave. Am also concerned about clean-up. Microwaving causes meats to splatter and spray fat all over. The stainless steel insides of these units looks like heck therefore to keep clean.

TIA

 

[coldspot]

I have owned two different types of these ovens first brand sucked. It was this one Silver MT1066SB samsung
http://www.beststuff.com/housewares/new-3-in-1-appliance.html

Why it sucked where to start yes it could grill fine ic stuff great but bake it could but hand electric elements that folded down by motor. I used it as a toaster more then anything else. I loved the oull down door and the looks of it but that was the end of the love.

I had it for a few years then one da it came on with the door open Microwave not the oven came on. I pulled the plug and made a few phone calls this unit had a problem and samsung reply replace it we well pay half of the price of a new unit. I never will by samsung aging. Nice looking oven but not made to cook anything in since the elements were right under the item to be cooked no room .

Now I got a half time oven Microwave but does not grill. I do wish it did but so what. I love hidden element lots of room and works like it should easy to clean ss inside also. Link for this oven below.

I have cooked a small turkey whole chicken ham roast pie cake cookies and more in it. It is fast to heat. It has a dry button so if you uke something and it build up steam once your done hit fry and it will dry itself in lees then one min.

No need to pre heat it adds it to the time only takes about 2 min to get to 350F

Also will not burn the bottom of things they will get super hard but not burnt. lol

this oven also can do half time cooking it does a comb of Convection-Microwave at the same time.

Robot or human?

 

[ronhic]

Choice last tested convection microwaves in 2008. From that test, Sharp and LG stood out as the best:

SHARP R990KW

Price: $1011

Good Points

Best overall performance.
Excellent scores for defrosting chicken and mince, cooking scones, and reheating quiche using convection only.
Very good scores for cooking broccoli and reheating quiche in combination mode.

Bad points

Touch pads require some pressure to operate.
Several holes internally where dirt/grease can accumulate.
Limited visibility during cooking.

LG MC-9283JLR #Discontinued
Price: $899

Good Points

Excellent result for defrosting chicken and mince, cooking chicken and scones.
Very good for cooking broccoli.
Good visibility during cooking.
Rated best for ease of use.

Bad points

Several holes internally where dirt/grease can accumulate.

SHARP R880FS #Discontinued

Price: $714

Good Points

Excellent score for cooking chicken, broccoli, defrosting mince and grilling toast.
Very good for defrosting chicken, and reheating quiche in convection mode.
Cheapest model tested.

Bad points

There are several holes internally where dirt/grease can accumulate.
Limited visibility during cooking.

Overall score (%)
Ease of use score (%)
Cooking score Overall(%)
Microwave cooking (%)
Combination cooking (%)
Convection cooking (%)
Door opening

Rank Ease O/All M/W Comb Conv
Sharp R990KW (A) % % % % % %
www.sharp.net.au 81 70 88 93 81 89 Side
# LG MC-9283JLR
www.lge.com.au 80 72 85 90 81 85 Side
# Sharp R880FS
www.sharp.net.au 79 69 85 93 81 82 Side
# Delonghi MW865F
www.delonghi.com.au 76 65 83 87 77 85 Down
# Whirlpool JT359WH
www.whirlpool.com.au 74 61 82 83 80 82 Down
# Panasonic NN-A873SB
www.panasonic.com.au 72 60 80 90 80 70 Side
Smeg SA987CX
www.omegasmeg.com.au 71 63 76 73 78 77 Side

 

[brisnat81]

We use ours all the time, In combination mode, I can cook 5L of potato bake in an hour, cook 1.5kgs of chuck steak in a a casserole in 40mins and do crunchy baked potatoes in 20 minutes. From the convection only perspective, it takes about 5 mins to heat up for taco shells unlike the big oven that takes 20mins or so.

I'm not sure how well they'd work on 120v though. Having 2400watts at a standards powerpoint here definitely helps the heatup time. I can preheat to 180degC in about 5 mins or so.

The sensor reheat and cook on the Panasonic works well, we've gotten ride of our rice cooker as Program 6, turns out perfect rice every time. Frozen leftovers, you just press reheat and start and off it goes. The defrost function uses head and microwave and I'm yet to get an overcooked section.

We paid about $800 AUD for ours, so the RRP always seems very high.

The only time I use the big oven, is when I'm doing something that is too large, or too messy as the Stainless interior is harder to clean than the enamel oven.

http://panasonic.com.au/products/details.cfm?objectID=4699

 

[hoovermatic]

I have had a Sharp model convection ovel/grill/microwave for 13 years. I LOVE IT!! It has two racks for the turntable and two traditional shelves which you can use for when you use it just on convection. One of the best things I love about it is putting a frozen chicken in and 40 mins later (depending on the weight), you have PERFECT roast chicken, crispy skin and moist flesh. I have done this with all joints hundreds of times and the results are perfect. No good if you like pork crackling though. I use mine as my main convestion oven cos it heats up super fast and is a much smaller cavity so saves energy. Great for proving dough cos it has a 40 degrees setting unlike many of the other brands on the market. 6 jacket potatoes in a fraction of the conventional time with crispy skin!! Frozen or chilled pizza in under 10 mins, all sorts of frozen dishes, pasta, crumbed food on the table in much less time and without having to defrost! I could go on and on but I won't say any more other than urge you to get one!!

I can't speak highly enough of them and will never be without one if I can help it!!

 

[aquarius1984]

Panasonic for me

One of my biggest regrets was leaving the Panasonic Dimension 4 combi oven with my ex. Sure it was a big chunk of a thing but in the 3 months I had it It did all I asked, excelled in Chicken, Pizza, Oven Chips, Jackets etc etc.

Lots of really well programmed presets that worked and brilliant microwaving capability.

Id have one back in a heartbeat although I will probably hold it for my Grandads/Nans 1991 Brother Combi, still going like a tank.

Shame Brother dont exist here anymore in the Microwave market (Sewing Machines im not sure about) but they made cracking machines. Maybe look for a second hand one?

One thing id say about the Panasonic though was I had a reduced price end of line one that only had 1 level cooking. Seen now they have 2 shelves which may be of use to you? I tend to put roast potatoes around the meat im cooking so was not an issue for me. Batch baking will always have me firing up the main oven to be honest.

Not to mention I quite often just use the regualr oven filled to capacity to cook complete meals in, Meat, braised veg and pudding.

 

[launderess]

Cheers For The Suggestions Lads

Despite initial reservations am that well pleased with the current Panasonic "Genius" microwave with inverter, am quite sure could never go back. So whatever and whenever a new oven comes along it probably will be that brand, convection or not.

It really came home when looking at a Thermador microwave/convection combo how tedious other microwaves can be to probram. Having to enter amounts/portions and what not. On the Panasonic "Genius" all one does is choose what you want and perhaps a few other buttons, then press start, the oven does the rest.

Example: we are big on oatmeal for breakfast, and with the old Sharp we had to choose portion size and then more or less to perhaps fine tune. Not with the Panasonic, just press the cycle for porridge and that is that.

Am noticing some convection microwaves do not have a fan right in the oven as with true convection units. But rather the heater must be located inside the unit somewhere and right before the internal fan all microwaves have, and that is where the heated air comes from. Not quite the same thing IMHO.

Have seen many older Sharp MC/C ovens listed on CL, but having already been through the mill with my previous "vintage" oven from that brand, am not too keen on purchasing a ten or twenty something year old microwave, I mean how much longer will it hold up?

 

[sudsmaster]

If these combination units are going for $800 - $1000, I would suggest one do what I do: I have a decade old Kenmore microwave (excellent machine, by the way) with a 1/2 year old Cuisinart convection toaster oven perched on top of it, on a small table in the kitchen. Total cost? Less than $250.

I use the Kenmore to supplement the Panasonic Genius that sits in a cabinet/nook above the wall oven. I use the Cuisinart mostly for occasional toast or 12" pizza. It does excellent on both. Haven't had a need for the convection mode yet (although I used it a lot on its predecessor, an Oster convection/toaster oven, with middling results). The pizza mode on the Cuisinart is non-convection and it works just fine.

As far as energy consumption goes... it takes the Cuisinart about five minutes to come up to 375F. A pizza takes about 23 minutes more, and the element is not on all that time (maybe about 30% of the time, if that). I don't think these things consume that much energy to begin with for a meal. And electric clothes dryer probably consumes much more per load.

And I waste much more electricity if I forget to turn off the lights in the workshop overnight (one switch controls about six to eight 80 watt tubes, do the math). Which happens occasionally.

Regarding the two microwaves: I prefer the Panasonic for defrosting and sensor cooking of pre-frozen entrees etc. Also for partial power cooking (where the inverter technology is best). I prefer the Kenmore for more even cooking on high power (the Panasonic tends to heat the bottom of dishes more than the top), and for sensor cooked popcorn (does excellent on that, much better than the Panasonic). Leaves fewest unpopped kernels without burning any. It was a discontinued item at Sears about ten or eleven years ago. Old (coil transformer) technology, and hefty, and the controls are a bit confusing (you set time and power with a dial, not by keypad), but it has a big five inch "fan" on the side (really a microwave distributor) covered by a translucent amber plastic cover (no mica to try to clean up) that seems to be the key to its even cooking ability.

 

[launderess]

Panasonic "Inverter" Technology

What one loves is not having to turn and or rearrange items being "cooked" when using the "Genius" oven. With my old Sharp making chicken for instance required taking a hot dish out of the microwave, move things about, then return to the oven. Sometimes even with all the plaver things were not evenly cooked. It also meant loss of seasonsings/toppings unless one waited until it was time to flip before adding.

As for popcorn, don't think we've made any in a MC in ages. Have a nice heavy cast iron dutch oven for that, or a vintage air popper.

What one will probably do is unless the current MC goes belly up, will hunt around for a used unit on CL, or a deal on fleaBay. Am not going to spend more than $200 (and even that is pushing it), for a new microwave oven today. Even with convection most seem not to last.

 

[hunter]

sharp countertop convection

I have a short countertop convection microwave. It is something similar to the one in the link below, but it is a few years old.

Initially I bought one because we have a camper and I wanted to have an oven in there as well as a microwave. (With wifey's allergies we cook everything from scratch, and even bake, while we are 'camping.' Obviously this needs 120v ac, but occasionally when running out of baked stuff we'll stay in a commercial campground with power and do that).

My observations:

1. I'm not sure that it is 'true convection' but rather more like a 'fan assist' as I have burned cakes in there in ways that make me believe that the upper elements switched on. Having said that, it was my own fault because I treated the oven like a 'true convection' oven - switch it on and put the food to be cooked in as the hot hair circulating was hot almost immediately. If you wait until the oven says it is heated up, there is no problem.

2. It broils steaks incredibly good.

3. I have used its 'mixed features' and found them very useful, mostly for cooking roasts that will take hours.

4. It is a really good microwave but do realize this small one is only 900w. So it isn't as fast as a direct wired 1500 watt one.

5. It is temp adjustable from..175 to 475 F I think. I have used most of the ranges over the years.

6. It has a lot of built in programs for cooking, roasting, defrosting, combo cooking.

7. It is VERY reasonably priced for such a sophisticated appliance. If you want a second 'heat' oven and don't have the space or the cash for it, this fits the bill.

Hunter

http://www.amazon.com/gp/product/B0002ATU7W/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0017T8YR4&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1D5FDFNGQ6Q2QZ57TXSY

 

[tomturbomatic]

New microwave only ovens can be purchased for a lot less than $200 and have a much higher output wattage than older units so I guess they are more efficient.

 

[coldspot]

Keep a eye oon these. I own the older 2x got it in 2006 but they have a 4x unit coming out around the first part of these year. I am going to upgrade mine and give my older unit to my sister. I love this one and have had the best lucky with it I use it daily and no longer use my large oven at all.

http://www.halftimeovens.com/

 

[hoovermatic]

This is the Sharp oven I have

wouldn't be without this unit!

http://www.johnlewis.com/230687714/Product.aspx

 

[laundromat]

I owned a Sharp I found on somebody's trash heap that needed a fuse. I fixed it and used it for years. I really liked doing roasts, hens and pastry but not fish,pork or lamb.the roasts came out juicy and tender and the pizzas came out perfect.

 

[richardhull]

Convection Microwave Ovens

I really tend to use the microwave a lot when I cook for quick reheats, melting, thawing. I didn't really think about that before. When you use the microwave in convection mode, it gets really hot (of course) so you can't use the microwave until you are done with it and it cools down. This is really a pain. It never fails that I begin to heat it up to 350, then when it is almost at temp, I realize I need to melt butter or something.
I would suggest you pay attention to how much you use your microwave in a normal meal prep and how often you would actually benefit from not being able to use it in favor of using a small oven (sheet pans and many pots and pans won't fit in there). You can't cook more than one item at a time in there. For me, the answer turns out to be " not much" for convection use.

Emerson MWCG1584S, 1.5 CU. FT. 1000 Watt, Touch Control with Convection & Grill, Black Stainless Steel Microwave Oven (Certified Refurbished)

bakingreview.com

 

[iiijohnnymaciii]

Separates

Do you have enough room to keep your inverter microwave that you have now and buy a convection toaster oven? Breville makes a convection toaster oven heated using quartz. I have a small 4 slice quartz toaster oven made by Panasonic that toasts bread fast enough that it is an actual replacement for a toaster. If I needed something bigger I would definitely go quartz and add convection.

I have an inverter microwave too. And there is no going back. But as far as convection goes, I think a dedicated toaster oven with quartz elements would be the better choice.

 

[mattl]

I love my combo microwave and use convection often.  I really don't see a downside.  the butter comment is odd, no reqson you could not pop the butter in the oven for a minute and let the heat do the job.

 

I frequently do a nice browned chicken on convection roast, and have baked cakes and brownies in the oven too.  Ideally I'd love a 220v version but even at110v it heats quick enough. It can't replace a real  oven but for many tasks it fits the bill.

 

[ultralux88]

In the last 6 or so years we've become very accustomed to a toaster oven. Never had one growing up, but we finally got one. I actually find it preferable to the microwave for a lot of things, especially anything you want to get or keep a crisp on, like fries. We have a full sized convection oven, but I wouldn't mind a smaller one that will warm up and cook/reheat something faster.

 

[askolover]

Grandmother and Mother both had Sharp Carousel convection/microwave ovens in the 80's and they both used them every day for both functions.  Grandmother bought another one when hers died but Mother did not and just got a toaster oven for that other purpose.  I bought a Sharp one going on 10 years ago now (maybe longer) and I use convection occasionally, like when baking larger items in the stove that may need different heat settings but all need to be cooking at the same time.  It's a pain too that DH tends to not cover items in the micro and I have to clean splatters out before firing up the convection so as to not have black burnt spots inside afterwards.  I use the toaster oven for small pizzas, frozen waffles, rolls, frozen fish, etc so I don't have to heat the kitchen up with the gas oven.  Next micro will just be micro....plus it will have more wattage without the convection function since we have measly 120V residential micro ovens.