Well, I get by just fine with separate appliances for different functions.
GE P-7 electric (non-convection) 24" wall oven for standard baking. Works fine.
Cuisinart convection toaster oven that I use primarily to cook 12" De Giourno Supreme pizzas. Works great for that. Preheats in 5 min or less.
Two microwaves used to thaw items, heat up frozen entrees etc, reheat leftovers, popcorn, etc. Nothing fancy, but basically what these things do best. I have in the past tried using microwaves for more complex cooking (roast chicken, baked potatoes for example) but the results have never been all that great.
For grilling/broiling/rotisserie, have a propane gas grill out on the covered patio that does all that just fine without filling the house with smoke, fumes, or grease spatter. Works great grilling steaks, and also for rotisserie cooking of poultry (chicken, turkey).
For slow cooking, a Hamilton Beach 6 qt unit with temp probe. This thing works great for slow-cooked pork shoulder.
For traditional roasting, a smoker with offset firebox. Good for ribs.
For traditional coal-fired BBQ, a Kingsford "Egg" covered charcoal grill. It makes a mean smoked turkey too, but it's rather labor intensive.
Oh, yeah, I have had a few electric portable grills, George Foreman type clones, and even an electric rotisserie ("Baby George"). These work ok but the results are sort of bland and they spend most of their time in deep storage. I frankly prefer using a good frying pan for making burgers, fish, etc, and steaks in winter when I don't feel like firing up the gas grill. So easy just to pour off unwanted grease/oil if that's what you want. And in fact a good frying pan, a 3 qt covered saucepan, and a reliable gas burner or two, are all one really needs for basic but healthy cooking. I love all the gadgets as much as anyone else (and my kitchen is overloaded with them), but when it comes right down to it, those are the items one can always fall back on.
