Convection-microwave ovens?

My wife and I (she is standing over my shoulder as I write this) are making changes to our kitchen and we (my wife actually) is debating getting a combination convection-microwave over the range oven (microhood).

As they are quite pricey, we are wondering if it is worth the extra $ to have the convection option or just go with a microwave.

Do they work as well as they say they do? Do they brown and crisp foods?

Any thoughts?

I inherited my mother's micro-convection a couple of years ago, which she had for quite a while. Within a week of getting it, the microwave tube went, so I've been just using for convection cooking for about a year and a half. I also have a stand alone microwave, so I've been using that as an excuse for not ordering the part for the combo. But, I digress. The convection does an excellent job. I've done pies, dinner rolls, roast chicken, baked fish and find it quicker and more convenient than the regular oven in the range. Its also great for warming up things like leftover pizza and wings, which can get ruined in the microwave.

When we set up the kitchen in our new house last year we origially wanted an oven with a combination micro/convection/warming oven over it. Although we swear we have seen such combos in the past, we could not find one. So we ended up going with a Viking microwarve, oven, warming oven "wall." The oven can be used as plain ole, combination plain ole/convection, pure convection, mini broil, maxi broi, and convection broil. The fan runs all the time the oven is on, which is great. The Viking system is all electric. For stovetop we have a five burner DCS propane unit. We are very, very happy with all the above, and recommend same to others.

I recently purchased a microwave/convection oven (Sears counter-top, Best Buy in Consumer Reports). I am still learning how to use it. I can highly recommend it for roasting chicken -- the skin will be as crisp as on a spit-roasted bird and the meat will be juicy and tender (I have done it both ways -- convection only and combo roast and like both results). I have also been roasting vegetables (potatoes, brussel sprouts, asparagus, onions) and can get nice carmelization. You do need to pre-heat the oven when using the convection function. I have not used it so far for baking pies, breads, brownies (Mostly because I don't make a lot of sweet items and bake my breads on a stone in the big oven). While I have not noticed that it cooks much faster, I assume it must be much more energy efficient roasting, say, a 4 lb chicken in the much smaller combo oven than it would be to roast it in the regular full-sized oven. And because you can roast/bake in the combo oven, it does give you the option of a second, albeit, small oven for big meals or multiple dishes at once. My only caution about having the combo oven over the stove would be the height. I'm a little vertically challenged and so I would be nervous about taking hot (and the pans get as hot as they would in a conventional oven) items out of the combo oven from that height. Other than that I would recommend a micro/convection oven any time.

I love my convection oven.

I also hate microwaving, so I might be a prejudiced poster...

I have two big Dacor ovens, both do convection, as well. Sadly to say, I have only used the covection when roasting tomatoes in the summer for tomato sauce. Worked great. I must get my book out again and give the convection a try.
Oh, I forgot, our RV has convection, and it seems to work great. Basically, I just cook casseroles, baked potatoes and some veggies in the RV oven.

Another convection question. Are the cooking time and temperature the same for convection ovens as for conventional ovens, or do I need to adjust one or both?

Another convection question. Are the cooking time and temperature the same for convection ovens as for conventional ovens, or do I need to adjust one or both?

Linda, I think that cooking with convection will reduce the cooking time by as much as 20%. On my ceramic grill I often cook using the indirect method which is convective cooking and roasts animal and fowl always seem to cook quicker than when I cook directly over the coals, and with less chance of overcooking too.

Another convection question. Are the cooking time and temperature the same for convection ovens as for conventional ovens, or do I need to adjust one or both?

My m/c oven came with an all-to-skimpy instruction booklet. However, the recommended cook times are about the same as conventional ovens -- but the temperatures recommended are between 25-50 degrees less. So six of one, half-dozen of the other, either a bit faster or a bit lower temperature.

Thank you to all for your views/contributions. We have decided to order a convection-microwave oven. It should be in sometime early next week.

Thanks again.

Thank you to all for your views/contributions. We have decided to order a convection-microwave oven. It should be in sometime early next week.

Thanks again.

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