Feel free to purchase a nice gift for me then. You will not be wasting it but investing it in me:-) I don't think these are worth any money at all. If you currently have a convection oven, this is a complete waste. I can see if you lived in an apartment or a college dorm for instance that this may be value added but not beyond that. Good luck!

I've seen a couple people on the forum talk highly of it sometimes with conditions though. I imagine much depends on what you expect out of it. I don't have one of those, but I have one of the old ones that is like a big glass dutch oven with the fan/heater on top. I got that at the time the American Harvest unit was quite popular and it was about $20 IIRC. I will say I really like this unit. It's useful for so many things. It IS a nice little convection oven for most things. I cook bacon in it sometimes, cook burgers, it's perfect for frozen potatoes, most any frozen item. The fan is very useful. However if I make pizza burgers and put the shredded cheese on top, it'll blow it off! I use it to brown ribs or roasts before putting them into the Nesco. I used it yesterday to toast the buns for some sloppy joes. I've used it to make scalloped potatoes, but you have to cover it because of the fan, and I've made things like tater tot hotdish in it. It's perfect for baking potatoes. Crisp skins and cooks faster than the other oven. Much smaller unit than heating one of the bigger ovens. I have a small oven and a large one on my stove so I mostly use the small one, but this serves the need quite well. After using this one, I would not get the one where the unit goes over everything. There's one that Mr. T advertises that is similar to mine, where it's a big bowl with the heater in the lid and you can get extension rings for them too but I wouldn't make something that big. Like I said, it probably depends on what you expect out of it. I'm wary of the As Seen on TV things too, however there are several that are great. I like my little grabber for one thing. Dryer balls are fine. And that chamois mop works well for me too. Can't think of other things that I have that were advertised there and I never buy it from the ad. The shipping is crazy. Someone around here has the Advantium oven that uses the halogen light and raves about it. I am skeptical about them but thought if the price was right it would be an introduction to one. I'm not sure if you have a choice of which heating to use or if they're all on at once. Never looked into it that far.

Can't help you with the NuWave, but a Rib Eye Roast is a succulent piece of beef, and you don't want to cook it in an electric roaster or an oven bag. The perfect cut to roast rare to medium rare. You don't want to ruin it by over roasting it. Do you not have a regular oven? There are a number of ways to cook a Prime rib or Rib Eye roast, my favourite is the high heat method. Perfect roast every time. And as a side you can't go wrong with Yorkshire Pudding, mashed or roasted potatoes. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High Heat cooking Instructions ============================== General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. For Whole New York Strip Loin, the directions are a little bit different. According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same. Roasted New York Strip Loin one 10 pound New York Strip (16 inches) Trussed 1 head of garlic cloves lightly smashed and peeled, optional 3 to 4 springs fresh thyme kosher salt pepper 1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine 2 tablespoons basic veal glaze optional. Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F. Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and pepper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes. Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that have collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve. Roasted Whole beef Fillet According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lengthwise so that when it is sliced a crossed the serving it is also tenderized. The fillet is also called the tenderloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut a crossed the whole filet to make an individual steak. 4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long) 1 tablespoon unsalted butter at room temperature 1 tablespoon olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce Place oven rack on second level from bottom. heat oven to 500°F Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 minutes. turn. roast 10 minutes more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottom of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper.

I have an old version back before the halogen addition. I like that. Mine is the big glass bowl with the heating element and fan in the cover. I prefer that to setting the bowl over a plate. I recently bought one of the updated versions but haven't tried it yet. It was only $12 or $15 so I thought WTH, Size? It's no bigger than a crockpot really, not much anyway, if any. Certainly no bigger, and not as tall as a KitchenAid mixer. Probably about the same as a 4 slice toaster - the ones that run in tandem. I put mine down on a shelf and it's probably about 9" high when the top is inverted for storage. The shelf is 12" deep so the fear of storage isn't a big thing. When I do a lot of cooking, I tend to use it quite a bit. Right now the Nesco has the spot on the shelf where the convection usually sits but I can easily put them side by side too and I often use them together, for instance I'll brown the ribs or pot roast in the convection then cook it in the Nesco. For things like snack stuff, pizza rolls for example, it's faster than a microwave and they come out crisp. Other batter dipped frozen foods and the like work well in mine. I tried a turkey breast once, but the problem was fitting it in there. I couldn't butterfly it like I wanted and I should have cut off the rib bones. I still like turkey out of the Nesco better anyway. It just hit me I'm using the glass tray from my old microwave on top of the shelf I use. It sits inside that so that might give you an idea of size. It was a good suggestion to go someplace and look at one for yourself. You'll probably be surprised that it's not the size of a chest freezer. Quality? IDK, my old one is built like a tank, haven't even opened the new one. But go to a store and see it for yourself and you be the judge. You'll likely get a better deal on it too. I sure did! How food tastes in them? That's so subjective that it's hard to say. If you're saying compared to smoked on the grill over real charcoal and hickory/apple/cherry (or your choice of) wood, of course it's not going to taste exactly the same. But what appliance will duplicate that? Not an oven, nor a slow cooker not a frypan, toaster oven, an open fire or anything else. For that matter, some will argue that a gas grill doesn't compare with charcoal, and some will even argue that briquettes don't compare to true charcoal! And I suppose electric grills wouldn't taste the same to some although many people "love" their Foreman grills too. LOL Much depends on peoples' tastebuds. Some couldn't tell the difference of something baked or fried. Compared to other cooking methods, basically it's an oven. It applies heat to food Compare it to oven roasted is about the best comparison to be made. Personally, a steak improperly prepared on a grill is not something I enjoy. The way it's actually cooked and to what degree and the like is more important to me than the apparatus used to cook. That's why I laugh so much when people get into an argument over gas vs electric stoves. A good cook can cook on most anything. The appliance seldom makes one a better cook.