I have a convection microwave. Yes, you can bake in it. But mine does not have a broiler element it in, nor any exposed elements. I routinely do smaller things like biscuits, chicken wings, warm leftover pizza (not microwaved), bake potatoes, or anything else I don't want to use the full size oven for. No accessories required though I do have a microwave tray to get things off the bottom, and a raised wire 'rack' for anything I bake (lets the hot air circulate better). I also do nachos but since it doesn't have an exposed broiler element it takes longer to melt the cheese. The oven broiler is much faster.

If by crisp you mean crispy skin on a roasted chicken, not so much. If you mean brown as in brown bread or biscuits, totally. If brown means browning hamburgers, no.

The Jenn Air has a broiler. The Kitchen Aid may also, it is not clear from the manual since it applies to multiple models. With it, you can get that crispy skin on a chicken.

Browning happens at a temperature above 350. You don't need a broiler for that. As Weedmeister said, a broiler will do things faster, but a higher temperature will also aid browning. You don't need a broiler for crisp chicken skin. You do need the right amount of moisture. If there's too much moisture, it'll stay soft. OTOH, a slightly moist environment will aid crisping. The moisture comes from the air in your kitchen, and the chicken itself, plus whatever else you put in. I regularly make crisp skinned chicken in a convection-steam oven. You might need 360-375 degrees, however. I use 360 out of habit because it said so in a recipe, so I don't know if there's any magic there.

The thing about browning with a broiler is that because the heat is coming from above, the top will brown first and/or faster than the rest cooks. This is useful for a variety of things you might want to cook. But you can have browning and crisping without it.

The big difference with a speed oven is that you have combination modes where both heated convection and microwaves are used, and possibly other elements such as the broiler. This allows you to cook and brown on the outside as well as cook from the inside out (microwave) all at the same time, which makes the food done sooner. Some Speed ovens are more microwavy, others are more oveny, and most will allow you to customize the settings so you can change that balance.

Most convection/microwaves let you do one or the other at any particular time.

If you're buying it specifically for pizza, you might look into the freestanding pizza cooker appliances too. Pizza is usually cooked over 500 degrees, and not under 450, and is generally best on a thermal block like a pizza stone, or cast iron pizza pan. Some of those pizza makers will also do any kind of other snacks that aren't tall, such as sandwiches, burritos, etc. A speed oven seems overkill (and a lot of money) if you don't want to use the speed features, but if you have the money and want to clear the counter, and if your choice has the broiler and can deliver an appropriate temperature for the pizza, it might work well.

If by "pizza" you mean teens warming up a pre-made one caring more about speed than quality, either oven would work, though speed ovens have an edge in speed as well as quality. The counertop pizza maker might take less time than either.

Thank you so much for the information...this is very helpful!