I use a microwave convection all the time. I've never considered preheating to be an issue. I might add a few minutes to the overall cook time if I start from a cold oven, but that's about it. I bake potatoes, rolls, etc. I reheat pizza (set to about 375* and wrap the pizza slices in foil, go for about 15-20 minutes). Hotter temps require longer to preheat, but certainly no more (and usually less) than the large oven. It is not a toaster. Toast bread elsewhere. I don't have to wait for it to cool down to use the microwave, but I do some anyway since the interior is hot. I usually use a metal rack to hold food off the bottom and that thing will be hot to remove if I don't let it cool a bit. YMMV.

Hi GargenWebber! I have researched this stuff to death What I have found is that when it comes to the oven, cooking with Gas vs. Electric boils down to a personal preference only. Though is seems pretty consistent that the broiler is better with Gas (I admit that I donÂt understand this based on my limited experience). It is also true that Gas ranges are not "True European Convection" ovens. However, from all the reviews I have read (including many on this forum), it makes little difference. Even many of the Electric Convection ovens are not "true convection"  so if this is really important to you, read the specs. Duel Fuel is very popular but it costs a bit more. I donÂt have an option for duel, so it is Gas for me which is fine (plus I can save a few bucks :-) The GE Café also has a duel fuel model. :-) ItÂs a beauty! If you are limited to 30" for a range, you should take a look. It also has a bottom oven that goes from 140  450 so you can use it as a warming drawer too :-) It is not "true" Convection, but both the Gas and Duel Fuel CaféÂs have "PreciseAir" which reverses the fan  very cool Have you Googled "Convection Microwaves"? IÂve founds lots of good info. Sharp makes some good ones that are not OTR as does GE  and there are probably others. If I had the room and money, I would look seriously at the Advantium 120 Built-in  which is a "True European Convection" oven as well as speed bake and mw. Also, about the ranges with convection, I have heard that there is a protrustion inside the range for the convection feature that gets in the way of baking. Can anyone validate this? No personal experience with this. I doubt it is a problem. It is true that the fan and perhaps the third heating element is back there so take along your largest roasting pan or what ever is important to you fit wise and see if the fit. :-) And... am I asking for too much to have a separate hood, micro/convection unit, AND a duel fuel convection range? Is this convection overkill? Should I eliminate a feature somewhere? IMO  not an overkill at all. That will give you what  2 Convection ovens? And, from all my reading, Convection is a wonderful thing Once you cook with it you will probably never go back (if they even make units without this in the future) :-)

I have a Sharp convection microwave, but mine isn't OTR so I don't know about vent capability. I think they have an OTR version. Mine has only one tray that is used microwave or convection. There are some metal racks that can be used if needed in convection mode, but I don't keep them in the MW so no worries about DH or DS using them in MW mode. I love having the option of using the convection for small items or as a "stealth" second oven in the kitchen. HTH

When grilling do you get a lot of smoke and grease inside the kitchen - especially when opening the door to remove cooked food. Does grease etc spatter onto cabinets above the unit? Does the fan vent odor etc out well? I am trying to decide between this and the Profile Convection. Thank you, CK