H202, you forgot your epic mike drop!

I bought a 110V Samsung speed oven which is a microwave, convection, browning/broiler oven. I love it! I got mine as a floor model and paid $250 but even full retail is only $600. I'm going to put one in my new kitchen as well.

You would likely get more feedback on the appliance forum. You can also Google "gardenweb appliance speed oven" and read info that way.

We we had the smeg in our old house. Used the oven all of the time, as an oven to roast (chicken, veggies, fish) and occasionally bake (brownies and cinnamon buns not cakes, cookies or bread), as well as quick kid fare, aka chicken fingers. Loved how quickly the oven preheated. We used the mw: pop corn and reheating coffee and my DH would speed cook left overs.

A brieville countertop oven oven may be a suitable second oven. Just depends on your cooking needs. A brieville now is my only oven. We use the roasting-baking feature in a similar manner to the speed oven in the last house. Again Google search for reviews.

H202'

Thanks for the input. I always forget there is an appliance forum. I think of ovens I look at kitchens, I think of toilets I look in bathrooms :D.

I did do a search but kept finding info about specs and prices but not really how people actually use them. And all the manufacturer sites make it sound like it will solve all your problems and bake a pie to boot!

Moose mac, great to hear. The spot I was thinking of in my layout is actually supposed to be for a small hutch or display shelf, but at 26" or so I was thinking I'd like to put something I would use there. If it's a good price and useful I may prefer this for sure.

Jmarino19, what you describe is kind of what I was hoping for. Heat up side dishes to get dinner done on time. Hubby uses the big oven at 12 hour blocks pretty regularly to slow cook a brisket or ribs so I need another option in the kitchen.

Annette, thank you for asking this question as I have been wondering many of the same things. My concern is that all of the speed ovens I've seen seem to be tiny inside. I've suspected that I'm missing something about their function, as it seems you couldn't fit in, say, a cookie sheet of veggies for roasting. If my main dish is hogging the main oven, and I want to cook sides in the speed oven, am I limited to an 8x8?

They typically come with assessories, such as a tray, rack etc. but, please do check the specs for unit you are interested in. I had cookware that fit, but obviously not a standard cookie sheet. That same cookware also fits in the Brieville. It's always helpful to bring your cookware to the appliance stores.

Jillius!!!

I had just finished thinking about what a great answer H202 gave when BAM, there's your great photo post. Love it!

Just wanted to clarify that speed cooks have been on the market for over 12years. The most prominent introduction was the GE Advantium. It comes in 120v and 220v options. Each manufacturer has a speed cook in their product line up right now. H2O2 is correct that each one has slightly different functionality. The Sharp Convection Microwaves are not speed cook ovens. They are a combo microwave and convection oven feature only.

The Miele speed cook that I own, in speed cook mode, combines microwave and convection oven features at the same time. This allows the food to cook faster.

The main difference between the speed cooks are about broiling and the accessories that come with the units.

Searching on the appliance forum will yield more results.

Good luck!

I looked at the Advantium and tested them but could not justify the cost. The Samsung comes with 3 racks of variying heights, an enamel tray/pan and the glass turntable. I love roasting chicken, cooking casseroles or baking potatoes using the speed oven feature, reheating using the microwave and baking bread using the convection oven. Mine is 110V which means it is not as fast as the 220V version but it still is faster than using a big oven and doesn't heat up the kitchen as much.

Our kitchen has been down longer than it's been functioning during our reno (still ongoing), but I'm happy to share what I know -- or at least why we chose a speed oven for our needs.

Empty nesters here, so I love the functionality of using the speed oven as our second oven. DH loves baked potatoes, and it's such a waste (of time and money) to use the wall oven for 4-6 potatoes! We chose the 220 vs the 110 because I'd read (probably on the Appliances forum) that if one uses the speed function (microwave + convection, as homepro pointed out) on a 110, the unit doesn't have enough power to cook in both modes simultaneously; rather, it alternates between convection and microwave. With the 220, presumably both modes are 'on' simultaneously. (For the Bosch, these speed options apply only to the AutoChef modes/programs, of which there are only 10.)

As mentioned, due to our kitchen not being fully up, I haven't yet fiddled with any of the Auto Chef programs. Our meals are fairly simply these days.

I thought I'd also read a post or two of folks complaining that their food didn't get properly browned when using convection mode. There was conversation that this was because they had the less powerful 110v; and that in order to get properly roasted/browned food, one would need to purchase the 220v.

HTH!