I have a Bosch speed oven and it was a waste of money for me. The learning curve was not insignificant and I find installing the roasting rack annoying. Further, I am retired so not especially pressed for time. It does do a decent job of one-pan meals — maybe chops or chicken breasts over a bed of veggies. But I have so many cooking options — a Breville oven is almost as fast, plus I have my pressure cooker and air fryer. Were I to do it over again, I’d return to my old setup of one wall oven with a cheapo microwave hidden in a garage-lift cabinet above.

• KitchenAid KMBP100ESS - low availability
• GE Profile PSB9240SFSS - alternative (HD)

we had a Miele speed oven in a previous house and liked it. Great for everyday meals as it heated up quickly.

if i had to do it again I would buy the convection steam oven - I think a few different mfgs make one. Out latest house doesnt have a MW at all and we really dont miss it . The MW was really just for reheating meals (you can do this in a CSO) and reheating coffee.

Most "speed ovens" have microwave (MW) integrated into them. Speed cooking involves a combination of convection & MW.

[As far as I know, all ovens have a broiler element (the top heating element).]

Some speed ovens allow you to use MW-only --or-- convection + MW ("speed") --or-- convection-only. Some don't allow you to use microwave-only.

I have a "Trivection" speed oven and it does not let me use the MW alone. I only have options for Speed cooking (bake, broil), Convection (bake, roast), and Traditional (bake, roast, broil).

Advantiums, on the other hand do allow you to use MW only.

Miele and others may or may not have all modes available standalone & combined -- check their specs.

I'm having success with a countertop air fryer/toaster oven. Ninja DT201 Foodi XL. No micro. Link $170 18" deep x 17" wide x 13" high.

@Buehl What type of things do you make using the speed feature? How do you convert your traditional recipes (X temp for Y minutes) to speed cooking?

@MizLizzie Your reply didn’t show up to me before now, even though it’s currently the first reply 🤷🏼‍♀️. I don’t want to be someone who can’t/won’t learn but I am wondering about the learning curve and my ability and patience to ride it. Will I change my habits and skill set after all these years? 🤔 It’s a very expensive test.

I used my Advantium regularly for a quick roast chicken. But the cleanup was not pleasant. I now have and use almost exclusively a large convection toaster oven with air fryer function, the Kalorik brand. The newest version has a ”grill” function, and I may switch to it in the future. I can do a spatchcocked chicken in it on the air fry function almost as quickly as in the Advantium. With crispier skin and better results. Home made sweet potato fries are far superior in the Kalorik, with an aftermarket rotisserie basket accessory.

I do not regret the Advantium, as it was state of the art when I chose it. But, if I were to do a kitchen remodel today, I would want a more dedicated and designed spot IN the kitchen for my instant pots, and the air fryer toaster oven. I actually just cooked a 9 pound turkey breast and a pound of turkey wings in my 8 quart Instant Pot, in 35 minutes. They are the perfect juicy doneness, ready to be cut up for the traditional turkey and dressing casserole. The original 6 quart off brand ”just to try it” one is now cooking up some brown rice, in about 20 minutes, for a different dressing side dish. I did the orange cranberry relish in the 4 quart one yesterday, in 5 minutes.

I didn’t mean to turn this into an evangelical spiel for a small appliance zone, but that IS the trend in home cooking now, nationwide, according to the NKBA trends report.. Americans are finding smaller, denser, kitchens to be more user friendly than acres of large ovens and 60” ranges. They are embracing the European style of small ovens, and outsourcing some things to the pros, like the baker, or the butcher/deli. 24” ovens and steam convectionnovens are the fastest growing appliance category, while large ranges are the slowest growing. (Largely due to most locations actually finally enforcing almost 15 years on the books Make Up Air inspections)

How you cook now may not be how you cook in the future, as new innovations come to market. Build in versatility into your kitchen, with 3 small appliance circuits instead of the 2 that is the minimum. Have a large wire chase to the island that is easily accessible from a pantry or closet. Use a larger main electrical panel than you need at the moment. It costs very little to oversize that now, and a whole lot to do that later. Build in as much future proofing as you can imagine.