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This is the big thing. So many times we want to heat up some left-overs and that would turn soggy in a microwave, but heating up the oven to reheat a few square inches of food is a vast waste of energy.

These take up a lot of space, though. I think one of those double ovens, where one is only tall enough for one tray, would be ideal. Convection, of course, but I haven’t seen a built-in without a convection mode in years.

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CaptDust@sh.itjust.works ⁨8⁩ ⁨months⁩ ago
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- sxan@midwest.social ⁨8⁩ ⁨months⁩ ago
  I’ve considered one if those as well; convection heat does make a difference, though, and that’d be nice to have. It seems to me that convection is the thing that turns a toaster oven into an air fryer.
  
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  - CaptDust@sh.itjust.works ⁨8⁩ ⁨months⁩ ago
    They definitely cook different! Right tool for the job, and ideally my next toaster oven will do both.
    
    I find my air fryer is great for crispy anything. However in my use it’s been almost exclusively for veggies: fries, broccoli, zuchini, onion rings it’s impossible to beat. Really any dish that’s traditionally deep fried, its great.
    
    Doing small batches of bacon, chicken wings, breads, small desserts, reheating last night’s pizza, those are prime candidates for my toaster oven. Air fried chicken wings and baked potatoes never give me the right texture.
    
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    sxan@midwest.social ⁨8⁩ ⁨months⁩ ago
    Yeah! So the ideal tool would be both a toaster oven – a small oven – and have the ability, a setting, to circulate air in the same way an air fryer does, right?
    
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