Hey mamas,
I am considering one of those microwave-oven combos. Long story short the configuration of the wall unit that I have to work with will allow either an oven plus a microwave, or a double oven - not a double oven plus a separate microwave. I cook and host a ton and I really want the 2 ovens, and need a microwave of course. So someone suggested one of those combos. It has one normal oven and then the second part is somewhat smaller than an oven as I understand it and it also doubles as a microwave. I just want to know does it work well? Seems like a microwave is a microwave, but does the oven part work well? Is the smaller size an issue? Does it happen a lot that you're baking something and then realize you need to microwave something and can't because you're already using it as an oven? Would love to hear some experiences. Thanks!
As suggested, here is a link to one version of what I'm talking about:
http://www.kitchenaid.com/flash.cmd?/#/product/KEMS308SSS
I think they are cool. My ex's parents had one for the longest time. I think after ten years the microwave part died but the oven lived on. Considering they bought that back in the early 80s it lived a good life.
Maybe you could provide a link for us to view?
I currently have a combo microwave with auto convection and it's great for both.
I just looked at microwaves too as we're moving to another home and it needed a new microwave. I briefly considered the split microwave that had this pizza warming / baking drawer and opted not to. It's just one more thing to go wrong.
I vote you stick with a good size microwave that you can put larger pans in for veggies and re-heating.
We had a convection/microwave combo when hubby and I got married. I thought he was nuts to think was going to put metal pans in a microwave so I didn't use it for a couple of years. I would put the stuff in the regular oven and use the other as a microwave only. Then we moved and the house didn't have a stove. We had an old range top in a cabinet in storage so I had to bite the bullet and try it.
The micro wave parts are on one side, the convection heating elements on the other. They don't both work at the same time. The convection heat is wonderful. I learned to check my items more often because they will typically be done much sooner. The heat is blowing constantly. In a gas over the heat is maintained by the thermometer registering the temp going down so it signals the fire to turn back up. Same with an electric oven, they are both controlled by a thermostat. In the convection it gets to the temp, a fan is blowing the hot air around the entire time and it does not cool down. So it cooks faster and more evenly.
I love convection cooking much better than any other way of baking or cooking in the oven.
I'm not certain exactly what you're talking about, but I did have a microwave/convection oven combo in my old place. I LOVED it, especially during the holidays.
I had this in addition to my regular sized dual-fuel range/oven (also convection). I never had a problem with needing the microwave at all.
