Our Sharp microwave convection oven is perfect for pies. The pizza function with presets works well and one frozen pizza is all we ever cooked. Frozen pies likewise do well- just lower the stated temp by 25 degrees (the GE stove with a convection oven automatically goes 25 degrees lower than you set the temp). Wonderful with rotation and turning off when time done. Also for pizza no preheating a big oven. There is a preheat for baking pies and not huge wattage but not using a big oven for these is nice.
I really like pulling hot stuff out directly at counter height- no reaching or bending. We have placed a microwave in the corner which gives a triangle of space behind it (an otherwise often wasted space corner) and gives room to easily take things out.
I’m into shortcuts- any recipe./directions I give are likely to be as streamlined as possible. H is NO gourmet, and I like to cook (the chemist in me).
Unexpectedly, I love my warming drawer. It keeps dinner warm (but not overcooked or dried) for hours. And when I have guests, it keeps the main dishes warm while we entertain and eat salad. Have never forgotten anything inside, I just serve everything at once. Now that I am used to it, I would really miss it if we had to relocate. I also have a convention/regular wall oven, and convection is always the default setting, unless I have a very specific recipe. Never used the convection function in my microwave - it takes too long to cool down, and I cannot use a microwave while it’s still warm. It does seem very personal…
I didn’t choose my microwave drawer (moved into a place that already had one) but I have enjoyed using it.
It doesn’t take up counter space. My kitchen is quite roomy and I have tons of cabinet space so I’m not sacrificing that. Have a ton of counter space as well, but it makes for a cleaner, less cluttered look.
I’m short and it’s a lot easier for me to access.
I find it a lot easier to clean. Probably because I’m short.
You have to let the microwave cool down from the convection mode to use it as a microwave? How would you know if it was cool enough? In other words, could people who don’t pay attention (no names) ruin it by not waiting long enough?
@Silpat I am also seriously considering getting an induction cooktop when we remodel our kitchen. When I had my “fun” retirement job selling high end cookware I had a number of professional chefs who cooked on gas ranges at work say they opted for induction ranges at home to avoid putting out huge amounts of (wasted) heat in their home kitchens. They all seemed to be pretty sold on induction and I know that it’s quite popular in western Europe.
Honestly, I think induction is the wave of the future for serious cooks who aren’t totally hooked on gas, although they really haven’t gotten much attention in the US yet. I want to avoid gas in my home mainly because of the fact that our house isn’t on a gas line and we’d have to put in a propane tank (SO not interested in that) and the fact that they put out a lot of wasted energy in the form of heat. The whole “having to buy new cookware” thing is overblown IMO unless you have a lot of very high-end copper pots you can’t bear to part with. Most “good” cookware sold nowdays is pretty induction friendly (ie, Le Creuset, Staub, AllClad, etc). It doesn’t need to be purchased in sets and most of the time when I hear complaints about having to buy new cookware, it’s from people who are protective of a $200 set of aluminum pans, purchased over 10 years ago.
A few years ago I had to replace my glass cooktop and I planned to get one with an induction burner. I have a very organized full width drawer under my cooktop filled with my cooking utensils. To get the induction, I would have had to lose the drawer because I needed more clearance under the cooktop. I was willing to give up my cookware, but NOT to give up my wonderful drawer!
My preference is for a cooktop free island. When the kids were little, it was nice to have them sit at the island without worry. Now, I enjoy having that expanse of space for cooking/baking projects - decorating cookies, rolling out dough, making gnocchi, for entertaining, for setting up a buffet, etc.
I have gas now but induction next. I would really quite like a multi option even, 2 gas and 2 induction with a grill down the middle kind of thing. I have one portable induction plate which is terrific, I am going to get at least one more as they are so handy when there is a lot going on in the kitchen, they are fabulous for jam/candy/chutney etc when gas hotspots are a problem. The single induction units are very inexpensive.
I don’t recommend a microwave drawer unless there is really nowhere else to put it. Liquids tend to spill when you are opening and closing and most are not tall enough for larger bowls.
I wonder about the inability to see what is going on in a microwave drawer. I often use the microwave to bring cream
or other liquids to just a boil, and you can’t tell unless you can see it.