Can the convection oven microwave serve as a second oven?

Answer 1

== Why wouldn't the microwave oven part of a combination unit be as "good" as the microwave oven? They're essentially the same. A convection oven has a fan inside that circulates hot air in the oven around inside the cooking space when the "oven" part is in use. This "evens" the heat and promotes cooking efficiency and adds a bit of speed to the processs. But look at the microwave oven. A microwave oven has air blown through the cavity (the cooking space) by a fan when the unit is running. In this light, the ovens may be more similar than they are different. The air blown through the cavity is being forced through the cooling elements of the magnetron, the microwave generating device, and it enters the chamber already preheated. But the convection oven circulates hot air continuously, and this is an advantage. Microwave ovens work by adding energy to the hydrogen-oxygen bonds of water molecules inside food. This translates into an increase of the thermal or heat energy in the water. Because water molecules are the most affected by this method of heat-radiation cooking, it is a good idea to add a little water to your left-overs if they're a little on the dry side before re-warming them in the oven.

This is a type of oven that uses a fan to circulate hot air around the object in the oven. This method reduces overall cooking time. The question asked if the microwave part of a microwave-convection oven was as good as a microwave-only unit. Yes, it is. They are the same thing. It's just that the microwave oven in a convection-microwave oven is built into a convection oven. It is unfair (and incorrect) to say that the convection-microwave oven is more efficient than a microwave oven when the performance of the two microwave ovens is compared. Certainly the combination unit has more features than the stand alone unit. It is more flexible; it has extended application and cooking "power" in its ability to prepare food. But the microwave portion of the combination unit is no better or worse than a conventional microwave oven.

Answer 2

....

Convection microwave ovens combine a convection oven with a microwave oven to cook food with the speed of a microwave oven and the browning ability of a convection oven.

Another form of a convection oven is the commercial impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food which usually passes through the oven on a conveyor belt. Air flow rates can range between 1-5 m³/s. Impingement ovens can achieve a much higher heat transfer than a conventional oven.

Like the "impingement oven" a convection oven usually has the radiant elements in view of the food, which improves heat transfer and speeds cooking from initial cold start. Some ovens have the heating elements placed in an outside enclosure and hidden from the food. This eliminates radiant heat from direct contact with the food.

Answer 3

What you have is a microwave oven that cooks like a conventional convection oven. It uses fans to distribute the heat more effectively than a regular microwave. The cooking times will be far less than a normal convection oven. Myself I like some things cooked slowly and others fast. For fast cooking I'll stick with a regular microwave and for the other stuff a regular convection oven. That's just my opinion other folks may have better ideas.

Answer 4

Yes. That's always been my assumption...works out pretty well =)

Answer 5

Yes this has a convection cooking control feature as well as a durable stainless steel finish.

Answer 6

No