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gfweb

gfweb

I've had a uwave /convection oven.  I found it awkward. Quicker, yes, but seemed to overcook the surface of stuff (which makes sense since uwaves penetrate about a cm or so and the innards of a dish have to heat by conduction from the surface).

 

I'd get a Cuisinart Steam Oven. Not quite as fast a uwave, but fast and with clear advantages re cooking quality.  There's lots of stuff I'd never use a uwave for...but nothing that I wouldn't put in the CSO

 

I have both and rarely use the uwave.  Maybe to thaw a pizza slice before I put in in the CSO.

gfweb

gfweb

I've had a uwave /convection oven.  I found it awkward. Quicker, yes, but seemed to overcook the surface of stuff (which makes sense since uwaves penetrate about a cm or so and the innards of a dish have to heat by conduction from the surface).

 

I'd get a Cuisinart Steam Oven. Not quite as fast a uwave, but fast and with clear advantages re cooking quality. 

 

I have both and rarely use the uwave.  Maybe to thaw a pizza slice before I put in in the CSO.

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