10 Best Convection Ovens | March 2017

We spent 33 hours on research, videography, and editing, to review the top choices for this wiki. Turn cooking dinner into a breeze with any one of these convection ovens. They come with a variety of features and designs that may have you ignoring your microwave and regular oven for years to come. Skip to the best convection oven on Amazon.
10 Best Convection Ovens | March 2017

Overall Rank: 4
Best Mid-Range
Overall Rank: 1
Best High-End
Overall Rank: 7
Best Inexpensive
The Oster TSSTTVSK01 features large dials that are easy to adjust, but the type font can be a bit small for people with poor eyesight. It has a large capacity, capable of accommodating a 12" pizza, and cooks meats evenly.
The Hamilton Beach 31103 has a revolving rotisserie meat rack that self-bastes as it turns, and can hold a 5 lb. chicken. With all of its settings and functions, it can easily replace your home microwave.
The Oster TSSTTVDGXL-SHP is a compact and powerful unit that has a sleek look, with flat buttons similar to those you find on modern microwaves. It comes in at an affordable price point, but doesn't skimp on features.
The Black & Decker CTO6335S has a beautiful stainless steel finish that resists fingerprints, keeping your kitchen looking cleaner. Its control panel gives you a lot of control options, but looks somewhat cluttered.
  • lots of preset one-touch functions
  • has a keep warm setting
  • 120-minute timer with auto shut off
Model CTO6335S
Weight 18.2 pounds
The Cuisinart CSO-300N Combo provides a wide variety of cooking options to fit any need. Not only does it allow for baking, roasting, and convection cooking, but it also has a steam function and specialized bread proofing settings.
  • food remains moist and tender
  • one-touch steam cleaning function
  • only has one rack
Brand Cuisinart
Model CSO-300C
Weight 27.8 pounds
Available in silver or white, the Cuisinart TOB-135 has a large rounded handle that is easy to grip, and features digital controls, so you can dial in the exact temp you need. It also has a slide-out crumb tray for easy cleaning
  • includes baking tray and broiling rack
  • comes with a recipe booklet
  • 1 minute power-loss backup
Brand Cuisinart
Model TOB-135
Weight 17.6 pounds
With full-size oven performance packed into a compact countertop-sized unit, the KitchenAid KCO273SS easily cooks whole pizzas, chickens and more. It has a 12" pan capacity, a 120-minute timer, and a nonstick interior coating.
  • great for baking with even heating
  • conveniently long 40" power cord
  • memory settings remember cook times
Brand KitchenAid
Model KCO273SS
Weight 21.8 pounds
The Breville BOV800XL makes preparing meals simple and convenient with its Element IQ technology for precision temperature control. Its blue backlit LCD screen turns orange during preheating, so you know when it is ready to cook.
  • features 9 preset cooking functions
  • very user-friendly control panel
  • includes 3 additional cooking pans
Brand Breville
Model BOV800XL
Weight 28.6 pounds
The spacious and efficient Frigidaire Professional gives you form and function at a price you can afford. It utilizes a specially patented Proheat technology to quickly prepare or reheat food within minutes.
  • 8 cooking settings
  • infrared energy source
  • large proselect display screen
Brand Electrolux
Model FPCO06D7MS
Weight 19.1 pounds
The powerful Waring Pro CO1000 was built to handle your most demanding cooking needs. Its sturdy construction and smart design offers long-lasting operation, and it includes 2 wire racks and a stainless steel baking pan.
  • brushed stainless steel finish
  • individual dials for temp and time
  • can fit a quarter-sheet pan
Brand Waring
Model CO1000
Weight 40.3 pounds

A Nice, Warm Breeze

The next time you find yourself on a beach with someone who exclaims that they're absolutely baking in the sun, you have the distinguished honor of letting them know that they are, in fact, broiling, as baking–which is what occurs in a convection environment–is an entirely different process altogether.

Broiling occurs in the presence of a direct, top-down heat source, like the sun. Baking, on the other hand, occurs when food is placed in an insulated environment in which heat radiating into and around the space creates a natural air current with the cooler air in and around your food. The creation of that air current is called convection.

Essentially, heat is the result of excitement in the molecular structure of just about anything. When exited molecules bump up against less excited molecules, they share some of their intense energy with them, losing a little heat themselves, but heating up the other guys as a result. Inside an oven, as warm air circulates due to small differences in temperature throughout the oven, the excited air molecules give your food a bump, heating it up as they go.

As such, we often consider any oven that creates an environment in which food cooks within a current of hot air to be a convection oven. Traditionally, though, an oven touting convection actually has a fan inside to increase the movement of the air as it passes over your dish.

If you're baking cakes and cookies, the more traditional, fanless kind of environment is ideal, as an increased airflow could dry out baked good rather quickly. In the preparation of meats and other large, savory dishes, however, relying solely on the natural convective currents can sometimes create hot spots or uneven cooks. To guard against this, the convection ovens on our list have the aforementioned fans inside them designed to create a much more evenly cooked meal. To help reduce confusion, a lot of folks refer to these as forced convection ovens.

Now, don't go thinking that means you can't use the ovens on our list to bake up a nice batch of oatmeal cookies or chocolate brownies. Each of the ovens we've rated has the ability to disengage the fan inside, and to allow the natural convective current to take over the cooking process.

Control The Cook

A lot of folks might look at the ovens on our list and see nothing more than glorified toasters, but we know the difference. Still, these folks probably aren't interested utilizing their smaller ovens for much more than browning bread and bagels, despite the fact that today's toaster ovens offer you so many options.

If you're investigating convection ovens of this caliber, the odds are that you're interested in actually using them for cooking or baking applications, so you're likely more attuned to the nuanced features from one oven to the next. Those features will largely determine which of these ovens is best for your kitchen. For example, some cooks are very particular about the apparent durability and interactivity of their kitchen appliances, and the makeup of each oven's individual control panel will be at the forefront of this evaluation.

On one hand, purely manual, analogue dial controls with no digital feedback ought to provide you with the most durable experience, as they have the least variables that could create a mishap along way. On the other hand, an oven with a comprehensive digital feedback system or a set of push-button controls might not inspire the same level of confidence in an oven's long-term life span, but it will provide the cook with a more complete look at what it is they're heating.

In the event that control durability and cooking information don't sway you, there's always the internal capacity, tray count, and unique feature sets to consider. Some ovens have extra settings for specific kinds of cooking, while others have features like water tanks for steaming and keeping baked goods from drying out.

A Long Time Cooking

While humans have used fire as a tool for over 300,000 years, the earliest evidence of any kind of oven that archeologists have discovered dates back some 31,000 years to central Europe. These early ovens were essentially just roasting pits housed inside crude, round tents called yurts.

The climate in the region in 29,000 BCE was remarkably different than it is today. At the time, glacial ice sheets were in the midst of their last great expansion, reaching well into Poland and Germany. In and below central Europe, the land was in a constant state of permafrost, and the nomadic peoples of the region used their roasting pits mostly to cook mammoth, the primary catch of the day.

It's a little sad to think that we'll never know what mammoth tastes like, but I'll trade the experience in for the grotesque abundance of food and cooking methods with which we live today.

From those mammoth days onward, the oven saw only incremental changes, the biggest of which did away with the pit and put a chamber in the presence of a wood fire or, later, a coal fire, sometimes with a dedicated chimney for the control of smoke. After that, the gas oven took over, developing into the ovens we now see in just about every home across the US and many around the world. By 1922, the electric oven came along to give additional options to residents whose homes could not receive a gas line.

Still, the notion of forced convection was a foreign one until 1965, when Michael W. Maier of the Malleable Iron Range Company patented the technology to introduce a fan into the convection oven's environment. That patent led directly to the small, efficient ovens you see on our list.

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Last updated: 03/30/2017 | Authorship Information