The 10 Best Convection Ovens

Updated April 25, 2018 by Gabrielle Taylor

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We spent 45 hours on research, videography, and editing, to review the top choices for this wiki. Cooking dinner is both faster and easier when using one of these convection ovens. Designed to retain heat and reduce temperature fluctuations, they have a multitude of settings to produce more evenly browned meats, perfect pizza crusts, and baked goods cooked thoroughly all the way through. And on top of all that, they're energy efficient, too. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best convection oven on Amazon.

10. Hamilton Beach Toaster

Designed for easy accessibility, the Hamilton Beach Toaster is all about convenient usage. Its intuitive controls remove any guesswork, a curved glass door allows you to keep an eye on your food, and the removable crumb tray in the front takes the hassle out of cleanup.
  • four different settings
  • fairly large capacity
  • runs a bit noisily
Brand Hamilton Beach
Model 31331
Weight 13.1 pounds
Rating 3.7 / 5.0

9. Oster Digital

The Oster Digital is a versatile, and powerful unit that sports a very sleek look. Its flat buttons are similar to those you'd find on most modern microwaves, and it comes in at an affordable price without skimping on features.
  • turbo setting for faster cooking
  • straightforward push-button controls
  • takes up a lot of room
Brand Oster
Model TSSTTVDGXL-SHP
Weight 29.8 pounds
Rating 4.0 / 5.0

8. Black & Decker Extra-Wide

The Black & Decker Extra-Wide is engineered to accommodate most standard baking pans, eliminating the need to buy any special ones. The four different heat settings — bake, broil, toast, and warm — will allow you to cook almost any kind of food.
  • dedicated toast timer
  • stay-on functionality
  • not ideal for smaller kitchens
Brand BLACK+DECKER
Model TO3250XSBD
Weight 17 pounds
Rating 4.1 / 5.0

7. Hamilton Beach Rotisserie

The Hamilton Beach Rotisserie comes with a revolving meat rack that self-bastes as it turns and can hold a 5-lb. chicken. Its easy-to-read function dial offers four preprogrammed settings, and the nonstick interior can be cleaned with nothing more than a damp cloth.
  • very powerful broil setting
  • timer with audible alert
  • convection fan is loud
Brand Hamilton Beach
Model 31103
Weight 25.8 pounds
Rating 3.6 / 5.0

6. Cuisinart Stainless Steel

The Cuisinart Stainless Steel provides a wide variety of cooking options to suit any need. Not only does it allow for the usual baking and roasting, but it also has a steamer function that helps your dinner cook faster and makes cleanup a breeze.
  • keeps food moist and tender
  • 1800 watts of power
  • rack and drip tray prone to rusting
Brand Cuisinart
Model CSO-300N1
Weight 25.4 pounds
Rating 4.0 / 5.0

5. Wolf Gourmet Countertop

It may be pricey, but the Wolf Gourmet Countertop makes cooking a pleasure. Its integrated probe thermometer takes the temperature of your food constantly and lets you know when it's done, and it even has a proof feature for thawing and rising bread dough.
  • three rack positions
  • bpa-free nonstick interior
  • includes a baking pan
Brand Wolf Gourmet
Model WGCO110S
Weight 46.7 pounds
Rating 3.9 / 5.0

4. Black & Decker Silver

The Black & Decker Silver has a beautiful stainless steel finish that resists fingerprints, keeping your kitchen looking clean. The control panel gives you a plethora of options to choose from, and a digital screen provides information on cooking time and temperature.
  • lots of one-touch preset functions
  • extra-deep interior
  • 120-minute timer with auto shutoff
Brand BLACK+DECKER
Model CTO6335S
Weight 18.8 pounds
Rating 3.5 / 5.0

3. Cuisinart Chef

With 15 different cooking functions, digital controls, and a backlit display, the Cuisinart Chef makes it easy to dial in the exact temperature you need. It can toast up to 9 slices of bread at a time, and is even spacious enough to roast a small turkey.
  • brushed stainless steel finish
  • can accommodate a 13 x 9-inch pan
  • includes a pizza stone
Brand Cuisinart
Model TOB-260N1
Weight 36.4 pounds
Rating 4.6 / 5.0

2. KitchenAid Stainless Steel

With full-sized oven performance packed into a compact countertop-sized unit, the KitchenAid Stainless Steel cooks whole pizzas, chickens, and more easily. It boasts a 12" pan capacity, a 120-minute timer, and a nonstick, scratch-resistant interior coating.
  • even heating is great for baking
  • simple-to-use controls
  • cools down quickly
Brand KitchenAid
Model KCO273SS
Weight 25.3 pounds
Rating 4.2 / 5.0

1. Breville Smart Oven Pro

The Breville Smart Oven Pro has several useful features, including a timer alert, automatic shutoff, temperature conversion, and a magnetic auto-eject rack. The slow-cook function allows for longer cooking times at low temperatures, and keeps food warm for up to 2 hours.
  • color-changing display
  • includes multiple accessories
  • 6-slice toast capacity
Brand Breville
Model BOV845BSS
Weight 28.8 pounds
Rating 4.7 / 5.0

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 on April 25, 2018 by Gabrielle Taylor

Gabrielle is a writer and hopeful entrepreneur who hails from a tiny town in Virginia. Earlier in her career, she spent a few years in Southern California before moving back to the east coast (but she misses LA every day). An avid and enthusiastic home cook, she is somewhat of an expert at fending off attempted food thievery by her lazy boxer.


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