Cuisinart, Stainless Steel Steam & Convection Oven, 20x15

Nice quality and works well. I use this convenient counter top oven to warm up left overs in place of my microwave. My food is piping hot within 10 minutes of the bake/steam option at 400 temp. It does a great job broiling and baking also. I love the added steam option-keeps all of my food nice and moist.

I love this little oven, but it primarily does a very specific set of tasks for me. As with any small oven, cooking times are different than you would see with a big oven, due to proximity of heating elements. So it takes some getting used to to convert “big oven” recipes, to this kind of device, but it provides consistent reliable results, compared to a lot of “big ovens” once you get the hang of it.I myself primarily use this little guy for reheating leftovers, and it excels at this like no other heating method (although admittedly since I have not used IR ovens, so I can not speaks for those). For reheating leftovers I use the steam convection function, and with the right settings it allows me to heat food throughly, without drying or overcooking. Because the steam is injected at the beginning of the cycle, and slowly provides more as needed, it can cook the food, even doughy flaky food, without making it soggy. Microwaves are great at heating food, but they make meats tough, and doughy things chewy. For me this has none of those faults, and provides leftovers that taste and have the texture of food that is really near what it was originally. I have some pans which I specifically use in this oven with meats (smoked, and grilled), and the meat ends up tender and flavorful and not overcooked, in a way I can not easily achieve any other way. I love it and have depended on it for 4 years to provide easy leftover reheats that are a joy to eat, in addition to making things from scratch.As I have said I have had this oven for 4 years, and because of the complexity of it, when I first got it I expected it to have some issue or another in the first year or two of constant use, but to my delight, it has continued to serve my needs well. Perhaps I have been lucky, but my experience with it has been first rate (however I have never had to deal with support, so I can’t speak to that).The only negatives I can say about this oven, is that you can’t extend a cooking time if something is not done, you have to restart the oven, like it is a new item. Another is, it adjusts temperatures in 25 degree steps, so I can’t OCD fine tune the temp. Finally, the external stainless steel surface has a tendency to get smudges, that are difficult to get off.But truly, I would not think twice about getting this oven again, to be honest, I am worried that they will stop being available when this one dies. So fingers crossed…

Very well built, quick to warm up, and the door seal is excellent. I like the display which shows exact temp and time as opposed to my old one with knobs to select marks on a dial. The only complaint is it's horrible with frozen cauliflower based pizza on the included racks. Pizza instructions say to place frozen pizza directly on the wire rack. However, a 12 inch pizza (which is actually closer to 11 inches) over hangs the rack an inch on each side and a little front and rear. So the cheese dribbles off the edges and rear. That's when the steam clean feature comes into play. A very nice and convenient way to attack the globs of cheese. I tried several different racks and the one from my old oven worked better as it has several more rows of wire for support but still has the dribbles. I tried used a round aluminum pizza pan but the crust didn't bake properly. If I cranked up time or temperature to cook the bottom, the top got too crispy. I ordered some perforated, round pizza sheets I hope will fit without grinding to solve the problem and produce a crust like my old convection oven did.Update: Found the perfect solution for my pizza problem. It's called LloydPans Quik-Disk, Pre-Seasoned PSTK, Perforated Pizza pan. Just the right size and made the best cauliflower pizza today. Ordered it here on Amazon and came in a few days. See photo.

I purchased this Cuisinart convection steam oven because I love the identical one that I've used almost every day since I purchased it in July of 2015. Cuisinart has discontinued this item, and I wanted to replace mine while I still could get one.This functions like a regular toaster oven. It's a nice size for most of the things I need for a small family, such as baking casseroles, breads, making toast, heating pizza. But it also has a steam function, so it will steam, add steam to heat (eg cook rice using steam), steam while baking, steam while broiling, or proof bread. My favorite function is to steam food while broiling. When done this way, the food browns on top but also gets tender and stays moist as a result of the steam. Baked chicken was never better, either. It will also do things like "boil" eggs (17 mins on steam setting for hard-boiled). Equivalent steam convection ovens are high end, built ins by companies like Wolf. I'm not aware of anything equivalent to this quality at anywhere near this price point.Some people couldn't care less about cooking with steam, and those who aren't really into cooking from scratch probably wouldn't care. If that's the case, save $$ and get a model that doesn't have steam. If you do love to broil, steam, use convection, broil meats and veggies, steam rice, steam buns, bake your own bread, etc., as well as heat a pizza or make a slice of toast, in a size for one to four people, it's hard to imagine a more versatile and useful kitchen appliance. I literally use mine for every meal and only occasionally use microwave or regular (big, slow to preheat, non-steam) oven.If you're intrigued at the possibilities, curious, and love to cook delicious food, be prepared to be delighted but also be prepared to experiment. I looked and haven't found cookbooks devoted to steam ovens. Recipes can be found on Pinterest, or follow recipes in the owners manual and then start experimenting. All in all, I've been delighted with mine and hope to get as many more years of use from it as I have gotten from my original one (which is still running fine and is being passed along to another cooking friend).