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Roaster Oven vs. Conventional Oven?
We just moved into our new home and I have been able to rescue some long-lost counter top appliances from storage.
Recntly, I've found myself pulling out the roaster oven for almost every meal...
Which makes me wonder... What are the advantages of using a roaster oven vs a conventional oven? Am I saving electricity? Is it more efficient? Does it produce less heat than an oven?
I have found that it's easier to clean the cook well in the roaster oven than it is to clean a casserole dish after baking a lasagna, and it's easier to clean as a whole than cleaning the oven if there is a spill.
Basically, should I put the roaster oven away and go back to making my casseroles in the conventional oven, or am I being productive at all by dragging out the Roaster Oven.
5 Answers
- RobertLv 41 decade agoFavorite Answer
The main advantages are the fact that you do probably save some energy in some form by using a roasting oven. Another advantage that also definitely can be seen is that you don’t have to heat up your entire house as you would when cooking in a conventional oven.
The primary disadvantage in using the small countertop roasting or convection ovens is that due to their lower power ratings, they often take a longer time to come to the set temperature. When they do, they also tend to have problems browning food as efficiently as a regular oven. This is not to say that browning doesn’t happen in these smaller ovens, it just takes longer in most cases and the results are often lacking in quality. That turkey or pot roast may have to cook for a longer period of time to develop a nice browned skin or crust. This is due to the fact that the heat in many roaster ovens is applied less directly than it is in a regular oven, which causes the problems in browning and can lengthen cooking times for some larger items. Some roaster designs heat a container that contains the food and cooks through ambient heat. Other roaster models can have heating elements that resemble those in conventional ovens, and these roasters usually tend to give results that closely resemble the larger, full-scale models.
Whatever shortcomings countertop ovens have, they almost always come back to the efficiency and design of the heating element as well as the overall power rating. The use of electricity in all roasters versus the option of having a gas-fueled full size oven also can factor in somewhat in terms of energy use.
We use one of two sizes of countertop roaster for many things, especially in the summer, although we really don’t have too many of those types of meals during the hotter months. Most of the benefit that we get comes from not having to heat up the entire house. Our oven is gas-fueled and we never really cared about the energy efficiency of either it or our smaller roaster ovens.
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