Gadget of the Year: The Toaster Oven


Many of us won’t hesitate to spend more than $600 on a cellphone. Here’s another device to spend that money on: a toaster oven.

Yes, you read that right.

Like a smartphone, a good toaster oven can be an everyday workhorse. Apart from heating up toast, this underrated kitchen gadget can handle many other foods, like roast chicken, steak, fresh bread, crispy potatoes and even cake.

A good countertop oven often outperforms a full-size one because its smaller cavity enables it to heat up faster and maintain consistent temperatures more easily. Your electricity bill will probably drop, too, if you have an electric full-size range.

Last but not least, the countertop oven recently became an interesting tech product category. Over the last two years, tech companies like June and Tovala and household brands like Whirlpool have invested in software-powered heating methods that cook foods more efficiently, requiring less culinary know-how.

The pros and cons for each oven were the most pronounced in roast chicken.

For this experiment, I salted a chicken and painted it with soy sauce, and then I removed the spine. Each oven baked half the chicken.

With the Brava, I selected the preset chicken recipe. The screen instructed me to insert the probe thermometer into the chicken, place it on the metal tray and start cooking immediately. After about 28 minutes, the chicken reached an internal temperature of 165 degrees. It was done.

With the Wolf, I turned the heat up to 425 degrees and waited about 12 minutes for it to heat up. Then I placed the chicken on a sheet pan, inserted the thermometer into the meat and lined the pan on the center rack. About 36 minutes later, the chicken was ready.

The result: The Wolf produced a chicken with a darker, crispier skin, in part because of its longer cook time. The Brava chicken came out slightly dryer and blander. But my wife and I agreed that both chicken halves were satisfying — much better than a rotisserie chicken sold at a grocery store.

After the chicken was done, we baked baby broccoli in each oven, which took about 6 minutes in the Brava and 11 minutes in the Wolf. Both ovens made the broccolini nicely charred and crispy.

Verdict: If I wanted the best roast chicken, I would get a Wolf. But if I wanted to get a good chicken quickly on the dinner table, I would get a Brava.

Cookies were more forgiving. My wife made a batch of chocolate-chip and peanut-butter oat cookies. The Wolf oven’s cookies turned out evenly browned but softer, and the Brava cookies were crispier with uneven browning.

Similarly, she asked her colleagues to score the cookies. The Brava beat the Wolf, 7 to 5. Some rated the Wolf cookies higher for aesthetics and consistency, but others preferred the crispier chew of the Brava cookies.

Verdict: Serious bakers should get a Wolf oven. Casual bakers would be fine with a Brava.

My wife and I also reheated a leftover roast duck from a Chinese restaurant. The Brava had a button to reheat food; the Wolf did not. So I turned the Wolf up to 350 degrees and set a timer for five minutes.

After the time was up, the leftover duck came out nice and hot from the Brava. The Wolf oven’s duck was still slightly chilled and needed a bit more time.

Verdict: The Brava is faster and easier to use for reheating leftovers.

All the verdicts point to one thing: There are now countertop ovens for different types of cooks.

For perfectionist cooks with the luxury of time, like my wife and me, an oven that uses well-honed, traditional heating methods like the Wolf is a great fit. This countertop appliance could handle the vast majority of our baking needs, leaving our full-sized oven with one main job each year: Thanksgiving turkey.

But there are plenty of people who would probably enjoy a smart oven like the Brava, such as busy parents with young children who just need to get dinner on the table quickly, or those who bake quick meals like frozen pizzas.

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