NUTRICHEF Convection Oven

This is my third bowl-type convection oven and the best yet. The technology has greatly improved over the past decade or so. This new one is 2" larger in diameter than my old one and has a wider temperature range. It feels better built and safer. I had a prefect pizza crust from scratch in about 5 minutes.The bowl shape allows for cooking fairly large dishes and stacking at least two layers of food- 3 with the extender. Plus, it is so much easier to clean than the standard air frier/toaster oven! The whole bowl goes in the sink. I don't know why anyone buys the non-bowl kind. (I, personally, hated cleaning toaster ovens and conventional ovens). I never use my conventional oven any more except to store pans. The bowl kind uses less energy, gives off so less heat, and frankly does a more precise job with less mess.I use mine for baked good, roasting/broiling meats and vegetables, oven fries, pizza, reheating and thawing. I even have a toasting rack for making toast.Accessories, such as extra racks, are easy to get and stack to store. I also recommend a pair of silicone oven mitts and a steel lid rack for the hot top. This bowl oven will also take any 10" pan that you could put in a conventional oven, including Pyrex- lovely to cook, store and serve in one dish.