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Re-activateOur recent test of the NuWave Pro Infrared Oven (available to subscribers) confirms what dozens of readers of this blog have been telling us for weeks: This countertop appliance cooks some foods exceptionally well and in less time than a conventional oven.
"Frozen chicken breasts are done in 30 minutes, browned on the outside and very tender and juicy on the inside. Never had chicken breasts like this before," wrote one reader of the Home & Garden blog. That opinion concurs with our test results, which found that when it came to cooking meats, the NuWave generally browned exteriors better and left the interiors moister than a conventional oven would. Performance was actually on a par with a convection oven, according to our testers.
But some NuWave owners who posted a comment to our blog and our test scored it a tad lower at cooking steaks—"It will not give your steaks a char-grilled flavor; it has no flame and is not a BBQ grill," one person noted—and gave it mixed reviews on vegetables and baked goods. "Sometimes it cooks the outside of a frozen sweet potato pie very fast, and the middle does not get done well," another reader wrote, a take confirmed by our testing. e-mail | Twitter
Essential information: Read about induction and convection cooking technologies.
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