What's Right about this product:
This oven has a 16" opening - much wider than most. Maybe some people will regularly cook a 16" pizza in this oven, but 15 inch casserole dishes with "ears" for handling are more likely. So are standard 15" catering pans, and aluminum 15" pans that are commonly available in grocery, and big box stores. See picture. This oven replaces another "Large", commonly available, countertop oven, with a 14" opening. These containers simply did not fit in the old oven, and had to be transferred to a smaller pan. If you have ever tried to transfer a 15" lasagna to a 14" pan, you can imagine the mess that this oven avoids. It fits everything that we have or would buy. If it won't fit in this oven, it has to go in the big oven that requires 4 times the electric power.
Electric power is another consideration. Most large ovens require 1800 watts, or ALL of a standard 15 amp electrical circuit. There is no power to spare, for even a can opener or hand mixer. This oven requires only 1500 watts and the circuit is not totally utilized to the exclusion of all other appliances. It still gets the job done with less power. It is Underwriter's Laboratories rated.
This oven is mostly stainless steel, and is easier to clean as a result. Many, if not most, countertop ovens are painted, or powder coated, and the heat of the oven causes them to discolor. I'm an engineer, and the design and quality of manufacture is better than I would expect from an oven at this price. Exceptions are noted – but they are minor. I still earns a 5 star rating.
What small things could be improved at minimal cost for the next design:
1. I wish that the oven had a third slide such that the wire grilles could be set another 2” higher for broiling.
2. This oven get's hot – hotter than most. Perhaps this is necessary to heat such a large volume, but insulation inside could improve things. The sides are ventilated, but care should be exercised to touch only the control panel and insulated handle of the door.
3. Because the oven is designed to accommodate a 16” round object – it protrudes about 3 inches out the back and the front of the oven is consequently 3” closer to the edge of the countertop. As can be seen from the second picture, this causes the door to contact the edge of the counter. One solution is to purchase essentially the same oven with French doors for twice the price, or protect the countertop. The next design could include an extension of the cast handle on the ends to touch the countertop, rather than have the hot glass touch the countertop.
4. Because it has a metal cabinet, I also wish that it had a 3 wire plug.
5. Perhaps the rear protrusion was removable, such that a flat panel would slide in instead, or that a model was available without the protrusion. If was not as deep, and I had to trim 1 ½ inches off two sides of a 16 inch pizza - No problem. It would still cook the pizza, but it would retain the critical 3” of counter space in front of the oven.
6. I wish that the removable drip pan were made of stainless steel. The bright metal that it has, works fine if covered with aluminum foil. Keep the foil away from the heating elements.