Don’t let the name fool you: Today’s toaster ovens can do a lot more than make toast. In fact, these three editor-tested models are more like miniature versions of your regular oven, tackling everything from baking to air frying.
Here are Chatelaine’s favourite, tried-and-tested toaster ovens.
This Cuisinart toaster oven is anything but toaster-sized. Its two racks are big enough to cook a 13-in. pizza or 4 lbs of chicken wings, and it even fits a 9 × 13-in. baking sheet—perfect for cooks who love to entertain but often find themselves running out of oven space. It also doubles as an air fryer and includes a frying basket and air-frying presets for added versatility. It preheats quickly, but beware: This unit gets very hot, so don’t place it too close to a wall. The only other downside? It’s quite tall—so tall, in fact, that it didn’t fit under my upper kitchen cabinets. —Erica Lenti, deputy editor, features
I’ve been using a small toaster oven for bread, pizza and chicken fingers for years, but upgrading to this GreenPan model felt like moving from a tricycle to an e-bike. I can easily cook a 13-in. pizza, a 4-lb. roast or multiple dishes on its two 14 × 11-in. racks, and it heats up much faster than a traditional oven. The air-fryer option produces crispy fries with just a light coating of oil.
I wish you didn’t have to press a button to actually start cooking after the oven has preheated, as I often don’t hear the beep. But overall, this oven’s efficiency and aesthetic appeal make it a fantastic addition—it’s now taken over 80 percent of my main oven use. —Sun Ngo, creative director
For more than a decade, I’ve only cracked open my big oven for event cooking; everything else was made in my toaster oven. I recently upgraded to Breville’s Joule Oven Air Fryer Pro, a bigger—and, yes, more expensive—model. This recently launched marvel can roast, bake, air-fry, dehydrate and broil most anything that can fit on its three (!) 9 × 13-in. racks. Its app, Breville+, lets you preset your oven to alternate between temperatures or cooking methods for specific dishes, follow any temperature changes in NYT Cooking or Serious Eats recipes or even just start preheating directly from your phone. —Chantal Braganza, deputy editor, food
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