Looking to get a convection oven/OTG similar to one that is made by Hamilton Beach. That thing has Bake, Broil, Toast, Grill, Dehydrate, Air frying all.
The thing is that it’s out of stock from as long as I have seen it.
My main requirement is bake, air frying and grill but would be good if it has other features. You never know what you want to try in dishes.
Budget not a big issue but would love it to be under 10k and from a reliable brand. I know convection oven don’t come cheap but the Hamilton beach one fitted perfectly in my requirement.
I have a philips 25 ltr otg with digital display , it has been great for making cakes , baking and grilling stuff.
If u plan to making larger quantities then checkout their 35 ltr model .
If you have a small family or don’t cook that often, get an air fryer (I have the Instant Vortex, Philips is also good). If you want something big (truly old school OTG types), buy a chepo oven from Agaro (have one of these as well, bought during covid and used extensively for pizzas and cookies).
Almost all the brands of OTG are essentially the same device. Until you start seeing quartz heating elements, you won’t really get any difference between brands.
don’t have anything to add but have question of my own, hope you won’t mind me asking it. i was also looking into OTG but my primary concern was heating food. maybe baking a simple cake once in a blue moon but 99% heating food.
I live alone and really don’t want to spend much on this; so my question is - are those 9ltr ones from Faber or Pigeon upto the the task ? And is an OTG as convenient as a microwave oven ? my budget is ₹2.5k-3.0k frankly.
Add a fan to this so that hot air circulates = Convection
Air fryer is basically convection but in a smaller volume, so the effect is stronger. You can easily burn food in minutes if you’re not careful. But it isn’t a revolutionary new technology by any means.
Yes, microwave heat the food directly rather than heating the surrounding air first. Microwave energy excites water molecules inside the food, generating heat from within, which makes reheating much faster and helps retain moisture, keeping food soft instead of dry. In contrast, a convection OTG/ normal OTG heats the air and the food’s surface first, so heat slowly travels inward, often drying out the exterior before the center warms
For reheating food, inside out is always superior. This way the texture and moisture of the food remains the same.
Also would could be done in 2-3 minutes in microwave will take 10-15 min in OTG. so microwave will save power cost in longer run.