I am looking for opinions on what is the better choice as a supplement
to a 2-burner propane
stovetop in a 13-foot egg, a microwave
a convection toaster oven.
Whichever I get, I likely would not permanently install either. It will ride on the floor while we are in transit and sit on a plank over the sink when weíre cooking.
The question is, what have you great cooks decided are the pluses and minuses of each? (I already know cooking a good steak in a microwave
is a near criminal act, and you donít boil a cup of water in a toaster oven.)
So, if you had to choose between them, which one is the chefs choice?