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 oven
or 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 we’re 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 don’t boil a cup of water in a toaster oven.)
So, if you had to choose between them, which one is the chefs choice?