I have been cooking with the Anova Precision Oven for about a year, mostly sous vide mode for chicken and reheating leftovers, and I like the steam control. I am now thinking about adding a second countertop unit that can do direct grilling and air frying, since my current oven cannot sear or give crisp edges on vegetables. Space on my counter is limited, so I want to avoid buying something that overlaps too much with what I already have. I have seen grill-combo countertop ovens advertised with high temperatures and multiple cooking modes, but I am unsure whether the grill actually gets hot enough for a proper sear or whether it is mostly a marketing feature. I also wonder about smoke and how much venting it needs in a small kitchen. For those who own one of these grill-combo ovens alongside a Precision Oven, does it fill a real gap or mostly duplicate functions? Any input on smoke, searing results and counter footprint would help.
In a small Raleigh kitchen I would be cautious about adding a grill-combo next to a Precision Oven, because the steam and sous vide side is already covered and the real question is whether the grill element sears rather than just browns. I found a review that goes into the modes and footprint: Nuwave Bravo XL Pro Grill Combo Air Fryer Toaster Oven Review. My concern is smoke on high heat with no proper hood, and whether the grill plates are easy to clean. Has anyone actually gotten a hard sear on vegetables in one of these?
In a Chicago apartment with no range hood, smoke is my main worry too. I’m weighing whether the grill side actually gives a hard sear on peppers and zucchini, or just browns them, since the Precision Oven already handles steam and reheating. I came across this overview of the modes and footprint: Nuwave Bravo XL Pro Grill Combo Air Fryer Toaster Oven Review. Counter space is tight next to my existing unit, so I keep second-guessing whether it’s a real gap-filler or overlap. Has anyone managed the smoke without a hood, and are the grill plates annoying to clean?
The smoke question is what would decide it for me. I’m in a Birmingham apartment where the stove vents poorly, so running a grill element at high heat on peppers or zucchini would probably set off the detector before I got any char. I can’t tell from specs whether these combos truly sear or only brown, and that matters if the Precision Oven already covers steam and reheating. I’m leaning toward checking one review closely before committing counter space: Cuisinart TOA-70BKS Air Fryer Toaster Oven with Grill Review. Has anyone gotten a real sear without a hood?