1. Core function considerations
Type selection
Desktop oven: suitable for users with limited kitchen space and low budget, the capacity is usually 10-40L.
Built-in oven: beautiful and space-saving, with larger capacity (over 30L), suitable for common home use or professional baking.
Steam oven/convection oven: multi-functional all-in-one machine (steam + baking/hot air circulation), suitable for advanced users.
Temperature control accuracy
Electronic temperature control: better than mechanical temperature control, the temperature difference can be controlled within ±5℃, suitable for temperature-sensitive baking (such as macarons, chiffon cakes).
Temperature range: It is recommended to choose 30℃-250℃, low temperature is used for fermenting dough, and high temperature is suitable for roasting meat.
Heating uniformity
Heating tube layout: priority is given to upper and lower independent temperature control + M-type/double U-type heating tubes, which cover a wider area.
Hot air circulation: forced convection reduces temperature difference, suitable for baking multiple layers of biscuits, meringues, etc. at the same time.
2. Capacity and practicality
1-2 people: 20-30L (can bake 6-inch cakes, small pizzas).
3-4-person family: 30-40L (roast whole chicken, 9-inch cake).
Baking enthusiasts: 40L or more, supports multiple layers of baking.
Avoid pitfalls: Avoid choosing ovens below 20L, as too small a space can easily lead to uneven heating or food contact with the heating tube.
3. Material and cleaning
Liner material
Enamel liner: high temperature resistant, easy to clean, better than aluminum plate (easy to oxidize) and stainless steel (frequent care required).
Slag tray: detachable design for easy cleaning of oil stains.
Number of glass door layers
Double/triple-layer insulation glass: high safety, lower surface temperature, avoid burns.
