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Comment by mhh__ | Hacker News Reader

Surely this just takes the feel/romance away from cooking (More generally rather than referring to this toaster in particular)?

$250 feels like a lot for what is ultimately a gimmick. A sous-vide immersion circulator costs less than that, and that's actually ~useful~

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$250 was for the Breville. The June Oven is $600.

I'd quibble over the romance part. Efficient cooking through technology is a hallmark of human civilization or else we'd all cook over open flames.

> Efficient cooking through technology is a hallmark of human civilization or else we'd all cook over open flames.

Efficiency has never been mentioned in the review, and does not appear to be a criteria.

I'd question whether a toaster-oven for toast bread would be as efficient as a normal 2-slice bread toaster. I'd suggest a toaster oven would be hugely inefficient in comparison.

I have no idea either way, but it seems that a toaster oven would be much more efficient because it's insulated and enclosed. A normal toaster is basically a very small room heater that happens to operate near bread.

Someone please do the web search and provide the answer.

A toaster both dries and toasts slices of bread. So having an enclosed space is not necessarily an advantage.

It’s up there with using a bazooka to kill a fly, but the best toaster I’ve had is a benzomatic+Searzall. The intensely hot but non-penetrating heat adds a bit of crunch without drying the innards of the bread.

For $250 you can get the Cuisnart steam convection oven, far more versatile than either the Breville or June. Proofing and cooking bread with the steam makes a large difference, and you can steam cook roulades like they do in commercial kitchens.

We don’t use our large oven for much of anything anymore.

What about cooking frozen food ? How big is the difference ?

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