Toaster Ovens

From Rise and Shine Breakfast
Update: July 2014

Our top-rated toaster oven, the Smart Oven by Breville, sports simple, intuitive controls and five highly responsive quartz heating elements, which helped it out-toast, -roast, -bake, and -broil the nine other machines in our most recent testing. Nothing about it could be beat—except maybe the $249.95 price and its countertop-hogging size. For tighter spaces and budgets, Breville offers the roughly 25 percent smaller Mini Smart Oven with Element IQ, which features similar easy controls and the same quartz technology (in four elements) for $149.95. We used it to toast four slices of bread, roast two bone-in split chicken breasts, bake eight cookies, and heat a personal-size frozen pizza. In every case, the Mini Smart Oven aced our tests, preheating in 5 minutes or less and baking evenly. We also liked that this oven includes a button labeled “A Bit More,” which lets you broil or toast food for just a few extra seconds or minutes. The Mini Smart Oven by Breville is a terrific choice for smaller spaces.

Update, May 2017: Our best buy toaster oven, the Hamilton Beach Set & Forget Toaster Oven with Convection Cooking, has been discontinued.

How we tested

First, the good news: Toaster ovens have improved—a little. In 2007, we were hard-pressed to find one that could eke out a decent piece of toast. Today, testing 10 new models, including a makeover of our former winner, a slice of golden-brown toast is no longer quite so hard to get. The bad news? Toaster ovens aren’t cheap. The least expensive model we tested was $60; a good half of them were $150 or more. Manufacturers justify these prices by offering a slew of different features, including some that we never imagined desirable in a toaster oven: a food dehydrator, a chicken rotisserie, a bun warmer, and even a built-in meat probe. Assumptions about what a toaster oven should do have changed, too: More are called countertop ovens, leaving “toast” right out of the equation.

Daily Bread

As cooks, we appreciate the merits of a small second oven, which is handy for preparing single portions and side dishes, melting cheese on sandwiches, and keeping the kitchen cool in hot weather. A toaster oven takes half the time of a full-size oven to preheat, and it’s more energy-efficient for small tasks. Toasting is still important, though: If these ovens can’t toast a simple slice of bread, what are the chances that they can handle cookies, chicken, or pizza?

We began our tests simply by making toast, buying dozens of loaves of our favorite white bread and toasting slice after slice on each oven’s “medium” toast setting. Five of the 10 models easily surpassed the performance of their 2007 counterparts. Two were a total disappointment, doing little more than heating up the slices: After several minutes, their “toast” was almost as white as it was before going in.

A good toaster oven should radiate intense heat for broiling and browning. To test for this ability, we made dark toast. A few brands failed miserably: One model’s darkest setting (out of nine choices) produced black smoke and a chunk of inedible charcoal. Another’s dial ticked away as it burned the bread to a crisp. Only two models ended up capable of producing both deeply browned toast and good medium toast.

Toasting six slices of bread at a time gave us an excellent snapshot of heating patterns. The best performers—including the two models that excelled in our other toasting tests—browned evenly across both sides of the six slices, while lesser ovens had hot and cold spots, yielding mottled results.

Roast and Bake

If we’re paying top dollar for a toaster oven claiming it can perform a wide range of functions, it better be able to carry them out. So we set up these ovens with a range of bigger cooking challenges, from melting cheese on tuna sandwiches and thin-crust pizzas to heating dense casseroles of frozen macaroni and cheese. We tried baking crisp lemon cookies and roasting 4-pound chickens. Those ovens that failed to toast evenly, we found, also did poor work melting cheese uniformly across sandwiches and pizza, leaving some areas still solid and others overly browned. Instead of becoming shapely disks with light golden edges, cookies baked in these models emerged as blobs with randomly browned surfaces. Macaroni and cheese was still cool in the center after more than an hour of baking, with the edges drying out. And a few ovens always seemed to take longer to get the job done—we actually gave up on one after it failed to melt cheese on pizza in a reasonable amount of time, or fully cook a chicken after two hours. (A backup copy of this oven performed just as poorly.)

Interior space was also an issue. Squeezing a whole chicken into the narrow confines of a few of the ovens was nearly impossible. The most cramped was horizontally divided, with a bun-warming chamber on top that left little room in the oven beneath. Unsurprisingly, perhaps, the ovens tall enough to easily accommodate a whole chicken—including one with a rotisserie—failed to cook anything else especially well, because foods less voluminous than chicken sat too far away from their heating elements.

After compiling the results of each test, it was clear that the ovens that aced our toasting tests were also the best at general cooking. But why were they so successful? We did one last trial, setting all the ovens to 350 degrees and hooking up each one to a thermocouple to gauge accuracy. True to form, the wimpy ovens barely reached 315 degrees; others varied wildly, hitting far above and below the mark; and the best climbed closest to the 350-degree target and stayed there.

Top Choice

Two ovens distinguished themselves with consistently good performance, but only one was truly exemplary and achieved a perfect score. Toast browned evenly on every setting, whether we wanted one slice or six. Cookies, a tuna melt, pizza, mac and cheese, and chicken were thoroughly and uniformly cooked. This oven was big enough for chicken but sufficiently compact for browning toast and baking smaller foods. Its five heating elements (most models had four)—three rods on top, two below—cycle on and off keyed to preset programs for different foods, directing heat where needed (though we found the presets easy to customize, and the oven “remembers” your adjustments). Its heating elements are quartz, which heats and cools faster than the nickel and chromium heating apparatus found in most toaster ovens. It is thus more responsive, provides steadier heat, and eliminates the usual toaster oven pitfall: the hot spots that form directly under the elements.

Interestingly, our other favorite oven has an unusual mechanism for maintaining its rock-steady heating. Most toaster ovens operate with an “on/off” switch—they get hotter until they literally switch off, and then cool gradually until they switch back on, maintaining an average temperature close to what you want. By contrast, this one operates with a sort of “dimmer” switch, staying on but varying the intensity to sustain the desired temperature.

We also discovered a Best Buy option. At less than half the price of the perfect oven, it is similarly proportioned, striking the balance between adequate interior space and concentrated heating. Its elements are not as sophisticated, but it was one of the most accurate ovens and produced consistently acceptable food. Both ovens were also remarkably simple to use, unlike others with thick manuals and confusing buttons. Our winners required no learning curve.



We made single slices of toast (using white bread) on medium and dark settings, preferring models that produced evenly golden-brown medium toast, with crisp exteriors and moist interiors; and dark toast that was a deep, appealing brown, not burned. We also toasted multiple batches of six slices to evaluate the heating patterns in the ovens, rating highly those that produced uniformly browned batches. Scores on these tasks were averaged.


We baked lemon cookies, melted cheese on tuna sandwiches, heated frozen pizzas and macaroni and cheese casseroles, and roasted whole chickens, averaging the scores from each test.


We looked for solid construction, easy cleanup, and straightforward controls that didn’t constantly send us back to the manual.


Using a thermocouple to gauge accuracy, we tested how well empty ovens held the standard temperature of 350 degrees.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.