From late-night leftovers to hurried office lunches, the microwave has long been a reflex in modern kitchens. Yet in 2025, a subtle change is taking place. More households are quietly unplugging it. In its place sits a compact appliance that looks part mini-oven, part control panel from a sci-fi film. Food creators talk about it in hushed tones. Energy specialists highlight its efficiency. Appliance brands are racing to release their own versions.
On a dull Tuesday evening in London, a family put one to the test. There was no frozen meal in sight, just random fridge ingredients and a teenager asking how fast it could handle pasta. A few taps on the screen, no hovering, no guesswork.
Three minutes later, the kitchen smelled like a proper restaurant. Something had clearly changed.
The steady rise of the countertop “microwave alternative”
Depending on the manufacturer, the device is called a smart convection oven, a rapid-cook oven, or a high-speed air oven. Strip away the branding and the idea stays the same: a compact box that blends powerful convection heat, fast-moving fans, and targeted infrared to cook food quicker than a traditional oven and far more evenly than a microwave.
It feels familiar enough not to intimidate. But open the door and see golden, crisp chicken instead of pale, rubbery leftovers, and the difference becomes obvious. This isn’t reheating. This is cooking. That distinction comes up again and again. Microwaves zap. These devices cook.
What energy tests reveal behind the scenes
In a test facility near Berlin, an energy engineer compared three machines: a standard 800-watt microwave, a full-size oven, and a compact high-speed countertop model. Each reheated 400 grams of chilled pasta to the same internal temperature. The microwave finished fastest but used 0.16 kWh. The conventional oven took far longer and consumed 0.8 kWh. The countertop oven landed in between on time, yet used just 0.11 kWh.
Scaled across a year in a busy household, those small gains add up. Less waiting, lower power use, and food that heats evenly rather than scorching at the edges. It’s not an overnight revolution, but a steady accumulation that starts to matter.
Why these compact ovens work so efficiently
Instead of exciting water molecules like a microwave, these ovens push very hot air around food at high speed, often reaching 220–260°C. Many add focused infrared heat to brown the surface. The result is even cooking with almost no preheating.
Because the chamber is small, there’s far less wasted heat. Fans distribute warmth efficiently, reducing cold spots and cutting run time. For dishes that need crisping or browning, these devices often beat microwaves on both taste and energy use.
How to use it so it actually outperforms a microwave
These ovens shine when treated like a smart, impatient sous-chef. Start with shallow containers so hot air can reach more surface area. Leave space around the food to allow proper airflow. And learn the quick-crisp setting, where fries, pizza, and roasted vegetables suddenly taste intentional.
The most common mistake is using it exactly like a microwave. Oversized bowls, no stirring, or maximum heat without thought can lead to uneven results. These appliances reward small adjustments, not blind trust. Ease into shorter times, test forgiving foods first, and don’t hesitate to check mid-cycle.
What this shift says about modern kitchen habits
The microwave didn’t just shorten cooking times; it reshaped routines. It normalised eating on the go and blurred meals into snacks. So replacing it isn’t just about appliances. It touches daily habits, comfort, and even nostalgia.
Online, the contrast is already visible. Side-by-side photos show limp microwave pizza next to crisp, bubbling slices from high-speed ovens. Frozen pastries emerge flaky in minutes. The appeal isn’t flashy. It’s the comfort of real-tasting food on a stressful day.
What the shift really means for energy and everyday life
Modern high-speed ovens draw 1200–1800 watts, but only in short bursts. Because they heat instantly, the long preheat cycle of a full oven disappears. Independent tests show 20–40% lower energy use than microwaves for dense meals, and far less than standard ovens. On their own, the savings are modest. Combined with other efficient choices, they start to make a visible difference on the bill.
Key points at a glance
- New countertop devices: Compact high-speed ovens using convection and infrared for faster, more even cooking.
- Energy and time savings: Around 30–40% less energy than microwaves for many meals, with similar cooking times.
- Real-world habits: Shallow dishes, space for airflow, one trusted program, and regular light cleaning.
