Sunpentown SO-2007 Convection Oven with Wok Base and Nano-Carbon and FIR Heating Element

Wok Base is the Perfect Design
I have used tabletop convection ovens for years because I like the way they seal the meat on the outside and roast thoroughly and evenly while still retaining the juices. Early models were a dome that sat over a shallow pan and allowed grease to escape and dribble down the sides. Then came models with the heating element and fan mounted on a lid that fit over a deep bowl. That eliminated the problem of liquids escaping, but occasionally I touched the backs of my hands to the hot glass while removing the meat and said very bad words. Sunpentown has created the perfect design with their wok-based model. No liquids escape, and I can remove the contents without any risk of burning myself. It sits up on a stand so that the hot wok base does not touch your countertop or table.

This is an ideal oven for roasting whole chickens. There's plenty of room for up to about a 6-1/2 pound bird. I roast chickens breast-side down on the included rack with a little fresh rosemary or...

Wok base is the best.
At first, I was really dismayed by the size of the wok base. It is wider and a bit shorter than the glass-bottomed ovens. I even tried to pawn it off on a family member and reorder a glass one. But, as things turned out, I would have to wait a while and use this wok-style countertop oven for a while longer. I'm still using it 2 years later.

My only real complaint with the countertop ovens is that the glass bottom is SO unwieldy and heavy. I never dropped it, but I was always afraid I would. That being said, the wok base is SO EASY to clean. Nothing sticks to it. Light and easy to handle. And I also think the air circulation is better.

When and if this one stops working (they all seem to last about 3 years with heavy use), I will make a point to buy the wok base again.

Simple to use, simple to clean
I've gone through my flavor wave phase and jet stream oven phase. Both of those served me well until the heating element failed on the flavor wave, and the fan failed on the jet stream. Even with how much I liked those two prior products, they were both a bitch to clean. Even if dishwasher safe, there was still a lot of food oils that would bake onto the covers and plastic lowers and not come off. So far, the non-stick wok base has been simple to clean as is the glass cover. The heating element advertises to be hotter than the jet stream, but so far appears to be on par. I'll have more insights after some more time with this convection oven.

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