Anyone use GE trivection oven?
I'm thinking of adding the GE trivection oven to my new kitchen - All my recipes call for a conventional oven -I'm enthralled by the faster cooking possibilities but concerned that the "conversion" brings with it major problems. If negative,any alternatives???
I"m trying to pick appliances for our new house. We have to go with builders options...I have the option of a convection wall oven with an adventium oven or a trivection oven with an adventium oven. I didn't think I needed the trivection as I was getting the adventium as well....should I rethink this?
I can also get a trivection oven with just a standard built in microwave. But I thought I wanted the adventiumm for sure. We live in Phoenix and I use a counter top oven a lot, especially during the summer to reduce heat in my kitchen and for less energy use since I can often cook whatever we're using in the smaller oven. So I think I'd definitely still want the adventium for the small size. This is where I'm not sure the upgrade to the trivection would be worth it?
When doing my kitchen, I decided that I didn't need both the advantium and the trivection, so I went with the trivection and a standard microwave. I figured microwaves are very inexpensive and if anything goes wrong, they're easy to replace. But people I talked to who have the advantium are very happy with them. They use it to replace the microwave and have a conventional oven instead. You'd be fine with either one, I think.
I have been cooking with a similar version of Trivection. GE didn't call it that 22 years ago, it was a micro/oven combination. Have had this slide in oven for all of that time, plus using a Thermador version of micro/oven in another house. Anyways, I have loved being able to cook things faster using the combination of heat and microwave. My 22 year old stove just crashed (parts unavailable) so am looking into the Trivection, as I DO NOT want to give up that mode of cooking.
Thanks to this group, I checkded out the web clips, and then went to my local appliance super store (that has plugged in units) and cooked 2 chickens: one in theTrivection and one in the Kitchenaid Steam Assist--the Trivection won hands down, not just because it was faster, but the texture and flavor were both better. I had wanted a TurboChef, because of some of these same features, but with their sale and focus away from the consumer market, the Trivection seems to offer most of the benefits and very little of the downside of the TC. We don't own it yet, but are planning to buy it as part of our kitchen remodel.
I recently remodeled my kitchen and picked up a trivection slide-in range. I absolutely love it! You needn't worry about the conversions, as there is nothing that forces you to use the trivection. Any mode is available at any time depending on your wishes. I've only prepared about 10 meals with it, and have for the most part been blown away.
Casseroles - A+ It's almost annoying how quickly they are done as you can't even finish with cleanup before the 30 minutes goes by in 8.
Cookie's - A. I usually have to add another minute or so to the converted time, but realistically cookies are almost always done by eye in my household. Still, now I'm checking them at 6 minutes rather than 12.
Cakes - C I haven't found the trivection conversions to work that well personally. Although I've only cooked two. I'll expiriment a bit more, but have thus far found the need for considerably more time than the conversion - like 25%. Again, it is still way faster and the last cake I baked came out absolutely perfect after a few standard checks in about half the time.
Frozen Pizza's and other such foods - A+ - Just when you thought convenience food couldn't get any more convenient. Time? Less than halved - prepare to be wowed ;-)
Findings - I find that the later number on a recipe is always the one to enter - EG if it calls for 15-17 minutes, I enter 17 for the conversion.
Anyway, I could go all day on this thing, but I won't. This model was well out of my budget, but I splurged and am already so glad I did. I can't begin to imagine how big of a pain it would be if it didn't convert things automatically, but it does and boy is it impressive. You just have to get used to being in a hurry, as it took me three meals to get used to having less time to clean-up, make sides, etc. All of a sudden it's done and you've just started things that you normally have 20 minutes left to complete with a normal oven. It's quite humorous in-fact trying to keep up :-D
We've had the GE Trivection oven for about 2 months now and are EXTREMELY happy.
Remember it's a regular oven / convection oven / AND a trivection oven - so you can use it in any mode. But why?
We've done baked potatoes in 10 minutes (crisp skins and perfectly cooked, moist inside).
This past Thanksgiving, we were forced to cancel our deep fried turkey due to some high winds - initially we were panicked (planning on doing the fryer in less time) and thank God we had the Trivection oven. 18 lb turkey cooked to perfection in 2 hours.
We're now debating the whole frying thing - it was that good.
No - I DO NOT work for GE, although it sounds like it. This is one amazing oven.
I seriously cannot think of a negative. Hope this helps. JR
I am thinking about it as well. My MIL has had one in her kitchen (not GE) for some time and has been unable to find repair people familiar with them. I am leaning againt getting it at the moment, mostly due to this reason and cost. Please let us know if you do get it and what your experiences are.
You can watch their media clips via the web. I did not know even what they were all about, till I saw the info on them. Perhaps the only downfall I see of them would be in cooking things with an expected moisture dry down. (Casseroles may not get as crunchy or wet dressing)