here’s the appliance that will replace it, and it’s much better

Concerns about nutrition, energy bills and food quality are pushing home cooks to rethink that humming box on the counter. A new generation of compact ovens now promises speed without the rubbery texture, bringing restaurant-style results to weeknight meals.

The quiet rise of the countertop combi oven

The appliance tipped to take the microwave’s crown is the modern countertop combi oven, often called a “steam oven” or “combi-steam.” Think of it as a shrunken professional oven that uses a mix of convection heat and steam. It heats quickly like a microwave, but treats food more gently and more precisely.

These compact ovens draw on technology long used in restaurant kitchens, where chefs rely on steam and hot air to cook faster while keeping food juicy. Now scaled down for home use, they sit where a microwave once lived, plug into a standard socket, and bring an almost unfair advantage to anyone who cooks daily.

Combi ovens cook with circulating hot air and injected steam, so food heats fast but keeps its moisture, vitamins and texture.

Instead of blasting food with microwave radiation that agitates water molecules, a combi oven envelopes it in controlled heat and steam. That changes the way leftovers, vegetables and even bread behave on the plate.

Why so many people want to move on from the microwave

The microwave isn’t disappearing overnight, but cracks in its reputation are widening. Several frustrations keep coming back in consumer surveys and kitchen interviews.

• Uneven heating: boiling edges, icy centres, and dry patches in the same plate.
• Texture problems: pizza turns soggy, bread goes tough, vegetables lose bite.
• Limited browning: no crisp skin on chicken, no proper crust on gratins.
• Container worries: many plastics still spark doubts when heated repeatedly.
• Energy habits: people increasingly question leaving a big box plugged in for rare use.

Microwaves still reheat coffee and defrost mince quickly, but they rarely deliver satisfying flavour. That gap is exactly where the new wave of combi ovens steps in.

How the new appliance actually works

A combi oven mixes three main cooking modes in a single compact chamber:

Mode	What it does	Best for
Convection heat	Circulates hot air with a fan for even cooking.	Roasting vegetables, baking, sheet-pan dinners.
Steam	Adds moisture at controlled temperatures.	Fish, rice, reheating leftovers, gentle cooking.
Combination	Blends hot air and steam in set percentages.	Whole meals on one tray, juicy roasts, crusty bread.

Small water tanks feed steam into the cavity while sensors watch temperature and humidity. Many models use pre-set programmes: you tap “reheat pasta” or “bake sourdough” and the oven adjusts the mix of heat and steam on its own.

Where a microwave simply pushes energy into water molecules, a combi oven manages air, moisture and time to nudge food toward its best version.

The result: lasagne reheats without turning oily, bread revives with a crisp crust, and vegetables come out bright, not khaki.

Speed versus quality: can it really replace the microwave?

Time is the sticking point for many households. A microwave can warm a plate in ninety seconds. Combi ovens rarely match that, but the gap is smaller than people expect.

Because the cavity is compact and well insulated, a good unit preheats in three to five minutes. Once hot, it reheats leftovers in four to six minutes, not far from a typical microwave cycle when you factor in stirring and rest time. For frozen portions, steam helps transfer heat faster than dry air alone.

What changes is the trade-off. Instead of soft, limp food in two minutes, you get a meal that tastes freshly cooked in five or six. For many families, that small delay feels worth it once they try it for a full week.

Texture and taste: the real upgrade

The biggest difference shows in how food feels in the mouth:

• Roasted vegetables stay caramelised on the outside but soft inside.
• Rice reheats without clumping, thanks to gentle steam.
• Roast chicken keeps crispy skin while the meat stays tender.
• Pastries regain their flaky layers instead of collapsing into chewiness.

For people who cook once and reheat several times, especially batch cookers, this shift alone can change weekly eating habits.

Energy use and cost: does it actually make sense?

Energy prices remain volatile, so any new gadget raises questions about running costs. Here, the picture is nuanced. Microwaves are extremely efficient for very short jobs. For a mug of soup or a single portion, they still win on energy used per minute.

Yet combi ovens defend themselves well. Because they seal heat in a small space and finish cooking quickly, their energy-per-meal can rival or beat a full-size oven. When they replace both the microwave and many oven cycles, the net effect often favours them.

Used as a main cooking tool rather than a rare gimmick, a combi oven can shrink preheating time, shorten roasts and cut wasted heat.

Upfront cost remains the main barrier. Quality compact combi ovens usually cost more than a basic microwave but less than a high-end built-in cooker. For keen home cooks who bake, roast and meal prep, the investment tends to pay back in daily use.

Health and nutrition: more than a trend

Nutrition researchers rarely call microwaves dangerous, but they highlight one clear limitation: aggressive, rapid heating often leads to overcooking. Vitamins sensitive to heat, like vitamin C and some B vitamins, break down when food gets blasted or sits boiling hot for too long.

Steam and low-temperature modes in combi ovens offer a gentler path. Vegetables cook through with less time spent at high heat, and the added moisture prevents edges from scorching while the centre catches up. That kind of control matters for delicate foods such as fish, leafy greens and grains.

Another subtle shift concerns fat use. Because combi ovens hold humidity, they need less oil to prevent drying. Home cooks who roast vegetables or chicken several times a week often find themselves using thinner coatings of fat without losing flavour or colour.

How this change reshapes everyday cooking

Replacing a microwave with a combi oven doesn’t just swap boxes; it reshapes cooking habits. Instead of viewing quick meals as sad leftovers, people start planning with the reheating step in mind.

Weekend batch cooking becomes more attractive when Wednesday’s portion still tastes fresh. Frozen bread revives so well that more households feel comfortable freezing bakery loaves instead of wasting half-stale slices. Even family schedules shift: late eaters get a proper meal, not a pale version of what came out of the pan at 7 pm.

For small flats or shared homes, the change is even more dramatic. A single combi oven can handle:

• Morning toast and pastries.
• Lunchtime tray bakes or leftovers.
• Evening roasts, fish and one-pan dinners.
• Weekend baking, from brownies to bread.

That versatility starts to make a separate full-size oven feel optional, especially for younger renters and compact city kitchens.

What to watch for if you’re tempted to switch

Not every model on the market gives the same experience. Before moving your microwave to the garage, a few checks help avoid disappointment.

• Steam range: look for true steam injection, not just a “moist” mode.
• Cleaning: removable trays, accessible water tank and an interior that resists staining.
• Size: enough space for your usual baking tray or casserole dish.
• Controls: clear manual controls or presets you’ll actually use, not just a glossy screen.
• Drainage: some units need manual emptying of condensed water after long cooking sessions.

Misuse can also bring minor risks. Overfilling the water tank, blocking vents or neglecting descaling on models that need it can shorten lifespan or affect cooking quality. Regular wiping and an occasional deep clean keep performance steady.

What comes next for home cooking gadgets

The combi oven trend links into a broader shift: appliances are shrinking while gaining intelligence. Manufacturers already test models that scan food, weigh it automatically and adjust humidity without input. That could push this technology deep into the mainstream, much like dishwashers did in previous decades.

For now, the decision sits with individual households. Keep the familiar microwave for instant reheats, or trade it for a compact tool that cooks, bakes, steams and revives food with more care. As energy prices, food costs and taste expectations rise, that choice will shape how many home meals actually feel worth sitting down for.