I recently purchased a microwave/convection oven (Sears counter-top, Best Buy in Consumer Reports). I am still learning how to use it. I can highly recommend it for roasting chicken -- the skin will be as crisp as on a spit-roasted bird and the meat will be juicy and tender (I have done it both ways -- convection only and combo roast and like both results). I have also been roasting vegetables (potatoes, brussel sprouts, asparagus, onions) and can get nice carmelization. You do need to pre-heat the oven when using the convection function. I have not used it so far for baking pies, breads, brownies (Mostly because I don't make a lot of sweet items and bake my breads on a stone in the big oven). While I have not noticed that it cooks much faster, I assume it must be much more energy efficient roasting, say, a 4 lb chicken in the much smaller combo oven than it would be to roast it in the regular full-sized oven. And because you can roast/bake in the combo oven, it does give you the option of a second, albeit, small oven for big meals or multiple dishes at once. My only caution about having the combo oven over the stove would be the height. I'm a little vertically challenged and so I would be nervous about taking hot (and the pans get as hot as they would in a conventional oven) items out of the combo oven from that height. Other than that I would recommend a micro/convection oven any time.