Cuisinart CMW-200 1.2 Cu. Ft. Convection Microwave Oven with Grill - Stainless Steel Countertop Microwave for Baking, Roasting & Quick Meals - Perfect for Small Kitchens & Dorms

Now that I've had my Cuisinart Convection/Microwave/Grill oven for a little while, and used it, I wanted to share my experiences.First I have not used the microwave by itself at all. I have no real need to since I have 2 Tappan microwaves and there is no company that beats Tappan for quality.This mini oven was bought to use so that I wouldn't have to open the full-sized 40" Tappan oven from the 1950's. Yes, it's very old but still working fine. Ovens from that time period did not save energy and I'm sure that one uses a lot.So, the new Cuisinart is being used for anything that will fit inside it. And it's great for most everything from roasts (with the convection roast feature) to baking muffins (using the grill rack for double level / double the amount cooking) to pizza on the express setting. It's great also for quick warm-ups or cooking of small single portion items.I'm thinking that unless I'm cooking a 25 lb. turkey, like I did at both Thanksgiving and Christmas, I won't need the full-sized oven at all.People who have reviewed this oven have said it was slow to pre-heat, and maybe they are comparing it to a more modern oven, but compared to my anitque Tappan it is faster.There are two major negatives that stand out for me:1. After pre-heating, no matter how fast I try to open the door and put the item or items in to continue to cook, the oven drops temperature immediately and by leaps and bounds. I noticed my 425-degree pre-heated oven was down to 325 degrees by the time the door was shut and timer set to convection cooking. This followed through with other temperatures, usually dropping 100 degrees each time. The only time I managed to have it drop only 75 degrees was once when I had only one tiny item to insert and tried for a land-speed record. I am positive my big oven does not drop temperature that fast, although, I have no way of accurately measuring that due to its age and condition.2. The brochures says the oven is easy to clean and easy to keep clean. It touts that the stainless interior is a breeze to clean and does not absorb odors. Ha! Yes, normally stainless steel is easy to clean as my dogs' food and water bowls clean beautifully in the dishwaster. But trying to clean inside the little oven, pretty dark since the light is no halogen, is not easy or a breeze. All the splattered grease, fat, and meat particles are everywhere and do not come off with soap and water or baking soda and water or vinegar and water or any other gentle cleaner recommended. The small holes at the back of the oven fill with food and it cannot be removed. The top area above the heating element is extremely hard to clean. And odors stay in the oven and do not come out. Since thorough cleaning is impossible, all the food smells stay until something more smelly is cooked to take the place of prior item's smell.All in all, I'm still happy with it since it beats the big ancient oven for energy cost and time/convenience. And I'm not a clean freak so I can live with a less than squeaky clean interior.