Wonder Oven

Every countertop oven gives you one lever: heat. Push it harder and the crust crisps faster, but the inside dries out faster too, which is why reheated pizza so often arrives with a good base and rubbery cheese, and why a roast chicken done this way can go stringy.

The Our Place Wonder Oven adds a second lever by letting you pour one to two teaspoons of water into the sealed cavity partway through a cook. The water flashes to vapour the moment it meets the hot interior, and that moisture works on the food from the inside while the element carries on browning the outside. You get the crisp surface and the wet interior at the same time, rather than trading one for the other. Our Place says the oven reaches 375°F in under two and a half minutes, roughly 75 percent faster than a full-size oven, and the range runs from 200°F to 450°F across six modes: air fry, bake, roast, toast, broil and reheat. Two racks mean two dishes cook at once, so nothing has to come out to let something else go in.

Everything that touches food is made without PTFE, PFOA, PFAS, lead or cadmium: the stainless steel cavity, the ceramic-coated bake pan, the steel basket, the wire rack and the crumb tray. If 12 litres is not enough, a 30-litre version adds a third rack, and a Pro model swaps in a digital control panel with proof and dehydrate modes.