The following year the first commercial units hit the market. And with the compact sizes available today, it seems remarkable that these first models stood five and a half feet tall, weighed over 750 pounds and required plumbing installation in order to water-cool the unit’s magnetron tube. As time passed, this invention evolved into convenient countertop models and by the mid 1970s, microwaves were in more households than dishwashers. However, even though this luxury turned can’t-do-without appliance proved its worth in time and energy saving, even the most faithful user would come to realize its limitations. Limp pizza and bacon are only a few casualties of the microwave. In fact, virtually anyone who has used a microwave before knows if you want something crisp or browned, nuking it in the microwave is not an option. And while heating, reheating and cooking are one thing, baking is most certainly another. Anyone who wants that picture perfect Thanksgiving turkey (and who doesn’t?) better plan on an early morning, because that bird’s going to be in the conventional oven for several hours.

Enter the TurboChef 30” Double Wall Speedcook Oven. From the company whose slogan is “Sometimes the best things come to those who can’t wait,” comes every foodie’s dream – speed without compromise. Because beauty is in the eye of the beholder, TurboChef offers the option of six luxurious colors in addition to sleek stainless steel to accommodate virtually every kitchen color palette and any owner’s whim. Add to this broadly curved edges, hearth-shaped sculpted doors, premium stainless steel chassis and polished aluminum door handles and you’ve got a showpiece worthy of inviting the neighbors over for a look.

Once you stop admiring its exterior, it is time to get down to business – and this dual cavity oven proves that beauty is not just skin deep. The bottom cavity is a high-performance conventional and convection oven that is self-cleaning, and has dual halogen lights as well as a triple pane viewing window. It boasts seven cook modes: Bake, Roast, Broil, Convection Bake and Roast and High and Low Broil, in addition to a setting allowing it to be used as a warming drawer.

If this isn’t enough, it is the upper cavity that has the inventors of this oven beaming with pride. Using a patented Airspeed Technology it circulates currents of heated air from the top and bottom of the oven with dual blowers used to recirculate the air back into the cavity. Precision microwave can also be utilized when helpful in the cooking process. This method of cooking ensures food is cooked thoroughly and evenly while retaining moisture. It also makes browning, searing and caramelizing food a snap.

If you aren’t already envisioning this oven in your kitchen, there is one more thing you should know. The Airspeed Technology of the upper oven causes food to not only come out perfectly cooked, but it does it 15 times faster than conventional cooking methods. Not only will your Chicago Deep Dish Pizza not come out limp – as it would in a traditional microwave – it will come out in approximately six and a half minutes as compared to 45 minutes in a conventional oven. Imagine an apple cranberry pie in 16 minutes, baked Acorn squash in 10 minutes and golden delicious biscuits that are crisp on the outside and tender on the inside in a mere minute and a half! With a 12 pound turkey cooking in 42 minutes you can sleep in on Thanksgiving morning or enjoy the parade without worrying about when the turkey will be done – now there’s something for which you may be thankful!