Best Toaster Ovens of 2026

The number that matters on the BOV900BSS is 80 — the bottom of its temperature range, in Fahrenheit, where nothing else here goes. That floor is what makes it a countertop oven rather than a toaster that also bakes: proof dough, dry tomatoes overnight, hold a plated dinner warm without curling the edges. The ceiling is 480°F, the highest in this group, and five quartz elements under the Element iQ system steer power where the cooking calls for it.

Thirteen functions cover toast, bagel, broil, bake, roast, warm, pizza, proof, air fry, reheat, cookies, slow cook, and dehydrate, and the two-speed convection is what lets you load both racks with any confidence. The 1-cubic-foot cavity takes a 13-inch pizza pan, and the box is generous: pizza pan, broil rack, enamel roasting pan, air fry and dehydrate basket, and two oven racks.

You pay for that in space and weight. At 21.5 inches wide, 17.5 deep, and 33.7 pounds, this is a permanent installation on a sturdy counter, not something you move to make room for a mixing bowl. The known weak point is longevity — heating elements and door glass have failed on some units — so register it, keep the receipt, and use the two-year warranty, which is longer than most here.

Same maker as our top pick, different door. Instead of tipping up, the FO101 opens like a cabinet — two glass doors swinging out and holding where you leave them — and what that buys is a wide, shallow cavity: 20.3 quarts, with a 5-quart air fry basket that swallows up to five pounds of fries in one round.

We ended up liking the doors more than we expected to. Loading a hot basket one-handed without reaching across a hot pane is something you notice every night, and the doors stay put while you turn food. Ten functions cover air fry, air roast, whole roast, bake, pizza, broil, reheat, dehydrate, toast, and bagel; cyclonic air at 450°F means no rotating mid-bake, and the preheat is listed at 90 seconds. Toast comes out even, which isn't a given on an oven this size.

The trade is footprint and clearance. It's 22.8 pounds and 16.5 inches wide, and the French doors need room to swing on both sides, so it wants a counter with nothing beside it. It also runs hot — the exterior warms enough to keep plastic wrap and small hands clear, and the toast shades run dark, so start low and add time. Even so, for a family cooking four portions at a time, the evenness and that basket are what keep it in the rotation.

Twenty-one quarts is the biggest cavity in this group, and it arrives in a body 17.6 inches wide and 9.5 inches tall — narrower and lower than several four-slice ovens here, though at 13 inches deep it still owns the front half of a counter.

The feature worth paying for is the zoning. Top and bottom heaters adjust independently from 0 to 100%, and the fan has three speeds, so a thick-crust pizza gets bottom heat without a scorched cheese top and a casserole browns without a raw middle. Ten presets cover air fry, bake, reheat, bagel, pizza, toast, broil, waffle, dehydrate, and roast, temperature steps in 5-degree increments from 50°F to 450°F, and the touch panel is legible in a way the knobs on cheaper ovens are not.

Heat is where it wobbles. It comes up fast and then runs hot, and long bakes drift from the set temperature; an inexpensive oven thermometer clipped to the rack settles that question, and a full ten-minute preheat makes the difference on cookies and cakes. Even with the caveat, the zoning is why we keep reaching for this one for pizza night — you can push heat at the base of a pie in a way a single-element oven simply can't.

Sixteen inches wide is a small footprint for 0.6 cubic feet of interior, and that ratio is the whole pitch. The TOA-55 fits a 12-inch frozen pizza, six slices of toast, three pounds of wings, or a 9-by-11 pan without eating the counter.

Four heating elements and a top-mounted fan do the air frying, and seven functions cover air fry, convection bake, convection broil, bake, broil, toast, and warm — a shorter list than the Ninja or the Nuwave, and honestly the one most people use. We found the stainless interior wipes clean without the scrubbing a painted cavity demands, and the crumb tray slides out without pulling the rack.

Two things to check before you commit. It stands 14 inches tall, which is more than most gaps between counter and upper cabinet allow, so measure that space first. And the basket, pan, and rack are hand-wash only, so plan on a sink of hot water after anything air-fried.

A drop-down door needs a foot of empty counter in front of the oven and leaves you reaching over hot glass. The Easy Reach rolls its door up and over the top instead, so the space in front stays usable and your forearms stay clear. In a galley kitchen, an RV, or a counter that dead-ends at the fridge, that one change is worth more than any preset.

Behind the door it's a straightforward four-slice oven: four slices of toast or a 9-inch pizza, 200°F to 450°F, bake, broil, and toast, 1200 watts, two rack positions, and a slide-out crumb tray. The controls are mechanical, which means the timer wants a deliberate turn past your number and back to it — a quirk once you know it, a burnt breakfast once if you don't. At 8.2 pounds and 16 inches wide, it goes on a shelf or into a camper without a second thought.

Two things we noticed in use: the exterior gets genuinely hot, so give it air on all sides, and browning varies with rack position — upper rack for toast, lower for anything in a pan. It doesn't air fry or convect, and it isn't trying to. This is the one for someone who wants toast, a baked potato, and a broiled sandwich without reading a manual.

Eight hundred watts and nine liters is not much oven, and the four-slice billing is optimistic: an 8-by-8 baking dish doesn't fit, and in practice bread counts land at two slices. What the ETO490 does have is a real thermostat — 200°F to 450°F on a dial rather than three vague toast icons — and a 30-minute timer that shuts the oven off.

The 7.6-inch height is the point. It slides onto a shelf above a desk, into a camper cabinet, or onto a dorm micro-fridge, and it handles the jobs those setups actually need: reheating leftovers, baking a small pan of cornbread, broiling a sandwich. Two rack positions, a baking pan, a wire rack, and a crumb tray that slides out from the front are all in the box.

Where it stumbles is breakfast. Toast browns on one side before the other, so it rewards a mid-cycle turn, and the knobs need a firm grip to move at all.

As a second oven for small portions it earns its shelf. As the only oven in a family kitchen it doesn't come close, and it isn't meant to — this is the appliance for one person, one portion, and very little counter.