The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to:
enter image description here

The typical Oven Toaster Griller (OTG) I'm referring to:
enter image description here

My objective is to buy an oven with which I can bake:

  • Bread
  • Cakes
  • Biscuit
  • Samosa (for baking it internally after frying externally)
  • Puffs (vegetable pattie)
  • Chicken

I have a vague memory of someone mentioning that the conventional round oven can bake cakes more uniformly than an OTG. Additionally, some OTG's have a temperature dial like this:
enter image description here
This makes it really hard to figure out if I'm baking at the right temperature. Even a 10 degree temperature variation matters.

Apart from price, is there any other reason the conventional oven should be preferred?

  • My mom's conventional oven lasted four decades. Now it's regulator isn't working and I dont know where to get it replaced. So I'm considering either buying a conventional one or an OTG. But I need to know what the right choice is.
    – Julia
    Jun 2, 2022 at 7:54

1 Answer 1


Cons of the conventional oven:

  • From what I read on this website, and some Youtube videos, the conventional round ovens are manufactured by local brands, some of which may be imitation brands. For example, there's one with "Tosiba" written on it.

  • The conventional ovens do not have a timer.

  • In some ovens, the heating coil gets rusted or spoilt in a year. In some, the coil lasts for many decades. However, in today's times, if the coil gets spoilt, it's hard to find a replacement (though I do believe local electric appliance repair shops can fix it).

  • The temperature setting may not be accurate.

  • The thermostat is of a cheap quality, and can come off or stop working, and it's hard to get a replacement now.

  • There's no rotisserie and no props to be able to bake items one on top of the other.

  • OTG's have the option to heat from various directions and also have a fan. Conventional ovens don't.

Pros of the conventional oven:

  • If you buy from a reputed brand (which were available many decades ago), you'll get one that cooks uniformly.
  • You can easily bake a 1kg cake in it, whereas in the smaller OTG's you have to settle for smaller cakes.
  • You can view what is being baked, directly from above, so it's easier to spot if it's getting burnt or not.
  • The oven is less than half the price of the OTG's.

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