I’m living this situation right now. Kitchen being remodeled (supposed to be finished today!) and have had no kitchen for the past month but have a microwave in the LR at the moment. Thought I was missing my toaster oven but really found out the microwave is much more convenient now if you actually want to eat more food without having to take stuff out of containers and then put them in another pan that can go in the toaster oven and not have more dishes to wash when you don’t have anywhere to wash them. (this is also an experiment in long run on sentences)
My method to reheat leftover pizza slices: Turn on the oven (mine comes on set to 350, but it really doesn’t matter). While the oven is heating, put the pizza in the microwave and nuke it for ~30 seconds (this removes the refrigerator chill and preheats the cheese). Next put the pizza directly on the lower oven rack over the element for about 4-6 minutes until the crust is toasty and the cheese is melty.
@tinamarie1974 That was my take. I would argue that between the two, a toaster oven is “better” than a microwave. But if I could only have one or the other, I would choose the microwave because its benefits can’t be replicated with an oven.
I don’t own a toaster oven. My kitchen is too small already. I use my toaster to make toast, and my oven for everything else. I lived without a microwave for a month. It was annoying, but it wasn’t the end of the world.
When my toaster had broken, I toasted bread under the broiler. Once again, annoying, but not the end of everything.
I’d get a lil Breville convection toaster oven, which does the same stuff as an air fryer, just at a larger capacity with more versatility. Microwaves are great for reheating soups and things, but I can do that fairly quickly with my induction cooktop. While I’ll happily wait the extra couple of minutes on the stovetop for liquid reheats, for whatever reason, oven preheats absolutely test my patience when I know my toaster oven needs none.