GE Profile Trivection Oven: A Great Tool for the Serious Home Cook

The GE Profile oven with Trivection technology is the newest step towards professional cooking at home. I have used my Trivection oven for almost a year now and I can't remember what it was like to cook without it.

Trivection technology refers to the use of three different heat sources to cook food. Conduction heat is the heat source used by traditional ovens coming from top and bottom elements. Convection heat circulates heat with a fan which distributes heat evenly around the oven. Microwave heat uses the same technology used in standard microwave ovens. Using all three of these types of heat at the same time results in significantly reduced cooking times. There are Trivection settings for both baking and broiling. You can cook a 22 pound turkey in two hours or a lasagna or other casserole in 15 minutes. A surprising and handy fact is that the use of microwaves in the Trivection oven doesn't prevent you from using metal or foil dishes. This gives me extra flexibility as I can cook in the dishes I would have used in my standard oven.

What finally sold me on the GE Trivection was the fact that you do not need to use the Trivection technology all the time. You can choose conduction or convection only. The only thing you can't do with the GE Trivection is to use the microwave function as a stand-alone cooking method. I was initially concerned that I wouldn't be able to convert some of my recipes over to the Trivection method. I didn't need to worry, however, as the Trivection has a conversion feature. So, for example, if I would normally bake my enchilada casserole for 1 hour at 350 degrees Fahrenheit, I would enter that information into the control panel and the oven automatically converts the cooking time based on the type of food I am trying to cook. In the case of casseroles, 1 hour becomes 15 minutes.