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Calphalon Quartz Heat Countertop Convection Oven w/ Accessories Expired
$106.30
$268.91
+ 2.5% SD Cashback
QVC has Calphalon Quartz Heat Countertop Convection Oven w/ Accessories on sale for $98.87. To earn 2.5% in Slickdeals Cashback, before purchase, follow the cashback instructions below. Shipping is $7.50.
Thanks to community member im4GMG for finding this deal.
On PC or Lap-top Only:
Thanks to community member im4GMG for finding this deal.
- Note: New customers may save an additional $10 off your order of $25+ with promo code FRIEND (applied during checkout).
- Oven, 12" baking pan, 12" pizza pan, wire rack, dehydration rack , 9 " x 13" cake pan, and 6-cup muffin pan
- 1,400W
- LCD screen
- Turbo convection
- Digital control
- 11 preset functions: toast, bagel, bake, roast, broil, pizza, cookies, reheat, keep warm, defrost, dehydrate
- Stainless steel finish
- Measures 11-3/4" x 16-2/3" x 18-3/4"; weighs 17 lbs
- 3-year Limited Manufacturer's Warranty
On PC or Lap-top Only:
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- Next go to QVC using the link above and you should see a prompt stating 2.5% cashback, if not open the extension and click "Activate Cashback"
- Proceed to checkout
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Original Post
Written by
Edited April 15, 2021
at 05:26 PM
QVC [qvc.com] has the Calphalon Quartz Heat Countertop Oven (a convection toaster oven) for $98.87 + $7.50 S&H. First time buyers can use this coupon for $10 off your first order of $25+: FRIEND.
This is model TSCLTRDG1 and is listed on the Calphalon website [calphalon.com] for $209.99. It has 4.5 stars on Amazon [amazon.com], where it's currently listed at effectively $179 ($199 + 10% coupon). Costco sells a slightly different model for $180 advertised as "Toaster Oven with Air Fry," which appears to be this same unit with an "air fry" setting.
https://www.qvc.com/Calphalon-Qua...50698.htm
This is model TSCLTRDG1 and is listed on the Calphalon website [calphalon.com] for $209.99. It has 4.5 stars on Amazon [amazon.com], where it's currently listed at effectively $179 ($199 + 10% coupon). Costco sells a slightly different model for $180 advertised as "Toaster Oven with Air Fry," which appears to be this same unit with an "air fry" setting.
https://www.qvc.com/Calphalon-Qua...50698.htm
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people paying $50-60 bucks for an airfryer. spend a little more for an all in one like this that does way more
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1) Periodic circulation
2) Constant side circulator (roast mode)
3) Air Impingement only
4) Air impingement + Radiant heat
Listed in the order of effectiveness.
The Phillips bucket style air fryers are type 3. This one is type 2.
Less effective theoretically but more important is the size, insulation, and set up of the heating elements.
American homes are limited to 120v at 15 amps (1800 watts) so the heat Flux is the same at max no matter the model.
The smaller the cavity and better insulated, the heat is more concentrated but small units also have the limitation of reduced flow and the possibility of steaming which limits the temperature to boiling. So you need enough space to exhaust the steam.
The speed of the fan won't change the removal of steam if the design of the cavity and vents is the same.
The higher air circulations reduce the thermal impedance between the heating elements and the food tremendously. That's why the work. Insulation of the cooker has VERY little impact on the overall performance and is one of the reasons they don't insulate these very well.
Your comment about limiting the temperature to boiling is also silly. That would imply that the internal temperature of such an oven could never exceed 212F. LOL. Right....Note that once you have steam, you don't have a temp limit anymore as the phase change from liquid to gas has already occurred.
You sounded smartish though in your post, so kudos for that.
Maybe, just maybe it's not a marketing/sales person conspiracy theory after all!
Re-read my post.
People who own know there is a major difference between air fryers and convection ovens.
That's my point, these fake reviewers and commenters act like this is the same as an air fryer = significantly more sales = higher revenue for SD.
So essentially it is a marketing conspiracy, lying to promote more sales.
In most cases I'm inclined to say that fan speed is not going to do much for heat exchange. All a fan accomplishes as far as heat is remixing the air around the food being baked. The air cools as it loses heat to the food and creates an insulating layer from the other hotter air. I'm inclined to think that the benefits of blowing faster are negligible. There is certainly a point of diminishing returns and I can't think of why the design for a convection oven wouldn't reach and stop at that point for heat exchange.
Probably the more useful aspect of the higher fan speed is moisture exchange. The higher fan speed will dry food more, helping it crisp. That combined with higher heat settings for air-fry recipes likely results in crispier fried like food in an air-fryer. Is it meaningfully different? A matter of taste I'd think. A convection oven will certainly provide you with crisp food too.
Consider some real world examples: Radiator on a car: functions by virtue of high air velocity over the fins.
Another example, computer heat sink/fans. Again, heat sinks work much better with higher air velocity.
So, there is actually science and engineering associated with convection, air velocity and heat transfer. Your "presumptions" are simply wrong I'm sorry to say.
You are correct that there is an asymptotic relationship between air velocity and heat transfer, but it is at a velocity that is far beyond the substantial benefit you get with an air fryer over a traditional low velocity convection oven.
Here is a convection calculator and you can prove (or disprove) it to yourself:
https://www.engineersed
Feel free to prove their different.
If you overload this oven (putting a big casserole dish in it, for example), it will take forever to cook, and in some cases we've had to move the dish to the big oven because it just wasn't cooking.
That said, it's nice to have when we need an extra oven for a side dish, etc. I'd say this is just OK, and if you ever need additional oven space, you'd be happy to have this.
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You can hit start twice before it preheats and the timer will start going. I own this exact unit. You can let it preheat then hit start, or like me if you are too lazy, add a minute or two to the time, hit start twice and the timer goes along with the heat. No need to hit start again.
Consider some real world examples: Radiator on a car: functions by virtue of high air velocity over the fins.
Another example, computer heat sink/fans. Again, heat sinks work much better with higher air velocity.
So, there is actually science and engineering associated with convection, air velocity and heat transfer. Your "presumptions" are simply wrong I'm sorry to say.
You are correct that there is an asymptotic relationship between air velocity and heat transfer, but it is at a velocity that is far beyond the substantial benefit you get with an air fryer over a traditional low velocity convection oven.
Here is a convection calculator and you can prove (or disprove) it to yourself:
https://www.engineersed
This is a much better deal.
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Can't find any specs on each fan's CFM but just by eyeballing the fan size on a typical convection oven's side fan compared to the standalone air fryer's top fan, the latter's is multiple times larger. This would be enough to speculate there is a significant difference in heat transfer between the two, in favor of the standalone.