I’m really not concerned about not using oil, at all - I intend to use it exactly as a smaller, more efficient oven, so for absolutely everything I would normally do in the oven. What I’m trying to figure out if it’ll actually work well enough to make it worth it in terms of cost of buying, ease of using, end result (very important!) and least importantly, tbh, whether it will be energy efficient.
What I’d be cooking in it could be anything from roasted vegetables, joints of meat, pies, quiches, terrines, tagines and other stews/casseroles, fish en papillon as well as meat such as pork chops/chicken - whole and jointed including chicken wings/etc, to cakes, biscuits, bread. Also fries, chips, roasties etc but all made from scratch so no coatings etc. If it cooks that sort of food well I’d find it very useful.
I would think it’d especially be very convenient for things such as baking a quick crumble on a whim, for example, or warming up some rolls/making garlic bread - most of the time I don’t like using the oven for one thing at a time as I just think it’s such a waste, but if I understand it correctly it’d be quicker and less expensive so I might be able to use it in that way much more often which would be nice.
For some reason I feel like I’m really not conveying what I want to ask but it seems like a few people have understood and that this is how they use it, and that it works well.