Yes, I have been using one for years and it works great, but is does take some time to learn how to use it. I can bake anything that I can do in an oven, though rolls and muffins and such have to be smaller and shaped a little differently. And there is a limited amount you can do at once.
It helps a lot to have a digital thermometer with a remote probe that you can fit into the cover -- there are small vent holes in the cover and you can feed a probe through one of them. Also, they sell an "oven rack" on amazon that fits into it -- I cover that with parchment paper and bake cookies, rolls, and scones on it. I never put bread dough or batter directly on the bottom oven surface itself.
The main thing to know is that it is a lot hotter towards the center. Anything that touches the metal in the center will burn from the heat. If you are careful of that and you learn how to adjust the size of the flame while keeping an eye on the temperature, you can learn to keep the temperature where you want it. It takes time and trial and error to figure out but it was definitely worth it for me.
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