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Well then I don't blame you for not getting out in those conditions. Good luck at the Good Will though.

And earlier you were talking about getting a little convection oven. Well, I have one, and granted, it was a pretty cheap one, but it's not the most even cooking thing I've ever seen. I've tried cooking muffins in it and the ones on the side nearest the fan tend to get browner than the other ones. And you definitely have to adjust your cooking temperature down or things will burn on the top and still be raw in the middle. So I cook things at a lower temperature for longer, which to me kinda defeats the purpose. Also, the knobs cracked and broke off after just a few months and I had to scavenge some new ones off of some other old appliance. But it's little and it wasn't real expensive, so there's that. I think mine is a Euro Pro, so I think I'll go with a different brand next time. I'm leaning towards one with a rotisserie, but with my luck it'll turn out to be a piece of crap too.

Yeah, that's kind of my dilemma. I could get a cheap one and accept that it may have flaws, but will still be better than what I have...or I could spend a lot of money.

This one seems to get mostly really good reviews, but it's not very wide, and it seems to be mostly geared toward casual users.

Then there are actual professional models, but those are vey spendy. And there are combo microwave/convection ovens (Sharp makes one that has good reviews), but my guess is that those would be a microwave first and an oven second rather than the other way around.

The other catch is I don’t really want a glorified toaster oven. I’ve got one of those and it doesn’t bake worth doodly. Doesn’t heat well at all when it comes to baking. Once upon a time I had an older Black and Decker toaster oven that you could actually make brownies in or broil steak or whatever. I used it and loved it for years, until one day my sister set it on fire and cracked the glass...

But I think most are best used strictly for toasting.