A combination oven pairs a standard fan-assisted electric oven with a microwave energy source, cooking food very fast while still achieving the surface browning and crisping of conventional heat. The microwave energy cooks the interior rapidly while the hot air browns the outside, cutting cooking times dramatically for items like baked potatoes, gratins, and reheated portions. Caterers value the speed during busy services, though results differ subtly from conventional cooking and recipes need adaptation. The technology suits operations where throughput matters, delivering hot, browned food in a fraction of the usual time.