The only thing I have that won't fit in the Trivection is one extra-large cookie sheet. Everything else is fine. I do find that I now cook things on multiple racks instead of side-by-side on the same rack. Take your largest pans to the store and place them in the oven to see if they fit to see if it will work for you.

Thanks, aliceinwonderland_id for your imput. As I will already have 2 smaller ovens, I think the Trivection will be a bit too small for my needs and take away some of the flexibility of having 3 ovens.

It will be hard to give up the Trivection speed. though.

We opted for the ZET2 ovens instead of the Trivection-capable after seeing how small the latter were inside. None of my pizza equipment (stone, screen, pan) would fit and none of my cookie sheets would fit.

Michelle

Interesting you just posted this! I have just cracked the plastic on my trivection and used it for the first time. Boy was I surprised when I found that a frozen pizza just barely fit in there!
I guess it was my excitement about owning the new technology that made me not really research the actual depth of the oven!
I will have to come to terms with the situation- too late now!
I guess my big cookie sheets are a thing of the past!

We have had the Trivection for a little over a year now and have been amazed at its capacity once we have learned to use it.

5 sheet pans have no trouble, 6 1doz muffin tins or 3 16" pizzas. You need to include the air space in front of the rack and depth of the door in your dimensions.

For sheet pans, commercial half sheet pans fit perfectly as do 2 one dozen muffin tins per rack.

A 26lb turkey and a tray of dressing fit just fine at the same time too.

It appears shallow but you are measuring the depth of the shelf, not the actual oven volume.

Thanks, jcthorne for that info. I went back to the appliance store and remeasured. I hadn't measured the inside of the front door indentation, which added about another 1 1/2 inches of usuable space. When I thought the trivection wouldn't work, DH got his heart set on the Miele oven with rotisserie. So now I have to weigh the trade-off of faster cooking, which salesman thought was about 20% faster than convection, with how many times I will really use the rotisserie.

The salesman was wrong. It's faster than that. For example, I cook a huge lasagna now in 15 minutes. Meats take a little longer so only about 30% faster, but everything else is about 4x faster.

Lots of good info. I think the Trivection just got back into my oven stack!

Thanks!

I am also planning to get the Trivection (and the Advantium 120). I have a question about cooking times. For instance, when you say that you cook a lasagna in 15 minutes, is it browned on top and thick and creamy? I am just having trouble imagining how it would cook and be JUST LIKE a casserole that cooked for an hour in conventional oven. Thanks for the help.

Lasagna cooked in speedcook mode is exactly like one cooked in conventional mode - same appearance, same texture. I didn't believe it until I tried it myself.

A few things.
I measured the 'useful' area of the inside of the Trivection (top oven, shelf space). It measures 14 inches deep. That brings you up to the convection fan.

The unit measures 24 inches wide. Now get this..you can, and I have, cooked with seven racks at once. Space is not an issue with this oven. Besides, you're getting two ovens, right?

Time. Ahhhh time. Any cassarole we have cooked since installing this unit has been amazing. Not only does it cook a lot faster but it cooks more evenly, browns evenly and even the color is more of what you'd expect.

They are getting pretty popular now. I would strongly suggest that you find an aquaintance who owns one and give it a test run yourself. I'd bet you run from their house right to the store to put your money down. Thats how good it is.

Thanks to all posters, especially the OP. I ordered the 30" Trivection today, as well as the Advantium 120.

ok, guess i am a little slow, when you say you can do 7 racks at once.....how? do you have a double oven? Oven comes with 3 racks....what am I missing. I have a trivection and love it...but was dissapointed i couldnt use my large pizza stone and large pizza pans...pans just a little too deep but i love the oven

You can purchase additional racks or use some from your other oven(s)--I suspect that's what the posters are doing...but maybe not...

Anyway, I'm actually planning on having the "best of both worlds"--I will have BOTH a Trivection oven AND a Miele! (But, I ordered the GE Profile since the ovens seem identical except for looks & cost--and I like the Profile look better than the Monogram anyway.)

I'll have a MW, Trivection Oven, and Warming Drawer on the stack and I will have a Miele in a base cabinet across the aisle. I plan on using my Trivection more than the Miele on a day-to-day basis but the Miele will be used when roasting. Two things sold me on the Miele...the rotisserie and the temperature probe with the "time remains" feature--definitely beat out the GE Profile convection oven for a second oven despite the cost difference!

As to volume...it appears to be the same as my current convection oven in my stove so I already know what to expect. (I purchased several smaller cookie sheets years ago.)