I can do EVERYTHING with this oven that I need to do: broil, bake, convection bake, microwave, and combinations of those.  There is a learning curve because it's not the old style "hot box" our mothers had, but I think this evolution is so much better and faster.  I can bake an entire chicken so the skin is crispy but the inside is cooked thoroughly but not dried out, and in less than half the usual time.  I recommend spreading out appetizers so they don't touch and not bunching them in the middle of the tray so they cook evenly as they rotate.  Keep an eye on small items like that the first few times because they will cook much faster than expected.  If I prepare a second tray to replace the first one when I am serving, I can keep a steady stream of hot appetizers for guests.  Really, this is such a fun oven to work with!