Rotisserie cooking is actually one of the oldest forms of cooking and predates oven roasting by thousands of years. The basic premise involves suspending a rotisserie spit over a heat source and constantly turning it to achieve even cooking and prevent fat loss. Originally, this was an open fire or bed of coals, while today it is most often an electric heating element.  Oven roasting on the other hand heats food by placing it in a hot oven cavity, directly on a roasting pan or other stable surface. While it archives similar results as rotisserie cooking, there tends to be greater fat loss and less even cooking. If you’re looking for a slightly different option to create perfectly-roasted meats in your kitchen, take a look at my picks for best wall ovens.