I have had a halogen oven for well over a year. It is excellent for roast pork - excellent crackling, roast chickens are succulent - and for roast vegetables, plus it is cheaper. I do more cooking now and the energy consumptions is still lower than when I used the electric oven. I can look up our bills on an 'energy tracker' and there was a sharp dip when I bought the halogen oven.

It does require a little more attention - I turn the meat half way through cooking and stir the vegetables roasting underneath.

The oven is a round one with a hinged lid which can be hoisted up so an extender ring can be fitted. I usually cook with the extender ring in place as it seems to cook things more gently like that.

I use the regular oven as storage now.