Best Smart Ovens with Air Fry of 2026

The Joule is the only oven in this group that's smart in the connected sense. It pairs with the Breville+ app, carries more than a thousand guided recipes, runs a multi-stage Autopilot sequence that moves between cooking modes on its own, and takes voice commands. Underneath, it's the same 13-function, 80–480 °F Element iQ oven as our top pick, in the same body, at the top of this group's prices.

Whether the app earns that depends on how you cook. For a dish with stages — sear, then roast, then broil — Autopilot keeps you from standing at the dial, and the guided steps are genuinely useful the first few times you make something new. For toast, fries, and reheating, we never opened it. It's also a coach rather than a remote: you can't count on changing the temperature, adjusting the timer, or shutting the oven off from your phone, so you still walk to the counter.

The rest of the ledger is less tidy. Temperature control is the soft spot — preset cooks can come out underdone while other spots brown faster — so check doneness before the timer runs out rather than after. That's a real annoyance at this end of the price range, and it's why the Pro stays our default even though these two ovens share so much hardware.

The Foodi Dual Heat stands up. The whole oven pivots on its base and stores vertically against the wall, which is the only real answer we've found for a kitchen where the counter is already full. It's 8.15 inches tall as listed and 21.5 pounds, so it isn't a small appliance — it's a full oven that happens to get out of the way.

The flip isn't a gimmick. We expected to use it once and leave the oven down, and instead it spent most of its time upright between cooks, which is exactly what a tight kitchen asks for. When it's flat, the Dual Heat setup is unusual: a directly heated SearPlate that reaches 500 °F works with cyclonic air at the same temperature, so a steak gets a crust underneath while the air crisps the top. Add 13 functions and the Foodi Smart Thermometer and there's more capability here than the footprint suggests.

Capacity is the trade. One rack means one level at a time, so a tray of cookies goes in as a single batch and a 9-by-13 pan is about the limit. If you cook for four most nights, the Breville's extra cubic foot is worth the counter it takes; this is the one for a two-person kitchen with a few inches to spare.

Two ovens, one box. The FlexDoor splits the front into a top and bottom cavity: open just the top for toast or a snack, or open the whole door and cook two different things, two different ways, at the same time. FlavorSeal keeps smells from crossing between the cavities, which matters more than it sounds like it should.

Smart Finish is the part that makes the two halves cooperate — it syncs top and bottom to finish at the same moment, so the roast and the potatoes land together instead of twenty minutes apart. The leave-in Smart Cook thermometer handles the protein side: set a doneness and the oven tracks it. One detail to plan around is that air frying lives in the bottom cavity, so the crisp component goes low and the quick one goes high.

For two people cooking a protein and a side on a weeknight, that second cavity is the most useful single feature in this guide, and it's why the oven earns a slot despite its size. If your household mostly toasts and reheats, you're paying for a cavity you'll never open, and a single-cavity oven does the same work for less.

Thirty quarts at the low end of this group's prices is the pitch, and the Bravo mostly lives up to it. It's a four-rack-position oven that runs from 50 °F to 500 °F in five-degree steps, weighs 20.8 pounds, and includes a probe that watches the food's internal temperature and shuts the oven down when it gets there. That combination is normally the expensive part of the category, which is why this one holds a slot.

The controls are where the money was saved. There's a touch panel with 12 cooking functions and a lot of on-the-fly adjustment — you can raise the temperature or add time mid-cook without starting over — but the menus take a few sessions to learn, and the toast setting sits deeper than it should for something you use every morning.

What you're actually buying is volume. Thirty quarts and four rack positions mean two trays at once, which the smaller ovens here can't do, and the probe makes a long roast genuinely hands-off. It's a wide, plain-looking box rather than a pretty one, so measure the width of the spot you have in mind before you order.

One rack, one cavity, no probe. The Bravo Pro is the smallest full oven here and it doesn't pretend otherwise: 21 quarts, 14.4 pounds, and a body about 17.6 inches wide and 13 deep, which is why it fits on a short stretch of counter where the 30-quart models won't.

The feature that earns it a place is the heater split. You can dial the top and bottom elements anywhere from 0 to 100 percent and choose from three fan speeds, so a thick-crust pizza gets bottom heat while the cheese takes a blast from above — a level of control the bigger ovens bury inside a preset. The range runs 50 to 450 °F in five-degree steps, and the enamel pan is PFAS-free.

Two things to plan for. It throws heat — the top and door get hot enough that you'll want clearance on all sides and nothing stored above it. And one rack is one rack: no two-level baking, no tray of cookies plus a casserole. Within those limits it's the most control you can get on a narrow counter, and that browning dial is worth more day to day than the extra quarts you give up.