A multicooker, also known as an instant pot, is an electric pressure cooker that can perform a variety of cooking functions in one appliance. With settings for pressure cooking, slow cooking, steaming, sautéing, yogurt making and more, multicookers have become increasingly popular in recent years as a versatile, space-saving appliance. But can a multicooker truly replace a full-sized oven and meet all your baking needs? Here is an in-depth look at how multicookers compare to ovens for baking and what types of recipes and functions each appliance excels at.
Baking Capabilities of a Multicooker
Most multicookers on the market today do have a “bake” function, allowing you to bake casseroles, meatloaf, cake and more. However, there are some limitations to be aware of when using a multicooker for baking:
- Size limitations – Multicookers have much smaller capacities than a full-sized oven. Most have a 6-8 quart capacity, which allows for baking small batches, but not larger items like a 12-inch pizza or a 9×13 casserole.
- No temperature control – While you can select a “bake” function on a multicooker, you cannot specifically set a baking temperature like you can with an oven. The multicooker runs at a preset temperature when using the bake function.
- No visibility – Multicooker pots are completely enclosed with a lid during cooking so you cannot visually monitor your food as it bakes. Ovens allow you to peer through the glass door.
- Moist environment – Multicookers trap in steam and moisture when baking, which can result in differences in textures for items like breads and cakes versus baking in a dry oven.
- Single rack – There is only one small rack insert you can use in a multicooker pot. Ovens provide multiple racks at different heights for more flexibility.
While you can certainly bake foods like cakes, muffins, meatloaf and more in a multicooker, the results may not be the same as oven baking due to the more enclosed, moist environment. You miss out on the Maillard reaction that happens between amino acids and sugars when air circulates around food in a dry oven, resulting in browning. Very moist foods with softer textures like steamed puddings, custards and cheesecakes may have better results than traditional baked goods.
Advantages of Using an Oven for Baking
When it comes to baking, a full oven has some distinct advantages over a multicooker:
- Temperature control – Ovens allow you to set a precise temperature for optimal baking results. Everything from cookies to cakes to casseroles can be fine-tuned to the degree.
- Air circulation – The dry heating environment in an oven with exposure on all sides allows for even cooking and browning through air circulation.
- Browning and crisping – The Maillard reaction happens easily in an oven, letting you achieve golden, crispy browned exteriors on items like pizza, pie crusts, biscuits and more.
- Visibility – Oven doors allow you to monitor food visually as it bakes and make adjustments if needed.
- Multiple racks – Ovens allow for more flexibility and larger batch cooking with two, three or even more racks to bake different foods simultaneously.
- Broiling function – Ovens allow high-heat broiling, great for finishing meats, melting cheese toppings or getting a crispy crust. Multicookers cannot broil.
When following traditional baking recipes that rely on precise dry heat, circulation and even visibility, an oven will produce superior results every time. Cookies, cakes, pies, tarts, bread and pastry all benefit from true oven baking.
What a Multicooker Does Best
While it may fall short for traditional baking tasks, a multicooker does have strengths that make it shine:
- Wet cooking methods – The enclosed environment is ideal for braising meats, cooking cereals and grains, making cheesecakes, custards, steamed puddings and more.
- Slow cooking – A multicooker makes an excellent slow cooker with even heat distribution.
- Pressure cooking – Multicookers can quickly cook foods under pressure, reducing cook times by up to 70%. Great for beans, stews, stocks and tough cuts of meat.
- Rice cooking – Multicookers have specialized functions and pots designed for flawless rice and grains every time.
- Yogurt making – The ability to precisely control heat makes multicookers perfect little incubators for making homemade yogurt.
- Sauté function – The sauté function lets you brown meats, sauté veggies and simmer sauces all in one pot.
A multicooker becomes an invaluable kitchen appliance when you take advantage of functions like pressure cooking, slow cooking, rice cooking and more. These wet cooking methods succeed in the moist environment of a multicooker where oven baking fails.
What About Specialty Appliances Like Air Fryers?
Small countertop appliances like air fryers have also grown in popularity in recent years as an alternative to baking or frying foods. Here is how an air fryer compares:
- Air fryers use rapid hot air circulation to mimic deep frying, allowing you to make french fries, chicken wings, breaded foods and more with less oil.
- The small capacity of most air fryers makes them impractical for baking larger items.
- Air fryers can replicate the quick cooking and crisping results of a traditional oven for certain foods.
- An air fryer cannot truly replace all functions of a full oven, especially for larger batch baking.
An air fryer can be a helpful appliance for quickly cooking crispy foods like appetizers and side dishes with less oil. But an air fryer should be seen as a companion appliance rather than an oven replacement due to size constraints.
Multicooker vs. Oven: Which is Better for Baking Needs?
When choosing between a multicooker and oven for your baking needs, here are some key considerations:
Batch size
If you regularly bake large batches for meal prepping, entertaining or holidays, an oven is likely necessary. A multicooker will only handle small batch baking for 2-4 servings.
Types of recipes
Traditional baked goods like cookies, cakes, breads and pies need an oven to properly develop texture and flavor. A multicooker will excel at cheesecakes, custards and steamed puddings.
Browning and texture
If your recipes rely on getting browned, crispy crusts or textures, the dry circulating heat of an oven will be a must. A multicooker results in softer, steamed textures.
Added functionality
A standalone oven cannot pressure cook or slow cook like a multicooker. Consider how much you will use these other multicooker functions.
Conclusion
Here is a summary of the key differences between a multicooker and an oven when it comes to baking:
| Multicooker | Oven |
|---|---|
| Small batch baking only | Accommodates large batches |
| No temperature control | Precise temperature control |
| Moist baking environment | Dry, circulating air |
| No visibility while cooking | Oven door allows monitoring |
| Best for moist dishes like custards | Best for traditional baked goods |
| Extra functions like pressure cooking | Only bakes and broils |
While a multicooker can deliver satisfactory results for small batch baking, it cannot fully replace all the functions of a full oven due to size constraints and the different cooking environment. Serious bakers will still require a standalone oven for recipes that depend on dry circulating heat, while the multicooker excels at wet cooking methods and versatility. Each has strengths and purposes that make them shine in the kitchen.
Deciding which appliance is right for you depends on weighing your needs for batch size, type of recipes, desired textures and interest in the extra multicooker functions outside of baking. For most home cooks, having both a multicooker and oven in your kitchen arsenal allows you to capitalize on the best features of each appliance so you’re ready for any cooking task.