Image credit: Josh Kirschner/Techlicious
I love pizza. It’s a love that, like many members of the Gen X/Xennial cohort, was encouraged by Saturday mornings spent watching Teenage Mutant Ninja Turtles. I love it so much that, as an adult with a little time and disposable income, I make my own. I’ve got a pizza stone, peel, and cutters galore. I’ve used both my grill and electric oven to serve up that cheesy, saucy goodness, with my best results consistently coming from the grill.
But if home-appliance company Midea has its way, you’ll soon be able to enjoy near-pizzeria-style pizza from the comfort of your kitchen. The company is currently working to bring its SpaceMaster Series ovens to market in 2027. The SpaceMaster is an electric built-in oven with a dedicated Professional Pizza mode that reaches a blistering 662 degrees Fahrenheit (350 Celsius). That intense heat is designed to cook toppings quickly while producing the browned, airy, and crispy crust that defines a great pizza.
Image credit: Josh Kirschner/Techlicious
So, how is Midea doing it? The company uses a rapid-response graphene-based heating system capable of supporting the oven’s 662-degree maximum temperature. According to Midea, the graphene heating element responds in just 0.2 seconds. That doesn’t mean the entire oven reaches 662 degrees in less than a second; rather, it refers to how quickly the heating element begins responding.
The element itself can reportedly reach a ridiculous 2,372 degrees F, while the usable temperature inside the oven tops out at 662 degrees. Midea says a dedicated thermal-management structure does three important things: maintains the required internal cooking temperature, controls exterior heat, and limits heat transfer to the surrounding cabinets. That last part is especially important because the oven is installed directly inside kitchen cabinetry. Without effective thermal management, that much heat could damage the surrounding cabinets or make the oven’s exterior surfaces unsafe.
If the SpaceMaster works as advertised, its usefulness could extend beyond pizza to foods such as thick-cut steaks, focaccia, and spatchcocked chicken. The oven has a spacious 2.9-cubic-foot cavity that supports cooking on three levels, making it a true multitasker capable of preparing several trays simultaneously. Still, I’m definitely interested to see how evenly it distributes and maintains heat across each level, particularly when the oven is fully loaded.
For now, we can only wait for Midea to bring the SpaceMaster Series to market and see whether its ambitious heating, cooking, and thermal-management claims live up to the hype.
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