BLACK+DECKER TO1705SB 4-Slice Toaster Oven: A Compact and Nifty Baking Buddy

In an age of smart refrigerators and air fryers with a dozen presets, there is a quiet honesty to a device like the BLACK+DECKER TO1705SB. It sits on the countertop, a simple stainless-steel box with two mechanical dials, priced at a startlingly modest $23.75. It’s easy to dismiss as just another cheap appliance. But to an engineer, or anyone curious about how things work, this little oven is something far more interesting: it’s a masterclass in the art of “good enough.” It’s a physical lesson in value engineering, where every feature, and every flaw, tells a story of deliberate trade-offs made to wrestle the laws of physics into submission on a shoestring budget.

Let’s plug it in, not to bake a pizza, but to dissect the science and design philosophy packed into its compact frame.

Taming the Photon Shower

At its heart, the primary job of this device, making toast, is an exercise in managing thermal radiation. When you turn the dial, the nichrome-wire heating elements glow, unleashing a shower of infrared photons. This invisible light travels at, well, the speed of light, striking the bread’s surface and causing its molecules to vibrate violently, generating heat. This intense surface heating is what triggers the magical Maillard reaction, the complex dance between amino acids and sugars that creates hundreds of new aroma and flavor compounds, giving toast its characteristic golden-brown hue and irresistible smell.

BLACK+DECKER promotes its “EvenToast Technology,” a marketing term for the engineering effort to make this photon shower as uniform as possible. This likely involves optimizing the oven’s interior geometry—the shape and reflectivity of the walls—to scatter the infrared rays, ensuring they reach the bread’s corners as effectively as its center.

Yet, a common user observation is that toast often comes out darker on the bottom. This isn’t a manufacturing defect; it’s an immutable law of physics at work. The intensity of radiation follows an inverse-square law; it decreases drastically with distance. Because the wire rack must be positioned low to accommodate larger items, the bread’s bottom surface is significantly closer to the lower heating element. It is simply being hit with a more concentrated dose of energy, causing the Maillard reaction to proceed faster. To fix this would require a more complex (and expensive) design, a trade-off this oven smartly refuses to make.

A Symphony of Heat in Three Movements

The true versatility of the TO1705SB lies in its ability to conduct heat in different ways, orchestrated by those two simple dials. It’s a thermal symphony in three distinct movements.

The Bake function is a gentle adagio of convection. Here, the elements heat the air within the cavity. As the air warms, it becomes less dense and rises, creating a slow, circulating current that envelops the food, cooking it gently and evenly. It’s a less direct, more patient form of heat transfer.

Switching to Broil, however, is like jumping to a fiery allegro. The top element engages at full intensity, unleashing a powerful, directional blast of radiation. This is about brute-force energy transfer to a specific surface, perfect for melting cheese into a bubbly crust or searing the top of a dish. It’s cooking with a focused thermal spotlight.

Finally, the often-overlooked Keep Warm function is a subtle lesson in thermal equilibrium. It’s not about cooking, but about defying entropy. The oven applies just enough low-level energy to counteract the heat that is constantly escaping through the metal walls and glass door via conduction. It’s a delicate balancing act, maintaining a state where heat in equals heat out, keeping your food ready without overcooking it.

The Art of the Deliberate Compromise

Every aspect of this $24 oven is a case study in value engineering. Its feather-light 6-pound construction, a result of using thinner gauge steel and simpler components, is a perfect example. On one hand, this low thermal mass means it preheats incredibly quickly, making it far more energy-efficient for a small batch of fries than firing up a massive conventional oven. On the other, it means poor heat retention and a door that feels less than robust. It’s a calculated compromise: speed and cost over thermal inertia and a premium feel.

The mechanical dials are the soul of this philosophy. They are cheap to produce, intuitively simple for any user, and remarkably durable. But this simplicity comes at the cost of precision. You can’t set it to 375°F; you aim for a point somewhere between two markings. User reports of a finicky “Stay On” function or a loud ticking timer are the direct, audible consequences of this mechanical choice. There are no silent microchips, only springs and gears. It is not a bug; it is the nature of the chosen technology.

In a market saturated with feature-creep, the BLACK+DECKER TO1705SB stands as a testament to a different kind of excellence. It doesn’t try to be everything. It doesn’t have an app or a digital display. Instead, it does a few essential things well enough, for a price that makes it accessible to nearly everyone. It reminds us that great design isn’t always about adding more; often, it’s about the profound intelligence of knowing exactly what to leave out. It’s a humble crucible on the countertop, forging our meals with the fundamental laws of the universe, and teaching us a lesson in elegant, economical engineering every time we use it.