I have several convection toaster ovens. None of them have a seal to hold in steam or smoke. I wouldn't want it to hold in steam in any case, because that will reduce browning and crisping. I don't need it to hold in smoke because I don't let it make smoke. If it makes smoke, that's my fault, not the oven's fault. If I let oil or food drip on the bottom heating elements, that's just stupidity to not foresee the obvious fact that food will drip oil, grease and moisture on the elements unless I put a tray underneath it.

It's easy to find non-stick crisping baskets with trays to fit these ovens. I have several of these. Therefore I'm not usually burning anything to generate smoke.

I'd be interested to see how someone would try to measure the temperature accuracy of this kind of oven because there would be many problems trying to do so. The Breville uses 5 quartz heating elements that heat via convection and infrared radiation. It would be difficult to measure the heating performance even with an expensive FLIR camera.

I could see the same review being written about my favorite oven, the Oster French-Door style Air Fryer for $169.05 during the Prime day sale, and yet it would poorly reflect how great these models are for reasons I think are entirely due to the inexperience of the buyer, not real problems of the ovens themselves.

I think Breville is generally overpriced, so I have no reason to defend their products in general.