Convection microwave.

The microwave oven is a great invention. Like many of today's great inventions, the microwave oven was a by-product of another technology. The history of the microwave oven dates back to 1946, when Dr. Percy Spencer was doing a radar-related research project. He noticed that the peanut chocolate bar in his pocket had melted. He was so intrigued by this, that he experimented with popcorn.

Microwave ovens work by sending non-ionizing microwave radiation, usually at a frequency of 2.45 GHz (a wavelength of 12.24 cm), through the food.  Today, most kitchens have a microwave oven.
A higher wattage oven will cook foods faster. Most microwave ovens have power ranging from 600 to 1200 watts. 

Convection ovens blow hot air around the food. By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly.  A convection microwave is a combination of a standard microwave oven and a convection oven.
The Dual Cook feature on this kind of oven can be used to cook and reheat food using both, microwaves and hot air simultaneously.