First off, even heat. The toaster gives you those sad, burnt edges and a cold, doughy center. The oven? It wraps your bun in a warm hug, toasting it perfectly from crust to core.
You get that gorgeous, golden-brown crunch on the outside, but the inside stays soft and fluffy. It’s like magic, but with less wizardry and more science.
Plus, you can do a whole batch at once. Hosting a burger night? Pop six buns in the oven and you’re done in five minutes, not fiddling with a toaster for an hour.
