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Differences between line CW and CWK:
CWK is definitely better because:
the heat point is in contact with the food, the resistance is the grill, while in the CW there is the resistance, the air and the grill, this means that in continued use thermal inertia can form and therefore the machine is slower to return to temperature between one cooking and another. while the CWK is always at temperature.
given the point above, another advantage is that the CWK needs less power and therefore there is energy saving.
Possible disadvantages of CWK are:
the higher cost (even if it is compensated in the short time by energy savings)
that the resistance could deform if subjected to thermal shock.