When shopping for a new kitchen range, you will inevitably be faced with the choice: standard oven or convection oven? While convection models cost a bit more, they offer significant advantages.
The Core Difference
A standard thermal oven has two heating elements (usually one on the top and one on the bottom). It relies on natural radiant heat to cook food. A convection oven, on the other hand, adds a fan and an exhaust system. The fan actively circulates hot air around the oven cavity.
Benefits of Convection
- Faster Cooking: Because hot air is blown directly onto the food, convection ovens typically cook 25% faster than standard ovens.
- Even Baking: The circulating air eliminates hot and cold spots. This is perfect for baking multiple trays of cookies at once without needing to rotate them.
- Better Browning: The exhaust system vents moisture out of the oven, creating a dry environment that perfectly crisps the skin on roasted chickens and vegetables.
When NOT to Use Convection
Convection isn’t ideal for everything. Delicate baked goods that start out as liquid (like cakes, soufflés, and custards) can be blown lopsided by the fan. Thankfully, all convection ovens allow you to turn the fan off when baking these delicate items.