Convection oven vs. regular
By jesssp
@jesssp (2712)
Canada
January 12, 2010 4:24pm CST
I freely admit I'm not much of a cook but when we picked out appliances I decided to go with the fancy convection oven instead of a regular one just in case I decide I might need it someday. Now I'm just trying to figure out what the major benefits are to having a convection oven.
So for all the cooks out there - which do you have and which do you prefer? What types of things do you cook on the convection setting and what do you cook on regular? Are there any rules of thumb or tips and tricks I should know?
2 people like this
4 responses
@katsalot1 (1618)
•
12 Jan 10
Is a convection oven the same as as a fan-assisted oven? I have one of those, and find that because the heat circulates around the oven you get an even heat, and can cook things faster and at a lower temperature. Cooking is not one of my strong points either!
@dorannmwin (36392)
• United States
15 Jan 10
Okay, last year my husband and I bought a new range and oven, and we decided to go with the convection oven because it only cost a few dollars more then the conventional oven. We've been using it for close to a year now and I really haven't seen a huge benefit to the convection aspect and in fact I rarely use it. However, there is one thing that I do like it for is to get a pizza really nice and done. I think it is something that you have to learn to use through a lot of trial and error.
@jesssp (2712)
• Canada
15 Jan 10
Definitely a lot of trial and error. That's one good thing about getting one when you just start to get into cooking. My MIL says she's too old to change the way she does things but I'm not changing anything, just learning! One thing I have discovered is that convection is really only useful when baking or cooking something that doesn't go in a casserole or high-sided pan or dish. I popped some cheese buns in there at lunch yesterday and I was very pleasantly surprised how even the cheese melted and the bread was nice and crispy with no burnt edges.
@Hatley (163772)
• Garden Grove, California
13 Jan 10
jesssp hi I am a better cook than I used to be but am no longerin a position to do my own cooking. from all the responses I have read a convection over heats more evenly and perhaps faster. but I have never used one. I do like gas stoves and ovens better than electric ones but thats about the extent of my cooking expertise. I have heard people rave about convection ovens and others say they do not like them but I think some of that was just a matter of opinion.
@jesssp (2712)
• Canada
13 Jan 10
I know my mother in law hates hers but a lady I work with absolutely loves it. I think it's a matter of doing things differently than you're used to and deciding if it's worth the change or not. I think I'll bake cookies this weekend and see if there's any earth shattering difference.
@sulsisels (1685)
• United States
13 Jan 10
Hi Jesssp..A convection is all about the distribution of the heat. In a standard oven, typically there are coils on the botton a center rack and coils (or broiler) on top. The convection oven used force to equally distribute the flow of air for a more evenly cooked experience. In a standard oven, typical we use the center shelf in or to avoid "hot spots" and even have to move product around during cooking if we notice one area browning more than the other. If I had my choice, I would only use convection ovens but they do tend to cost more which is why you don't see them in a standard new home design. I also believe that the convection oven pulls more heat, thus a higher electric bill. You are lucky to have been able to buy one and I think that as time goes on ou will probably use the standeard oven less and less! Good luck with it..J
