Conventional Oven vs. Convection Oven: Which One to Use

A good oven is the essential kitchen appliance that we rely entirely on upon and is the foundation of the kitchen. Without a proper oven, your kitchen fundamentally does not exist. Ovens today have gone upward in improvement and performance, and one of the first and vital oven-related questions is: Should I buy conventional or convection oven?

Uneven muffins, dried-out roast chicken, and burnt bread confirm one thing about conventional and convection ovens: There is a massive distinction between the two. Unlike the free-flowing artistry of cooking, baking is a science that likes precision. Moreover, roasting demands knowledge of how to change your baking time and temperature to convection standards.

Both convection and conventional ovens can be warmed with electricity or gas, but the heat dispersion differs. The heat source in a conventional oven is motionless, usually emitting from the bottom, while in a convection oven a fan distributes the hot air throughout the place.

Convection ovens provide fast and even cooking because the temperature stays more consistent. Convection ovens also enable you to cook multiple items at once. This comes in handy during the vacations when the time is of the essence. But be sure not to burden the oven, because too many pots will keep the air from scattering.

Conventional ovens can have pockets of colder or warmer air. Hot air expands, so when you are making food on both racks, dishes on the bottom shelf may undercook while the menu on top burns in a conventional oven. Usually, the process to correct this problem would be to turn the food at least once during baking. But convection ovens are not all-around conquerors.

Convection cooking can make the outside of a cake to bake — and rise — quicker than the middle, and the top could go over to one side. The entire cake could dry out before it is fully raised. Though some bakers have no problem, it is likely great to turn off the switch and fans to conventional baking for a cake.

The Oven Comparison: Which One Is Better?

The fan in convection oven distributes hot air all around the chamber for even cooking. On the other side, the conventional oven could have points of different warmness depending on where the temperature source is. This fact might provide rugged and uneven baking and cooking.

Another difficulty of uneven cooking appears with problems that occur when you are cooking food on both racks. Heated air goes up so pans on the bottom shelf could be undercooked while meals on the upper one might be overcooked. Any of these difficulties do not happen when you have a convection oven. Instead of you rotating the food, convection oven will distribute the hot air and make temperature balanced all around. You can just fix the desired time and temperature and can watch your favorite show. So a convection oven is a better choice.

Have you attempted baking in the convection setting? Which do you prefer?