Convection ovens vs. Conventional – What’s the difference?

If you’re looking for a new oven and have already started shopping for one, you’ve probably noticed that there are a few different types. Two of the most popular types are conventional and convection, and many of the newer ones have the option of cooking food either way, depending on the set mode. The difference between these two types is the way heat is dispersed in the oven during the cooking process.

Convection

A convection oven uses a fan that is usually located at the back. The purpose of the fan is to force hot air in and circulate it around the item being cooked. Hot air is constantly being pushed over and around the food, and therefore a convection oven cooks food much faster than a conventional oven.

A convection oven not only cooks food faster than a conventional oven, but it can also fully cook food at lower temperatures. The average amount of time saved by cooking with a convection oven is about 20 percent of the normal cooking time for food. The temperature you use to cook the food is also 20 percent lower than the cooking temperature suggested in the recipe.

Convection ovens are generally known for their popularity in the restaurant industry as well as commercial cooking facilities. However, it’s becoming more and more popular for people to have convection ovens in their homes…or at least a conventional one that can switch to a convection mode on demand.

Convection ovens are faster and more efficient than conventional ovens, and therefore can be more expensive. Yet professional chefs around the world use and trust them for delicious food. Plus, since airflow in a conventional oven is the same throughout, food will cook at the same rate no matter where it’s placed in the oven… on the top or bottom rack or near the front. or rear.

Conventional

Traditionally, most personal residences in the United States come equipped with modern conventional ovens. These are the most common and are used every day by men and women to cook all kinds of meals, desserts, breads, and many other types of food.

Conventional ovens are similar to convection ovens in that both cook food using heat. Both have the ability to use gas or electricity, depending on the house connection. Some may have the versatility to use gas or electricity simply depending on what is plugged into them, and some are made to be gas or electric specific.

The most obvious difference between conventional and convection is the fact that in conventional, air is not constantly forced through the oven with the help of a fan, as it is in convection.

In a conventional oven, the circulation of heat in the oven can be blocked by pots and pans inside the oven. Heat lock can cause uneven cooking. Uneven cooking is especially noticeable when the lower and upper oven racks are used at the same time. Items on top will cook faster because the heat rises to the top of conventional ovens and when there is a lot in the oven, the heat is trapped there.

There are advantages and disadvantages to both conventional and convection ovens. Conventional ovens have been serving people for years and years and food has been successfully cooked in them for many decades. Convection ovens have a lot of fans and fans, but convection ovens can be hard to get used to…especially for novice cooks.