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Convection Oven

The Difference in Conventional and Convection Ovens

There are more choices available today when shopping for an oven than ever before. The two most used types are conventional and convection. Newer models have both types of features. The difference in these two types of ovens is the way in which the heat is distributed during the cooking process.

Convection ovens cook faster than conventional ones because of a fan that distributes the heated air constantly over and around the food being cooked. This fan is usually located on the back side of the oven.

In addition to cooking food faster, a convection oven also cooks food more thoroughly at lower temperatures. There is a savings in cooking time of around 20 percent when compared to conventional ovens. There is also a 20 percent difference in the temperature that can be used to cook food than what the recipe suggests.

Obviously, a convection oven is a popular choice in the restaurant industry and in commercial cooking places. More recently, it is becoming a more frequent choice for individuals to use in their home. Because of the better cooking efficiency, these types of ovens are more expensive than a conventional ovens.

The most common type of oven used in homes across the country are the conventional ones and most residences come equipped with one when it is purchased.

These ovens also cook food with the use of heat and can use either gas or electricity. Some may have the capability of using either.

The big difference in a conventional oven as opposed to a convection oven is that it does not circulate the heat inside with a fan. These ovens more likely create uneven cooking and this is especially noticeable when using both racks at the same time. The food that is cooking on the top rack will cook faster because heat rises and gets trapped there.

Having said that, conventional ovens are less expensive and have been getting the job done for many decades.

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Wolfgang Puck 23L Digital Convection Oven with Rotisserie

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