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What is a convection oven?

How is it different from a standard commercial oven?
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6 answers

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A convection oven is a type of oven that uses fans to circulate hot air around the food while it's cooking.  This is compared with a conventional oven, which doesn't use fans to circulate hot air, and instead depends on the natural radiation of heat within the oven.  Convection ovens tend to be able to cook food faster and more evenly than conventional ovens because of the improved air circulation that happens within the oven during the cooking process.
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Regular ovens have the food coming from one source. This causes uneven baking. The convection oven is a newer technology,  in which a fan is placed behind the oven. This causes the heat to circulate evenly thus creating a more perfect dish.

Please message us with all your questions or needs on convection ovens.
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With a regular oven depending on the heat source, the heat usually enters the cooking chamber from one location (usually top or bottom of the standard oven).  

With a Convection Oven, their is still one heat source; however, there is also a fan that circulates the air within the oven.  This makes for a more even and faster bake.

If you truly need an oven which is the best at cooking - ask about a Combi Oven.
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These answers have been very good.  It is also important to remember the reason that you are paying so much more just to add a fan, is that this isn't just an ordinary fan.  It takes a very special fan to circulate all that heat without burning itself out.  
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Convection has been used commercially for many many years.  Only recently have home appliances added convection to their ovens.  Since an oven cavities are a fairly large area to heat, conventional ovens tend to be "Spotty" in heating.  Hot air rises so they are hotter near the top and cooler near the bottom. This is why almost every recipe ever written says to use the middle oven rack position. This is where they test the recipes.  In a convectional oven a tray of cookies will usually have some burnt and some raw, unless you rotate the pan half way through baking.

Convection comes in two forms, regular and European or "True" Convection. Regular convection places one or more fans inside the cavity to circulate the heated air throughout. European or "True" convection adds a heating element surrounding the fan so the air blowing in is already superheated.This is a more efficient form of convection. The rule of thumb is that you can either reduce the cooking temp. by 20% or reduce the cooking time by 20%. In the case of roasting, reducing the temp. may keep the food from drying out. If using the normal temp and time, you can literally place food on any level and they will all cook uniformly.  3 dozen perfect cookies!

Also, there is no transfer of flavor when using convection heat. So you can put a fish dish and a potatoe dish in the oven at the same time, for example!  The moving air creates a sort of "crust" around the food to prevent flavor transfer.
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A convection has an internal fan that  circulates the heat evenly throughout the oven cavity. Speeds up cooking time. 
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