convection v. convention
What is a convection oven? Is it better than a conventional oven? Why?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
10 Comments:
I hate being the guy who answers with a link, but I'm gonna be that guy. This is a convection oven.
I'm not sure one is better or worse than another, but I really like mine. It's faster, and I get a more evenly roasted...um...roast. On whole birds it's especially noticible in terms of consistent browning.
Because the air is moving, volume is less of an issue as well. You can run a couple racks without worrying about burning the top one/undercooking the lower.
As Guy-Who-Doesn't-Bake, I can't vouch for it's effectiveness for baking. One of the bakers here can speak more intelligently to that than I can.
corycm at 2:01PM on 04/30/07
Do you have to alter the recipes? Is it tricky to get use to? Is it worth the extra money?
Aoife at 2:27PM on 04/30/07
I don't have one, but I've used one and I would love to have my own one day. Convection oven is fast and consistent. Just remember to use a meat thermometer (I use a Polder) and check it because it is faster. Recipes stay the same. Super convenient and great results--definitely worth the money. Like corycm, I don't know how it is for baking. Bakers? What say ye?
ride&cook at 2:43PM on 04/30/07
I have Dacor dual ovens (electric), one of which includes convection.
I have found that pure convection does an absolutely superb job roasting turkeys and chickens. Must faster than conventional, and the meat comes out very moist and juicy.
Convection is supposed to be superior for cakes and cookies, but I haven't seen that much of a difference in that category. However, I've never baked more than one tray of cookies at a time, and convection is supposed to be far superior to conventional when one is baking several trays at the same time.
There is no need to alter recipes, and it's as easy to use as simply pressing a button and setting the temperature.
The handbook that came with my ovens has a listing of rack positions and temperature settings for various foods ("convection bake" or "pure convection"). It's usually 25 degrees lower for convection than conventional.
RGR at 3:53PM on 05/01/07
I have a simple old (25 years+, surely) Faber convection oven that was here when I moved into my house. This convection oven's not large, maybe comparable to an oversized microwave. I adore the thing.
I'll second RGR on roasting. You can prepare poultry and meat that's crisp outside (if you like, which I do) and juicy inside. The roasted vegetables and oven fries that come out of this thing are great!
I haven't used it for baking. Most likely the model I have wasn't intended for that.
baboo at 9:07PM on 05/01/07
I have a wolf gas oven with convection. I love it for roasting meats and browning breads. During the last 10 minutes on breads and pies I turn it on. Chickens roasted in convection oven cook quicker and are more uniformly brown all over. I like it a lot and I recommend if you are getting a new oven to go ahead and get one they are fairly common in household ovens now.
JerzeeTomato at 10:56PM on 05/01/07
We had mostly convection ovens at the culinary academy I attended and I can confirm their superiority for roasting and most baking. They make absolutely AWESOME pizzas.
That being said, I wouldn't recommend them if you only have one oven. This is because you can't bake puff pastry in a convection oven. The blowers will either blow it apart or keep it from rising properly. Maybe both? I can't remember what we were told about that, exactly. I just remember that we were told never to use convection for puff pastry. Maybe if you can buy them with a way to turn off the blowers it would be ok?
Calichef at 3:59AM on 05/02/07
I urge "Calichef" to look at some modern day covection ranges...I purchased a Kenmore Elite Dual Range with convection oven, I can use it with or without the convection fan so I can bake, roast or broil anything with absolutely perfect results!!!
Val at 8:52AM on 05/02/07
I urge "Calichef" to look at some modern day covection ranges...I purchased a Kenmore Elite Dual Range with convection oven, I can use it with or without the convection fan so I can bake, roast or broil anything with absolutely perfect results!!!
Val at 8:58AM on 05/02/07
I wrote "Faber" when I should have written "Farberware." There I go again, confusing my publishers with my appliance manufacturers. Do I dare to bake a peach pie? Sorry.
baboo at 10:15AM on 05/02/07