When it comes to preparing meals, the type of oven you use can significantly affect the outcome. Two of the most popular types are the conventional and convection ovens. They may sound similar, but each offers a unique cooking experience. Let's get into it!
What is a Conventional Oven?
A conventional oven a.k.a regular oven, uses static heat sources at the top and bottom to cook food. The bottom heat source is primarily used for most cooking tasks, while the top one is used for broiling. The baking heat in a conventional oven rises from the bottom, sometimes resulting in uneven cooking. Hence, food often needs to be rotated for even heating. These ovens are especially good for baking cakes, bread, and pastries.
What is a Convection Oven?
A convection oven uses a fan and exhaust system to circulate hot air evenly inside, reducing temperature differences and allowing for better multi-rack cooking. With an additional heating element called True Convection, food cooks faster as heat is spread around from all sides. This oven type is perfect for roasting meats and baking.
Now you may be wondering, what are the benefits of each oven…
Conventional Oven
▶ Better for single-rack baking
▶ Maintain steady heat without food drying
▶ Easy to use
▶ Best for cakes, soufflés, bread, and delicate pastries
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Convection Oven
▶ Better for baking multiple foods at once
▶ Evenly cooked dishes
▶ 25% faster cooking time than regular oven
▶ Best for roasted meats and vegetables, and quick baking cookies
In short, choosing a convection or conventional oven relies on your most common cooking practices, how much you're willing to spend, and accessibility!