Convection Cooking
2.10.23
There is much debate regarding the virtues of conventional versus convection ovens and which system works best. We would like to take a look today at some of the pros and cons of these cooking systems to help you determine which is the best choice for you and your family.
What is Convection Cooking?
Thanks to internal fans, heat is spread out inside of the oven cavity as opposed to radiating from heating elements located on the top and bottom of the unit. Many people are not as familiar with this cooking system, but it lends itself to more even cooking.
Even Temperature Distribution
One challenge we run into with a conventional cooking system is that with a heating element on the top and bottom of the unit, heat does not distribute evenly. Since the hot air will always rise, the upper racks will always be slightly warmer than those located towards the bottom. If you are cooking multiple items at once, you also run the risk of having items cook unevenly because heat from the bottom can be blocked by pans on lower racks which in turn causes the heat to not reach the higher racks.
Pay Attention
Despite all its benefits, there are some things to keep in mind if you are going to a convection cooking system. Most recipes’ times and temperatures are written with a conventional oven in mind.
Benefits
Here are some other benefits that we thought were worth mentioning:
- Less rotating dishes between racks
- Promotes browning and crisping
- Fast moving hot air can accelerate baking and roasting
- Quick preheating
- Some modern appliances allow for both convection and conventional cooking
Conclusion
Whatever your cooking needs may be, and whichever cooking system fits your needs, we are here to help. There is no shortage of options out there, so please contact us with questions—we’re happy to assist.
