Why Use a Convection Oven?
- Built-in conversion tool.
With conventional ovens, air temperatures fluctuate within the oven cavity. This fluctuation can cause the bottom of food to get burnt while the top is still unfinished (or worse, partially finished). A fan solves this problem by redistributing the air into a constant temperature, and cooking the food uniformly.
The shorter cooking time and air movement in a convection oven offer many notable benefits. The dishes are typically moister, and retain more of their juices and nutrients. Placement in the oven is not a factor; both oven racks can be used without the risk of the lower rack cooking (or burning) at quicker speeds. - Residential double oven.
Mathematically speaking, convection ovens will fully cook food in 70 to 75 percent of the time of a conventional oven. Furthermore, appliance manufacturer GE recommends lowering the temperature by as much as 25 degrees F, or 15 degrees C. Essentially, any recipes with conventional oven cooking times will need to be adjusted accordingly. Unfortunately, there are too many variables (the amount of food, type of food, type of original oven) for an exact conversion. Always reference the cooking guide inside your convection oven's owner's manual.
Depending on the make and model, some convection ovens include a conversion tool built directly into the oven itself. This tool allows you to enter the time and temperature specified on the recipe, and it will automatically configure to the recipe's needs. - Price is one of the main deterrents of convection ovens, as they initially cost more than their conventional counterparts. As noted above, convection ovens require the cook to adapt their recipes, which can be another detractor. Although convection ovens have existed for more than 100 years, they are still relatively new to residential kitchens. Considering the advantages of a convection oven, it is likely that their popularity will continue to grow over time.
