Howdy, y’all! Today we’re gonna dive into the difference between two types of ovens that can make all the difference in your baking game: the convection oven and the standard oven. Now, I know some of you may be saying, “What’s the big deal, ain’t they just ovens?” But let me tell ya, there’s a whole lot more to it than just heating up your grub. So buckle up, grab a cold drink and our oven repair pros will compare these two ovens.
Explore the Difference Between Convection Oven & Standard Oven
Convection and standard ovens both serve the purpose of heating food, but there are key differences in the way they operate.
A standard oven has a heating element at the bottom that generates heat, which rises and circulates inside the oven. This type of oven is ideal for baking and roasting, as the heat distribution is relatively even. However, the heat can be inconsistent in different parts of the oven, leading to uneven cooking.
A convection oven, on the other hand, uses a fan to circulate hot air throughout the oven. This results in more consistent heat distribution, leading to more evenly cooked food. Convection ovens also have a heating element, but the fan helps distribute the heat evenly, so food cooks more evenly and faster than in a standard oven.
Another key difference between the two is temperature control. Convection ovens often have more precise temperature control than standard ovens, making them ideal for baking delicate dishes such as cakes and pastries. They also typically have a temperature adjustment feature that allows you to reduce the temperature by 25°F to compensate for the fact that food cooks faster in a convection oven.
How Do Convection Ovens Work?
Convection ovens work by circulating hot air around the food to cook it more evenly and efficiently than in a standard oven.
The oven has a heating element, typically located at the bottom, that heats up the air inside the oven. At the same time, a fan located in the back of the oven circulates the hot air around the food. This consistent flow of hot air helps to cook the food more evenly, as every surface of the food is exposed to the same temperature.
As the hot air is circulated around the food, it also helps to distribute the heat more evenly throughout the oven. This eliminates hot spots, where food in some parts of the oven might cook faster or more thoroughly than in others.
The circulating air also helps to evaporate moisture from the surface of the food, giving it a crispier texture and promoting browning.
In a nutshell, convection ovens work by circulating hot air around the food, resulting in more even heat distribution, faster cooking times, and a crispier texture.
What Foods Are Best Cooked in a Conventional Oven?
A conventional oven is best for cooking dishes that benefit from consistent, even heat, such as:
- Roasts – A slow, even heat helps to cook roasts to perfection, with a crispy exterior and juicy interior.
- Casseroles – Casseroles, with their multiple ingredients and layers, cook evenly in a conventional oven.
- Baked goods – Conventional ovens are great for baking cakes, cookies, bread, and pastries as they provide consistent heat and a gentle, even rise.
- BBQ meats – In Texas, BBQ is a staple. A conventional oven is great for slow-cooking meats like brisket, pork shoulder, and ribs, allowing the flavors to develop and the meat to become tender.
- Pies – Pies, with their delicate crusts and fillings, cook evenly in a conventional oven, with a flaky crust and evenly cooked filling.
Dishes that benefit from consistent, even heat are best cooked in a conventional oven, making it a great choice for roasts, casseroles, baked goods, BBQ meats, and pies.
Looking for more resources on ovens? Check out these conventional oven tricks and hacks.