How is a Convection Oven Unique?
carousel
You’ve probably heard of the scientific term convection. Specifically, it’s a method of heat transfer through movement. It’s likely that you heard the term in relation to ovens.
There’s a lot of buzz about convection ovens these days. It seems like everyone wants one, so what makes them so great? To give you some more insight, here are answers to some common questions about convection ovens.
What makes a convection oven different?
Traditional ovens use what is called “radiant” heat. This type of heat radiates from one area of the oven and continues to fill the entire space until the desired temperature is reached. With most designs, you can look in the oven and see the elements where the heat is generated.
In gas ovens, a hint of flame is usually visible beneath the bottom of the oven. While in electric ovens, there is a baking element on the bottom and a broil element at the top. These are both narrow tubes that glow red when heating. In newer electric ovens, the baking element still radiates heat, but it is sometimes concealed to make cleaning the bottom of the oven easier.
Convection ovens also use heating elements, but they add a fan and exhaust system to the equation. The fan and exhaust vent work together to circulate air through the oven. This way, the heat is forcibly moved throughout the space and the oven no longer relies on radiant heat.
To give cooks more options, many ovens now offer a convection mode. These models still include heating elements that can function traditionally, but they also have a fan and exhaust that can be switched on when desired. Convection-only ovens do not have radiant heating elements and rely solely on the fan to circulate heat through the oven.
What is a fan important?
The fan in a convection oven is designed to resolve the issue of uneven heating in the finished product. Sometimes with radiant heat ovens, there can be certain areas that are hotter or colder. This is especially true when simultaneously cooking foods on multiple racks because bakeware blocks heat and prevents it from radiating upward. By circulating the air, convection ovens provide more uniform heat throughout the space.
The major benefit of this approach is that it cooks food more evenly and more efficiently. Convection heating can enable a reduction in cook time or temperature setting (or both), which saves energy. On average, you can reduce the temperature setting by about 25%, cook time by 25%, or both temperature and cook time by 12.5%. These are all significant differences.
Are convection ovens more energy efficient?
Yes, convection ranges and ovens are more energy efficient than their traditional counterparts thanks to the possibilities for shorter cook times and lower temperatures. That’s part of what makes them the standard in the commercial cooking industry.
Naturally, there is variation in efficiency, depending on the size and design of the oven. Convection-only designs are usually more efficient than designs with just a convection mode. If you are interested in saving on your gas or power bill by using appliances that are conducive to sustainable living, look for the yellow Energy Star certification sticker that is reserved for the most efficient appliances.
Are convection ovens good for baking?
Because of the finnicky nature of many ovens with radiant heat and problems associated with uneven heating when it comes to certain recipes — burnt on the bottom, still uncooked in the middle — convection ovens are often popular for baking. In fact, the air circulation feature can help to produce amazing pastries and cookies.
However, the air circulation does not agree with every baking recipe. Very delicate recipes, like souffles, meringues, and custards, can be affected by air flow in the oven. If attempting perfection with these treats, be sure to take air flow into account when deciding on a new convection oven.
What are the downsides of convection cooking?
Even though efficiency is why people like convection ovens, it can also be a source of frustration when trying out new recipes. This is because recipes are written for traditional ovens and the cooking time needs to be adjusted when using a convection oven. Therefore, some cooks might be overwhelmed by the process of converting recipe cook times and temperatures every time they bake.
Another potential issue is noise. The fan in a convection oven produces noise, which is generally a low whir or hum. For most people, this is not a concern. But for those who are very sensitive to sound, the noise might prove to be too annoying.
Additionally, the increased size and higher cost might deter people from choosing convection ovens. Though you can find fairly large convection-capable ovens these days, many designs are smaller than traditional ovens. At the same time, they cost more because of the extra components within the oven. If you want a more affordable option that features this technology, there are also convection microwaves that provide a compact solution.