Conventional Ovens

• Conventional ovens rely on radiant or indirect heat to cook food. They may use many different heat sources, but nearly all modern ovens use either electricity or gas to produce heat. Both heat sources heat the air inside the oven to cook food as well as provide radiant heat, which also helps cook food.
  
  

Convection Ovens and How They Work

• Convection ovens work in a manner very similar to standard ovens with one addition; a high-speed fan that circulates air around the inside of the oven. They can be gas or electric, although gas is more common. Most true convection ovens also have an extra element, or burner, located near the fan for improved heat transfer. The circulating air allows heat generated by the elements, or burners, to be transferred much quicker and more efficiently than in a standard oven. Think of blowing on a piece of hot food to cool it. This is the same principle that convection ovens rely on to help transfer heat to foods.
  
  

Advantages of Convection Ovens

• Convection ovens have several advantages over standard ovens, all of which stem from the addition of the fan for air circulation. Meats roasted in convection ovens have superior quality, as the convection action browns the outside more quickly, sealing in juices, nutrients and flavors. Breads have superior texture and better crusts, as convection ovens cause moisture to evaporate more quickly. Pastries have flakier crusts. Convection ovens allow foods to be cooked on any rack without fear of burning the top or bottom. This also allows more foods to be cooked at one time without the need for rotating dishes to ensure even cooking. Foods cooked in a convection oven also do not transfer flavors from one to another as may occur in standard ovens. Convection ovens cook foods approximately 30 percent faster at similar temperatures than do standard ovens.
  
  

Disadvantages of Convection Ovens

• Convection ovens tend to be much more expensive than similar standard ovens. They are more complicated machines and so are more expensive to repair and more difficult to clean. The fan can be noisy. They tend to have a slightly smaller interior volume than a similar standard oven due to the addition of the fan and a shroud, or baffle, that protects it. Also, they use more energy than standard ovens.
  
  

Advantages of Standard Ovens

• Standard ovens work well with all types of pans and dishes designed for oven use. Convection ovens require shallow or low-profile dishes for best results, and dark or dull finishes on pans or baking dishes can result in overbrowning in a convection oven. Most recipes in literally thousands of cookbooks are formulated for standard ovens and require no conversion of cook times or temperatures as may be necessary with a convection oven. Conventional ovens are inexpensive in their most basic form, and they work perfectly well for most types of oven cooking, including baking, roasting or broiling. They are easy to clean and maintain as they are fairly simple pieces of machinery. They are also very quiet.