Convection and Conventional Ovens

• Standard convection ovens may be gas or electric, although there are combination microwave/convection ovens on the market. They produce heat in the same way as other gas or electric ovens but come with the added feature of a fan that circulates the air inside the oven. Most convection oven controls allow the user to turn the fan on and off manually, which allows the oven to operate as a conventional oven as well. Convection ovens often have a third element in addition to the normal two, positioned near the fan and protected by a baffle or shroud.
  
  

Reduced Cooking Time

• Circulating the air inside the ovens offers the advantage of reduced cooking time. Some convection ovens cook foods in as little as half the time of a conventional oven set at the same temperature, although 30 percent less time is about average. The circulating air helps counteract air's tendency to be a good insulator but a poor conductor. Moving the air around transfers the heat within the oven much faster than an oven without a fan.
  
  

Improved Food Quality

• According to Keidel and Select Appliance, the improved heat transfer due to the circulating air tends to cook the outside of foods quicker, sealing in flavors. Roasting in convection ovens is particularly favorable compared to conventional ovens. Breads bake much better in convection ovens. Almost any food that a user might cook in an oven will be better from a convection oven.
  
  

Oven Position

• Another advantage is that convection ovens allow more food to be cooked in the same space without the need for constant rotating of dishes from rack to rack. Food in conventional ovens must generally set in the center of the oven to ensure even cooking. Convection ovens offer the cook the advantage of using the upper and lower oven racks as well as the center without having to worry about burning the top or bottom of each item.
  
  

Lower Temperatures

• Convection ovens also allow users to cook foods at lower temperatures in the same amount of time. The improved heat transfer due to the circulating air allows foods to cook more efficiently, and temperatures may be reduced by about 25 to 30 degrees, especially when baking. Generally when a cook lowers the temperature, cooking time remains the same. With roasting, a cook would need to reduce cooking time rather than temperature .