How R convection ovens better than regular ovens besides faster cooking times?!
How R convection ovens better than regular ovens besides faster cooking times?
Also, which convection ovens are better for cooking different things
Answers: Being a former chef and having worked with them in many of my places of employment, the biggest difference is with the fan in a convection oven it distrubutes the heat better and moves it around creating a more even heat, and as to being faster, it is only about 30% faster than a conventional oven.
The only thing that is a draw back with convection oven is they do not broil, but like others heat up to 500 dg f or 250 C, most restaurants have theres on all the time and range the heat between that high and medium high temps.
For home use it is a time saver, especailly with large items like roasts, turkeys and some baked good, fine for bread and pies not for cakes. A convection oven cooks by circulating hot air within the oven. It is also usually double insulated allowing the heat to stay constant. This allows a more even heat throughout the oven and is less likely to have hot spots. Conversely the regular oven has no circulation within it and is usually poorly insulated. This can cause hot spots or an area beneath the burners to be hotter than the rest of the oven. It depends on the product you are making. Convection ovens blow air around the oven allowing which regulates the heat more evenly in all parts of the oven which is why things cook quicker.
The air allows for products with skin to have crispier skins when baked, cookies are crispier and chewy. If you are baking large muffins, the wind may blow the batter as it bakes causing you muffin to look as if it has an elephant truck.
Everyone has a personal preference when it comes to ovens.
here is the opinion of a many: I wasn't quite sure which type of convection oven you were speaking of, whether the countertop kind or the real appliance type of oven. Either way the both work roughly the same.
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