What Is Better Convection or Conventional Oven?

2. What Is Better Convection or Conventional Oven? Both the ovens have the same exterior and work the same and they also look the same they can be both gas and electric. The most important and main difference between them is that in a conventional oven the source of heat is stationery and it rises from the bottom whereas the heat from a convection oven is blown up by fans, so the air is equally distributed and it circulates all around the body of the oven covering all the food which helps the food to be cooked in less time and at less temperatures. In my opinion the convection ovens are a better choice while cooking and in this article we will list some of the reasons why we should choose convection oven while cooking over conventional ovens in addition we will also discuss when to avoid using these convention ovens. Why Use a Convection Oven? Faster cooking: Convection oven is 25 percent faster in cooking as compared to conventional ovens. Even Cooking: In a convection oven food is cooked more evenly as compared to conventional ovens because in convection oven the heat is equally distributed at all the parts covering every inch of the food, you may see some dark brown spots left while cooking cookies it will not happen when cooking in a convection oven due to its even distribution of the heat flow.

3. Better Browning- You may notice while cooking or baking the food sometimes get very dark brown making the outer part of the food very crispy and hard but this will not happen while cooking in a convection oven because the heat is regulated evenly covering every inch of food which bakes properly the outer part of the food while leaving the interior still juicy. Energy Saver- While baking in a convection oven your energy will also be preserved because it relatively cooks on lower temperature as compared to convection ovens for example if we are baking any food on 350F we can turn it down to 325F because convection oven requires relatively less temperature which mostly decreases to 5 degrees while cooking. When to Use a Convection Oven? Cookies: I personally cooked cookies in both the ovens by experimenting and the cookies were cooked faster they were baked evenly and they were also nicely browned. Roasting: Convection ovens are also the best option for roasting any kind of meat because it bakes the food in less time as compared with conventional oven it also leaves the interior juicy by evenly baking the food and leaving a nicely brown baked layer on the exterior of the food.

4. Pies and Pastries: Pies and pastries will also be cooked more properly and quickly they will be cooked lighter and flakier due to the high fat content present inside the food. When to Not Use a Convection Oven? Custards or Flans: The exterior of custards will become hard and very nasty. Soufflés and Cupcakes: In my opinion a standard cake will be ok for you to cook in convection oven but not any cupcake or soufflé which will have a wetter batter than usual it will lead to a disastrous outcome. Sandwich and Breads: The exterior will become very hard and crispy. Thanks for Reading! Thanks for Reading!