If you are in the
market for a new oven and you’ve already begun shopping for one,
you’ve probably noticed that there are a few different types.
Two of the most popular oven types are conventional and
convection, and many newer ovens have the option of cooking food
in either fashion depending on the set mode. The difference in
these two types of ovens is the way in which the heat in the
oven is dispersed during the cooking process.
Convection ovens
A convection oven uses a fan which is usually located on the
back side of the oven. The purpose of the fan is to force the
heated air inside of the oven and circulate it around the item
being cooked. The heated air is constantly pushed over and
around the food, and therefore a convection oven cooks food much
faster than a conventional oven.
Not only does a
convection oven cook food more quickly than a conventional oven,
but it can also thoroughly cook food at lower temperatures. The
average amount of time saved when cooking with a convection oven
is about 20 percent of the food’s normal cooking time. The
temperature a convection oven uses to cook food is also about 20
percent lower than a recipe’s suggested cooking temperature.
Typically, convection ovens are known for their popularity in
the restaurant industry as well as in commercial cooking
facilities. However, it is becoming more popular for individuals
to own convection ovens in their homes… or at least a
conventional oven that can switch to a convection mode upon
request.
Convection ovens are speedier and more efficient
than conventional ovens, and therefore may be more expensive.
However, professional chefs from around the world swear by them
and rely on them for delicious tasting food. Also, since the air
circulation in a convention oven is the same throughout, food
will cook at the same rate no matter where it is placed in the
oven… on the top or bottom rack or near the front or back.
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Conventional Ovens
Traditionally, most personal
residences in the United States come equipped with a modern
conventional ovens. These are the most common types of household
ovens, and are used every day by men and women to cook all sorts
of meals, desserts, breads, and many other types of food.
Conventional ovens are similar to convection ovens in that they
both cook food using heat. They both have the ability to use
either gas or electricity, depending on the hook-up in a home.
Some may have the versatility to use either gas or electricity
simply depending on what is plugged in to them, and some are
made to be either gas specific or electricity specific.
The most obvious difference between a conventional oven and a
convection oven is the fact that in a conventional oven, air is
not forced throughout the oven on a constant basis with the aid
of a fan, as it is in a convection oven.
In a
conventional oven, the heat circulation in the oven can become
blocked by pots and pans inside of the oven. The blocking of the
heat can cause uneven cooking. Uneven cooking is especially
noticeable when both the bottom and top racks in the oven are
being used at the same time. The items on top will cook faster
because heat rises to the tops of conventional ovens and when
there is a lot in the oven, the heat gets trapped there.
There are pros
and cons to both conventional and convection ovens. Conventional
ovens have been serving people for years and years and food has
been cooked successfully in them for many decades. Convection
ovens have many followers and fans, but these types of ovens can
be hard to get used to… especially for novice cooks.
About the Author:
This article has been provided courtesy of Kitchen Junkie.
Kitchen Junkie offers great
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