Cooking is more than just a chore – it’s an art form and a necessity. But with so many appliances on the market today, e.g., kitchen appliances and online microwaves, knowing the best one to purchase can be overwhelming. If you’re debating between convection and conventional ovens for your next cooking appliance, this article is for you. Today we explore the differences between convection ovens and conventional ones so you can make an informed decision when purchasing your next device. Keep reading to learn everything you need to know about these two types of ovens.
A convection oven is a type of oven that uses fans to circulate hot air throughout the cooking chamber. This circulation of air allows for faster and more even cooking. Convection ovens come in all shapes and sizes, from small countertop models perfect for single-serving meals to larger units ideal for large-scale catering operations.
A conventional oven is a type of oven that uses dry heat to cook food. It has two heating elements at the top and bottom of the cooking chamber, with manually adjustable temperature controls that are set to a desired temperature. The heat produced by these elements circulates around the food, which results in even cooking on all sides. Conventional ovens take longer than other types of ovens to reach their desired temperature but provide more control over the exact temperature.
If you’re shopping for a new oven, these comparisons are a must-read. Here’s how convection and conventional ovens differ in performance and functionality;
- Energy Efficiency
A convection oven has an element that circulates air around the food to make sure it cooks evenly. This means less time at higher temperatures and more energy efficiency in cooking. On the other hand, a conventional oven is static, meaning heat tends to be lost through its walls as it traps hot air around the food to cook it slowly. Although the longer cooking times may appeal to some recipes, it’s definitely not as energy-efficient as convection cooking.
- Heating Element
Conventional ovens use heating elements located at the top and bottom of the oven to cook foods in a more traditional manner, and this is known as mechanical heat transfer. Convection ovens, however, have a built-in fan near the heating element that circulates warm air throughout all areas of the cooking chamber to thoroughly cook foods – this is called convection heat transfer. An interesting fact about these two types of ovens is that a conventional one can cook food faster due to higher temperatures, while a convection one cooks far more evenly.
- Heat Distribution
Convection ovens differ from conventional ovens in the way they distribute heat. Where a conventional oven has thermal circulation generated by natural convection currents, a convection oven actively circulates the air throughout the cooking area with built-in fans, resulting in even and consistent heat distribution. This means food cooked in a convection oven will not only cook faster, but it’ll also have a crisper exterior and more even coloration when finished.
Conventional ovens rely on radiative heat transfer through the heated walls of the appliance to cook food, resulting in larger amounts of trapped moisture inside. On the other hand, convection ovens act more like a fan-assisted hairdryer for your food – the air gets drawn into a heating element and then forced back out by fans. This airflow carries away excess moisture from food quicker and causes drier cooking overall.
Conventional ovens can handle many different types of dishes and baked goods, but their capacity is limited to what fits on one baking sheet. A convection oven, on the other hand, has increased capacity and improved circulating air to cook food more evenly – you can now fit multiple trays in at once! Rather than bake cupcakes in batches with a traditional oven, you can throw it all in the convection and save time.
In terms of cost, a convection oven is generally more expensive than a conventional oven. It’s because convection technology senses the temperature and adds forced hot air circulation; this helps to evenly cook foods faster and with greater precision which calls for a larger investment. However, if you don’t use your oven often or lack the capacity to pay more upfront, a conventional oven might be more suitable. Ultimately, when it comes to cost, the decision between these two types of ovens lies in the balance of your cooking needs and budget.
Now that you know the difference between convection and conventional ovens, you can make an informed decision on which one best meets your needs.