There are so many new kitchen appliances out there that changing a few things around the kitchen may not seem like an easy task any more. One option you may have come across is that of a convection oven instead of a regular oven. But do you know what this means and whether one is better than the other?
A convection oven is an oven which makes heat circulate around the food being cooked. This can be done by fans, radiation or natural convection. The main advantages of convection lies with the fact that the food gets cooked faster, more evenly and that it has more chances of getting that delicious brown glaze as an even temperature makes the sugar in food caramelize faster, while the interior of the dish remains succulent.
Some normal ovens have convection settings which can be used, thus improving the cooking process as some dishes are better done with convection, whereas some are better done without it. The ones that fall in the latter category are those which benefit from slow cooking and the natural regulation of the interior temperature of regular ovens: breads, custards, soufflés and cakes.
A regular oven is a kitchen appliance with a thermally insulated pocket in which food is cooked. Throughout the history of mankind, there have been many different types of ovens used around the world, from earth ovens (pits dug in the ground then heated), to ceramic ovens (made out of clay) and fuelled by gas, electricity or heating by microwave. Modern ovens have thermostats, timers and a variety of settings which make the cooking process very versatile and controllable.
It seems that a convection oven wins on various accounts when it comes to performance and user preference. Since food is cooked faster, this means gaining time and saving on resources. An even distribution of heat and hot airflow means directing all of the interior oven resources to where they are truly needed, making the convection oven a better performing kitchen appliance. This also means that cooking with convection should make you check the food sooner as it may be done earlier than expected, and you must make sure that air can circulate properly for the best effect. Regular ovens are still good for the same dishes, but convection seems to be a much needed upgrade and is slowly becoming the norm.
|Convection oven||Regular oven|
|Is a regular oven with a system designed to make hot air circulate and cook the food better||Is the kitchen appliance with a thermal pocket in which food is cooked|
|Cooks food faster and more evenly||Cooks food slowly as the interior temperature evens out; there are temperature differences between the hot air and the cold air around the food|