When it comes to baking, choosing the right oven can make all the difference in the final result. Whether you’re making a batch of cookies, roasting vegetables, or baking a loaf of bread, the type of oven you use – and how it distributes heat – affects the texture, color, and evenness of your bake. Conventional ovens, which rely on heat from either the top or bottom of the oven, offer a more traditional baking experience, but they can sometimes lead to uneven results. On the other hand, convection ovens, with their built-in fans and multi-directional heat, provide a more consistent and efficient cooking environment. So, why do so many bakers swear by convection ovens? Let’s dive into the key differences and explore the convection oven benefits that could make it your new baking best friend.
Issues With Conventional Ovens
With a conventional oven, the heat comes from the floor of the oven unless set to broil or grill, in which case it comes from the top of the oven. This means you can only bake one tray of cookies at a time on the middle rack of the oven. If you set your cookie sheet too low to the source of the heat, the bottoms of your cookies burn. If you set the cookie tray too close to the top of the oven, heat rises and the tops of your cookies burn. So you are stuck baking only one tray of cookies at a time in the very middle of the oven.
Why Do Bakers Prefer Convection Ovens?
With convection ovens or ovens that have a convection setting, you will be able to tell as there are openings on the back wall of the oven. This indicates that there are fans behind this wall. It also tells you about the source of the heat. In convection mode, the heat will come from the bottom, sides, top, and, in more advanced models, from behind the fans at the back of the oven. This means you are getting heat from every direction except the door. You also have the fans blowing that heat evenly around the entire oven, which provides more even heating. The convection oven benefits are particularly evident when baking multiple items at once. You can bake several trays of cookies or multiple loaves of bread without the fear of uneven cooking.
BUT… you must drop your temperature by 25 degrees F. So, if you normally bake your cookies at 350 degrees F, you are now baking them at 325 degrees F.
You can also use your convection oven or convection setting to brown your breads or meats in the last 10 minutes of cooking. If you are baking sourdough bread and it is almost done but still looks a little pale, you may switch over to convection to brown the surface of the bread. Just remember to turn the temperature down 25 degrees F.
Final Thoughts on Convection Oven Benefits
The convection oven benefits don’t stop at even heat distribution. Faster cooking times and more consistent results are just the start. Once you’ve adjusted to the new temperature and time requirements, you’ll find that the convection oven is a game-changer for baking everything from cookies to casseroles. It’s a tool that maximizes both your time and your results.
Happy Baking!
