What is a Convection Oven in a Stove? Explained

convection oven is a type of oven that uses a fan and an exhaust system to circulate hot air around the food, resulting in faster and more even cooking. A convection oven in a stove is an oven that is built into the same appliance as the stovetop, usually below the burners or the induction surface.

Convection ovens are becoming more popular in American kitchens, as they offer many benefits over conventional ovens. In this article, we will explain how convection ovens work, what are their advantages and disadvantages, and how to use them effectively.

How Does a Convection Oven Work?

A convection oven works by creating a constant flow of hot air around the food, which transfers heat more efficiently than still air. This reduces the cooking time and temperature, and also eliminates hot spots and cold zones in the oven.

A convection oven has a fan and an exhaust system at the back or the side of the oven cavity. The fan blows the hot air from the heating element (either gas or electric) around the food, while the exhaust system vents out the excess moisture and smoke. This creates a dry and uniform environment that is ideal for browning, crisping, and roasting.

What are the Advantages of a Convection Oven?

A convection oven has several advantages over a conventional oven, such as:

  • Faster cooking: A convection oven can cook food up to 25% faster than a conventional oven, as the hot air transfers heat more quickly and evenly. This can save time and energy, and also prevent overcooking or drying out the food.
  • Better results: A convection oven can produce better results for certain types of food, such as pastries, pies, cookies, bread, meats, and vegetables. The hot air creates a crispy and golden crust, while keeping the inside moist and tender. The food also cooks more uniformly, without the need to rotate or flip the pans.
  • More capacity: A convection oven can accommodate more food than a conventional oven, as the air circulation allows the heat to reach every corner of the oven. This means that you can cook multiple dishes at the same time, without affecting the quality or the temperature. You can also use any type of bakeware, such as metal, glass, or ceramic, as the heat is distributed evenly.
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What are the Disadvantages of a Convection Oven?

A convection oven also has some disadvantages, such as:

  • Higher cost: A convection oven is usually more expensive than a conventional oven, as it requires more components and technology. The initial investment may be higher, but the energy savings and the improved performance may offset the cost in the long run.
  • Learning curve: A convection oven may require some adjustments and experimentation, as the cooking time and temperature may differ from a conventional oven. You may need to reduce the temperature by 25°F and the time by 10% to 20%, depending on the recipe and the oven model. You may also need to check the food more frequently, as it may cook faster than expected.
  • Not suitable for some foods: A convection oven may not be suitable for some foods, such as cakes, soufflés, custards, and flans. The hot air may cause these delicate foods to rise unevenly, collapse, or dry out. You may need to use a conventional oven or a convection oven with a fan-off option for these foods.

How to Use a Convection Oven Effectively?

To use a convection oven effectively, you need to follow some tips and tricks, such as:

  • Preheat the oven: Preheating the oven is important for any type of cooking, but especially for convection cooking. The oven needs to reach the desired temperature before you place the food inside, to ensure even and consistent cooking.
  • Use the right pans: The best pans for convection cooking are those that have low sides and are made of metal. These pans allow the hot air to circulate freely around the food, and also conduct heat well. Avoid using pans that have high sides or are made of glass or ceramic, as they may block the air flow and slow down the cooking.
  • Arrange the food properly: The food should be arranged in a single layer and spaced evenly on the pans, to allow the hot air to reach all sides of the food. Avoid overcrowding the pans or stacking them on top of each other, as this may create steam and reduce the browning and crisping effect.
  • Monitor the food: The food may cook faster and more evenly in a convection oven, so you need to monitor the food closely and use a thermometer to check the doneness. You may also need to rotate or rearrange the pans halfway through the cooking, to ensure even browning and prevent burning.
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Conclusion

A convection oven is a type of oven that uses a fan and an exhaust system to circulate hot air around the food, resulting in faster and more even cooking. A convection oven in a stove is an oven that is built into the same appliance as the stovetop, usually below the burners or the induction surface.

Convection ovens have many advantages, such as faster cooking, better results, and more capacity. They also have some disadvantages, such as higher cost, learning curve, and not suitable for some foods. To use a convection oven effectively, you need to preheat the oven, use the right pans, arrange the food properly, and monitor the food.

Convection ovens are a great option for anyone who loves to cook and bake, as they can enhance the quality and the efficiency of your cooking. If you are looking for a new oven or a stove, you may want to consider a convection oven in a stove, as it can offer you the best of both worlds.