Convection vs. Conventional Ovens... Whats the Dissimilarity?

If you're in the market for a new oven and you've already started shopping for one, you've probably noticed that there are a few different types. Two of the most popular are the conventional and convection oven, and many newer ovens have the option of cooking food in any form, depending on the mode. The difference between these two types of ovens is the way in which heat the oven is dispersed during the cooking process.

Convection Ovens

A convection oven uses a fan which is usually located on the back of the oven. The goal of the fan is to force the heated air inside the oven and distribute around the item being cooked. The heated air is constantly pushed and around the food and therefore a convection oven cooking food much faster than a conventional oven.

Not only does a convection oven cook faster than a conventional oven, but can also fully cooking foods at lower temperatures. The average amount of time saved when cooking with a convection oven is about 20 percent of the time of preparation of normal food. The temperature of a convection oven uses to cook food is also about 20 percent lower than the temperature of a cooking recipe suggested.

Typically, convection ovens are known for their popularity in the restaurant industry, as well as in commercial kitchen equipment. However, it is becoming increasingly 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 faster and more efficient than conventional ovens, and therefore may be more expensive. However, professional chefs from around the world swear by them and trust them to enjoy delicious food. Also, since the air circulation in a convention oven is the same everywhere, the food will cook at the same rate no matter where it is placed in the oven ... the top shelf or bottom or near the front or back.

Conventional Oven

Traditionally, most personal residences in the United States come equipped with a modern conventional oven. These are the most common types of household ovens, and are used daily by men and women to cook all kinds of meals, desserts, breads, and many other foods.

Conventional ovens are similar to convection ovens in which both cook food with heat. Both have the ability to use gas or electricity, depending on hook-up in a house. Some may have the versatility to use gas or electricity simply depending on what is connected to them, and some are made to be specific gas or electricity specific.

The most obvious difference between a conventional oven and a convection oven is the fact that in a conventional oven, the air is not required throughout the oven on a constant basis, with the help of a ventilator, as is a convection oven.

In a conventional oven, a convection oven can be blocked by pots and pans into the oven. Blockade of heat can cause uneven cooking. Uneven cooking is especially noticeable when both the bottom and top managers in the oven are being used at the same time. The items on top will cook faster because heat rises to the conventional blast furnace, and when there is much in the oven, the heat is trapped there.

There are pros and cons for conventional ovens and convection. Conventional ovens have been serving people for years and years and food has been cooked successfully in them for decades. Convection ovens have many followers and fans, but these types of furnaces can be difficult to get used ... especially for inexperienced cooks.

This article was provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best deal on kitchen gadgets and much more.