From Conventional to Convection Ovens
Conventional radiant ovens have been around for quite a while and they have baked, roasted, broiled, and heated foods for millions of Americans. They are not expected to fade any time soon, but they are facing a challenge from another type of oven –a convection oven.
Convection ovens were first offered to American homeowners in 1978 by Jenn-Air, although they were already being used in commercial settings. Since then, these ovens have been gradually increasing in popularity. The reason is convection ovens do have a number of advantages over the traditional kind.
The most important difference between the two types of ovens is the use of a fan by convection ovens to circulate hot air generated by its heating elements. The effects of this circulation on the heat generated, time, and on the cooking of the food itself are tremendous.
Chefs and cooks who use convection ovens are familiar with a rule applicable to the oven called the “Rule of 25s”. This refers to the observation that cooking temperature can be reduced to 25°F less with a convection oven and still obtain the same result as a conventional oven. It also refers to a 25-minute reduction in cooking time. Both of these translate to considerable savings in energy consumed, not to mention the time saved.
The cooking of food itself is likewise improved. Excess moisture is more quickly drawn off the surface of meat resulting to an equally quick crusting. Apart from the fact that most consumers like the crust in roasted food, it also seals the moisture inside the meat. Further, the heated air caramelizes proteins and gives the meat its familiar brown crust.
The same is true for baked breads, pastries, and cookies. Their crust is thicker because of the heated airflow. When cooking cakes, however, a thick crust may not be what you want. Conventional ovens are better at this. At any rate, most convection ovens provide the option of turning off the fans and thus can be used for conventional baking.
Because heated air is circulated within the cooking chamber, you need not worry about the placement of your cooking pans. Conventional ovens usually have their heating elements at the bottom of the cooking chamber so this would be the hottest place. The top is also hot because hot air tends to rise. The result would be that those at the bottom rack are overcooked, the ones at the top are just right, and those in the middle may end up undercooked. This does not happen in a convection oven.