Baking has changed in countless ways over the past century. Alhough the invention of the modern oven was groundbreaking, the fine tuning of it in the form of a convection oven makes for some amazing improvements.
There are some significant differences between conventional ovens and convection ovens. Whereas conventional ovens provide a dependable product, convection ovens are specifically designed toward more accurate and more efficient cooking.
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Cooking With Heated Air
Conventional ovens are called thermal ovens. They have a single heating element and, therefore, the heat is only radiated from a single source.
Convection ovens have multiple heating elements and circulate heated air by the use of a fan. Typically, the fan is located on the rear wall of the oven and circulates at very high speeds. This encourages efficient cooking by distributing heated air around the food and creating an even cooking environment.
Because a convection oven uses a circulation of evenly-heated air, cooking times are reduced. Susie Middleton, a columnist with the website Fine Cooking, states that cooking times can be reduced by as much as 25% with the use of a convection oven. In addition, many convection ovens have received an Energy Star rating because of the energy-efficient cooking method.
Time and Space Saving
Originally developed in Europe, convection ovens are more often found as built-in units rather than countertop versions. This is a distinct advantage, as built-in units save a good deal of square footage in the kitchen and allows for more counter or cabinet space. Though convection ovens tend to be a bit more expensive than conventional ovens, the savings in time of cooking and energy efficiency could make them well worth the purchase.
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