Convection Oven Vs. Conventional Oven

With our lives, especially urbane life going on a fast track, our habits; be it cooking, eating, physical activities, recreation and all that has undergone a sea of change. We want everything on the go. We do not have a lot of time to spend in our busy schedule. So what do we do? We have ovens, washing machines, dish washers, iPods, (yeah who has the time to play a CD?), vacuum cleaners and god knows what. Kitchen appliances too don't fall far behind when we have a choice whether we want a convection oven or a conventional oven and the likes. In short, we are spoiled for choice. That brings us to the point that makes us wonder, what really is the deal about these two types of ovens? Therefore, let's check out the differences between the two.

Point #1: Convection ovens work with the help of a fan circulating air which is heated up. Here, the moving air does not let the thin layer of air remain static and insulate the food, which leads to warming up of food faster. A conventional oven on the other hand is fueled by gas and electricity. The transfer of heat through a gas or a liquid by circulation of current is what leads to food being cooked. One thing is sure, that all types of ovens use heat for cooking. The bottom of a conventional oven is cooler than the inside. The main catch between the two is that in a conventional ones, air is not forced all over the oven constantly, unlike a convection oven, which circulates the air throughout the oven.

Point #2: When it comes to cooking there is no significant difference between the two ovens. While a conventional oven uses direct heat to cook food, in convection air is used to circulate heat, which is indirect heat in other words. Generally, everything from roasted dishes to cakes to souffles can be prepared in both. However, some might prefer the conventional mode for food products, where you need to be a bit more careful. On the other hand, when quantity is required, cooks sometimes opt for a convection oven. It is finally up to the person who is cooking to decide upon which one to use.

Point #3: This is where the conventional oven loses out a bit. What happens in such an oven is greatly dependent upon the pots and pans, the heat circulation in the oven could be interrupted due to this aspect. This leads to uneven cooking. In case of convection, they are more efficient and fast. These can also cook food well at low temperatures. That is why perhaps a majority of chefs swear by this kind of oven.

Point #4: Both the types of ovens have their benefits and USPs. You would not find any hot spots in a convection oven and thus, you can cook many dissimilar items together without worrying about each dish losing their individual taste and flavor. That is one of their major advantage. This is not the case with conventional ovens, however, the process of broiling is done better in these ovens.

Both the ovens have their unique characteristics and the way food is cooked in them and depending on that, both are endowed with an equal amount of benefits and shortfalls. It is ultimately dependent upon the chef or the cook or a house maker to decide what fits the bill.