Food - Drink
Convection Oven Vs. Conventional: What's The Difference?
By KATIE HORST
If you own an oven, chances are it's either a conventional or convection oven, and the difference between the two appliances is quite significant. Food & Wine explains that conventional ovens have only one heat source, located on either the top or bottom; if the heater is on the bottom, the oven likely has a broiler on the top.
Meanwhile, convection ovens use a similar heating system as conventional ovens, but also have a built-in fan that circulates hot air around the inside of the appliance, which helps foods cook evenly. Conventional ovens simply heat up the air inside without any circulation, and different oven racks receive different levels of heat exposure.
When using a conventional oven, place food closer to the heat source so it cooks faster, and rotate your baking pans for an even cooking job. Convection ovens cook food more evenly and wick away moisture, creating a crispy crust on meats and veggies, but for baked goods that require moisture, conventional ovens have the advantage.