Convection Oven vs. Conventional (Normal Oven): What’s the Difference?
What is a Convection Oven?
You may be wondering: how does a convection oven work? Or perhaps you want to know how a convection oven is different from the conventional oven you’re probably most familiar with? When you bake in a conventional oven, the dish closest to the heating element on the bottom rack cooks the fastest. But in convection baking, a fan circulates hot air around the cavity, eliminating hot spots and helping to cook dishes evenly — on every rack. A true convection feature adds a third heating element in addition to the fan to help foods cook faster.
But should you stick with what you might be most familiar with? Since most recipes are written for conventional ovens, people often feel more comfortable with those models because they don’t need to adjust time and temperature to account for hot air circulation and faster cook times. So which oven will best help you whip up after-school snacks, make cookies for the bake sale or get dinner on the table between soccer practice and ballet class? Whirlpool brand can help you decide.
What Are the Benefits of a Convection Oven vs. a Conventional Oven?
Both convection and conventional ovens have their distinct advantages. Learn more about how they can help you care.
The benefits of a convection oven
- More even baking
- Less rotating
- Improved browning, crisping and roasting
- Faster baking and roasting1
The benefits of a conventional oven
- More familiar functionality
- Most recipes are written for these models
Adjusting time and temperature
If you’re using a convection oven, check the recipe to see if you need to adjust the time/temperature. A good rule of thumb for fan convection is to simply subtract 25°F from the temperature listed.2 For true convection, multiply the listed time by 0.75.2 Check your owner’s manual for exact instructions. Still, ovens can vary, so it’s always a good idea to keep an eye on what’s cooking.
Source: Whirlpool.ca
