| If you are in the market for a new oven and you've | | | | oven... on the top or bottom rack or near the front or |
| already begun shopping for one, you've probably | | | | back. |
| noticed that there are a few different types. Two of | | | | Conventional |
| the most popular types are conventional and | | | | Traditionally, most personal residences in the United |
| convection, and many newer ones have the option of | | | | States come equipped with a modern conventional |
| cooking food in either fashion depending on the set | | | | ovens. These are the most common type, and are |
| mode. The difference in these two types is the way in | | | | used every day by men and women to cook all sorts |
| which the heat in the oven is dispersed during the | | | | of meals, desserts, breads, and many other types of |
| cooking process. | | | | food. |
| Convection | | | | Conventional ovens are similar to convection ones in |
| A convection oven uses a fan which is usually located | | | | that they both cook food using heat. They both have |
| on the back side. The purpose of the fan is to force | | | | the ability to use either gas or electricity, depending on |
| the heated air inside and circulate it around the item | | | | the hook-up in a home. Some may have the versatility |
| being cooked. The heated air is constantly pushed | | | | to use either gas or electricity simply depending on |
| over and around the food, and therefore a convection | | | | what is plugged in to them, and some are made to be |
| oven cooks food much faster than a conventional one. | | | | either gas specific or electricity specific. |
| Not only does a convection oven cook food more | | | | The most obvious difference between conventional |
| quickly than a conventional, but it can also thoroughly | | | | and convection is the fact that in conventional, air is not |
| cook food at lower temperatures. The average | | | | forced throughout the oven on a constant basis with |
| amount of time saved when cooking with a | | | | the aid of a fan, as it is in convection. |
| convection oven is about 20 percent of the food's | | | | In a conventional oven, the heat circulation in the oven |
| normal cooking time. The temperature a it uses to | | | | can become blocked by pots and pans inside of the |
| cook food is also about 20 percent lower than a | | | | oven. The blocking of the heat can cause uneven |
| recipe's suggested cooking temperature. | | | | cooking. Uneven cooking is especially noticeable when |
| Typically, convection ovens are known for their | | | | both the bottom and top racks in the oven are being |
| popularity in the restaurant industry as well as in | | | | used at the same time. The items on top will cook |
| commercial cooking facilities. However, it is becoming | | | | faster because heat rises to the tops of conventional |
| more popular for individuals to own convection ovens | | | | ovens and when there is a lot in the oven, the heat |
| in their homes... or at least a conventional one that can | | | | gets trapped there. |
| switch to a convection mode upon request. | | | | There are pros and cons to both conventional and |
| Convection ovens are speedier and more efficient | | | | convection ovens. Conventional ovens have been |
| than conventional, and therefore may be more | | | | serving people for years and years and food has |
| expensive. However, professional chefs from around | | | | been cooked successfully in them for many decades. |
| the world swear by them and rely on them for | | | | Convection ovens have many followers and fans, but |
| delicious tasting food. Also, since the air circulation in a | | | | these types of ovens can be hard to get used to... |
| convention oven is the same throughout, food will cook | | | | especially for novice cooks. |
| at the same rate no matter where it is placed in the | | | | |