Convection ovens

A convection oven is a type of oven that uses a fan to circulate hot air, ensuring more even and faster cooking than traditional ovens. Convection, in this context, refers to the process of heat transfer through the movement of air, which is evenly distributed throughout the oven cavity.

• Operation: Unlike conventional ovens, which heat air solely through natural convection (hot air rises and cold air sinks), convection ovens use a fan to actively push hot air around the food.
• Benefits: More even cooking: The circulation of hot air prevents the formation of hot and cold spots, ensuring even cooking on all levels.
• Faster cooking: The circulating hot air speeds up the cooking process, reducing cooking times compared to traditional ovens.
• Multiple-level cooking: The even heat distribution allows you to cook multiple dishes simultaneously without having to turn them.
• Energy Savings: In many cases, convection ovens can cook at lower temperatures and in shorter times, contributing to lower energy consumption.
• Applications: Convection ovens are particularly suitable for roasting, gratinating, baking cakes, bread, and dishes that require quick and even cooking.
• Comparison with Static Ovens: Static, or traditional, ovens rely on natural convection, where heat diffuses from above or below, creating zones of different temperatures within the oven. This can lead to less uniform cooking and longer cooking times.