If you have a modern or high-end oven, there’s a good chance it has a “convection” or “convection mode” button. However, many people have not made use of this feature because they don’t understand what convection cooking entails.
The convection setting is particularly great with the right recipes or dishes. Let’s dive into everything you need to know about convection baking and roasting.
What Is a Convection Oven?
Convection ovens are essentially the precursors to air fryers. An air fryer uses a direct heat source with a fan to blow hot air onto food. Similarly, a convection oven uses a fan inside the oven to circulate heat, though generally at a lower speed than an air fryer.
Traditional ovens typically feature a heating element at the top for broiling and another at the bottom for general heating. Convection ovens include an additional fan at the back that circulates air, helping eliminate uneven temperature zones. This consistent heat circulation means faster, more even cooking, preventing overcooked portions while waiting for the rest to catch up.
How Convection Works
Convection cooking is quicker and more efficient. When placing cold or room temperature items in a hot oven, surrounding air cools down. Because stationary air isn’t an excellent conductor of heat, the oven needs additional time to reheat the cooled air to cook the food.
The convection fan hastens this process by constantly blowing hot air over the food. The continuous flow of heated air ensures the food cooks more rapidly and evenly.
European Vs. True Convection
Beyond basic convection, there are other terms like “European convection” or “true convection” that you may encounter while shopping for ovens. These aren’t just marketing buzzwords; they indicate specific features.
A “convection” oven typically indicates an American-style or traditional convection oven. It uses heat radiating from below (and sometimes above) with a fan blowing air, as previously described.
In “European convection” or “True convection” ovens, a third heating element behind the rear fan is included. This element ensures an even more consistent temperature, with direct heat from the back. Such ovens preheat faster and maintain a reliable temperature during cooking, even outperforming American-style convection ovens. The added element often increases the cost, which is why European/True convection is generally found in premium models.
Convection Baking Vs. Convection Roasting
Some ovens differentiate between “convection baking” and “convection roasting.” These functions don’t have a universal standard definition, but typically, convection baking utilizes the bottom heating element more, with occasional use of the top element to regulate heat. The fan operates slower for gentler air circulation. Convection baking is ideal for baked items like cookies, cakes, and brownies. If you’re tired of unevenly baked cookies, try using convection baking to see if it improves results.
Convection roasting, on the other hand, equally utilizes both heating elements and often a faster fan to circulate heat. This setting is excellent for roasting vegetables or meats, like whole chickens or beef roasts, delivering beautifully caramelized results.
How to Use Convection Settings
Keep the following tips in mind when using convection settings:
- Due to its efficiency, reduce oven temperature by 25°F when using convection. Some ovens auto-adjust. Check your manual or use a thermometer to verify.
- With convection, food may cook up to 25% faster. Adjust cooking times accordingly and check your food earlier.
- For optimal convection use, choose pans with low rims, like baking sheets or cast-iron skillets. Elevate food on wire racks when possible for uniform browning.
Disadvantages of Convection Ovens
While advantageous, convection ovens have drawbacks, such as:
- Recipe adjustments: Most recipes aren’t calibrated for convection ovens.
- Drier baked goods: Baking results may be dryer due to quicker cooking.
- Noise: Fans in convection ovens can be noisy; insulated models mitigate this.
- Cost: Convection ovens can be pricier than traditional ones.
What Foods Are Best Cooked in a Convection Oven
Convection mode is ideal for:
- Roasting vegetables or meats: Achieves crispy, golden surfaces.
- Sheet pan meals: Cooks faster due to airflow.
- Multiple pans of cookies: Encourages even baking, though results may be crisper.
- Toasting nuts and drying bread: Promotes quick drying and crisping.
- Reheating food: Similar to an air fryer, ideal for reheating items.
- Casseroles with lids: Benefits from quicker cooking without moisture loss.
When Not to Use Convection
Avoid using convection settings for:
- Most baked goods: May result in dried-out cakes and cookies.
- Delicate dishes: May disrupt sensitive items like soufflés.
- Lean and fast-cooking proteins: Can dry out quickly due to air circulation.
- Moisture-dependant dishes: Avoid use with desserts like custards.
- New recipes: Until familiarity is achieved, use regular settings for accuracy.
Exploring convection can initially seem daunting, but it’s highly beneficial. Consider starting with sheet pan meals or roast chicken recipes to experience the improved efficiency and results that convection cooking offers.
