Consumers who purchase newer models of single or double ovens are often intrigued by the many features available on these units. It is easy to be impressed by the bells and whistles and it’s even easier to get lost in the fine intricacies of these advanced machines. One feature that is becoming more commonplace among new ovens is the “convection cooking mode.”

Convection cooking, by definition, is the circulation of heated air in the cooking cavity. Most convection ovens accomplish this by using a fan that is mounted at the rear of the oven. This fan, when enabled, rapidly cycles the air in the oven allowing foods to cook quicker and more evenly than using a traditional “bake” mode. A good rule to keep in mind is that foods on convection mode usually cook faster than those cooked using a traditional bake mode. A recipe that calls for the dish to bake for 20 minutes might be done in 15 minutes if cooked with convection.

What about the ovens from manufacturers that boast “true convection” settings versus “traditional convection” settings? True convection occurs when heated air is blown into the oven cavity. This is accomplished by using a third heating element that is often located near or around the fan at the rear of the oven. This provides the best and most efficient method of convection as items won’t prematurely brown by their exposure to the top or bottom heating elements.

Traditional convection ovens rely on the top and bottom heating elements to heat the air while the fan circulates that heated air. Not having a third heating element cuts down on the available efficiency.
Most manufacturers offer convection ovens in some form or another, with most offering oven models that have the third heating element in the rear of the unit. These brands include Miele, Viking, Dacor, Jenn-Air, Kenmore, KitchenAid, Gaggenau, and Thermador. There are plenty of others as well. Each of these brands has additional functions and options that allow you to control when you use convection and how.

Here are a few helpful tips when using convection:

•   Be prepared for foods to be done in less time, up to 25% less in some instances.
•   If using a recipe for a conventional oven, try lowering the temperature by 25 degrees when using convection. E.g. dishes that call for a temperature setting of 400 degrees should be set to 375 degrees.
•   Use baking pans that have little or no sides to them. Some of our manufacturers have trays that are completely flat, thus maximizing the effectiveness of the convected air. This is especially helpful when baking cookies.
•   Many of the newer ovens offer advanced filtering systems where odors are trapped and replaced with fresh air. Dacor encourages its customers to “go ahead and cook salmon and pies at the same time.” They have a “unique multi-ply filtration system that filters the circulating air to prevent the flavors of one rack transferring to another.”

Convection capabilities in the newer ovens often intimidate the users. To experience the benefits of convection, one must not be afraid of experimenting with the convection modes. Our experienced sales associates would be more than happy to demonstrate how the convection feature works and can answer any questions you have about the ovens that possess this technology.