Difference between a regular oven and a convection oven

Convection oven enthusiasts say that convection ovens cook faster, brown better, and heat food more evenly than traditional “thermal bake” ovens. According to appliance experts, if you try to use a convection oven without understanding how convection ovens work, you might not feel the same.

The main difference between a convection oven vs regular bake oven is how heat is circulated. A convection oven has a fan that continuously circulates air through the oven cavity. Because air is continuously circulated, convection ovens produce a much more consistent and even heat than regular bake ovens.

Difference Between Convection vs Regular Ovens: Pros & Cons

Convection Oven Pros & Cons:

1. Pro! They cook faster: Food cooked in a convection oven is usually done about 25% faster than it is in a conventional oven.
2. Con: Recipes don’t account for convection bake, so check for doneness at about 3/4 of the recommended cook time.
3. Pro! Pack that oven full. Convection ovens circulate air throughout the oven resulting in even cooking, even when you use all three racks.
4. Con. Convection ovens aren’t great for cakes.

Regular Bake Oven Pros & Cons:

1. Con. Food takes longer to cook in a regular oven.
2. Con. Regular bake ovens tend to cook food unevenly, so you may have to rotate dishes to achieve even cooking.
3. Pro! They’re easier to use. Most recipes are written for regular ovens, making it easier to use for less experienced cooks.
4. Pro! Regular ovens tend to cost less than convection ovens, so they’re a good option if you’re on a tight budget.

Difference Between Convection vs Regular Ovens: How do they work?

If you try to use the convection oven with the same temperature settings and cook time as your regular bake oven, you will undoubtedly run into troubles. Once you understand how a convection oven works, we’re pretty sure you’ll love your convection oven!

What is Regular Bake?

Most standard ovens are thermal bake ovens. Thermal bake simply means that the heat comes from the heating elements on the top and bottom of the oven. In a thermal bake oven, air passively circulates because there is no fan to force the air to flow throughout the oven cavity. The passive airflow in a thermal bake oven can result in uneven heating, especially if the heating element on the top heats at a higher temperature than the lower element.

What is Convection bake?

A convection oven has a fan that continuously circulates air through the oven cavity. Because air is continuously circulated, convection ovens produce a much more consistent and even heat than thermal bake ovens.

Convection ovens cook much faster than conventional ovens, which means that you’ll need to make some adjustments to your recipes to avoid disaster. The general rule of thumb for baking in a convection oven is to reduce the cooking temperature by 25 degrees Fahrenheit and start checking for doneness about ¾ of the way through. Once you get the hang of using your convection oven, you won’t be disappointed!

Is there a difference between True Convection and Convection?

If you’re in the market for a convection oven, be sure look for a True Convection oven. Some manufacturers call their ovens convection because they installed a fan to circulate air. However, a True Convection oven will have three heating elements: one at the top, one on the bottom, and one around the fan. This additional fan ensures that the heat is even and consistent.

When Should I Use Convection Bake?

Convection Bake is best for browning, roasting, and quick baking. The convection bake circulates air, which results in a steady, dry temperature. This means that foods will cook faster and the surface of foods will be dry. While these settings make for a delicious roasted chicken, your cake may not fare so well. For cakes, we recommend using your regular bake mode.

While convection ovens and regular ovens offering a convection option are commonplace, knowing how to use this function may not be common knowledge. What’s the difference between the convection bake vs bake functions? Convection bake uses a fan to circulate the heated air inside the oven, while the regular bake function does not. Learn more about these two baking options and when to use each for the best results.

Your Questions, Answered: When to Use Convection Bake vs Bake

Are convection ovens better than regular ovens when it comes to baking? It largely depends on what you’re making; some foods benefit from a convection setting while others don’t. But before we specify what to bake on each setting, it’s helpful to understand how the convection bake vs bake function works.

What’s Convection Bake?

A regular bake setting is fairly straightforward. The heated air inside the oven surrounds the food and cooks it from the outside, in. By contrast, a convection bake vs regular bake setting uses a fan at the rear of the oven to circulate the heated air inside. It also utilizes an exhaust system to help expel moisture.

Difference Between Convection vs Regular Baking

Does the fan and exhaust system in a convection oven vs standard oven produce different results? The extra energy produced by this moving air cooks food at a higher temperature, faster. It also creates a more consistent heat, with fewer pockets of hot and cold air, resulting in more even cooking. Meanwhile, less moisture inside the oven translates to a deeper browning and crispier exterior on many foods. 

These are some additional differences to keep in mind when cooking on convection bake vs bake:

• Lower temperatures: Since the circulated air inside a convection oven is hotter, you may need to lower the oven temperature to avoid overcooking food.
• Shorter cook times: Alternatively, you can shorten a recipe’s cooking time to accommodate for the hotter convection temperatures and avoid overcooking.
• Reduce oven capacity: Convection cooking works best when air can circulate freely. Avoid overcrowding the oven with multiple dishes on each rack so air can easily move between each item.

When Should You Use Convection Baking?

What foods are best cooked in a convection oven? Those that benefit from increased browning and a crispy exterior can benefit from convection baking.

Use a convection oven for baking the following foods:

• Cookies: Convection heat can create a brown and crispy exterior while keeping the interior soft and moist.
• Pies and flaky pastries: The increased heat and drier environment add flakiness in addition to a more golden exterior.
• Crusty bread: The additional dry heat promotes a crustier exterior and golden color.
• Roasted meats: Convection cooking promotes a brown and crispy exterior that enhances larger cuts of beef and poultry.

When to Use Conventional Bake

While convection baking certainly has its benefits, it can be a deterrent to certain foods, especially specific baked goods.

Bake the following foods on a conventional bake setting:

• Cakes: The moving air on a convection setting can create ripples on cake batter, while a standard oven will leave the top smooth.
• Quick breads, muffins, and cupcakes: The smaller surfaces of these items can be blown sideways during convection baking, making for uneven tops. A conventional bake setting allows the tops to remain still.
• Soft, yeasted bread: The softness of rolls and sandwich bread is best preserved in the more moist environment of a standard oven.

Unfortunately, you can’t take advantage of a convection bake vs bake option if your oven won’t heat up. When you need an oven repair service, call Solar Appliance for a fast and professional repair!

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