Does anyone own a convection oven?

[mommytotwo]

My husband and I purchased one today. Until today I didn't know anything about it, but my husband has been cooking at different hotels for many of years and that is what they have there.
I just wanted to know the pros and cons. The oven that we purchased also has a speed bake switch-can anyone give me info. on that.

 

[Cruisin]

Patsy.

We recently bought a stove with a convection oven. I really don't know that much about them but I do like it so far.

Of course our old oven, you had to turn things around half way through baking or stuff wouldn't cook properly

I don't know anything about speed bake switches because there isn't one on mine.

 

[Michie]

Your husband is a chef???

 

[mommytotwo]

Your husband is a chef???

Nope not a chef, just a cook.

 

[mommytotwo]

Patsy.

We recently bought a stove with a convection oven. I really don't know that much about them but I do like it so far.

Of course our old oven, you had to turn things around half way through baking or stuff wouldn't cook properly

I don't know anything about speed bake switches because there isn't one on mine.

Robin. Someone told me that when they put meat in the oven, it turns nice and brown and the outside turns crispy, so I am going to have Kevin make us a prime rib one day.
I hope that you enjoy your oven, and if you have any tips, please send them my way.

 

[Ranatra]

so far, I've only used my convection oven for baking cookies. I love that I can use all three racks at the same time.

 

[LadyyRedd]

I would love a convection, we used them in school (I have a culinary degree).

A convection differs from a regular oven in that it has a fan that circulates heat in it.

In a regular oven, the warmest spot is closest to the heat source and the oven has to rely on cool air for the warm air to circulate (you know, warm air rises) and that's how the hot air reaches the top of the oven (as the air gets heated, it rises above the cool air). The part of the food closest to the heat source cooks fastest. The more food you put in the oven, the more unevenly it cooks and the longer it takes.

With the fan in a convection, the hot air is circulated and food is cooked much more evenly and quickly. You can put a LOT more food in a convection at the same time and it will all cook evenly.

Kimya

 

[mommytotwo]

I would love a convection, we used them in school (I have a culinary degree).

A convection differs from a regular oven in that it has a fan that circulates heat in it.

In a regular oven, the warmest spot is closest to the heat source and the oven has to rely on cool air for the warm air to circulate (you know, warm air rises) and that's how the hot air reaches the top of the oven (as the air gets heated, it rises above the cool air). The part of the food closest to the heat source cooks fastest. The more food you put in the oven, the more unevenly it cooks and the longer it takes.

With the fan in a convection, the hot air is circulated and food is cooked much more evenly and quickly. You can put a LOT more food in a convection at the same time and it will all cook evenly.

Kimya

That is the same thing that my husband said, when he was trying to convince me to get a convection oven, and I guess he did a good job cause we got it.
I can't wait to try it out.