A convection oven works by circulating hot air around the oven’s cavity, helping food to cook faster and more evenly. It does this with the help of a fan and exhaust system that blows hot air around the food. Convection ovens work so efficiently because they’re equipped with fan technology that actively circulates the hot air in the oven around the food, creating a uniformly even temperature and cooking every surface with equal heat. Unlike a convection oven, a conventional oven lets air move around the food at random, creating hot and cold spots that may result in burnt and undercooked parts of the food.
The major benefit of convection ovens, when compared to a conventional oven, is their ability to reduce cooking time by up to 25% and cooking temperature up to 30%. So, when using a convection oven, you have to adjust and decrease the time and temperature for recipes and keep a closer eye on food that is cooking. A convection oven heats the air around your food without heating the walls of the oven. This means it’s essential to monitor the temperature of your food so you don’t overcook or burn it. A convection oven has a unique design that maximizes the heat of the oven. These devices are more energy-efficient than conventional ovens since they don’t have to be preheated as long before cooking. While convection ovens cook food more evenly, it’s important to not overcrowd the oven as it can hinder the airflow.
A convection oven heats food faster and more evenly; however, there are times when hot air shouldn’t be circulating around food and cooking with a convection oven should be avoided. Cooking anything with a delicate batter that can be altered by blowing air, such as quick breads, custards, delicate pastries, cakes and souffles, should be avoided in a convection oven. Convection ovens have no temperature control, but rather a thermostat to regulate the temperature of the circulating air. Because of this, they can’t be used to slow-cook foods or bake delicate pastries. Some foods that do well in a convection oven include roasted meats and vegetables, casseroles, cookies, pies and anything being toasted or dehydrated. The hot air will give a result that’s evenly cooked through with a browned, crispy exterior (much like that of an air fryer) because there is less moisture collection.
The average lifespan of a commercial-grade convection oven typically spans between 6-10 years, depending on usage, but can be maximized with persistent, yet simple, cleaning and maintenance procedures. Ultimately, convection ovens can be used for baking, roasting, browning and rethermalizing, and oftentimes items cooked in a convection oven are much tastier, crispier and juicier.