As far as the actual physical oven itself, it may surprise you to learn that a conventional oven and a convection oven are almost the same. As a matter of fact, convection ovens are almost exactly the same as regular ovens, just with an extra feature. A convection oven contains an additional fan and exhaust system that blows the heated air through the entire space evenly while your food is cooking.
Whereas a normal oven has one source of heat (these are usually in the bottom of the oven), a convection oven has this one source as well usually, but also has the option to use convection heating, which turns the convection fan system on and fills the entire oven with the heat. However, you can use this type of oven normally to cook food without ever even turning on the convection setting, so there is a chance you may have a convection oven and not even realize it (if you want to go check right now, we'll wait).
Many convection ovens have different settings within the convection feature. The Convection Bake setting will have a lower fan speed, which is good for longer, drier recipes, whereas the Convection Roast setting has a higher fan speed, and is perfect for crisping the outsides of meat or vegetables.
You will typically just use whatever setting the recipe calls for, but if you are experimenting, you can use the low-speed Bake for recipes that are lower temperatures for longer, and use the high convection fan speed Roast setting for recipes that call for temperatures in the high 300s and 400s.
You can always play around with different settings to find which one is your favorite!
Whether you have always had a convection oven and did not know it, or knew you had one but had no idea what it meant, this handy guide should help you learn the ins and outs of convection baking vs. conventional baking. We are so excited to see what you create with your convection ovens, so feel free to share your favorite recipes belowand which settings are your favorite to cook with! Leave us a note in the comments section below, and we would be happy to answer any conventional (or convection) questions you may have.
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Thank you for this VERY helpful article! I recently became interested (finally) in air fryers and heard that they really are just mini-convection ovens. So that made me want to understand the difference between convection and conventional. Welp, you were right!! The beautiful top-of-the-line range that came with my house that I bought a little over a year ago ALSO has the convection option (they call it Quick Bake - I had to go pull out the manual to see that that's what the big fan inside the oven is for!! Doh!) so now I am super excited to try it on some things I've been frustrated to try and get crispy (like baked breaded mushrooms rather than frying them). THANK YOU for suggesting I go check my oven!! :-D
Convection oven for baking bread.
I talked to the owner of a former well, known bakery in the St. Louis area (Heimburger's Bakery). He was in business for about 50 years and others who worked for him and started their own bakeries in the area became successful also (Ahne's Baker in Waterloo, IL). He used electric, commercial, convection ovens.
I don't know it this makes a difference, but all his COMMERCIAL ovens were electric, CONVECTION ovens. Your article states that baking breads are better in a conventional oven. I don't have a 10-15,000 dollar commercial oven. Maybe there is a difference.
just FYI....
Thank you so much for this it is very helpful! I'm new to this type of oven and you've explained why my cookies are fine (with convection bake) but my muffins & cakes haven't been turning out very well at all - overcooked on the outside & raw inside. Also frozen fries didn't turn out very well first undercooked tgen burnt. I can however say that frozen pizza tastes much better using the convection bake feature as the crust turns out nicely. Thanks again & will try the roast feature based on your info.
In baking bread using Dutch oven inside electric oven, can using the convection feature help overcome the ovens lack of consistent temps? I’m assuming that with lid on, no temp reduction would be required?
Hi - I wouldn't anticipate any additional temperature adjustments would be needed, but you can always use an oven thermometer to double check that it's reaching/maintaining the correct temperature.
I purchased the Kitchen Aid double oven. It has conventional and convection settings. The convection setting automatically lowers the oven temp by 25 degrees and gives a time to check the baked item. It's just a suggestion, but has proven invaluable to me. I have found that convection bake with the 25 degree lower temperature cooks my baked goods a little faster than the conventional setting. I am still experimenting l, but have loved it and haven't ruined anything yet!! I've not baked bread yet but the ovens have a "proof" setting which I'm excited to try!!
Can I bake using a regular baking setting too? In other words, can I use it in another way? Say I want to use the old fashioned method of baking with my convection oven. I'm looking at the Oster French door convection oven.
Thank you in advance for your advice.I
Jan
Hi Jan - that depends on the oven. I'd recommend checking the specifications of the oven to see if that feature's offered.
My convection oven is overheating. I have ruined two pound cakes trying to use the conventional oven. Can you please help me.
Hi Rozella - Convections ovens can bake faster because of the even air circulation. You may need to lower your oven temperature by about 25° or shorten the bake time. Instead of baking by your recipe directions, instead go by color and internal temperature. Use an instant read thermometer for your cake - the internal temperature of a finish cake should be about 210°F.
Hi Valencia, the fan of a convection oven may result in unpredictable results for delicate items like pastry. If your convection oven has the ability to disable the fan the results will be similar to that of a regular oven.
I really appreciate your well written article on convection ovens and cooking methods otherwise not well understood by people who are new to convection method. I have had this feature in my oven for may years not really knowing the benefits and now I do and enjoy cooking more than ever. Thank you!
'f I understand right, (1) reduce suggested heat ~ 25' regardless of high or low convection setting; (2) high setting for meats and veggies with an expectation of a drier finish and low for breads, pastries, etc.; (3) recipes' suggested cook time will remain the same regardless of high/low setting or expected moist/dry results (?).
Extremely helpful, thanks.
Bill
Whatever happened to ovens, that when put on convection, automatically adjusted the temperature? Why have manufacturers gone backwards by making the consumer set the oven 25 degrees lower? I’m on my 3rd convection....my manual says it adjusts to the correct temp, however the repairman and the retailer say opposite.
How are the cooking times different from a conventional oven to a convection?
Good information. Thank you. We r looking at RV with a convection oven and was wondering if can do Garlic Bread or like a Chicken Pot Pie or Bisquets. ? does it do Broiler type of cooking????
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You would have to speak with the manufacturer of the brand you wish to purchase. They all have different functions.
I am still so confused on how to adjust the recipe oven to my oven. I have a choice between fan assisted conventional oven with only the top heating element and I’ve tried to bake using the same temperature on a conventional from the recipe and the cake is still wet. If I lower the temperature that would be a disaster. I have a choice to select the convection oven but I never tried it since I don’t want my cake dried out. Should I increase the temperature or increase the time to bake.