Regular elect oven VS convection oven

masraum · 07-28-2009, 07:45 PM

We're getting ready to replace our oven. We've found what we want, but there are two options. The regular oven and the oven with convection.

What does the "convection" option do for you really.

The sales guys throw around stuff like "30% faster cooking" and more even temps.

What's the reality?

The price difference is 33% of an already pricey oven.

vash · vash's Garage

if your regular oven is spotlessly clean, it is very good at cooking. my oven blows, but i have learned to rotate and manage my oven for decent results.

convection simply blows the heat about, making the heat surround the food more efficiently. i want one,..someday.

stomachmonkey · 07-28-2009, 08:01 PM

IIRC convection is more useful in a microwave.

crustychief · crustychief's Garage

I had a convection oven in my "divorce house" I wish I still had it ( the oven). I would say ten times better than a conventional oven, cooks faster, bread and cakes are way fluffier. They do tend to cost more but I think they are worth it, when I remodel, I am getting two of them to replace the " boxes in the wall that get hot" that I currently have.

MOMO3.2 · 07-28-2009, 08:37 PM

Steve:

Convection ovens distribute the heat around the inside of the oven usng heated air. They work very well when baking foods in containers with low sides.

We LUCKED into a Viking Dual Fuel (gas burners/electric oven) range. It absolutely cooks/bakes everything more evenly and just plain better.

It weighs 400lbs and would have cost us over $7,000 (if we did not have a rich friend that decided to buy a new house during her remodel). But, honestly, it really is one of those rare items that is built to the absolute highest standards. It looks gorgeous in our kitchen and will last a few lifetimes.

Mike

mikester · 07-28-2009, 08:59 PM

When I cook with our convection oven I lower the temp by 25 degrees and the cook time by 25% usually. I would say that is probably good all around. I use it on a regular basis.

Thanks JAMES!

Now, can you tell me how I can have full connectivity if my hub router can only have one iBGP connection and one eBGP connection but has 5 spoke routers attached and can't use route reflectors?

look 171 · 07-28-2009, 10:05 PM

Steve,

Buy the convection oven. You get even heat distrubtion through out the oven. They cook faster is the most complain I had because people tend to over cook their food the first few times. This is from various clients. I don't cook so I don't have first hand experience. I have one and have not heard my wife complain about it yet. so I am satify.

David · David's Garage

I have a convection oven, but I hardly ever use the convection feature. I think the main reason is I keep thinking back to the real convection oven I used as a short order cook. Whole different animal.

red-beard · red-beard's Garage

Quote:

Originally Posted by mikester

When I cook with our convection oven I lower the temp by 25 degrees and the cook time by 25% usually. I would say that is probably good all around. I use it on a regular basis.

Thanks JAMES!

Now, can you tell me how I can have full connectivity if my hub router can only have one iBGP connection and one eBGP connection but has 5 spoke routers attached and can't use route reflectors?

You're welcome.

Steve, the convection oven is really a lot better. I miss mine and will replace my oven soon.

Groesbeck Hurricane · 07-29-2009, 06:25 AM

When faced with this choice The Wife put her foot down and wanted a convection. Cooks better! Less energy used to maintain the heat, more even cooking, better browning. I do not notice the time being less for the cooking. We have a DeLonghi toaster oven with convection that we bought ~10 years ago to replace the microwave. No microwave and we are thinking of putting a new DeLonghi in the basement kitchen.

Ours is a Kenmore. The fit and finish of the unit is not the best. the bottom drawer does not even come close to closing flush and even. The oven door closes very well and maintains the heat. We use the exhaust catalyst unless baking cookies...

rick-l · 07-29-2009, 06:27 AM

It's just a fan right?

masraum · 07-29-2009, 06:30 AM

Thanks all, I guess we'll go with the convection option.

masraum · 07-29-2009, 06:31 AM

Quote:

Originally Posted by rick-l

It's just a fan right?

I think, yes, more or less. I think there's actually a burner around the fan so the air is directly heated at the fan.

I tried doing the same thing with a cheap oscillating fan the other night, but it started to melt, so I guess it needs to be built in.

sailchef · sailchef's Garage

Quote:

Originally Posted by 125shifter

I have a convection oven, but I hardly ever use the convection feature. I think the main reason is I keep thinking back to the real convection oven I used as a short order cook. Whole different animal.

Same animal, just housebroken.

I second all the good that has been said about them. Go for it.

tchanson · 07-29-2009, 07:51 AM

We use the two convection modes on our Bosch frequently.

I wouldn't buy a new oven without it now.

Tim

masraum · 07-29-2009, 07:52 AM

That's what the guy at sears said last night. Folks that have never had conv never miss it, but once you've had it, you can't live without.

red-beard · red-beard's Garage

The only reason I don't have one, we bought the a spec built house and they used a mix of GE and GE Profile. The main oven was GE, without convection.