Convection vs. conventional ovens explained

Skip the souffles but not the cookies: Sharon Profis shares some tips on what's different about convection ovens.

[waynes]

I just bought a convection oven last week. It's being delivered the day after tomorrow. Price wise, it was a little less than 20% more expensive, but I think the flexibility it will give me will compensate for the additional cost. Reducing the temperature by 1/5 or reducing the time by 1/5 will depend on what it is I'm baking. For example, if it's a ham, I'd reduce the temperature. If it's muffins, I'd reduce the time. But that's what I'm thinking right now. I've been cooking for 48 years and have never used a convection oven!


I've already decided that the first thing I'll use it for is baked potatoes.

[xtravisxmanx]

Wow spend thousands of dollars and had no clue about the differences until now... Thanks!

[micmic]

Getting a new oven and this really help me decide. Thanks Sharon for the explanation.

[RachelSWhite]

I'm watching this for my college physics class. My professor is the laziest teacher I've ever experienced in my 39 years on this planet.Here's to a degree from YouTube University!

[ortizcaify]

Thank for a clear and to the point description.

[bigjo]

Thank you ! I was wondering why the pie I bought specified conventional for best result. I mostly uses the convection feature. Great and clear explanation and right to the point great video !

[Drums]

Wow, the random things I learn on cnet

[ellenhofer]

I find it just takes longer to cook when I use the convection feature in my oven, toaster oven or microwave.

[jitneyjet]

Thanks!! Great Video!! I appreciate the very informative tips on convection oven cooking!!!

[AWeekLastTuesday]

i cooked a pizza in my microwave which is a convection oven and air fryer too.... in convection mode. Now I always did them in a regular stove, and was ok, but wow, in the convection mode, the pizza was much better, granted, slightly burnt, but didnt taste burnt, i just need to lower the time, as i followed the time the box said, as I alwasy done. even cooking vegetables wtih meat was way more enjoyable.

[calumbrooknicolson]

The problem with convection ovens is that not all food require the same temperature, that's why I use conventional for multizoned cooking.

[kc]

As a renter I want someone to invent an aftermarket convection fan to place in existing ovens.

[cuddles]

What about those NuWave ovens that have been selling since the early 1990s? They have Convection and Infrared. They claim faster cooking using less electricity than a normal oven. Would love to see some actual tech specs done to see if that is true.

[angelscove]

Just what I needed to know... thank you

[csakzozo]

Enter air friers, which are cheap convection ovens. Less space but do we really need a big oven in day to day cooking?

[OmarYK]

But you hadn't mentioned the type of oven you are talking about. Is it the infrared oven or the gas oven?

[Antenox]

The funny thing is that the term "convection oven" is really a misnomer, since the forced circulation of the air is intended to mitigate the effects of actual convection (i.e. warmer air rising, causing uneven temperatures).

[rainbowdai]

Need more people so spread this video more

[AlmostFamous]

can the expensive Convection price be offset by lesser electrical bills (coz convection cooks faster ) ?

[marydidyouknow]

Is it worth the money, though, to have a noisy fan running after cooking is done for up to 2 hours?