Everyone loves fresh baked cookies, straight out of the oven and steaming hot—unless of course they’re overdone! You’re not alone, if you’ve ever been disappointed to find that while baking cookies, one tray is just right, while the other is either over or undercooked. This phenomenon makes it virtually impossible to cook large batches of cookies at once.
Enter the convection oven and say goodbye to uneven cooking forever! No, despite popular opinion, you don’t have to be a professional baker to own a convection oven. Although that may have been true in the past, today convection ovens are by far the most efficient and highest quality type of home oven on the market. Below, we have listed some of the advantages of a convection oven showing that it literally pays to buy one when it comes time to replace your old oven. We’ve also listed some practical tips to help you purchase your new oven without getting baked.
Better
Convection ovens, also known as fan or turbo ovens are made with a built-in fan to continuously circulate air throughout the oven. When hot air blows on food, as opposed to merely surrounding it, the food usually cooks substantially faster. This phenomenon is due to the fact that moving air speeds up the rate of heat transference that occurs when air of two difference temperatures converge. In everyday life this is known as the wind chill factor, making a windy day feel much colder than a windless day of the same temperature since the wind strips away the thin layer of air which otherwise surrounds and insulates you, or in the case of the oven, the food. This added heat speeds up chemical reactions that take place when food cooks, creating a superior result. Pie crust is flakier, meat is juicier, and vegetables are crispier on the outside, and moister on the inside.
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