What is the difference between a conventional and a convection oven?

Conventional vs Convection Ovens

The terms "conventional oven" and "convection oven" refer to two different types of ovens that work in slightly different ways, but they are often confused for one another.

A conventional oven is the most basic type of oven commonly found in households. It uses heating elements, usually located at the top and bottom of the oven, to produce heat. The heat radiates from these elements and warms the air inside the oven. The warm air then circulates around the food, cooking it through conduction and convection. In a conventional oven, the hot air tends to rise, creating hotter spots near the top and cooler spots near the bottom. To compensate for this, it's common to rotate food or adjust cooking times to ensure even cooking.

On the other hand, a convection oven has an additional feature that sets it apart. In addition to the heating elements, it also has a fan and exhaust system. The fan circulates the hot air inside the oven, distributing the heat more evenly and efficiently. This creates a convection current that envelops the food, resulting in faster and more even cooking. The continuous circulation of hot air also helps to remove moisture from the food, making it crispier on the outside while retaining moisture on the inside.

The key difference between a conventional and a convection oven lies in the way heat is distributed. In a conventional oven, heat primarily comes from the stationary heating elements, while in a convection oven, the fan actively circulates the hot air, resulting in faster cooking times and more consistent temperatures throughout the oven cavity. The presence of a fan also allows for lower cooking temperatures and reduces the need for food rotation.

It's worth noting that multifunction ovens offer both conventional and convection modes, allowing users to choose the cooking method based on their preferences and the specific requirements of the recipe.