Convection vs Conventional Oven: What are Differences?

Convection vs Conventional Oven

If you’re like most people, you probably use your oven to cook everything from chicken breasts to chocolate cake. But have you ever stopped to think about which type of oven is better for your needs – a convection oven or a conventional oven?

Conventional ovens and convection ovens both have heating elements on the top, bottom, or back of the cavity. But there’s one major difference, for convection ovens, a fan that helps circulate hot air throughout an entire oven versus just parts in contact with your dish(es). This can result in more even baking across different racks if you use it correctly! 

Convection vs Conventional Oven: What are Differences?

Most people don’t think about their oven type, but it’s something that can help them avoid kitchen accidents or simply become better cooks at home. Conventional and convection settings are both common in most kitchens today so knowing which one is right for you will depend on what kind of cooking needs you have. Let’s take a look at the facts!

In this blog post, we’ll break down the pros and cons of each type so that you can make an informed decision when it comes time to buy a new oven.

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What is a Convection Oven?

The convection oven is perfect for even cooking, with the help of a fan and exhaust system. It can reduce hot spots that may occur in other types or racks within an enclosure as well! This type is ideal for people who love to cook multiple things at once or large meals.

True Convection helps distribute heat more evenly around your meal so you won’t have any trouble getting those delicious flavors out onto whatever dish it’s being served on – whether it meats baking golden brownies below them at their roots while vegetables get crispy edges up top from underneath; all this happens due only to one element: Airflow management.

Convection ovens cook food faster and evenly; that means no need to rotate the pan. They’re especially great when you want your dish to come out crispy (i e., roasting potatoes or other vegetables). In addition, they make better brownies due to their drier environment which creates more Maillard reactions! Finally, conveyor radiation is also energy efficient since it takes less time for them to reach higher temperatures than traditional baking methods.

Believe it or not, convection ovens are too efficient for baked goods. The quick heating can cause them to rise quickly and overheat easily resulting in a burnt flavor which is irreversible when you put the item back into your pans after cooking has finished! It’s also important that recipes call out if they were created using this type of cookware as well since there will likely be different timings/ temperatures required based on the convection setting.

It’s important to experiment with convection if you have this type of oven available to you, convection can make all the difference in your dishes – making them more evenly cooked without any trouble areas! Just keep in mind that not all recipes will work well with this method so it might take some trial and error on your part.


– Improved airflow means convection ovens can heat up and cool down faster. This is due to the fact that convection currents are more efficient at transferring heat. So, if you’re in a hurry to get your food cooked, a convection oven might be the way to go.

– The circulating air also helps to evenly distribute heat throughout the entire oven, so you don’t have to worry about hot spots or cold spots. This even cooking can help improve the quality of your food.

– Convection ovens often have built-in features, such as a self-cleaning cycle, that can make them easier to maintain than conventional ovens.


– The circulating air can cause some foods, such as pies and cakes, to become dry or overcooked. So, if you’re baking a delicate dish, you might want to stick with a conventional oven.

– Convection ovens can be more expensive than conventional ovens.

What to Look For in a Convection Oven

What to Look For in a Convection Oven

Susan Reid, a King Arthur Flour recipe tester and editorial director of Sift says that if you’re looking for an oven with four different settings it’s important to find one which has the option to turn off its convection fan. She also mentions other features she looks at when purchasing this type of appliance including how many racks there are in addition control knobs or buttons on each side so they can be reached easily by whoever may use them most often.

The ideal oven should have four settings – bake, convection bake, convection roast, and broil. When you convection bake, the fan circulates air around food as it bakes, so items cook evenly on all sides and brown beautifully. When you convection roast, heat circulates around food on a roasting pan with holes in the bottom (called a V-rack), so fats drip away and meat roasts evenly. Broiling is intense heat from above, perfect for searing steaks or getting a nice char on vegetables.

It’s important to know what type of oven you have so that your food will come out perfectly. The different speeds can make all the difference in how well they turn out, with convection bake being lower on fan speed but producing lovely dried or roasted tomatoes as well as dehydrated foods like fruit leather. Whereas high-speed roasting is great for chunky meat with crispy outsides and nicely caramelized vegetables (like mushrooms!).

When choosing an oven, look for one that allows you to turn off the convection setting. That way, if you want to convection bake cookies, but your recipe doesn’t call for it, you can still use the convection function. Many convection ovens have controls on only one side; if you’re left-handed, or have limited mobility, look for an oven with controls on both sides.

The best way to get a perfect oven temperature is by checking your manual and following these instructions. If you want an even higher quality product, try using convection cooking – it will guarantee that no matter what kind of bread or cake recipe we are working on our customers always receive perfection!

As a general rule, use the setting that your recipe recommends. For example, if it says “preheat oven” then make sure you do so before putting anything in there! And don’t worry about checking up on things too early; 5-10 minutes past bake time works well for most cookies and bread when using convection mode (though some may need more time).

If you don’t have a convection setting, use the bake setting and keep an eye on things. Start checking 5 minutes earlier than the recipe recommends, and be prepared to pull things out of the oven sooner. When in doubt, err on the side of underbaking; it’s easier to put something back in the oven than it is to try to salvage an overcooked item.

The best way to ensure that your food is cooked perfectly and tastes delicious? Look for an oven with a third heating element! It will move hot air around inside, which means even baking as well as roasting. This feature can be identified by labels such as “third-element convection” or “true convection.”

With convection cooking, you can cook multiple items at once without having to rotate the pans. This is due to the even circulation of hot air throughout the oven cavity. So if you’re looking to save time in the kitchen, convection is the way to go!

When using convection mode, it’s important to keep in mind that food will cook faster than in a conventional oven. So if you’re new to convection cooking, start by reducing the recipe’s cooking time by 25%. For example, if a recipe says to bake something for 1 hour in a conventional oven, start checking it for doneness after 45 minutes in a convection oven.

If you’re not sure whether or not your oven has a convection setting, check the manual. Or, if you have an oven with a digital display, the convection mode should be clearly marked.

Convection ovens can be used for all types of cooking, from baking to roasting to broiling. And because food cooks evenly in convection ovens, there’s no need to worry about rotating pans or turning food halfway through cooking. So whether you’re a novice cook or a seasoned pro, convection ovens are a great option for getting perfectly cooked food every time.

Here are some convection tips:

– Follow your recipe! If it doesn’t mention convection, don’t use it.

– Lower the temperature by 25°F when convection baking. This is because the circulating air will cause whatever you’re baking to cook faster.

– Be sure to use an oven thermometer when convection baking. This will help ensure that your oven is actually cooking at the temperature you set it to.

– If you’re convection roasting a large piece of meat, use a wire rack to allow hot air to circulate around all sides of the food.

– When convection broiling, be sure to keep an eye on your food so it doesn’t overcook. And remember to use the broil pan that came with your oven (or a heavy-duty sheet pan if you don’t have one). This will help prevent any accidental fires!

See more: How to Clean a Convection Oven

What is a Conventional Oven?

A conventional oven is a more traditional method of cooking that most people are used to. It doesn’t have any fans or exhaust systems, so hot air circulates around your food in the same way that it would in any other enclosed space. This can create hot spots, which means that you might have to rotate your pan or move things around to ensure even cooking. Remember, your rack placement is key for quality results.

The conventional oven has two heating elements that both provide different types of heat. The bottom element is ideal for roasting large cuts, like turkey or whole chickens; while the top-down intense source works best with casserole dishes to brown them on the outside before baking in an intimate setting at higher temperatures (middle rack).

Conventional ovens take longer to heat up than convection ovens, but they’re better for baked goods like cakes and cookies. That’s because the humid environment prevents these items from drying out and becoming overcooked. If you’re looking for perfectly crispy potatoes or other vegetables, though, you’ll need to use a convection oven.

The best type of oven for you will depend on what it is that you want to cook. A conventional, or traditional variety may be better suited if all your plans involve baking needing consistent and even heat distribution while convection units offer more freedom when adjusting temperatures due to their ability to tweak things slightly but still maintain an overall goal in mind like making sure certain foods don’t overdo it during cook times etcetera.

Have you ever had a piece of pizza that was just too dark in the middle? That’s because conventional ovens don’t cook as evenly. This can result in more heat on one side than another and cooler air pockets! To avoid this problem, try opening up your kitchen appliance for better performance – maybe even halfway during the cooking time will do it so nothing gets overcooked or burnt while laughing at those who choose not to learn how simple techniques like moving things around really work.

Some conventional ovens have a convection setting. So, you can opt-in with the press of a button when to roast something but then also choose from standard baking options if necessary! But not all these machines offer this option – check your model before purchasing it because some only work as either soup pots or roasted turkey masters (depending on what type) and not both.


– Conventional ovens are typically less expensive than convection ovens.

– The lack of circulating air means that pies and cakes will retain their moisture and won’t become dry or overcooked. So, if you’re baking a delicate dish, a conventional oven is probably your best bet.

– Conventional ovens often have built-in features, such as a self-cleaning cycle, that can make them easier to maintain than convection ovens.


– The lack of circulating air can cause hot spots and cold spots within the oven, so you’ll need to be careful about rack placement. This can also lead to uneven cooking.

– Conventional ovens can take longer to heat up and cool down than convection ovens. So, if you’re in a hurry to get your food cooked, a convection oven might be the better option.

Convection vs Conventional Oven: What are The Main Differences?

Now that we’ve gone over the basics of convection and conventional ovens, let’s take a closer look at some of the key differences between these two types of appliances.


– Convection ovens typically operate at a lower temperature than conventional ovens. This is because the circulating air helps to evenly distribute the heat, so you don’t need to rely on high temperatures to cook your food.

– Conventional ovens, on the other hand, often require a higher cooking temperature to compensate for the lack of circulating air. So, if you’re following a recipe that was developed for a convection oven, you’ll need to increase the cooking temperature by 25 degrees Fahrenheit when using a conventional oven.

Cooking time:

– The circulating air in a convection oven can help to shorten the overall cooking time. So, if you’re in a hurry, a convection oven might be the way to go.

– Conventional ovens typically have longer cooking times, since the heat isn’t evenly distributed throughout the appliance.

Rack placement:

– In a convection oven, you can typically place racks anywhere within the appliance. This is because the circulating air helps to evenly cook food, no matter where it’s placed in the oven.

– Conventional ovens often have specific rack placement guidelines. This is because the lack of circulating air can cause hot spots and cold spots within the appliance. So, you’ll need to be careful about where you place your food in order to avoid uneven cooking.

Ease of use:

– Convection ovens often have additional features, such as a convection setting, that can make them easier to use than conventional ovens.

– Conventional ovens typically have fewer features, which can make them simpler to use. However, the lack of features can also make it more difficult to get evenly cooked food.


– Convection ovens often require more frequent cleaning than conventional ovens. This is because the circulating air can cause grease and smoke to build up within the appliance.

– Conventional ovens typically have a self-cleaning cycle that can help to reduce the amount of time you spend cleaning the appliance.


– Convection ovens are typically more expensive than conventional ovens. So, if you’re on a budget, a conventional oven might be the better option.

When to Use Convection Baking

When to Use Convection Baking

Convection ovens are an efficient and versatile way to cook just about anything. They’re best for cooking meats, vegetables or casseroles in their convection setting with consistent results every time! You can also use them when making cookies/pies – though not deep-fried foods like french fries because these would require too much heat from your fryer machine at one time which isn’t feasible without investing more money into it first before generating any income back yourself since most small businesses don’t make anywhere near enough cash flow right off the bat especially if they have limited resources.

What’s the best way to get a crisp, golden-brown exterior on your favorite meal? With convection roasting! It allows meats like chicken and turkey that can withstand high heat during baking time. You may also notice better results if you don’t have too many pans needed because they’ll be able to bake without rotating or changing racks throughout the cooking cycle thanks to centering each dish around its own rack in the oven cavity. This convection method is perfect for those who want to enjoy their oven-roasted foods without any hassle!

Convection setting on a toaster oven will help cook food more evenly than if it were in a regular mode. This is because the convection setting circulates the hot air around, so all sides of the food get cooked at approximately the same rate. If you’re cooking something that benefits from even cooking, like biscuits or roasted vegetables, use the convection setting.

On the other hand, if you’re cooking something that doesn’t need even cooking, like a cake or casserole, you can stick with the regular mode. The convection setting might dry out your food more than you’d like.

The convection setting on an oven can also be used for faster cooking times. When you use this setting, the food will cook about 25% faster than it would in the regular oven setting. So, if you’re in a hurry to get dinner on the table, convection cooking can help you out!

When to Use Conventional Baking

There are some instances where you may want to use a conventional oven instead of a convection oven. For example, if you’re baking a delicate dish, such as a souffle or cheesecake, you’ll want to use a conventional oven. The lack of circulating air in a conventional oven will help to prevent the dish from overcooking or drying out.

If you’re baking a dish that needs to be cooked evenly, such as a casserole or quiche, a conventional oven is also the better option. The lack of circulating air will help to prevent uneven cooking.

Conventional ovens also have some advantages when it comes to features and maintenance. Many conventional ovens have self-cleaning cycles, which can be a big help when it comes to keeping your oven clean.

Convection ovens often have a fan that circulates the hot air around the food. This can lead to uneven cooking, as well as dried-out or overcooked food. If you’re baking something delicate, like a cake or pie, it’s best to stick with a conventional oven.

Conventional ovens can also take longer to heat up and cool down than convection ovens. So, if you’re in a hurry to get your food cooked, a convection oven might be the better option.

Which One to Buy?

Ovens are an essential part of any kitchen. The type you use can make all the difference in what your food tastes like, how it smells when cooking away on a hot day or even just after coming off of one very long stretch where there was no natural ventilation available for circulation around dishes that need finishing off before being put away ready-to-eat but still require plenty more time than most people have found themselves at this end!

For example: if someone has placed cookies into their conventional oven and then opened up another spot nearby so they don’t overcook them by accident – well let me tell ya those goodies will come out perfectly soft without ever having burnt edges because again, convection ovens have fans that circulate the hot air around. This is not something most people think of when they consider buying an oven for their home.

It is vital to remember that not all recipes are written with convection baking in mind so it’s important to check if your recipe can be converted before you begin. Some general tips:

-Set the convection oven 25°F lower than the recipe suggests for best results.

-Reduce baking time by about 25%.

-Check cakes and quick bread 5 minutes early; pies and cookies 3 minutes early; casseroles and roasts 20 minutes early.

Now that we’ve gone over the convection vs conventional oven debate, which one will you choose for your kitchen?

What are The Best Convection Ovens?

Last update on 2023-03-26 / Affiliate links / Images from Amazon Product Advertising API

What are The Best Conventional Ovens?

Last update on 2023-03-26 / Affiliate links / Images from Amazon Product Advertising API

Final Thought

We hope this article has helped you understand the convection vs conventional oven debate. While convection ovens have some advantages, they also have some disadvantages. It’s important to choose the oven that’s right for your needs.

If you’re looking for an oven that will help you cook food quickly and evenly, a convection oven is a good option. If you’re looking for an oven with self-cleaning features or one that doesn’t require preheating, a conventional oven is a better choice. Whichever type of oven you choose, we hope you enjoy cooking delicious meals for your family and friends!

Now you have all information you need to make an informed decision on convection vs conventional ovens. Don’t forget to check out our other articles for more tips and tricks. Thank you for reading!

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Anthony Michelin
Anthony Michelin
Anthony Michelin
Anthony Michelin

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