Studies show that though cooking times vary slightly from oven to oven, generally convection ovens cook 25 faster than conventional ovens at a lower cooking temperature of about 25 degrees F. Quick tip: According to Niles, if you're making fried chicken, consider using a convection oven to make it even better. The short answer to the question of which cooks faster is simple: the convection oven cooks faster. While shopping for a wall oven, you may see the terms convectional and conventional. "Stay away from the convection oven for flan, custard, soufflés, and cakes - anything that should be moist when you bite into it," says Niles. Convection ovens are also the ideal choice for food that requires browning. Generally, this type of oven is considered about 25 faster than traditional ovens due to the hot air swirling around the oven to speed up cooking reactions in the dish that is being cooked. If you're baking, you can use a convection oven for treats such as cookies, pies, and croissants to help them bake more evenly.īut, if you want to keep a dish from losing moisture, skip the convection oven. Convection cooking is also noticeably faster. "Are you looking for something that is crispy, light, or fluffy? Then convection is the way to go."Ī convection oven can produce perfectly roasted chicken and vegetables, or you can put anything in a convection oven that's covered, such as casseroles or braised beef. By blowing hot air flow directly onto the meals, a convection oven ensures quicker and more efficient heat transfer while not increasing cooking temperature. "Think about your intended outcome," Niles advises. Due to a fan, a convection oven works 25 faster than a conventional oven. While convection ovens are great for cooking a huge variety of dishes, they're not ideal for everything.
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