Modern manufacturers equip their ovens a large number of functions, which significantly increase the cost of the product. Although, as experience shows, some features and functions remain unclaimed. Let's try to figure out why convection in the oven is needed and whether it is worth overpaying for it. After all, an electric oven with convection on average costs 15–25% more expensive than a similar model without this function.
What is it for
Convection (translated from Latin - “transference”) is the creation of forced air movement in the oven. The air flow created by the fan (usually installed at the back) allows warm and cold air to be mixed, thereby creating an even distribution of heat throughout the oven. Regardless of the distance to the heating element, the temperature will be almost the same anywhere in the oven.
To understand what convection is in the oven and what it is for, let's take a closer look at the structure of the oven. In the vast majority of models, heating elements (heating elements) are installed in the upper and lower parts of the oven. There are a number of premium models that have heat sources installed on all sides (except for the door) of the oven. But even such an arrangement of heating elements will not ensure uniform temperature distribution throughout the oven.
First of all, it is worth remembering that heating elements cannot be exactly equal in power; over time, their power will decrease due to aging and wear. In this case, the reduction in power will occur in different ways. This will lead to the fact that the difference between the amount of heat that goes from above and below will vary more and more. Therefore, the dish on the baking sheet will be baked with different intensity from different sides. And if on the one hand it will be ready, on the other, it will still be damp. The situation becomes worse when two trays are installed in the oven at the same time. In this case, the distribution of heat throughout the interior of the oven becomes especially uneven. After all, the baking sheet is a natural barrier. Which, on the one hand, prevents the spread of heat, and on the other hand, absorbs a certain amount of it. Therefore, the temperature in the area between the baking sheets will be significantly less than in the upper and lower parts of the oven. Uneven heat distribution ultimately negatively affects the quality of food preparation.
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The advantages of convection in the oven
Using convection provides a number of advantages:
- The dish warms up evenly on all sides, so all the ingredients are cooked evenly. There is no need to rearrange or unfold the baking sheets, dishes from the text are baked equally throughout the depth.
- Subject to the cooking technology, baking does not burn, the dough rises well (suitable).
- The cooking process takes less time, including - due to the reduction of the heating time of the oven.
- Reducing cooking time reduces energy consumption.
- Due to the acceleration of the intensity of preparation and the formation of a crust, meat (fish) lose less moisture, remaining juicy.
- Using convection reduces the amount of oil used for cooking.
- Cooking large quantities of baked goods through the use of several baking sheets without compromising on gustatory qualities.
- Getting crispy crispy.
- the ability to cook large pieces of meat or fish, bread loaves, etc.
By changing the heating temperature, convection allows you to heat dishes or defrost foods. In addition, convection electric oven can be used for preparing dried fruits, drying medicinal plants, lemon or orange peel.
In some models with a large oven size, manufacturers install two fans at once. This option should be chosen by those who bake professionally and produce it in large volumes.
Important:
It’s worth overpaying for an additional fan only if more than two baking sheets are constantly used in the oven.
Do you need convection in a gas oven
Despite the fact that gas ovens are often equipped with a convection function, its use is not very effective. First of all, due to the peculiarities of the location of the heating element. In gas ovens, the burner is located below and is the only source of heat, so it is quite difficult to ensure a uniform temperature throughout the volume. To do this, the fan must work very intensively, creating a good air flow. This will not only complicate the combustion process, breaking the flame, but can also completely suppress it. This drawback is typical for budget models of little-known manufacturers. They strive to stuff their products with the maximum number of functions, many of which are not fully thought out or incorrectly implemented. So whether convection is needed in the oven is a moot point.
The second point - in the gas oven there is a constant circulation of air, combustion products are removed. Due to leaks, it is quite difficult to achieve a uniform temperature regime throughout the entire volume of the oven; this will require very intensive fan operation.
Steam convection: what are the features
Steam convection (another name is wet convection) is especially in demand among supporters of a healthy diet. This function allows you to cook steamed dishes, thereby preserving a high content of vitamins and nutrients. In addition, the dough, steamed at the beginning of cooking, rises better and more intensively, and the food does not overcook, remaining juicy.
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