In a normal oven, the heat moves upwards from the heat source towards the food. The
heat flow in a normal oven is erratic resulting in hot and cold spots in the oven. During
cooking or roasting, the food has to be turned in order to ensure it is evenly cooked.
A convection oven has a fan which continuously circulate the hot air, maintaining a
constant temperature throughout the oven. The heated air is moved vigorously over and
around the food causing it to be cooked more quickly and evenly. It saves electricity as
cooking time is faster. With a convection oven, you get a consistent browning of your food
which is not present when using microwave ovens.
Have you ever wondered why the roasted meat at your favorite restaurant is tastier and more
juicier? Their secret is the use of the convection ovens. Professional chefs have long favored
convection oven for baking and roasting. The moving hot air cause the meat surface to be crusted
which prevents the juices of the meat from escaping, resulting in a tastier roast.
Biscuits and pastries are more crispy, beef are juicier, roast potatoes are more delicious, pizza are more
brown and the list goes on.
