Cooking 101: Benefits of Using a Convection Oven
Whether cooking is a necessity, a hobby, a form of relaxation or a profession, it is without a doubt that using the right kind of cooking appliance makes every cooking experience an easier and more fun experience.
With the advancement in technology, cooking appliances have been modernized through innovations and upgrades in their parts or systems. One perfect example of innovations in the kitchen is the convection oven.
Before, conventional ovens were the only appliances found in a kitchen; when it came to broiling, roasting or even baking food, the kitchen appliance to go was the traditional non-convection oven.
However, through time, advancements have been made and there has been a need for an oven model that is more efficient and provides a faster performance. This need is especially important when it comes to food establishments which usually require larger and faster food production.
To address the issue, the conventional oven has been upgraded and, as a result, the convection oven was created. But what is a convection oven? What makes it different from a regular oven? What are the benefits of a convection oven? This write-up will address these questions.
Introduction to convection ovens
A convection oven, unlike the regular thermal ovens, is a kitchen appliance that has a fan and an exhaust system that circulates air throughout the oven’s interior. Heat within a convection oven is circulated around and over the food rather than just passing through or above it; therefore, your food is cooked faster and more evenly.
In a conventional oven set-up, the food’s surface is usually being covered by an insulated layer which is normally created by the combination of the moisture and cold air coming from the food and the hot air within the oven cavity. This layer of insulation that is usually created on the surface of the food makes the process of cooking slower than normal.
In a convection oven, on the other hand, the insulation layer is pushed away by the hot air being blown to and fro by the fan and exhaust system; thus, heat absorption is faster and more efficient.
Convection oven benefits
Normally, a convection oven is usually preferred over a regular or traditional oven for the many benefits you get from using the appliance. However, there are also instances when a convection oven gives the same results as the conventional oven; one such case is when the food is covered or within a pan.
Nevertheless, there is a significant difference between the outputs of the two kinds of ovens, and here are some of these several benefits.
One of the many benefits of using the convection oven would be the faster cooking. Unlike a regular oven, heat in a convection oven is circulated into, over and around the food.
As a result, the cooking time when using a convection oven is significantly reduced by a quarter of the usual time needed, making the cooking 25% percent faster.
Food is evenly cooked
One of the common problems of using a regular oven is having an uneven output—the food’s surface is already cooked while its inside is this raw or uncooked, or there are some spots more cooked than the others.
This problem can be easily avoided with a convection oven because the fan and exhaust system work to circulate heat and address the variances in the temperature found inside the oven’s cavity.
Because your food is cooked faster in a convection oven, less energy and a shorter cooking time is needed. Also, a convection oven normally uses a lower temperature when compared with a regular oven.
As a rule, the lower the temperature setting, the less energy is needed in running the appliance. Therefore, less energy is used by the appliance.
Browner food appearance
Since there is no exhaust fan in a conventional oven, a humid atmosphere is usually created within it because the moisture has no way of escape within the oven. In a convection oven, on the other hand, the atmosphere is kept dry by the circulating air within the oven’s interior.
The dry atmosphere facilitates faster caramelization of sugar on the food’s surface, creating a browner appearance while keeping the inside of the food moist.