What Is an Electric Convection Oven?

Food cooking in an electric oven

Convection ovens are becoming more and more popular in residential kitchens. They have long been an important piece of equipment in commercial kitchens, from bakeries to catering services and restaurants. Factory-style operations rely heavily on convection ovens. Convection ovens can be either electric or gas-powered. Convection ovens have several advantages over conventional ovens but are much more expensive.

How It Works

An electric oven works on the principle of electric resistance. Any material that will conduct electricity has some inherent resistance to the flow of electric current. This resistance causes the material to heat up when electricity is applied. This is the same principle behind the light bulb, and the reason electric appliances of all kinds can feel warm when in operation. Toasters also use this principle. Metal elements are placed in the oven, usually on the top and bottom. Wires that deliver electric current are attached to the elements. When the oven is turned on, current flows through the elements, causing them to heat up. A device called a thermostat senses the temperature in the oven, and regulates the flow of current to the elements to maintain the temperature as set on the oven's controls. Electric ovens rely on the radiant heat of the elements and the heated air inside the oven to cook food.

Disadvantages of Conventional Electric Ovens

Conventional electric ovens can be slow to heat up, and food placed in the oven may cook unevenly. Food placed near the elements may cook faster than food placed in the center of the oven. This often means that only the center of the oven is suitable for cooking food, especially items like bread or cookies. Food placed near the bottom of an oven with a bottom-mounted element may burn on the bottom. Electric ovens are slow to respond to adjustments made to the temperature settings using the oven's controls.

What is a Convection Oven?

Convection ovens may be either electric- or gas-powered, like conventional ovens. The difference is that a convection oven uses a fan to circulate air around the inside of the oven. This provides several advantages. Convection ovens cook food much faster than convection ovens. The circulating air transfers heat from the heat sources to the food much better than air in a standard oven. Air is an excellent insulator but a poor conductor of heat.

Advantages of Convection Ovens

Convection ovens cook food much faster than conventional ovens. The circulating air transfers heat from the heat sources to the food much better than the air in a standard oven. The food will be cooked more evenly in a convection oven. Food may be placed almost anywhere in a convection oven without fear of burning on the top or bottom, allowing for more food to be cooked at one time than in a conventional oven. Convection ovens will cook food in the same amount of time as a conventional oven, but at a lower temperature setting. Baked goods especially benefit from improved quality when cooked in a convection oven. Electric convection ovens have the added advantage of needing only an electric outlet for connection, while a gas convection oven requires a gas connection as well as an electric connection to run the fan.

Disadvantages of a Convection Oven

Convection ovens have one main disadvantage: price. Convection ovens are much more expensive than similar conventional ovens. Many manufacturers are marketing convection ovens for residential use. Unless you are running a catering business out of your home or use your oven to bake a lot or cook a lot of large, multi-dish meals, you probably don't need one. However, if cost is not an object and you enjoy cooking, they are nice to have. Convection ovens are more complex with the addition of the fan, so they can be more expensive to repair, as well.

References

• Part Select.com: Convection Oven Information
• Select Appliance: Convection Oven Information