Why? Because when you light a gas flame in the oven and switch on a fan to circulate the air, the danger is that the fan could blow out the flame. Beyond the burners, though, electric convection ovens are more common than the gas convection ovens.
Of course, as with all advances in technology, we should mention the induction cooktops that come with the latest range models, which offer (almost) instant hot and cold functions. It’s fair to say that most convection range cookers feature cooktop burners that are gas, which many people prefer, thanks to the relative ease of control of gas burners. So, while they may appear to be the same in looks, size and weight, that simple fan and exhaust system make a whole world of difference in the way the oven cooks.
#Convection oven to regular oven conversion mac#
The exhaust system also removes moisture created in the cooking process, so if you want a crispy top to your baked mac and cheese, the convection oven should be more efficient at that too. Convection ovens also have an exhaust system to help circulate the hot air around the oven chamber. The source of this circulation is the key difference: the convection oven has a fan, which the conventional oven does not. While there are many advantages to the convection oven, they are not perfect, so let’s look a little bit closer at the cooking process in both cases. Meanwhile, the convection oven takes the process a step further by, as you probably guessed, relying on the principle of convection, which forces the movement of hotter, less dense air upward, causing colder, denser air to sink under the influence of gravity, resulting in a transfer of heat through a circulation of the air. The conventional oven is the more traditional design and simply envelopes whatever you put inside of it with hot air. The Basics: Conventional versus Convectionįirst things first: let’s straighten out conventional versus convection ovens.
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