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Most new ovens have a setting called “convection.” This helpful mode can make a big difference in the quality of the food and save a lot of time. But a lot of people don’t think about what this word means. So, we decided to learn more about how the oven works, what convection is, and how it works.
What is a convection oven?
Before you start, you need to know what a convection oven is and its main features. Is it something that will help our business? Let’s talk to you about your budget and upkeep.
Well, it’s about the cooking equipment used in the food service industry. This equipment uses the hot air created inside it by convection movements to cook food quickly and evenly in large quantities.
So, if you own a restaurant and want to serve traditional dishes like roast chicken, stew, or other dishes, this is the perfect item for you because it lets you improve the flavor of the food while keeping the temperature the same.
Advantages of a convection oven
- Cheap prices
- Customizable sizes
- Save time and energy
- Homogeneous cooking of food
- Allow combinations with other devices
Disadvantages of a convection oven
- Small dimensions
- Structure and parts obsolete in a short time
- Continuous adjustment of times and temperatures
The principle of operation of the oven: Natural convection
Even the simplest models use convection, also called “natural” convection. The tray is only heated from below, and the air heated by the burners at the bottom of the oven moves around the upper part of the oven. Because of this, food often gets cooked at different rates in traditional ovens. Pies closer to the oven’s back wall brown much faster than those closer to the door. So, homemakers have to open the cabinet and turn the pan to ensure it’s heating evenly. Only some dishes can be made this way.
Newer models also have an upper heating element, which makes natural convection work better and makes the food taste better. But even this doesn’t work as well as the built-in fan, which helps heat the oven evenly and control how much hot and cold air flows in and out. The mode that does this is called “convection.”
Forced Convection: How It Works
Because of the fan, the mixed air inside the cabinet keeps the temperature the same throughout the whole space. This means that the food bakes evenly on all sides. When the desired temperature is reached, the ventilation system turns off by itself. This saves money and energy. Electric ovens with convection mode have a lot of features that let you cook a wide range of dishes of any level of difficulty, use the grill, and choose or combine different modes depending on the recipe and the result you want. After reading the directions, it will be easy to understand how convection works and how to use it.
Features of convection in gas ovens
Less gas stoves have a convection mode than electric stoves. This is because gas ovens use open flames. First of all, they don’t have seals because the byproducts of combustion have to go outside. This makes them take longer to cook than electric models. Second, when the fan is running, it can blow out the fire. Still, the people who make these models keep this in mind and make them so that if the flame goes out, the gas supply shuts off automatically. It is important to pay close attention to this feature when looking for a gas oven with forced convection.
Why use convection?
The process of natural convection occurs slowly and depends on many factors. For example, suppose the baking sheet fits tightly to the sides of the cabinet and leaves no gaps. In that case, it will be extremely difficult for hot air from below to reach the upper part of the oven, which guarantees to burn off the bottom crust or lumpiness of the food on the surface. But with the help of forced convection, you can achieve the following results:
- High-quality baking of even the thickest pieces of meat and fish
- Uniform crispy crust on all sides
- Drying of excess juice, which is released by the dish
- Fast defrosting of products
- Electricity or gas savings
- Using less oil during cooking
- Possibilities of using several decks at the same time
- High-quality sterilization of containers.
What kinds of convection are there?
Dry convection
This type is usually made possible by a simple fan that moves air through the oven’s interior. Some manufacturers also add an extra heating circuit around the fan, which makes the convection mode work more efficiently. Some models with strong fans move hot air through the room quickly. This is especially important if you want a crust that dries quickly and keeps the juices in the dish.
Moist convection
It is also known as steam because it fills the oven with steam. People who want to live a healthy life will like this convection mode the most. Food is steamed, which keeps its good qualities. In this mode, it is hard to fry or dry out the dish too much. The oven has a special hole in the door or the back wall where water is poured. When you turn on the appliance, water flows into a part called the steam generator and then into the oven. The steam can be sent in different directions, such as into the whole oven, toward the container with the dish, or onto the dish itself. Also, you can change when the steam comes out on your own. This setting can be used to cook fish, meat, dough, and vegetables and sterilize jars and baby bottles.
Grill and convection
This setting can be used to cook both meat and pies. The even flow of heated air during baking gives the food the right volume. Some models use both convection and an improved grill for cooking more food or giving the dish a color. So, convection is a very helpful tool for any housewife in the kitchen. Meals will be made faster and better, and sterilizing and defrosting items won’t take as much time or work.
