What is the difference between a conventional oven and convection oven?

Conventional ovens use traditional heating elements at the top and bottom of the oven, while convection ovens use a fan to circulate hot air around, allowing food to cook more quickly and evenly.

Here are some key differences between the two types of ovens:

Cooking time: Convection ovens can reduce cooking times by up to 30% compared to conventional ovens. This is because the fan circulates the hot air around, which helps to transfer heat to the food more quickly and evenly.

Even cooking: Convection ovens also provide more even cooking than conventional ovens. This is because the fan helps to distribute the heat evenly throughout the oven, so that food doesn't get overcooked in some spots and undercooked in others.

Browning: Convection ovens can also help to brown food more quickly and evenly than conventional ovens. This is because the fan helps to circulate the hot air around, which helps to create a crust on the outside of the food.

Energy efficiency: Convection ovens can be more energy-efficient than conventional ovens. This is because they don't need to use as much energy to heat up the oven, and the fan helps to circulate the hot air more efficiently.

Uses: Convection ovens are ideal for baking, roasting, and broiling. They can also be used for frying and grilling, but they are not as well-suited for these tasks as conventional ovens.