Conventional or Convection Oven?
Sandra Guzek
14 days ago
Featured Answer
Sort by:Oldest
Comments (13)
Related Discussions
Thermador Speed Cook
Comments (0)Does anyone have this or know anything about it? I have a chance to purchase a set of Thermador wall ovens (double) from last year at a great price. The top oven has the Speed Cook technology, but also can be used as a conventional and convection oven. I want to know how these perform and how people like the Speed Cook. thanks for any info......See MoreTemperature difference for baking with convection?
Comments (10)I look at convection as a tool. It has the following effects. It is drying, superficially, which is beneficial in making things crispy or in dehydrating food. It moves air and heat around so that the oven and what is in it will have greater heat transfer so may cook faster and more evenly. Convection ovens are very different from each other, so I can't see following any blanket rules. It is trial and error to see how your oven will work. Some have convection elements that come on in different ways, dual fans, varying fan speeds and amount of time they are on, and baffling that directs the air differently. These effects in my view are most beneficial for things that you want accelerated browning and crispiness like meats, vegetables, pies/tarts, some pastries and some cookies. I don't use it for things that need to raise at least for the first part of cooking time because they need a little humidity to allow the best raise, so I feel that you want to avoid the drying effect of convection. This is also why it is thought that an electric oven is superior for baking cakes. It is more of a closed system so that the humidity builds a little more than with a gas oven. Due to the differences in these ovens, many people can bake with convection for items that need to raise and it can work but IMO is not optimum. Some ovens even have such air flow that a cake or muffins can be blown over. You can add the convection back after the item has raised if you want to to allow the item to brown a little better. As far as your oven I would get an oven thermometer and make sure that your oven is calibrated correctly. Baked beans might benefit from convection by heating quicker and they may reduce quicker. This will also be influenced by how much surface is open to the air and if you stir it. The fact that yours did not cook quicker makes me think your oven may need calibrating. With bacon on the top consider using the convection roast mode that will bring more heat from the top. I used a Profile convection this summer in a beach rental and was surprised that the temperature was automatically dropped in the oven. If I set a convection mode for 375, the number would drop to 350 immediately when set. The conventional bake did not do that. The fan seemed to come on and off more so may not be as drying....See MoreMicrowave Convections & Advantium Differences
Comments (10)I don't zap potatoes so I'm not volunteering to race even though I have a large Monogram ("Pro" 240), but want to answer the OP. Samantha, I haven't heard good things about countertop style convection microwaves. My guess is that they're underpowered. I'm one of the people who doesn't really like the results of the speed oven settings on the things I've used it for, but I haven't had the need for it that I had thought I would have. There is a learning curve. Using the programmed settings, I find the results too microwaved-seeming. One can adjust these. When I've said I didn't care for the speed ovening, I've always said that in the context of not using it enough or really learning it. Many people who have participated here, including those whose enthusiasm made me consider Advantium in the first place, have loved the results. You might try over in Kitchens if you don't get enough info on speed cooking with the Advantium here. There aren't so many of us now who stick around to answer questions about it in Appliances. Unless there's a new feature since I bought mine, there isn't actual "grilling". There's a ridged pan that comes with, called a "grill pan", but that's just for keeping things from getting soggy. The four modes are microwave, speed, convection and warming. The convection feature works like a standard convection oven: There's a heating element that heats the air, which is then circulated by a fan. There isn't a direct heating element with the convection like there would be on a convection added regular oven. The environment in a convection oven is closest to a regular oven on "bake". The interior of the Advantium on convection is very dry, so a little extra moistening is necessary to compensate. It's very useful as an oven but does have some limitations. Generally, things that require eggs for lift don't like convection. And it does take a good while to preheat. There isn't actually any scientific basis for the urban myth that microwaving destroys nutrients more than other forms of cooking. Heating in general can destroy some vitamins, and in some vegetables can actually release vitamins and/or make them accessible to the body. Breaking down the cell walls by cooking (all cooking does this) will make the nutrients in tomatoes, for instance, more accessible. Microwaving can preserve the water soluble vitamins that are lost in steaming or boiling. Roasting is currently popular. There are some compounds created in roasting which are potential carcinogens. Eating more veggies because they're delicious when roasted will protect you more from cancer. Many of the best nutrients are in the peels, so eating whole veg will do the most for you. If you won't eat an apple if you have to eat the skin then it's better to eat the peeled apple than no apple. There are still good things in the flesh of the apple....See More36" Rangetop & Wall Ovens vs. 48" Range
Comments (1)I just posted in another thread about wall ovens/rangetops versus ranges. I don't have any information on Thermador other than to say I have had two Thermador cooktops with the simmer burners. They are a bit irritating, but they do work. Still, I plan to replace mine with a Bluestar 36" Platinum in two weeks. Woohoo! I suspect the Thermador will be very expensive. Here is what I just posted in another thread: I have only had rangetops and double oven combos. The advantage to this combination is you are not married to either appliance. If something goes wrong, it's easier to replace. The downside is extra cost of cabinetry. This combination is also easier on your back. The large range combinations look beautiful and many people love them. They are space savers. But, I have seen posters on this forum complaining about a problem with the oven that can't be fixed or a problem with the cooktop. Then, they discover that it's cost prohibitive to replace the whole unit....See MoreSandra Guzek
14 days agoSandra Guzek
14 days agowdccruise
13 days agoawm03
13 days ago
Related Stories
KITCHEN APPLIANCESFind the Right Oven Arrangement for Your Kitchen
Have all the options for ovens, with or without cooktops and drawers, left you steamed? This guide will help you simmer down
Full StoryKITCHEN DESIGNKitchen Luxuries: The Wood-Fired Pizza Oven
If you love homemade pizza and are (ahem) rolling in dough, a wood-burning oven may be just the right kitchen investment
Full StoryHOUSEKEEPINGHow to Clean Your Range and Oven
Experts serve up advice on caring for these kitchen appliances, which work extra hard during the holidays
Full StoryEVENTS12 Trends in Kitchen Appliances for 2024
See the latest styles and features in refrigerators, ovens and other kitchen appliances at the KBIS 2024 trade show
Full StoryLATEST NEWS FOR PROFESSIONALS12 Trends in Kitchen Appliances for 2024
See the latest styles and features in fridges, ovens and other kitchen appliances presented at the KBIS 2024 trade show
Full StoryKITCHEN DESIGNStandouts From the 2014 Kitchen & Bath Industry Show
Check out the latest and greatest in sinks, ovens, countertop materials and more
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryHOME TECHCook Smarter With New Wi-Fi Kitchen Gadgets
Whip up meals with high-tech help, thanks to a phone-connected oven and teakettle, plus a web-surfing cutting board
Full StoryHOME TECHTop Kitchen Innovations From the Latest Fairs in Milan
Microkitchens, concealed burners and new oven technologies are some of the surprises for 2018
Full StoryOUTDOOR KITCHENSNew Outdoor Grills for 2019: Small, Smart and Convenient
Pizza ovens, Wi-Fi-connected grills and easy-clean features are seen at the recent Hearth, Patio & Barbecue Expo
Full Story
dadoes