which came first the convectional oven or the microwave?

Answer 1

the convection oven...I still got one...its very big! and kinda ugly!

Answer 2

Convection. Sorry to QUITE NEW HERE down below...you are misinformed...no matter which way you put it, the conventional and convection oven both came before the microwave oven. Yep. actual Microwaves(as an energy) have been around forever, but not harnessed for use in the microwave ovens we first came to know in the 70's. The convection oven was a staple in your typical 1950's suburban home...you see them built into the walls of some of those vintage homes. Convection ovens are also used to an industrial scale in most restaurants. And finally, the conventional oven is that one we see in everyone's home...oven in the bottom, stove on top.

Answer 3

The microwave. I think the others who answered your question are confused with "conventional" and "Convection-al". The two are very diferent. The latter has a fan.

I know the microwave was first because the microwaves have always been around but the convection oven came like a fad at first. It was another toy for the kitchen. After maybe 2 years, people started to park their convection ovens or gave them to the goodwill..
To this day, they havent regained their popularity despite making a mini-comeback. Not at all.
Not even when current microwave bashers are saying that microwave use is harmful.
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CONVECTION OVEN
Patent Number: 06444955
Inventor: Loveless, Gerald
Assignee: Ultravection International, Inc.
Issue Date: 09/03/2002
Patent Publication Date: 09/03/2002
Publishing Authority: US

Abstract
A convection oven is provided with a fan for circulating air in the cooking chamber of the oven. The food is held in a food holder which is attached to but spaced from the inside surface of the oven door. Heating elements are at the top and the bottom of the cooking chamber. A flue opening is in the bottom of the cooking chamber and the heating elements are positioned above the lengthwise lower ends of the flue opening for inducing external air around the lower heating elements and the lower surface of the food and food holder. A method is disclosed for introducing external air into the bottom of a convection heating oven, to cool the lower surface of the food in the oven and provide turbulence to the circulating air for enhancing the cooking of the food.
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MICROWAVE
Like many of today's great inventions, the microwave oven was a by-product of another technology. It was during a radar-related research project around 1946 that Dr. Percy Spencer, a self-taught engineer with the Raytheon Corporation, noticed something very unusual. He was testing a new vacuum tube called a magnetron (we are searching for a picture of an actual 1946 magnetron), when he discovered that the candy bar in his pocket had melted. This intrigued Dr. Spencer, so he tried another experiment. This time he placed some popcorn kernels near the tube and, perhaps standing a little farther away, he watched with an inventive sparkle in his eye as the popcorn sputtered, cracked and popped all over his lab.
Microwave Oven Inventor Percy Spencer

The next morning, Scientist Spencer decided to put the magnetron tube near an egg. Spencer was joined by a curious colleague, and they both watched as the egg began to tremor and quake. The rapid temperature rise within the egg was causing tremendous internal pressure. Evidently the curious colleague moved in for a closer look just as the egg exploded and splattered hot yolk all over his amazed face. The face of Spencer lit up with a logical scientific conclusion: the melted candy bar, the popcorn, and now the exploding egg, were all attributable to exposure to low-density microwave energy. Thus, if an egg can be cooked that quickly, why not other foods? Experimentation began...

Dr. Spencer fashioned a metal box with an opening into which he fed microwave power. The energy entering the box was unable to escape, thereby creating a higher density electromagnetic field. When food was placed in the box and microwave energy fed in, the temperature of the food rose very rapidly. Dr. Spencer had invented what was to revolutionize cooking, and form the basis of a multimillion dollar industry, the microwave oven.

Answer 4

Convection.

Grandma had convection yet I got a microwave when they came out new I believe in like 1979.

Answer 5

convection.

Answer 6

You must be awful young.