what is a convection oven?

Question

what is the diffenece between a reg. oven and a convection oven?

Answer 1

Convection ovens/fan ovens heat air that is then circulated in the oven by an embedded high temperature fan.

By moving heated air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. A convection oven uses convection currents to heat the food. Convection ovens also generally do not have "hot spots" and thus cook more evenly. They are mostly used in industrial and commercial applications, but can be purchased for domestic use.

With a convection oven there will be about a 25 to 30% reduction in cooking temperature and a 21% reduction in cooking time, compared to a conventional oven (however this comparison depends on certain factors, such as how much food is being cooked at once or if airflow is being restricted by using an oversized baking tray for example).

Convection ovens demand a premium with basic home models costing approximately 40% more than a functionally equivalent conventional oven.

Answer 2

Convection oven uses convection technique to simplify cooking process. It is made possible by the flow of heat with the help of fan in the oven. With this oven the benefit is one can make food faster at a lower temperature. It uses circulation of heat uniformly in and around the food to cook the food evenly. Check here please : http://hotaircookers.com/

Answer 3

Rather than let hot air circulate randomly, convection ovens carefully create a uniform temperature with internal fans that circulate hot air. Convection ovens are larger and more expensive than standard, or radiant, ovens, but they cook food faster, at a lower temperature, and with better results. Fans ensure that the same temperature reaches the top and bottom of foods, as well as foods at all rack levels.