What is the difference between electric and convection oven?

Answer 1

nothing

Answer 2

A regular electric oven has heating units which cook the food.
In a convection oven, a heating element heats the air while a high speed fan blows it around the heating chamber, which speeds up the cooking process. Thus, food is also cooked more evenly and there is less drying out. It is especially nice for roasting meats.

If you can afford an oven that can do both you will have the best of both worlds.

Answer 3

A thermal oven depends on the natural convection from direct heat. Forced convection uses a fan to circulate the hot air around the oven..giving a more even distribution of heat..

Answer 4

Convection Ovens


Convection ovens allow you to bake more foods (cookies, muffins, etc.) at once with even browning, but without the need to shift and rotate pans. A convection oven is the same as a conventional oven except a fan is installed in the back interior of the oven. The fan is used to blow and force the heat to circulate in the oven and around the food, thus eliminating the need to rotate and shift pans. In reality, though, even with the most expensive convection ovens, you will still need to rotate your foods, because there will always exist still hot spots in the cavity, because the cavity is small. Don't compare home convection ovens with most commercial convection ovens used by bakers and small food manufacturers, because their commercial ovens are much larger than home ovens and commercial ovens don't have any hot spots and therefore, there's no need to shift and rotate pans.

Answer 5

My aunt had one of those. It looked like a micro wave oven but when it was on electric setting it worked just like a regular oven range. When it was on convection it worked just like a regular micro wave.Hope this helps.

Answer 6

Electric cooks from heating elements, the glowing bars you see on the top and bottom of the oven.

Covection cooks from hot moving air