What makes an oven convection

Both types of ovens look the same, and both can be gas or electric. The difference between them is that the source of heat in a conventional oven is stationery and rises up from the bottom. The heat from a convection oven is blown by fans, so the air circulates all over the inside of the oven. Because of this, the heat in a convection oven is consistent.

Conventional ovens can have pockets of air that are warmer or cooler than the temperature that is on the indicator. This prevents the food in the back of the oven from being burnt while the food in the front of the oven is barely done. Cooking with a convection oven can seem more complex at first but is easy to master with some simple tips.

Here are a few basic steps to get started. Some recipes provide times and temperatures for both conventional and convection ovens. Your product manual will let you know exactly how you should adjust.

The Auto Convect Conversion feature, which is available on select Maytag convection ovens, helps you convert your traditional recipes to the correct convection time and temperature with ease. For True convection ovens that help speed up cooking when roasting meats1, multiply the listed time by. Preheat your oven to the correct converted temperature.

Select Maytag ovens come with special features like Power Preheat to help you start cooking sooner. Set your timer for the converted time and place your dishes on the oven racks for consistent heat and even cooking.

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Shop All Ranges. Explore Dishwashers. Conventional ovens are prone to humidity because of a lack of ventilation. Convection ovens, however, produce dry air that caramelizes sugars during roasting. Theoretically, using the convection setting can save you money and help the environment. The air circulation can inhibit the setting process, causing batter not to rise properly.

Some people even claim that you should never use the convection setting for cooking American baked goods like biscuits, cakes, and cookies.

Stella Parks, an award-winning pastry chef, took to Twitter last year to explain the theory. Many American recipes were developed using a conventional oven and actually benefit from the moisture that comes from humidity, she says. Dry air will speed up crust formation, which may affect how and if your recipe rises during the cooking process.

Using the convection setting during baking could result in flat, fluff-less cookies, cakes, and biscuits —and nobody wants that. Believe it or not, you can often substitute an air fryer for the convection setting. Both appliances work by circulating hot air around the food being cooked, providing quick, crispy, and evenly cooked results. One caveat: Air fryers are much smaller than convection ovens—so plan your meal accordingly. Though using the convection setting on your oven is as simple as pushing a button, there are a few things you should know:.

Lowering the the recommended temperature by 25 degrees should do the trick. Convection relies on air being able to circulate, and packing too much onto one pan can hinder that process.