What is a convection oven and how does it work?
Technically, the term “convection” refers to the transfer of heat via air movement. In the context of cooking, a convection oven features a fan installed in the back of the oven cavity which circulates heat during the baking process. Depending on what food is being cooked, this process yields varying results. When preparing meats, such as a turkey, the convection fan is designed to sear the skin of the meat in a process similar to a wind chill effect. Once the convection fan sears the skin, the natural juices in the meat are retained. This process yields quicker cooking times and more moist, flavorful results. While baking, most ovens tend to have hot and cold spots, as well as a slight variance in oven temperature. The convection fan works to even out the overall temperature, resulting in even heat distribution and consistent baking; causing less overcooked edges and undercooked middles. It also allows for increased precision when baking on multiple racks, as heat comes from both the
I have a gas convection oven, and I see clear benefits for some foods, like roasted chicken. It comes out very juicy with a crisp skin, and it cooks faster than in our previous oven. There’s conflicting advice about which foods convection benefits most. For example, this post states that cookies and breads are best without convection, while the Fine Living article the post links to specifically points out the benefits of convection for cookies and croissants. As to whether it’s “worth it”, I don’t know.
