whats the difference between convection cooking and a regular oven?
As opposed to a normal oven, which simply heats up the air inside the oven, a convection oven uses a fan to blow the hot air around inside the oven. Convection cooking allows food to cook in up to half the time, and at lower temperatures. How can that be? As food is heated in an oven, an insulation barrier forms on the surface of the food, caused by the exchange of heat between the hot air and the cold food, and by the evaporation of moisture in the food. This insulation greatly slows the cooking process. A convection oven literally blows away this insulation layer of air and replaces it with fresh hot air, making the heat transfer faster and more efficient. To illustrate an example of the convection process that we’re all familiar with, just think of “wind chill.” A crisp, calm 65-degree spring day may be comfortable shirt sleeve weather, but throw in a stiff breeze, and all of a sudden you’re freezing. The temperatures have been flipped in this example, but it’s the same principle in
