Posted by Chef on 6/28/2011 to Appliances
Convection ovens work by quickly moving hot air past food and circulating it evenly around the food and the heating element. Inside a convection oven you'll find fans that force air around the cooking area. The movement or circulation of the air allows food to cook more quickly and evenly. This includes the elimination of hotspots which may cause food to brown or cook too quickly in certain areas of a conventional oven. the elimination of hotspots also means you won't need to spend as much time in the kitchen peeking in on dishes nor opening the oven door to rotate or adjust foods that are cooking unevenly. Many restaurants use convection oven technology as a way to quickly produce food of a uniform quality.
You'll also benefit from lower cooking temperatures by using a convection oven. The fast moving air Not only will you have a slightly cooler kitchen, but you will enjoy the energy savings of not having to cook as long. In addition, many convection ovens contain a proofing feature which is ideal for baking breads and rolls. You can allow your dough to rise before baking under the ideal conditions that a proofing oven can provide, saving you time and guesswork on trying to wrap and place dough in a warm spot of the kitchen so it may rise.
More evenly cooked foods prepared with faster results are a great reason to chose convection ovens over conventional ovens. You'll save time on food preparation and spend a lot less time in the kitchen.
Check out the latest styles of convection ovens from BroilKing, Cuisinart and Waring Pro.