"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 03-21-2005, 06:43 PM   #1
Senior Cook
 
honeybee's Avatar
 
Join Date: Aug 2004
Location: Winter Park, FL
Posts: 188
Question Convection vs. conventional ovens

I am remodeling my kitchen. I am going to have a GE Spacemaker microwave above a thirty inch free standing stove. I think I want a conventional oven (in my household are my husband and me and our third child goes away to college this fall) as I'm doing less cooking than in years past and I don't make multiple trays of cookies or meats that require precise cooking/browning. Any ideas pro and/or con about the different types of ovens that go with a thirty inch freestanding stove???????????????!!

__________________

__________________
honeybee
honeybee is offline   Reply With Quote
Old 03-21-2005, 07:13 PM   #2
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
HB, I now live alone and use my toaster oven daily and the stove top or an in-side grill. Dumped the nuker a year ago as I never used it. My favorite pans are my well seasoned cast iron (have 6 plus a grill pan and a stove top grill for pancakes). The only thing I would change at this time in my live would be having gas instead of electricity for cooking.

EDIT: Regarding convection cooking, I have always wanted one of those things. My aunt had one and lived by it, I used it at her home once and loved it. One of these days I may just indulge and get a small counter-top one.
__________________

__________________
norgeskog is offline   Reply With Quote
Old 03-21-2005, 08:52 PM   #3
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
You could always look into getting a convection oven in which you can select a bake as normal option which does not utilise the fan. But a convection oven isn't a necessity (unless you work for Arnott's :P), and you notice in most cookbooks and recipes it is fairly rare that they are made for a convection oven (or give temperature/time conversions for a convection oven).

I know I will be looking at a combo electric oven (with gas stovetop of course) when I eventually do my own kitchen (Hah! Boy is that a long way off, I havent even graduated yet).
__________________
Haggis is offline   Reply With Quote
Old 03-21-2005, 09:11 PM   #4
Head Chef
 
lindatooo's Avatar
 
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
I have a conventional/convection oven and I really can't tell much difference except the fan comes on sooner - I must be missing something! It's only 4 years old too so it's pretty much state of the art....
__________________
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote
Old 03-21-2005, 10:00 PM   #5
Senior Cook
 
momcooks's Avatar
 
Join Date: Sep 2004
Location: USA,Wyoming
Posts: 109
Make sure you check for oven space. We had a Hotpoint that I couldn't even fit my 1/4 sheet cake pan in. Didn't last very long either. Thank God! I have a GE profile right now and I love it. I have 2 options with the convection. Either to have the heating coil on the back on with the fan, or the broiler on with the fan.
__________________
~Debi~
momcooks is offline   Reply With Quote
Old 03-22-2005, 08:29 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
If I had my choice - I would go with a convection oven.

Without going into the physics ... a convection oven is just a conventional oven with a fan that keeps the air moving inside the oven ... which evens out the temp inside the oven so that things bake more evenly. A conventional oven can have "hot-spots" .. the fan keeps the air mixed up (like when you stir a pot on the stove) so it's uniform ... and no hot spots. There is also something about the air being in motion ... another physics thing that I don't have a grip on ... but air in motion seems to cook faster than air that isn't.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 03-22-2005, 08:45 PM   #7
Cook
 
Join Date: Mar 2005
Posts: 53
I had a small convection oven before, it was a ToastMaster "AutoVection" I believe. It would work very well for small frozen pizzas, frozen eggrolls, and other convenience foods. It eventually got to be such a mess that I had to toss it. As for my experience of owning that oven, indeed convection cooks faster and more evenly. It's why convection ovens are so common in bakeries and restaurants.

MrCoffee
__________________
MrCoffee is offline   Reply With Quote
Old 03-23-2005, 05:35 PM   #8
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Quote:
Originally Posted by Michael in FtW
If I had my choice - I would go with a convection oven.

Without going into the physics ... a convection oven is just a conventional oven with a fan that keeps the air moving inside the oven ... which evens out the temp inside the oven so that things bake more evenly. A conventional oven can have "hot-spots" .. the fan keeps the air mixed up (like when you stir a pot on the stove) so it's uniform ... and no hot spots. There is also something about the air being in motion ... another physics thing that I don't have a grip on ... but air in motion seems to cook faster than air that isn't.
MFtW, you should write an informative book for all of us dingbats who need your very good explanations.
__________________
norgeskog is offline   Reply With Quote
Old 03-26-2005, 10:14 AM   #9
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
As Michael rightly pointed out Convection ovens do have an edge over traditional ones. Having said that you will only notice a difference if you go from a traditional one to a convection one and if you are an avid baker. The convection oven bakes evenly and much quicker than it's traditional counterparts but is not a must have by any means.
__________________
Yakuta is offline   Reply With Quote
Old 03-26-2005, 01:25 PM   #10
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
Since I don't have one of those fancy big restaurant style ranges, when I get in the mood to bake a lot, I use 2 old counter top Farberware convection ovens.

They are handy during the holidays, cause the range oven can be full of turkey and stuff, but I still have the ability to bake pies, cakes, and rolls.

Even better, when they are on the other side of the kitchen, it makes less congestion around the range if there are 2 cooks in the kitchen.

Finally, when I discovered that you can use a convection oven to dehydrate, I gave away my Excalibur food dehydrator! I like equipment that can multi-task if it can do the job as good as a single task tool.
__________________

__________________
choclatechef is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.