How Convection Ovens Work

“Convection” is defined as the transfer of heat via circulation caused by external factors. The term is commonly used in meteorology to describe the vertical movement of warm air masses and in cooking refers to the equalization of heating temperatures in an oven, which is usually facilitated by a fan in the rear of the compartment.

Using a convection oven solves one of biggest challenges in cooking; uneven heating in the oven compartment that results in the bottom and the corners of baked dishes getting browned first while the center and top require more time to be completely cooked. If you’re considering the purchase of a convection oven, there are several different types to choose from, with different methods of equalizing temperatures.

 * Convection – A standard convection oven will have heating elements that are similar in design to non-convection options with a fan in the rear of the compartment to transfer and equalize heat.

* “True” convection – A true convection oven incorporates the heating element with the fan on the back wall of the oven so that generated heat can immediately start circulating throughout the oven. This design offers uniform temperatures and is ideal when cooking on several racks simultaneously.

* Reverse air convection – Rather than having the fan blowing outward to the oven, reverse air convection pulls air from the oven, runs it through the heating element, and then pushes the heated air through holes in a baffle, to diffuse the heat source and keep temperatures consistent throughout the compartment.

Choosing the best convection oven option for your kitchen is a matter of defining your cooking/baking style. While the standard method of convection will work very well in household sized ovens, true and reverse air convection systems may deliver better results when cooking with larger ovens on multiple racks.