11430 What’s the Difference Between a Conventional and a Convection Oven? Wed Nov 26 14:57:00 -0800 2008 http://www.chow.com/stories/11430 Wed, 26 Nov 2008 22:57:00 GMT Blowing hot air can be a good thing Blowing hot air can be a good thing. http://www.chow.com/assets/2008/05/NQ_105_3.jpg Michele Foley 62 Nagging Question 1 It comes down to how the heat is distributed. Both convection and conventional ovens are powered by gas or electricity. But the heat source in a conventional oven is stationary, usually radiating from the bottom, while in a convection oven a fan circulates the hot air around the chamber.

Convection ovens allow for even, fast cooking because the temperature stays more consistent, whereas conventional ovens can have pockets of warmer or colder air. Hot air rises, so when cooking food on both racks, dishes on the bottom rack may undercook while the food on top burns, explains Allison Eckelkamp, media representative at General Electric.

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]]> 5898 michele foley 1 chow 1107 oven 24439 conventional oven 24440 convection 24441 hot air 24442 allison eckelkamp 10610 general electric 24443 radiating heat 24444 heat source 24445 even cooking 24446 uneven cooking 24447 undercooked 24448 burned 24449 burnt 1315 convection oven