The oven is the heart of a kitchen, the engine in which all foods are cooked, transforming inedible substances into culinary masterpieces. Whilst an oven is nothing short of a latter day alchemy device they tend to be rather slow and ponderous, requiring a great deal of patience on the behalf of the baker. Convection ovens work in precisely the same manner as traditional ovens with major improvement, they make use of heated air which is circulated throughout the oven by means of an electric fan.
This seemingly trivial difference with convection ovens actually offers a breakthrough in a major impediment to the time it takes for food to cook in a traditional oven because the constantly moving air in the oven removes the thin filmy layer of air that settles on top of food in a traditional oven. On average, food cooked by means of convection ovens take one third less of the time than with a standard oven. Typically, convection ovens also tend to be smaller in their dimensions, which means that there is less volume for the heated air to disperse through, which translates into faster cooking times.
The ergonomic design of convection ovens means that the ovens can operate at a much lower cost than traditional ovens (thus reducing the running costs) and yet still cook food quicker than traditional ovens. Because the hot air is circulated and distributed evenly throughout, this means that the entire surface area of the food is cooked, allowing for the food to be cooked more thoroughly. This has major hygiene advantages associated with it, especially with the likes of meat dishes, which can be rather awkward to ensure that an even roast has taken place. This is significant in terms of the safety of the food (i.e. to avoid bacteria and food poisoning).
With standard ovens, the placement of the food is essential, because food cooks quickest when it is placed directly at the heat source (this is common sense.) also remember that food will automatically lower the temperature directly surrounding it meaning that As hot air flows around the food, the cool air is re-circulated past the source of heat.
For those who are looking for a device that fits all their cooking needs under one neat umbrella, then a convection microwave is for you! It combines the practical ability of both a standard microwave as well as a convection oven, allowing for food to be cooked thoroughly whilst also done in the same short space of time.
Convection ovens are not the exclusive domain of impatient chefs and bakers everywhere, but can also be utilised in industries where a thermostatic temperature is essential, such as surface finishing, research laboratories where maintaining the optimal temperature of enzymes is essential.
Regardless of the context in which the convection oven is used, you must always ensure that the door is firmly shut, this will best ensure that the optimal airflow is allowed, and remember, the shape of the food being cooked will also have a major effect on the time taken.
