what is the difference between conventional and convection oven?
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In a conventional oven, the dish closest to an active heating element cooks the fastest. In contrast, a convection fan circulates air throughout the cavity, reducing hot and cool spots that may cause dishes to cook faster or slower depending on their placement in the oven.
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When baking in a toaster oven, you should also consider that many toaster ovens are convection. This means that the heat circulates through the entire oven using a fan. With a conventional oven, there are one or two heating elements in the bottom. ... There is no way to circulate the heat evenly.
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By moving hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. A grill is a device or surface used for cooking food, usually fueled by gas or charcoal. Grilling is a form of cooking that involves direct heat.
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A convection oven heats the food from the outside to higher temperatures than a microwave oven. ... A convection oven is more energy-efficient than an oven, toaster and griller (OTG). An OTG can grill, bake and toast but cannot be used to heat and defrost.
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A conventional radiant oven has two heating elements—a bake element in the bottom and a broil element in the top. A convection oven adds a fan to move air continuously throughout the oven cavity. The air blowing on the food helps it cook more quickly, evenly, and efficiently than it would in a conventional oven.
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['When following a recipe designed for a conventional oven, heat the convection oven to a temperature 25°F lower than the recipe suggests.', 'Expect food to be done in less time (as much as 25% less) than it would be in a conventional oven, even with the 25°F reduction.']
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The difference between them is that the source of heat in a conventional oven is stationery and rises up from the bottom. The heat from a convection oven is blown by fans, so the air circulates all over the inside of the oven. Because of this, the heat in a convection oven is consistent.
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Also known as convection ovens, fan-assisted ovens are – as the name suggests – equipped with a fan inside which forces hot air to circulate around the oven. Conversely, a conventional oven simply heats up the inside to the desired temperature, cooking the food by blanketing it in a layer of heat.
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When your convection oven blows hot air around your food, it gets hotter faster. They brown better. ... Since your convection oven has a vent system, accumulated moisture is vented out and the browning feature wins the match. It's more energy efficient.
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A toaster oven is more versatile than a simple bread toaster, but much smaller than a convection oven. ... Toaster ovens take up a lot of kitchen counter space, while convection ovens are usually built into the kitchen counter. Convection ovens cook food faster and more efficiently than a toaster oven.
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Convection is your normal oven but with an added fan on the back to circulate air. True Convection, or European Convection, features a heating element behind the fan, allowing for better cooking results than standard convection. True Convection fans distribute heated air, rather than circulating pre-heated air.
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A convection oven utilizes a fan to circulate the air more evenly. ... Convection ovens circulate the heated air throughout the oven to surround the food on all sides and can result in up to 25% faster cooking times than a thermal bake over. These faster cooking times mean more energy efficiency.
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A convection oven is more energy-efficient than an oven, toaster and griller (OTG). An OTG can grill, bake and toast but cannot be used to heat and defrost. A microwave oven is designed to cook food quickly by heating it from the inside rather than from the outside alone.
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The difference between conduction and convection is that in convection heat is actually transferred by moving particles as when a fan is used to move heat from one place to another by blowing air. In conduction heat is transferred through solids by means of the vibrating molecules in a substance.
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Both types of ovens look the same, and both can be gas or electric. The difference between them is that the source of heat in a conventional oven is stationery and rises up from the bottom. ... In a convection oven, the heat is distributed evenly all around the food.
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A speed oven is a regular convection oven but is smaller in size and cooks faster. Speed ovens combine convection cooking and microwave technology to speed up the cooking process. ... You can use a speed oven as a regular microwave as well, which is a simple solution for microwave placement.
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A: A conventional radiant oven has two heating elements—a bake element in the bottom and a broil element in the top. ... With true convection, also referred to as European convection and third-element convection, oven temperature is more uniform than it is with regular convection.