The Difference Between Convection and Conventional Ovens

December 23, 2013   |   News, Newsletter Features

When remodeling or building, picking out appliances are a large part of the process, especially in the kitchen. Ovens are the heart of the kitchen and a very important and exciting item to integrate into your home. So which do you choose – conventional or convection?

The Difference

The difference between the two types of ovens comes down to the way the heat is distributed. Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air by using a fan placed in the back of the oven. When using the convection setting, the fan blows warm air all around the inside of the oven, promoting rapid and even heating. Whereas, the heat in a conventional oven comes from one heat source (bottom) lingering inside the space and could lead to uneven cooking results.

Pros and Cons

Convection ovens are typically more expensive than conventional ovens. They also don’t require temperatures to be as hot as conventional ovens (about 25 degrees less). However, when using a convection oven, you shouldn’t use any dishes with high or deep sides because it will hinder it’s cooking ability – so casseroles are usually out of the question. It is also important not to crowd a convection oven, as it will block it’s ability to circulate heat. Depending on the types of dishes you like to cook, or energy costs you’re trying to save, keep these in mind when choosing your oven.


Trivia Answer: Germany

Information adapted from and