How a Convection Oven Works
Operating on standard household current, a convection oven
uses electricity to heat the air in the oven. A fan circulates warm air
continuously so wasted heat cannot collect at the top of the oven.
In a regular oven, air is
warmest close to the heat source. Placement of food is critical for
best results since food cools the air immediately around it and the
area near the elements may be too hot. When the air is still, heat
rises from the source at the bottom and collects at the top of the
oven. In the regular electric oven, food must be place in the centre of
the oven for even baking and roasting results. The convection oven
moves cool air away from the food. As hot air flows around the food,
the cool air is recirculated past the source of heat.
Benefits:
- Since circulating air heats faster than does still air of the same
temperature, food is heated more efficiently than with still air,
resulting in cooking times 1/3 faster than regular ovens.
- The amount of
time saved varies with the type of food cooked. With some foods, the
convection oven cooks at a lower temperature than a regular oven, for
about the same time or faster. This results in electricity savings when compared
with a regular oven.
- Also the oven cavity of the
convection oven will cook more food per cubic inch than a regular oven.
Since this heat-circulating fan is not inside the oven cavity, the oven
can be filled from top to bottom as long as an inch of space is left
for the air to circulate between the food and the oven walls.
Frequently smaller in size, the convection oven has less air in the
oven to heat, making convection an efficient choice of ovens.
To use a convection oven most efficiently, the oven door must be kept closed as much as possible. Airflow must be maintained.The air in the oven must
circulate freely.
The shape of the food being cooked affects convection cooking. For example, a long thin
cut of meat cooks faster than a bulky one of the same weight because more
surface is exposed to moving hot air. The size of the cooking pan also must be
considered. The same quantity of food cooks faster in two small pans
than it does in one large pan since air can circulate more freely.
