The top and bottom of the oven cavity are equipped with heating elements in conventional ovens. In addition to a fan that aids in distributing hot air throughout the oven cavity, convection ovens also feature these components. This may aid in the uniform baking of items placed on various racks. At the back of the cavity, some models also incorporate a third heating element.

Although conventional and convection ovens have similar exteriors, when you look inside, it's simple to tell the two apart. Find the ideal oven for your family's needs by reading this guide to convection and conventional ovens.

What is a convection oven?

A convection oven includes a fan and exhaust system that circulates hot air inside the oven cavity, minimizing hot and cool areas and promoting more uniform results while cooking on many racks. True Convection, a third heating element that can be added to convection ovens, helps meals cook more quickly by circulating hot air evenly throughout the top, bottom, and sides of your dish. They may eliminate the need to rotate your dishes in the oven and are perfect for baking and roasting meats.

Be aware that recipe times and temperatures might need to be changed when using a convection oven. Convection Conversion is a feature found on some Empava® gas and electric convection ovens that calculates the cooking time and temperature for the upcoming meal for you.

What’s a conventional oven?

Two heating components in a standard oven warm the air inside. For roasting large chunks of meat, such as whole birds or turkeys, the bottom heating element, which is the main source of heat, is perfect. The upper heating element works best for broiling and browning casseroles because it produces powerful top-down heat. For casseroles and baked items, the "default" location can be the center rack.

As opposed to convection ovens, conventional ovens do not have a fan to circulate hot air, therefore where you set your oven rack is important for good results. You may also need to rotate some dishes.

To complement a separate cooktop, the Empava® brand provides a wide selection of traditional gas and gas ranges, as well as wall ovens.

What are the pros of a convection oven vs. a conventional oven?

Both convection and traditional ovens can offer advantages that keep dinner preparation on track and free up time for you to enjoy meals rather than prepare them, depending on your family's demands. Here are some more benefits of a convection oven. 

• Ideal for multi-rack cooking; might not require dish rotation between oven racks
• Easy to do toasting, crisping, and browning
• Depending on the recipe, high heat may hasten the cooking of food.
• Quick preheating
• Bake things for a long time without drying them out

When will you need to use convection baking?

For the majority of cooking, roasting, and baking tasks, such as those involving meats, vegetables, casseroles, cookies, and pies, use the convection setting on your convection oven.

Convection roasting allows animals like chicken and turkey to develop a wonderful crispy exterior while retaining their luscious interiors. Without rotating or switching out racks at various points during the cooking process, cookies and brownies may also bake more effectively. Utilize multi-rack cooking by positioning your baking pans in the center of many racks inside the oven cavity for the best results.

What advantages do conventional ovens have over convection ovens?

The majority of people are probably most accustomed to baking, roasting, and broiling foods in a normal oven. A option on many convection ovens even enables you to use it as a standard oven.

They have the benefits:

• A more recognizable functioning
• Most recipes are created with these models in mind.
• Based on where you set the oven racks, get varied outcomes.
• Typically, electric ovens have drier heat, which is great for baking things like biscuits.
• Gas ovens tend to be more humid, which is perfect for maintaining moist bread and cakes.

When to use conventional oven baking?

The environment of electric and gas conventional ovens are ideal for baking a variety of desserts, such as: cakes, breads, custards, pastries.