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Convection vs. conventional ovens explainedSkip the souffles but not the cookies: Sharon Profis shares some tips on what's different about convection ovens.
[MUSIC] The problem with conventional ovens is that hot air rises, so the upper half of the oven will always be warmer than the lower half. So if you put in two sheets of cookies, the top will cook faster than the bottom rack. In our test, the top of the oven was a full 30 degrees hotter than the bottom. Convection oven to the rescue. Convection ovens uses fans to circulate the air within the oven to equalize the temperature. So no matter where you place your dish, or how many dishes you cook at the same time, they all cook evenly. But that's not the only benefit. Since more hot air comes in contact with the food, your dishes cook faster. So, you'll have to adjust your recipes accordingly. Some ovens will auto-adjust the temperature for you. Otherwise, you'll have to do it yourself. Usually, that means reducing the temperature by about 25 degrees Or, reducing the overall cooking time by about 20%. Get to know your oven so that you know exactly how to adjust your recipes. Once you have the math figured out the benefits of convection cooking Are huge for baked goods, butter will release steam quickly and this means the results will be flakier, lighter and fluffier. And with the roast, the fat will render quickly, sealing in those delicious juices, and leaving an evenly brown and crispy skin without the constant basting. There are a few catches. First, not all foods agree with convection cooking. Souffles and even light cakes are just too delicate for hot air blowing at their batter. You'll need to adjust the fan speed or disable the convection feature completely. And second, there's the cost. More parts cost more money. Usually hundred of dollars. It's not a cheap upgrade, but if spending less time in the kitchen is worth your while, a fan in the oven, might be exactly what you need.