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Feb 21, 2007 10:38 AM

Convection oven

My brother in law who is a chef recommended of using a convection oven over a regular oven. He claims that the food cooks much faster and it helps retain moister in food.
Do you guys agree?
I do have a convection function on my oven but I never thought about using it before but I think I should give it a try.

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  1. We just got just put in two convection ovens and I am finding I am using those settings more frequently - they do cook faster shaving any where from 15-20 minutes form a roast I made - very moist and delicious -

    1. This isn't in the same league, but I have a countertop convection oven (not a rectangular one, the kind that looks like a vacuum canister). It preheats in 5 minutes, cooks superfast, and uses a fraction of the energy. I pre-heat it at the highest temperature for meats to seal in the juices, then turn it down. But I bake, brown, broil, do everything in it. I just wish it didn't look so wierd.

      1. I use the convection feature on my oven for roasting meats and veggies. It doesn't seem to do as good of a job on baking, so I usually bake with the standard settings.

        It does cook the food a bit faster (usually 15 minutes to half hour) and sears the outside evenly, so the meat stays juicy. I also like the fact that you don't necessarily need to preheat when you use convection.

        1. We have a pair of Kitchen Aid convection ovens and they work very well. In addition to shaving some time of the recipes you will get a much more even heat from top to bottom, so you can compltetly load the oven with cookies and the top cooks as evenly as the bottom.