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May 18, 2007 03:04 PM

convection bake/ convection roast -what is the difference

My new oven has two convection modes, bake and roast. Does it operate differently in each mode? In the convection bake my fan doesn't seem to come on at all. I am wondering if there is something wrong with the way it is operating. It is an LG range and brand new.

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  1. In my GE, convection bake heats with a circular element that is located in the fan housing. Food does not appear to be exposed to any direct radiant heat. With convection roast, the fan works but the heating elements on the top of the oven also come on. This radiant heat does a good job of browning/carmelization but it is pretty robust so you have to be careful.

    Oddly I have noticed that my oven "adjusts" itself for the more aggressive cooking rate of convection by dialing back on the thermostat. In other words, if you set the thermostat for say 400 on a convection setting, the real ambient temp is only say 375. Has anyone else noticed this or is my manchine defective?

    3 Replies
    1. re: gargantua

      gargantua, I think this is the way it is supposed to work. Convection temperature is 25 degrees lower than normal cooking temperatures. You should be entering a normal temperature for what ever you want to bake or roast and then your oven will automatically set it to 25 degrees lower for convection. I haven't noticed any upper heating elements coming on while convection roasting in my range. will have to take a look the next time I use it.

      1. re: BJE

        This is interesting. I recently got a Bosch gas convection range and made some cookies, rirst using the "European convection" mode which automatically turned the oven down 25 degrees. Result was that my cookies didn't cook any faster (which I thought was one of the advantages of convection). So I shut off the European feature and experimented. At the specified temp, the cookies baked a little too fast, and almost burned. I found that turning the temperature down 10-15 degrees had great results in considerably less time than the recipe called for.

      2. re: gargantua

        We have a GE profile and yes it does do that... Have no fear. It does come in handy if you can't find the conversions for older recipes.

      3. Convection bake = fan plus lower element (on/off to maintain temp)
        Convection broil = fan plus upper element (stays on like a broiling phase)
        Convestion roast = fan plus both elements (on/off to maintain temp)

        6 Replies
        1. re: jfood

          jfood, do you mean the fan or the element goes on and off to maintain temperature?

          1. re: BJE

            element on/off. fan on constantly

          2. re: jfood

            Funny, I was just wondering the same thing today. I have a GE Profile dual range and tried the convenction bake for the first time. It seemed to take a little longer but I didn't have to rotate the baking sheets. I'll try the convenction roast next time I roast a chicken or something or when I finish off something after searing. I also like that the convenction seems to preheat quicker.

            1. re: Cheesy Oysters

              Be careful with delicate cakes such as genoise. Mine came out wavy, where the fan was blowing on it too hard. I also notice that the temp fluctuates more than I'd like (my translucent oven thermometer goes from 325 to 400 when I've set it for 375; I guess this is to be expected).

              Otherwise, I love my GE Profile.

            2. re: jfood

              Thank you....
              thank you.....for simply responding to the question.

              Finally after years with my convection oven I now truly know the actual difference.

              It was such a simple question, yet I have been forced to read everyone's personal cooking stories and experiences in search of this response.

              Again, thank you for responding to the question.

              1. re: jenkinsville

                It actually will depend somewhat on your brand. I would read the owners manual to know exactly. Many of these ovens also have a third and fourth element behind the fan. This helps even out the temperature and may be involved in the different modes. Convection roast although it might use both elements, brings more heat from the top to increase browning. The fan is often at a higher speed for conv roast to promote browning.

            3. I am new to convection and would appreciate if someone could please explain the difference between Convection Element Watts. There is one with 350w convection (plus 3500 bake and 4000 broil) versus another with 2500w convection (plus 2400 bake and 3500 broil).

              These are both Kenmore. The 350 is made by Electrolux.

              I have searched for hours and not found explanations as to which is better. I do mostly baking (cookies, muffins plus kid friendly - casseroles, chicken strips etc).


              2 Replies
              1. re: walooet

                Below is a link to a comparison of the two stoves with the different convection element watts. Noticed that the 350w has a 5.8 cu ft oven versus only 4.2 cu ft for the 2500w.


                1. re: walooet

                  I know this is an old post but I'm hoping someone can answer this quesiton for me. I'm in the same situation as Walooet was two years ago. I have searched for hours trying to find out the difference between Convection Element Watts. The range I'm looking at as only 350 watts which seems low to me. I have seen otheres with 3500 watts. Does it make a difference to cooking? Thanks.