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To convection or not to convection, that is the question.

kkak97 Nov 12, 2007 07:58 AM

I'm having my new double wall ovens installed next Monday. They are KitchenAid and I love them, but my supplier wants to know if I want convection or not. I can't decide. I haven't used a convection oven in years and I don't recall if it is worth it. I'd love to get some input.

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  1. Joe Blowe RE: kkak97 Nov 12, 2007 08:04 AM

    Yes, get it, convection is worth it. And, you can always turn it off...

    1. c
      Clinton RE: kkak97 Nov 12, 2007 12:33 PM

      I just bought a KitchenAid stove with convection oven and love it. I use it to bake chicken at a fraction of the time it takes to bake it conventionally. For cakes, I use the regular oven setting so there is an option to use it or not. Convection seems to not only cook faster, but keeps the juices intact and also saves energy.

      1. ChefBoyAreMe RE: kkak97 Nov 12, 2007 12:40 PM

        If you buy plain, you can never convect. If you buy convect, you can always use it without.

        I say keep your options open. Plus, if you make pizza, convention is the way to go, since a home oven doesn't get as hot as a pizza oven, anyway.

        1 Reply
        1. re: ChefBoyAreMe
          scharffenberger RE: ChefBoyAreMe Nov 13, 2007 11:22 AM

          I completely agree with ChefBoy. When you want to use it its great, but sometimes you dont want to use it!
          There are bread recipes that call for using it during the last bit of baking to get that crisp crust.

        2. jfood RE: kkak97 Nov 13, 2007 05:31 PM

          No other answer but getthe convection. you will learn numerous tricks over the years to turn the knob.


          1. chowser RE: kkak97 Nov 13, 2007 05:56 PM

            We upgraded a few years ago and were planning to move in a few years so I didn't spring for the convection. It's probably one thing I regret the most, even if I'd only gotten a few years out of it.

            1. f
              fatcat55jc RE: kkak97 Nov 14, 2007 06:23 AM

              If you want crispy not rubbery skin on your roast turkey, convection !

              1. d
                deeko445 RE: kkak97 Nov 14, 2007 06:36 AM

                Be sure to get 'true' convection where the fan has it's own heating element. Only then will you get even browning even with 5 racks of cookies. Very exciting!

                1. c
                  Cheesy Oysters RE: kkak97 Nov 15, 2007 07:41 AM

                  I have a convection option for baking and roasting. I use it more and more and I love that I can bake three cookie sheets and the cookies come out perfect without having to rotate the pans.

                  1. k
                    kkak97 RE: kkak97 Nov 15, 2007 06:50 PM

                    Well, the verdict is.... Convection. I went with convection ovens. They will be installed on Tuesday. I'll experiment with some cookies and a couple of pies prior to
                    Thursday. I'll report back after the holiday.

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