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convection "function" vs. true European convection

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I understand that convection function involves heat coming from the bottom of the oven with a fan at the back. A "true convection" oven has heat coming from the back from the fan, and manufacturers claim that this avoids any transfer of flavors between different foods you might cook at the same time, e.g. lamb and dessert. I'm a little skeptical of this claim.

I wonder if any of you have tried cooking different "flavor family" foods at the same time in both types of convection ovens and what the results are. Thanks!

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    1. the minute your lamb spatters, the grease particles can find their way into your dessert. I can't imagine how a "true convection" oven could avoid this, without high-velocity fans (which they're not)