What is convection and what does it need in the oven

Modern manufacturers equip their ovens with more functions than significantly increase the cost of the product. Although experience shows that some features and functions remain unclaimed. Let's try to figure out what is needed for convection in the oven and whether it is worth overpaying for it. After all, the electric oven with convection costs on average 15-25% more expensive than a similar model without this function.

What is it for?

Convection (in translation from Latin - "transfer") - is the creation of forced movement of air in the oven. The air mass flow created by the fan (it is usually installed in the rear part) allows Mix the warm and cold air, thereby creating an even distribution of heat throughout the volume oven. Regardless of the distance to the heating element, the temperature will be almost the same at any point in the oven.

To understand what convection is in the oven and what it is needed for, let's take a closer look at the design of the oven. In the vast majority of models, heating elements (heating elements) are installed in the upper and lower part of the oven. There are a number of premium-segment models that have heat sources installed on all sides (except the door) of the oven. But even such an arrangement of heaters will not ensure a uniform temperature distribution throughout the oven volume.

First of all, it is worth remembering that the heaters can not be exactly equal in power, in due course their capacity will decrease due to aging and wear. In this case, power reduction will occur in different ways. This will lead to the fact that the difference between the amount of heat that goes from above and from below will increasingly differ. Therefore, the dish on the baking sheet will be baked from different directions with different intensity. And if, on the one hand, it is already ready, then on the other hand it will still be damp. The situation becomes worse when two baking sheets are installed in the oven at the same time. In this case, the distribution of heat over the internal volume of the oven becomes particularly uneven. After all, the pan is a natural barrier. Which, on the one hand, prevents the spread of heat, and on the other - it absorbs a certain amount. Therefore, the temperature in the area between the trays will be significantly less than in the upper and lower part of the oven. Uneven distribution of heat, ultimately, negatively affects the quality of cooking.

The benefits of convection in the oven

The use of convection offers a number of advantages:

• The dish warms evenly from all sides, so all the ingredients are evenly prepared. There is no need to rearrange or unfold the baking sheets, dishes from the text are baked equally throughout the depth.
• If the cooking technology is observed, the baking does not burn, the dough rises well (suitable).
• The cooking process takes less time, including - by reducing the time to warm up the oven.
• Reducing the cooking time allows you to reduce electricity consumption.
• Due to accelerating the intensity of cooking and crust formation, meat (fish) lose less moisture, remaining juicy.
• Using convection allows you to reduce the amount of oil used for cooking.
• Preparation of a large amount of baking by using several baking trays without reducing the flavoring qualities.
• Getting crispy crisp.
• the possibility of cooking large pieces of meat or fish, bread loaves, etc.

Changing the temperature of heating, convection allows you to warm up the dishes or defrost the food. In addition, the electric oven with convection can be used for making dried fruits, drying medicinal plants, lemon or orange peel.

In some models having a large oven size, manufacturers install two fans at once. This option should be chosen by those who are engaged in baking professionally and produces it in large volumes.

Important:

Overpay for an additional fan is only if the oven will consistently use more than two trays.

Do I need convection in a gas oven

Despite the fact that gas ovens are often equipped with a convection function, its use is not very effective. First of all, due to the peculiarities of the location of the heating element. In gas ovens, the burner is placed below and is the only source of heat, so it is difficult to ensure a uniform temperature throughout the volume. To do this, the fan should work very intensively, creating a good flow of air. This will not only complicate the combustion process, tearing away the flame, but it can completely suppress it. This disadvantage is typical for budgetary models of little-known producers. They tend to stuff their products with the maximum number of functions, many of which are not fully thought out or mis-implemented. So whether convection is needed in the oven is a very controversial issue.

The second point - in the gas oven there is a constant circulation of air, the products of combustion are diverted. Because of the leakage, it is quite difficult to achieve an even temperature regime throughout the oven, this requires a very intensive fan operation.

Steam convection: what are the features

Convection by steam (another name - wet convection) is especially in demand among supporters of healthy nutrition. This function allows you to cook meals for a couple, thereby maintaining a large content of vitamins and nutrients. In addition, the dough, prepared by steam at the beginning of cooking, rises better and more intensively, and the food is not overcooked, remaining juicy.