Convection in the oven: what it is and is it always relevant

If you do not go into design features, convection - the acceleration of hot air through the oven

Going to choose an oven, you will definitely come across the concept of convection. You will recommend it, calling it innovation and describing the benefits. Is it really so? Let's see what is necessary for convection in the oven and due to what it happens.

Oven device

Cooking in a conventional oven often ends in culinary fiasco.

Before turning to the consideration of complex induction processes, let us recall how an ordinary oven functions.

In the lower part there are burners providing heating. Adjustment occurs by changing the intensity of the flame and the height of the baking tray.

What happens to your culinary masterpiece? Its upper part is heated only by natural convection, that is, by moving warm air masses inside the oven.

That is why it is often possible to observe the picture: one part of the dish (located closer to the wall) already beckons a golden crust, and the other (closer to the door) has not even thought of reddening.

In a conventional oven, one side of the dish most often browns more than the other.

And begins the demonstration of ingenuity. We overturn the baking sheet, trying to equalize the heat, remove the burning pies, leaving some of the baking.

And everyone seems to have become accustomed, but exactly until a “whimsical” dough falls into your hands, which does not forgive the opening of the oven and juggling with the baking sheet.

Part of the situation saved the model of ovens with heating in the upper and lower parts. But even such a combination will not guarantee a uniform baking dish.

Ovens with upper and lower heating bake food more evenly.

And all because natural convection is very slow and uneven. It is at such moments that all the advantages of ovens with forced convection are revealed.

Everything you need to know about forced convection

Principle of operation

The photo shows the distribution of hot air during convection.

The forced movement of hot air is provided by a fan. A hot vortex evenly heats up the prepared dish, and you can always forget about "pale" cakes and a burnt casserole.

In most models, the fan is placed on the back wall and output a separate function.

In the presence of convection, you can quickly bake the meat with a whole piece, bake a whole baking sheet of small pies or one large one, dry the crackers, citrus fruits or herbs.

Electric oven with convection can be used to defrost food. To do this, start the cold convection function.

Does the convection mode always turn on in the oven? Not! Use it, focusing on the requirements that are put forward to the process of cooking a particular dish.

I determined for myself that the function is simply irreplaceable if necessary, quickly evaporate a large amount of juice, bake whole poultry or a large pie, get a crust on the surface of the dish.

Classification

Wet convection is a useful feature for those who are used to steaming

A photo	Description
	Ordinary fan. The most common type of convection that can be installed in an electric oven. The main task is to move the air smartly. In more expensive models, a heating element is installed next to the fan.
Wet convection. With one touch of a button, you not only make the air move, but also saturate it with steam. Due to this, the dishes do not dry out during long cooking. The function will certainly appeal to supporters of healthy eating, who prefer to cook for a couple.
	Reinforced fan. Such models of ovens are offered by the brand Neff. What is the advantage? The rapid flow of air instantly creates a crust, preventing the juices from evaporating. The result is a juicy culinary masterpiece.

Not so long ago, the convection mode in the oven was attributed exclusively to electric models. Today brands are Beko, Gorenje, Bosch, Electrolux, Zanussi, Freggia, Gunter.

TOP 10

Electric models

Convection Gas Stove - a rarity that is gaining popularity

Model	Price, rub.)
1.	Indesit IFW 6544 IX	12 800
2.	Electrolux EZB53410AX	18 600
3.	Gorenje BO 637 E36BG-2	22 500
4.	Whirlpool AKP 458 IX	15 400
5.	Hotpoint-Ariston FA2 841 JH IX HA	17 500
6.	Beko BIE21100B	12 000
7.	Samsung NV70K1310BB / WT	19 500
8.	Zanussi OPZB4200Z	13 600
9.	Hansa BOEI64190055	17 700
10.	Electrolux EZB53430AK	19 300

Gas models

Model	Cost, rub.)
1.	Gunter & Hauer EOG 603	20 500
2.	Freggia OMMB66X	28 290
3.	Freggia OMRB66CH	14 400
4.	Zanussi ZOG521317X	12 200
5.	Electrolux EOG92102CX	23 000
6.	Beko FSET 52330 GS	17 400
7.	Gorenje KN5141WF (FM513A-FUA5B)	16 300
8.	Bosch HGD625255Q	34 300
9.	Gorenje K 55303 AW (255D.12)	17 500
10.	Ardesia A 640 EB INOX	20 700

What would it mean?

Oven modes allow you to choose the optimal combination of temperature and force of the air flow depending on the prepared dish.

And finally, let's look at the notation in the oven:

Icon	Description and instruction
	Forced convection without additional functions.
	Convection in the lower heating element.
	Grill + convection.
	Uniform hot air movement
	Convection during the work of the lower and top heating element.
	Function for heating and defrosting products.

Summing up

The oven with convection deserves the attention of both professionals and amateurs of culinary art. All that remains is to find the right model and watch the video in this article.

Have you already appreciated the functionality of modern ovens and ovens? Share your tips and findings with our readers.