What is a real convection oven?

The truth of the convection oven is the type of oven that uses the fan to violent air circulation inside the oven cover, allowing food to faster and more evenly and brown better than in conventional furnaces that lack fans. The term "true", when applied to a convective furnace, is somewhat misleading. Many convection furnaces have two heating elements, similar to conventional furnaces. Some finer and more expensive convections add the third element mounted near the fan that heats the air when it is spread directly from the fan. Some people believe and insist that only convection furnaces with this third element are real convection furnaces, although any oven with a fan that circulates the air in the oven cover is a technically real convection oven.

In physics, the term convection concerns the movement of gas or liquids in the system due to temperature differences, leading to the heat transfer in the system. When applying to the furnace convection, this word is slightly engaged in a very delayed meaning referring to the transitionWith heat to food circulating hot air. The air that is in motion transmits heat more efficiently than still air. For example, blowing on the bite of hot food will cool it faster. The conventional oven uses the same principle, but to add heat to food rather than remove it.

Modern furnaces generally use either electric elements or gas burners to generate heat. Conventional furnaces can use one of these heat sources, but rarely, if at all, both use. However, the actual oven convection, although powered by gas, uses significantly more electricity than a comparable conventional oven thanks to the fan. This is somewhat reduced by the fact that the convection furnaces generally cook significantly faster than conventional furnaces. Convection of a furnace with a third heating element mounted near the fan will work slightly better than those with elements of the upper and lower part.

cooking time inThe convection oven compared to the conventional oven can be reduced and food cooked at a similar temperature. The temperature can also be reduced and food cooked for a similar amount of time. The reduction level varies depending on the oven, cooked food and the type of pelvis or meals used to cook food, but the temperature can generally be reduced by approximately 10% or cooking time by about 20%. Most convection furnaces will have an automatic shutdown for a fan that connects to the oven door, and manually shutdown that allows the oven to be used as a conventional oven.

Foods prepared in a real convection furnace, especially baked meat, develop brown bark faster than in a conventional oven, seal the juices and prevent the meat from drying out. Convection furnaces also tend to cook evenly than conventional furnaces, reducing the need to rotate the shelf on the shelf when cooking several meals at once. While real furnace convections have many advantages, they also have some disadvantages. Are more expensive than similarConventional furnaces and have multiple components, which can be more expensive to repair. Convective furnaces are also usually noisier due to an electric fan.