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Convection Ovens, Worth the Price?

Looking for your opinions on convection ovens. If you have one, was it worth purchasing? They cost more but it sounds like there are advantages such as cooking time is less. Thoughts? Thanks! BB

BerryBaby is trusted source on General Cooking

asked about 1 year ago

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9 answers 2549 views
23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added about 1 year ago

I know that a friend of mine, who had a Jen
Air stove with a very nice convection oven, used a little countertop oven (also convection) from Farberware more often than the big oven. No problem with the Jen Air, but the little one worked really well and didn't involve bending over. I used to house sit for them, and used the JenAir some- it certainly did it's job- things did cook very quickly and evenly- but recipes need radical adjustment, and most of the time I used it on standard doing things I knew how to do. So if you're planning to buy one to see if you like it, be forewarned that you will probably need to spend a fair amount of time learning to use it before you can decide.

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0022585b ac31 476f 99fb ddea69bdece6  fb avatar
added about 1 year ago

I actually have two. I bought a portable microwave/convection then moved to a home that had a double oven, one of them convection (believe it or not I actually use all three on numerous occasion because I am cooking things at different temperatures). I love my convections and use them frequently for baking and roasting. As they have internal fans which constantly circulate the air, the temperature is even all over the oven, and I can bake 2 sheets of cookies at one time without needing to rotate, chickens brown beautifully, etc. To me that is the advantage more than reduced cooking time. And it took little time to learn; just need to keep a keen eye on things in the beginning.

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

I know you don't mean this, but my toaster oven has a convection setting and I love it. Huge difference when I use it.

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

I meant I know you aren't referring to a toaster oven. :-)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

To me a convection oven is totally worth it. I have not had one since we moved a year ago and I miss it. We're renovating now and I am getting convection again. I can get dinner on the table in half the time, everything is evenly cooked/baked, perfectly browned. The supposed learning curve is not steep at all and "radical adjustment" of recipes is quite an exaggeration in my experience. You just need to start checking for doneness a lot earlier and consider turning down the oven temp by 25 degrees if it's going too fast with over browning before the insides are done. You can also use it like a milder version of a broiler and turn it on the last few minutes of cooking to brown a bit more.

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23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added about 1 year ago

Semantics, I suppose- to me cutting 20% or more off a cooking time is pretty radical, but the different heat distribution means that things brown differently and also has some effect on how leavened foods rise.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

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added about 1 year ago

It depends. I don't think I would buy one of those separate small convection ovens that sit on one's counter. OTOH, I have had my JennAir Dual-Fuel range for the past 12 1/2 years, and I cannot imagine baking or roasting without the convection feature turned on. It saves time and produces a better product.

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 1 year ago

Sorry to correct you, smaug, but convection ovens do not require much conversion from a "regular" recipe. It's simply 1/3 less time, or set the oven 25 degrees F lower.

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23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added about 1 year ago

I can only speak from my own experience, which was that there were other differences. However, as that experience was pretty limited, I will emend my statement to "It may take you more than one or two tries at a half dozen recipes to get used to it".

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