What is the difference between convention cooking and convection cooking?

Answer 1

A convection oven uses heat, like a regular oven, but sets up a convection current to move heat into the food faster. Microwave ovens use microwave radiation that causes polar molecules inside the food to move. Water being the most common highly polarized molecule in food, microwaves essentially steam food from the inside out.

Answer 2

A convection oven blows hot air in circulation patterns to speed cooking times and improve browning and texture results while keeping the oven at the correct temperature. A standard oven uses hot coils (electric) or fire jets (gas) to slowly heat the entire interior box of the oven to a certain temperature.

Answer 3

Baking is the method of cooking, while a convection oven is an appliance in which foods are baked. Convection ovens have a fan that circulates hot air around the food, causing it to bake more quickly than in a conventional oven. Baking times and sometimes baking temperatures need to be adjusted when using a convection oven.

Answer 4

Convection ovens allow for even, fast cooking because the temperature stays more consistent, whereas conventional ovens can have pockets of warmer or colder air

A conventional oven has heater coils in the bottom of the oven. Heat flows from the bottom to the top. In a convection oven, there are fans within the oven to help push air to all sides of the item being cooked. This allows for both convection heating (heat flow from the element) and convection cooking (via flowing hot air).

Answer 5

One bakes, the other bakes convectionally.

Answer 6

Convection uses a fan to circulate air and reduce cooking time

Answer 7

A convection oven uses fans to distribute the air and move it around within the oven, a traditional oven just generates dry heat