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The primary difference between the conventional and convection ovens can probably be summed up by saying one thing: A convection oven is a conventional oven with a fan inside the oven cavity to circulate the hot air. The addition of the fan promotes the movement of heat by convection, and this reduces cooking time. Convection already occurs in the conventional oven, but on a limited basis. The fan kicks the process up several notches. Convection in this case is the transfer of heat from the heat source to the food item by the moving air. Air atoms and molecules pick up heat from the heating elements and carry it around in the oven cavity. The air will then transfer that heat to whatever is in there that is cooler than the heated air. The air then returns to the heat source to repeat the cycle. When thinking this through, it becomes clear that the addition of the fan gives the oven's performance a big lift. There are units on the market what include microwave capability as well, and they add another step of complexity. Microwave cooking to augment conventional thermal cooking adds another dimension to the cooking performance of the appliance.

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14y ago
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11y ago

In a Conventional Oven the Heat source is stationary So there is the possibility of having Hot and Cold spots in the Oven and Overall uneven cooking. A convection oven on the other hand has fans that move the heat around in an attempt to gain a more constant temperature. This causes the food to cook around 20% faster though some say it dries out the food more than a conventional oven

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11y ago

Conventional ovens have the heating source at the bottom of the stove. Convection ovens use fans to assist in blowing the hot air around to cook the food more evenly.

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Q: What is the difference between a conventional oven and a convection oven?
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A conventional oven cooks your food with out air circulation. Where as a convection oven has a fan which allows the air to flow around and cooks your food faster and more evenly.


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