Radiant vs Convection
One of the most common questions asked during my speaking engagements is “What is the primary difference between a traditional radiant oven and a convection oven”. Besides the simple benefit of energy savings due to triple pane glass, advanced insulation and faster cooking times…the fundamental difference between a regular oven and a convection oven is airflow…convection has it and radiant does not.
At the core of all oven technology is the ability to generate heat. The heat generated in a traditional radiant oven is that it is “static” or simply put…it does not move, while the air in a convection oven is in constant movement with the aid of a fan. This air movement ensures that the temperature is equal throughout the oven cavity, so foods are cooked evenly, regardless of position in the oven.
"In a radiant oven, the temperature can differ from one area to another within the oven cavity, but with a convection oven, the fan distributes the air evenly throughout the oven, ensuring a consistent distribution of heat. In a traditional radiant oven, hot spots may acquire and food will dry-out, while food prepared within a convection oven will be browner, crisper and, in many cases, moister.
The Advantages of convection Cooking. ·
- Faster Cooking -- As the air is virtually static in a radiant oven, it takes a while for the heated air to warm the layer of cold air that surrounds food. In a convection oven, the fan in the back of the oven circulates the air up to 90 times a minute before expelling, so the entire oven heats quicker, cutting cooking times by up to 25 percent. ·
- Multi-Layer Cooking – With convection, it is like having several ovens in one as you can prepare several items on different levels all cooking at the same time without flavor transfer. For example, with convection you could bake four or five levels on cookies all cooking evenly at the same time. By contrast, cookies baked on several levels in a radiant oven need constant attention to avoid uneven cooking and burning. oven, ·
- The Plus Side – When using a convection oven you will notice that breads, rolls and cookies will be browner on the outside and lighter and softer on the inside. In addition, when cooking on multiple levels, like baked chicken on one rack and roasted garlic potatoes on another, both items will cook evenly.
Convection Cooking Tips: ·
- Convection Ovens heat up faster than Radiant, so need for pre-heating. ·
- Convection Ovens cook 25% faster than radiant ovens. So adjust your recipes and cooking times accordingly. When roasting meats, don't change the temperature, simply cut the cooking time by about 25 percent. ·
- When roasting turkey or chicken, use a low sided pan with rack. This allows for complete circulation. With convection, no basting is necessary as the hot hour seals the bird and keeps the bird moist. ·
- Do not cover or use cooking bags as this negates the benefits of convection cooking.
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