Convection vs Regular Bake

You know that your oven has a convection setting. However, when baking a bread or cake, people always says that regular baking is better than convection baking. Is that true? Then, what is the difference between convection vs regular bake settings? Read on to see the differences between convection baking and regular baking!

In this article, you can find out more about:
– How convection baking and regular baking work,
– The differences between convection vs regular bake settings,
– Some tips on convection baking, and
– Which baking method that is generally better.

Regular Bake
A convection oven does not perform convection heating all the time. In fact, if you don’t turn on the convection setting, it works pretty much like a regular oven. Before we talk about the effects of convection baking or regular baking, let’s first see how the convection setting works.

A basic regular oven does not have any fan or exhaust system. If it is a simple stove-top oven, the heat comes from the bottom where it connects with the stove. However, a stand-alone oven may be powered by gas or electricity; this oven has some heating elements on the bottom and top which emit heat when turned on.

The thing is, with a regular oven, the air in the oven is relatively static. It does not circulate. As the effect, moisture can stay inside, and the heating is not even on all sides.

Convection Bake
A convection oven has a fan and exhaust system. If the convection setting is not turned on, the oven works like a regular oven. However, if the convection setting is turned on, the fan and exhaust system are activated. They blow and pull hot air throughout the oven and around the food.

As the effect, the air around the food maintains a steady temperature while delivering heat evenly. The food can be cooked evenly on all sides. The convection setting tends to cook more quickly. In addition, the exhaust system also pulls moisture out, making the food crisp and brown.

Baking Time
Whenever you are in a rush, using the convection setting can be a big help. Convection baking tends to be quicker than regular baking. According to Real Simple, convection baking is 10 – 20 percent faster than regular baking. So, if you haven’t baked the food and the guest is already on their way, convection baking is a suitable solution. Regular baking may take much longer, depending on the size of the food.

Texture
The different cooking methods of convection baking and regular baking usually give different results. The problem with convection baking is that it tends to make the food drier. In extreme cases, the food may even become so tough and difficult to eat. So, you need to check the food frequently. Such problems are less likely to happen with regular baking. Regular baking keeps moisture inside, so the food won’t be too dry.

Tips for Convection Baking
First, due to the constant heat, it is better to use a slightly lower temperature when using the convection setting. Most ovens nowadays automatically reduce the temperature by 25 degrees Fahrenheit when the convection setting is activated, so you don’t need to manually input a lower temperature.

Just to make sure, check your oven whether it automatically reduces the temperature when the convection setting is on. If it doesn’t, you need to manually input a lower temperature. Check the food regularly during the baking process.

Second, you better use low-walled baking sheets or roasting pans. The convection setting is designed to heat evenly on all sides, so it is better to expose more of the food to the hot air. This is less important for casseroles and cakes, though, as they need high-walled pans to hold their shapes.

Third, although convection baking can do many foods, it is not really recommended for cakes, custards, and soufflés. This is because the movement of the air may disturb the rise or even create a mess. Custards, in particular, may form unpleasant crust on the top due to the oven’s wicking action.

Convection vs Regular Bake

Convection BakeRegular Bake
- Uses fan and exhaust to circulate hot air evenly in the oven- Air is relatively static
- Even heating on all sides- Uneven heating
- Tends to be quicker- Slower cooking
- May make the food drier- Keeps moisture inside
- Great when you need to bake quickly- Better for cakes, custards, and soufflés

Conclusion
Convection baking is great when you are in a rush. It works more quickly than regular baking. If handled properly, it can give good results. However, convection baking requires more care, and it is not recommended for cakes, custards, and soufflés.

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