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Article: HEAT CIRCULATES BETTER IN A CONVECTION OVEN.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- November 27, 2002
CopyrightCOPYRIGHT 2002 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q: What's the difference between a convection oven and a conventional oven? What are the advantages and disadvantages with a conventional oven? -- Ken B., Los Angeles.
A: Both conventional and convection ovens use air heated either by gas or an electric burner at the bottom of the chamber to cook food. The main difference is that a convection oven has a fan situated at the back of the oven that circulates the heat.
This allows for the heat to be more quickly and evenly distributed throughout the oven. As a result, food can be cooked more quickly since food is more evenly surrounded by heat. This also allows more food to be put in the oven without ...