Convection Oven

[Star1pup]

Anyone know anything about these?

[Shamrock1121]

Which type of convection oven do you mean? I've owned several, starting with a couple of the countertop models (such as the Galloping Gourmet & Jet Stream Oven). There are microwave/convection ovens (I've owned 2 different models), and also countertop toaster/convection ovens, as well as the traditional oven/stove. I've yet to get a regular oven with a convection feature, but will the next time I purchase one.

They all work essentially the same - hot air being circulated by a fan. That results in better and more even heat, and the need for less heat and reduced cooking times over traditional ovens - which means they are more energy efficient than ovens without the convection feature.

Most things require a 25-30°F heat reduction and cooking times reduced by 20-25%. It's actually a very simple and effective way to bake food. On the convection/microwave oven, toaster/convection oven, and traditional ovens, the convection feature can be shut off and only used when needed.

I have a Sharp Microwave/Convection Oven that is a workhorse in my kitchen. I can bake a loaf of bread in it in 20 minutes and NO preheating (2 loaves in 25 minutes). Compare that to a 10-15 minute (or longer) preheat and a 30-35 minute baking time for a loaf of bread in a regular oven.

When it's too hot to crank up the regular oven, the microwave/convection oven gets a real workout. I bake cookies on 12-inch pizza pans (two pans at a time with the rack). They bake in 5-6 minutes. The convection feature allows you to bake more foods in the oven at one time than a traditional oven.

It takes a little getting used to, but I believe well worth the money because they save money (and time) in the long run. Having a small unit, such as the microwave/convection oven, allows for even greater savings over a regular oven because the space being heated is much smaller to begin with.

-Karen

[bookwormom]

I had one for the last twenty years or so. it was just the regular European kitchen range, the size of an "apartment range". I loved it and to tell the truth, I miss it a lot. In that small oven I could fit a lot more than I can in the big gas range I have now. I used to bake three cakes at a time and three pizzas at a time. the cookie sheets fit on racks on the side of the stove, so handy. I have a little counter top convection oven now that holds one pie. For me, the convection oven is to ovens what the front loader is to washing machines, more efficient, saves energy.

[torenghout]

yes we've got 4 of the galoping gormets, we got one at yard sale on a lark, to make a solar cooker [ a 12" glass lid fits],put a dark colored glass casarole dish inside and som relectors ad you are done.

anyway we tried it as designed and use it for chicken and home fries, when turkeys goon sale we are going to stock up on 12# ers so we can cook them in it.[we usualy get 8 22# turkeys]

[docjered]

I have a Maytag Gemini all electric range. I paid an extra five hundred dollars (what a ripoff for a fan) to get the convection model and wow, what a difference. For example, things brown in a jiffy, there are no hot spots like every oven in the world has, and yes, cooking times are greatly reduced. The downside is the upfront cost and the fact that you need to learn to bake all over again (instinct doesnt work anymore with convection) but the upside is reduced overall energy usage, faster cooking times, and even baking so no lopsided cakes or cornbread! Would I do it over again? Yes!