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Similarities and Differences Between Convection and Commercial Oven

Posted in Hospitality

Though both the ovens cook food using the same ingredients, there is a world of difference in how they cook the food and the methodology involved. The end product too differs a bit in taste and texture because of the different ways in which food is cooked in these two ovens.

Similarities and Differences between the two types of ovens

Force heat technique is being used by the convectional oven while the normal oven uses radiant heat produce by burning source of fuel. Convectional models have two heating elements. You can also find models in the market that have more than one heating element and the food is cooked from the top, bottom, and the side heating elements together. Convectional ovens now come with some self cleaning options which are yet not available on the convection models. As for similarities, there aren’t that many between these commercial ovens to point out specifically. But the programmable timers and digital controls found in both types of ovens do have some degree of familiarity in design and output.

How do convection ovens work?

The basic principle of convection oven is that heat is transferred from one area to another with the flow of fluids acting as a medium for transfer. Air, despite being a bad conductor of heat is a very good insulator. In a convection oven, a fan circulates heated air inside the oven and the circulating air transfers heat to the food thereby cooking it. This way, food is cooked faster than in convectional ovens. In a convection oven, cooking times for certain recipes can be brought down by as much as twenty to thirty percent.

Advantages and Disadvantages of both types of ovens

In a convection oven there is much less chance of food burning since it is cooked without direct heat. The amount of food that can be cooked in a convection oven is also more as you can put two pans of food on the top and bottom racks at the same time.