What is convection in an electric stove oven and what is it for?

Most modern models of ovens have many additional functions and options, for example, convection. What is its peculiarity, is it needed in an electric stove oven? Let's understand this issue together.

Among the variety of modern stoves, housewives are increasingly choosing exactly those models that have a number of options and functions. For example, the electric convection cooker is very popular. Most consumers are sure that the more additional functions the stove has, the better. But during operation, not all options are in demand. Therefore, before making your choice in favor of a particular model, you should learn everything about it.

A convection oven works much better, many are sure. But not everyone knows what convection is, and also what are its main advantages. Convection is a type of heat transfer that occurs in the oven during operation. As a rule, models with convection have one or more heating elements and a fan, which is located on the back wall inside the oven chamber. The heating elements gradually heat up, and the fan helps to distribute hot air evenly throughout the oven cavity. This process is the very "convection" that everyone talks about so much.

Among modern electric stoves, you can find options with various convections. Most modern ovens are equipped with forced convection. There are models with a single fan, and there are more reinforced options, which, of course, are more expensive. The main difference between ovens with a reinforced fan is that such models not only distribute hot air evenly throughout the chamber, but also allow you to maintain the required temperature for a certain time. This allows the meats to remain juicy and tender on the inside, despite the crispiness on the outside.

In addition, there is wet convection. This option is quite rare. During the operation of this mode, an even distribution of air flows occurs, and the function also provides the chamber with special steam. Thanks to this, the baking turns out to be as lush as possible, ruddy and does not dry out at all. Many modern convection models have additional features such as humidity control and hot steam.

Convection is not available on every model. Carefully study the panel of the appliance; it must necessarily have an icon with a fan, which indicates that the oven can operate in convection mode. This option has a number of advantages, which we will discuss below.

Models with this option have the ability to heat up much faster, which saves time and electricity while cooking. Due to the fact that hot air is distributed as evenly as possible throughout the entire inner chamber of the oven, this allows dishes to be baked evenly from all sides. Even if you bake a large cake, thanks to this function it will be browned and baked on all sides.

If the oven has such an additional function as a grill, then in combination with convection, this will allow you to perfectly bake even a large piece of meat. Thanks to this option, the meat in the baking process will acquire an appetizing golden brown crust, but inside it will remain tender and juicy. Convection helps to cook many meat dishes perfectly without overdrying them.

Another advantage of this feature is that you can easily cook several meals at the same time. Since the hot air will be evenly distributed over all levels and corners of the oven, you can easily bake two or three baking trays of your favorite cakes at once.

Using this option is very simple and convenient. Each model of the electric stove has its own detailed instructions that will help you understand all the intricacies of operation.

But still, we have some useful recommendations for you, which will definitely come in handy.

• The oven does not need to be preheated to use an additional function such as convection. This should only be done if you are making meringues, bread, or the recipe for a certain dish requires it.
• Remember that the oven operates at a very high temperature during convection operation. Therefore, this should be taken into account when setting the usual mode. For example, if according to a recipe you need to bake a dish at 250 °, then with convection you should set the temperature 20-25 ° lower. That is, not 250 °, but 225 °.
• If you are baking a large dish, such as a pie, that takes up the entire usable space in the oven as much as possible, then you need to increase the cooking time. This is because there will be no room in the inner chamber for free air circulation, so the dish will take longer to cook.
• With this option, you can cook frozen food without defrosting it first. You just need to warm up the oven for 20 minutes, and then start cooking.

You can find out how to properly use the convection mode in an electric oven below.