Convection vs. Conventional Oven: What's the Difference?

Convection vs. conventional ovens: they look quite similar, and they can also be both gas or electric. The difference truly all comes down to one variable: the heat source. A conventional oven's heat source is stationary, rising from the bottom. But a convection oven's heat is blown by fans and circulated throughout the entire cooking process, whether you're flash-heating at 500 degrees Fahrenheit or roasting low and slow for longer.

It's the heat source that acts as the defining difference that may determine which type of oven you choose for your kitchen. But that's a large change for many—let's dive into the pros and cons of both.

Convection ovens circulate air, which creates a consistent heat. This is an advantage over conventional ovens, which tend to create air pockets that waver and can send a misread to the temperature indicator.

Professional chefs prefer this circulating heat, as they offer consistent warmth without having to turn or rotate the food. With the classic model, that heavy roast will need to be pulled out and rotated at the halfway mark, simply to ensure even preparation and prevent one side from burning.

Because of a convection version's circulating heat distribution, not only is food heated evenly, but it can cook almost 25 percent faster than conventional models. Again, professional chefs love this feature, but busy parents can also make use of shorter preparation times, getting dinner on the table quicker.

Another feature that gets you to dinnertime faster? Convection versions also preheat faster. Because of this, they can also save you on energy costs. According to the U.S. Department of Energy, this efficiency allows homeowners to use about one third to one half as much energy as a traditional model.

The main disadvantage to a faster finish and higher power with these recirculating cookers is that you need to keep a strong eye on your dishes while your food is finishing, since it will often finish faster than a recipe states.

For homeowners unfamiliar with this new heating method, it's wise to check in on your dish approximately 10 minutes earlier than it's intended to be done. First-time users can ruin a perfectly brined Thanksgiving turkey this way, so it's best to always double-check.

For those homeowners who enjoy baking cakes and cookies in their favorite classic bakeware, there is one difference between the two cooking modes to be aware of. Most convection ovens offer a "bake" or "thermal bake" mode to perform just like a classic model. However, it's also a good idea to turn off the fan, as it can circulate heat in a way that causes recipes like cakes to bake and rise faster on the outside than in the middle, resulting in a droopy top.

Due to the quicker cook time, certain baking recipes can completely dry out before they've had adequate time to fully rise. So if you love baking cakes, brownies, beignets and cookies at home, this is something to consider. Not necessarily a disadvantage, but it will take time to adjust if you're used to a conventional version.

That being said, certain baked goods don't perform well in a convection oven, period. If you love to cook more delicate desserts such as souffles, custards, and macaroons, circulating heat may not be for you. Pies and cookies are perfectly fine in these appliances, browning nicely and evenly. But an angel food cake, on the other hand, would most likely not come out the way it's supposed to: soft, fluffy and easy to slice through with just a fork.