What Is a Convection Oven? How to Use Convection Heat With Oven-Baked Sweet Potatoes Recipe

Here’s where the physics of it meets technique: “convection” requires motion to move the heat (think of the airflow circulating around a roasting pan) while “conduction” indicates direct contact with the source (such as a saucepan on an electric stove). “Radiation” completes the trio of common heat transfer with electromagnetic waves (like the way a toaster uses red coils to cook the bread). Now you can quiz your friends on the three types of heat transfer at the next cocktail party.

The third heating element (blowing hot air) distinguishes a convection from the typical bake bottom rack and broil top rack of a conventional (also known as “thermal”) oven. Some conventional ovens often have a convection feature available to turn on and off. Check your oven’s manufacturing instructions to change the cooking chamber.

Microwave ovens have fans in addition to other heating elements, but if you want to go mini while maintaining consistency, a convection toaster oven is ideal. The idea of “convection” can also be observed in the action of thawing frozen food under running water instead of sitting it in still water. (You’ll notice it speeds up the process.) Convection heat is common outside of kitchen appliances, too, and can be seen swirling over bodies of water, supporting the ascent of a hot air balloon, and even in the formation of volcanoes.

In general, convention cooking is ideal for baking pastries evenly on all sides, caramelizing vegetables and starches, keeping crusts firm during long bakes, ramping up the cooking time on quickbreads, and increasing the energy efficient capabilities of your oven while reducing hot spots. These highlights notwithstanding, it is a different system compared to a conventional oven, so important conversions must be made. It might not be worth it to flip the switch if you have an existing recipe that already gives you the exact result desired.

• Depending on the type of oven, switch to the convection setting and allow to fully heat
• If necessary, reduce the heat noted for a regular oven to the lower temperature differences required for conventional ovens (usually by 25ºF or 15ºC)
• Use baking and roasting pans with low sides to allow movement of air as the air rises
• Secure loose parchment paper or foil by weighing it down with metal cutlery on top
• Check wall ovens using the interior light instead of opening the door so hot air does not escape
• Don’t overcrowd the convection oven but do check to see if you need to rotate the pans during the bake