Convection Ovens

We will probably have to replace our stove/oven soon. I was wondering if the difference between a convetional and a convection oven is huge? I like baking and am known as one of the bakers around the office, but I'm not all out crazy, either. I have bought several references, though, on baking technique and would like to up my skills in the future.

I'd like to hear some experiences from those who switched or know the difference between a traditional oven and a convection oven. Was it a big difference? Is it something that you think someone would need to cross the line between a casual baker/cook to an enthusiast level?

I have a natural gas range with oven that can be set as regular or convection.  I use the convection setting for baking.  You drop the temp 25 degrees and cook at the normal time.  Cookies are fabulous and evenly baked.  I have never made perfect chocolate chip cookies until my husband bought me this oven. It preheats and lets me know when it is up to temp.  I love mine!

Our last two ovens could be switched from conventional to convection, and the latter was great for any baked goods other than those containing yeast. The temperatures are lower and there's no need to preheat. On the downside, convection ovens don't have a long service life, so in both cases I ended up with just a conventional oven.

My mother-in-law had two convection-only ovens, and both died after 6-8 years, so she went back to a conventional one. She loves to bake and preferred a convection oven.

I have a double oven. The top oven is both conventional and convection. I love them both for different reasons. (I used to have a Sharp carousel microwave that was also convection.)

What convection has over a standard oven is time. With a convection oven, you can bake several pans of cookies at one time; you're not limited to just two sheets. The heat circulates around the oven and bakes it all at the same speed. I've baked four large sheets of cookies at once. Saves an incredible amount of time. The convection oven is overall quicker.

You set the oven at 350 degrees F, for example, and it will automatically set for 325 degrees F....it's always 25 degrees F lower than a standard oven. It's not as fast as a pressure cooker, but it's faster than your standard oven. My convection has a thermometer that you insert into the top of the oven with the other end inserted into the roast. I set it for the degrees (140 degrees F, for example), and it cooks to that temperature, then beeps to tell me it's done. My microwave/convection did that, too, so I don't know if it's all convection ovens or if I was just lucky.

I have a cookbook that came with my old microwave and I cooked a lot using convection. If you need some recipes to start you off, let me know.

FYI, if going to convection or dual fuel, check on your electrical in the house.  I was going to go for it but when I found out that I was going to (yet again) have to increase the load of my box, and the ensuing cost I nixed the idea.  Between the extra $$$ that kind of oven costs and the electrical work it made it way out of reach financially.

The one I have does have convection but, it isn't the super duper kind, it's fairly basic and just kind of moves the air around.  Seems to help for browning and crisping and does cut down the cooking time but not by all that much. 

I have been such a dodo! I assumed the cost of convection ovens was way high, but now that I look at the prices it's about $250 difference. $250 is nothing to sneeze about, but considering I'll live with the oven a long time, I think it's worth it and it is way less than I thought.

Thanks for everyone's input, though. It has reinforced my leaning towards getting a convection oven.

sivyaleah - My utilities are gas, but good thought. I'll ask around and see if the gas demand is a lot more. I heard gas heats faster, though, so it might not make a big difference with gas. My old range is super old (uses an always on pilot light), so maybe with the modern fuel efficiencies it won't make a difference.

I'm embarrassed to say that I have a conventional gas oven that also does convection and I have have never really tried using the convection setting. :anon: I've used the "pizza" button a few times and it will turn on the convection setting, but that's about it. I am going to have to try to bake some cookies now using the convection setting.

I bought a convection oven for my old house. It had a fan in it that helped keep the heat even that was the only difference mine had.

Regarding energy usage, per the Consumer Energy Center:

"Convection ovens continually use a fan to circulate heated air around the food being cooked. By distributing heat more evenly than ordinary ovens, convection ovens allow you to reduce cooking time and cooking temperatures and to cut energy use by about a third."

http://www.consumerenergycenter.org/residential/appliances/ranges.html

I may be in the minority, but I really don't think mine was worth the extra money. I use it often in conventional mode, as it tends to cook things unevenly when set to convection.

It could be an issue with the brand. It's a Maytag and when I purchased it (and all of my other appliances) I was under the impression that they were still independent. Instead, they are basically just a rebadged Whirlpool.

I was a cook for several years when in college so I know my way around the kitchen. Imo, the hybrid convection does not come close to standard convention.

Maybe the gas hybrid convections are better as mine is electric... I just know I wish I'd spent the money on a better fridge.