If you have looked at convection oven reviews you will know why the cookies you baked were totally black on the bottom and yet barely cooked inside. You now know one of the reasons people rave about convection ovens.

In a conventional oven the heat comes from one or two elements and is distributed throughout the oven. However, any pan or cooking sheet that may be in the way will have an effect on how well the heat reaches all sections of the oven. Any fan that is used will circulate the air from within the oven in a random manner which does not assure your cooking success.

How the Convection Oven Works?

The convection oven has been used by Europeans for years. The reason for its popularity is that it actually has three separate heating elements in the top, bottom and rear of the oven. The air is circulated by the use of a fan that sends pre heated air throughout the oven. This creates a uniform temperature in all parts of the oven.

It is not necessary to worry about how many items are put into the oven and whether or not they will all be thoroughly cooked.

Energy Savings

If you have ever talked with someone about a convection oven you may have heard about the “rule of 25″. Because the convection oven is so much more efficient than a conventional oven, food cooking times are less. On average you can count on there being about a 25% decrease in the time you will need.

Another benefit of the efficiency of the convection oven shows up in the temperature you will need to set it at to cook. Because of the heating elements and fan with pre-heated air, cooking temperatures also tend to be about 25% less.

Using your convection oven at a lower temperature and for a smaller amount of time is a great way to save on energy costs.

Better Results With Your Cooking

With its multiple heating elements and heated fan, the convection oven prepares food that will delight even the most critical chef. One of the benefits is the juices are sealed in and food retains its moisture.

Because of the heated fan, moisture on the surface is pulled away leaving the external crust that so many prefer on their roasts. Often items will brown evenly and not have the scorched bottom we are so familiar with.

For bakers the fact the convection oven operates at a temperature that does not fuse flour and butter but instead leaves crusts flaky is a real hit.

In looking for the perfect oven remember that many come with options to add a toaster or a rotisserie. The benefits just continue to grow!