Convection vs Standard Ovens

Ovens are a focal point for any kitchen, and choosing the right one for your restaurant can improve efficiency and help boost profits! During your shopping endeavour, you’ll inevitably reach a crossroad between the standard oven versus convection ovens. Since the 1950s, convection ovens have made their way into restaurant kitchens around the world. So what’s the big difference?

Convection ovens are essentially different from their standard counterparts due to the cooking method. As Kitchen Daily notes:

Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven. When you turn on the convection setting, the fan blows warm air all around the inside of the oven, promoting rapid and even heating. The hot air in conventional ovens just hangs around and sometimes leads to uneven results.

The result is a quicker turnaround time and more evenly browned foods! Without heat settling in the oven, creating unevenness, convection ovens give the operator the ability to cook many items in one oven with the reassurance that all items will be cooked at the same rate! This comes in handy for baked items such as individual tarts or loaves, as the user doesn’t have to constantly worry about rotating pans or checking to see if some of the product has been cooked before the rest. Because of it’s increased efficiency, the temperature can also be set to about 25 degrees lower than specified in any recipe.

The downfall in convection ovens is that many of the pans you use should have low edges to allow for the best air circulation. Cookies, cakes and roasted meats and vegetables turn out the best in a convection oven while casseroles and other high-sided dishes would be best in a standard oven or with the convection setting turned to ‘off’. Experiment with different dishes to find what works best for your desired results.

While convection ovens tend to be a little pricier than their counterparts, consider the savings you’ll  have in turnaround time, labor costs, and wasted food from uneven cooking. Most chefs agree that convection is best, so have a look at our selection to see which one is right for you!


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CKitchen, an E Friedman company, is a FULLY AUTHORIZED Food Service Equipment and Supplies Dealer that represents all major brands of commercial kitchen equipment. Since our inception in 1984, we focused on quality products and upscale projects. Our projects division is responsible for some of the largest food service projects in the country including Hotels, Restaurants and Institutions. We are loyal to our customers as well as our employees. Our average sales professional has been with us for over 8 years. This accounts for the fact that they are some of the most knowledgeable in the Restaurant Equipment industry. We continue to strive for value added service while maintaining the lowest prices in the industry. The bottom line is that we would like you to be pleased with your purchase today and for years to come...
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