In the market for a new oven? You’ll need to decide if paying more for a feature called convection is worth it to you. Or, perhaps you’ve noticed a convection button on your existing oven, but have no idea how or when to use this feature.  

Let’s break it down. 

Imagine baking two trays of cubed sweet potatoes, one on the top rack and one on the bottom rack of the oven. Naturally, heat rises, so in regular “baking” it would be necessary to switch the pans from top to bottom, and back to front to ensure consistent cooking of the potatoes on both trays.  

Convection ovens aim to negate the need to rotate trays, creating a more balanced temperature throughout. They contain a fan, which is typically built into the rear wall, and use heating elements on the top and the bottom of the oven. When you cook with convection, the fan blows hot air around the interior of the oven, circulating the heat and creating a more even distribution.

This oven feature is fantastic for things like roast chicken or vegetables, as the circulation of air will evenly brown and crisp your food unlike a standard oven. It also cooks food faster, and requires a lower baking temperature, typically by 25 degrees.

If you would enjoy quicker cook times, and less fussing once your foods go in, then a convection oven may be a great choice for you. But are there ever any instances when convection should not be used?

With wet batters, such as cakes or muffins, the circulation of air may be harmful. Some fans are so strong, they may cause a cake to rise unevenly, pushing the batter to one side as it sets. Another concern is that the airflow may dry out the top of baked goods. I have had also encountered an issue where the fan has blown parchment paper into my loaf cakes as they bake. So if you have foods that you are concerned about being affected by blowing air, you may opt for the standard baking mode. 

The Bottom Line: Personally, I enjoy having the choice of both baking methods, and use my appliance often enough that investing in a convection oven was quite worth it to me. If it is within your budget, I suggest upgrading to include this feature. However, if you don’t bake or roast frequently, a standard oven at a lower cost may be a fine compromise.