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Old 04-09-2015, 08:58 PM  
Buehler445 Buehler445 is offline
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Cooking with a convection oven
My stove shot shit recently. The one I (the wife) wanted happened to come with convection. It's a GE job that has true temp, which makes it to where you don't have to adjust cooking temperature (supposedly).

I've read a little bit about it online and it's all pretty vague.

I was wondering what the CP chef trust can tell me about cooking with convection.
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Old 04-09-2015, 09:02 PM   #2
cosmo20002 cosmo20002 is offline
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Quote:
Originally Posted by Buehler445 View Post
My stove shot shit recently. The one I (the wife) wanted happened to come with convection. It's a GE job that has true temp, which makes it to where you don't have to adjust cooking temperature (supposedly).

I've read a little bit about it online and it's all pretty vague.

I was wondering what the CP chef trust can tell me about cooking with convection.
This sounds like a wife issue. Let her figger it out.
Who makes the sammiches in your family anyway?
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Old 04-09-2015, 09:06 PM   #3
Buehler445 Buehler445 is offline
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Originally Posted by cosmo20002 View Post
This sounds like a wife issue. Let her figger it out.
Who makes the sammiches in your family anyway?
You put sandwiches in the oven? Methinks you're doing it wrong.

Meh. Wife doesn't care. I bet she'd never use it. But if it will cook better, I'm in.
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Old 04-09-2015, 10:26 PM   #4
cdcox cdcox is offline
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Convection is marginally better on things like pizza and cookies.

I'm not a huge fan so i'm not going to blow hot air about it.
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Old 04-09-2015, 10:30 PM   #5
Indian Chief Indian Chief is offline
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A friend has one and he doesn't like the way it cooks. But it was in the house when he bought it 5 years ago, so they may have improved since then.
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Old 04-09-2015, 10:36 PM   #6
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Quote:
Originally Posted by Buehler445 View Post
My stove shot shit recently. The one I (the wife) wanted happened to come with convection. It's a GE job that has true temp, which makes it to where you don't have to adjust cooking temperature (supposedly).

I've read a little bit about it online and it's all pretty vague.

I was wondering what the CP chef trust can tell me about cooking with convection.

Kill it with fire and cook your dinner...
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Old 04-09-2015, 10:40 PM   #7
Buehler445 Buehler445 is offline
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Quote:
Originally Posted by cdcox View Post
Convection is marginally better on things like pizza and cookies.

I'm not a huge fan so i'm not going to blow hot air about it.
Nice pun.

I've dealt with total shit ovens most of my life so maybe the oven part by itself will be a mass improvement, I don't know.
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Old 04-09-2015, 10:50 PM   #8
RustShack RustShack is offline
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I use one at work everyday so I'm used to it I guess, but I'd definitely prefer it to a normal home oven. You can cook things faster and/or better. You can turn the power level and fan speed down to make it more like a normal oven.
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Old 04-09-2015, 10:51 PM   #9
Buehler445 Buehler445 is offline
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Quote:
Originally Posted by RustShack View Post
I use one at work everyday so I'm used to it I guess, but I'd definitely prefer it to a normal home oven. You can cook things faster and/or better. You can turn the power level and fan speed down to make it more like a normal oven.
I don't think there is a fan speed setting. It's either convection or conventional.
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Old 04-09-2015, 10:55 PM   #10
Dave Lane Dave Lane is offline
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Quote:
Originally Posted by Buehler445 View Post
My stove shot shit recently. The one I (the wife) wanted happened to come with convection. It's a GE job that has true temp, which makes it to where you don't have to adjust cooking temperature (supposedly).

I've read a little bit about it online and it's all pretty vague.

I was wondering what the CP chef trust can tell me about cooking with convection.
It's very nice for speeding up the process. Other than that I really don't see any difference. Knocks like 30-40% off the cook time
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Old 04-09-2015, 11:07 PM   #11
DaneMcCloud DaneMcCloud is offline
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I purchased a GE Microwave/Convection oven and a gas stove top/electric oven/convection oven back in 2003 when we bought our home. I was told at that time that convection was "great!", especially for baking but our experience has been anything but great.

First off, you need to set the temperature anywhere from 25-50 lower in the convection or you'll burn or dry out your food. We've tried it with baked goods, pizzas, etc. and quite honestly, I think it tastes like crap. There's just something about it that doesn't jive with me.

Everything I've ever baked or cooked has tasted very good to excellent in "normal" mode, which includes cakes, cornbread and even steak (I did the pan seared steak/bake in the oven at 400 for New Year's and besides setting off every fire alarm in my house when searing, the final product was excellent).

As you can probably tell by my comments, I'd recommend passing on the convection and sticking with a good old fashioned electric oven. I have "Dual Fuel", as I love to cook on the stove top with gas because it's so much easier to control than an electric stove top, but your mileage may vary.

Good luck!
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Old 04-10-2015, 01:23 AM   #12
Valiant Valiant is offline
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We have one that sits on the counter, not sure if I would pay extra for a large appliance one.

Great for pizza, toast and things.
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Old 04-10-2015, 06:16 AM   #13
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I got one a couple years ago, and I like it a lot, but I don't use it exclusively. It automatically adjusts the temperature for me, so that's no real concern for me. I find it great when you use it for appropriate dishes. You wouldn't use a loaf pan to saute onion, so don't use convection to bake a cake.

The fan levels out the hot spots by circulating the air, so you will have a more even temp with convection. But because that circulating air cooks quicker, you wouldn't want to use convection on a cake because it will dry out the top before in inside is baked through. I personally love it for cookies because I can get the outside set and the inside is still a touch under-baked, exactly how I like it.

It's good for bread because it'll lend a crispier crust, and it's fine for most things that won't spend a long time in the oven.
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Old 04-10-2015, 06:46 AM   #14
Buehler445 Buehler445 is offline
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Originally Posted by Fire Me Boy! View Post
I got one a couple years ago, and I like it a lot, but I don't use it exclusively. It automatically adjusts the temperature for me, so that's no real concern for me. I find it great when you use it for appropriate dishes. You wouldn't use a loaf pan to saute onion, so don't use convection to bake a cake.

The fan levels out the hot spots by circulating the air, so you will have a more even temp with convection. But because that circulating air cooks quicker, you wouldn't want to use convection on a cake because it will dry out the top before in inside is baked through. I personally love it for cookies because I can get the outside set and the inside is still a touch under-baked, exactly how I like it.

It's good for bread because it'll lend a crispier crust, and it's fine for most things that won't spend a long time in the oven.
Great. Thanks man.
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Old 04-10-2015, 06:48 AM   #15
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