When should the Convection function of an electric stove oven be used ?

My new stove has that feature, but I've never used it.

What type of oven cooking is it recommended, and not recommended ?

IMO, 99.9% of the time.

I'm not a baker so I'm cooking meat and/or veggies. Convection puts a better malliard (aka crust) on meat than regular oven.

Bakers wouldn't use it on delicate batters I suppose.

quote:

Originally posted by tatortodd:
IMO, 99.9% of the time.

THIS ^^^^^ if not more!

I use it most of the time, especially when baking. Convection ovens are much more even heat and a little faster too. Most professional kitchens use only convection ovens BTW.

Convection oven roasted vegetables are excellent. Cut the vegetables into desired size, toss with some oil (EVOO, Sesame seed, etc), salt and pepper then spread on a roasting pan covered with parchment paper. 350-400 degrees with convection. Convection will shorten the cooking time so keep an eye on the veggies. Asparagus is about 10 min, broccoli about 15 in my oven. It's fall and butternut squash with my general purpose rub (salt, pepper, garlic powder, smoked paprika) and red onion is a favorite. Squash about 30 minutes, add the onions with 20 minutes to go.

Cleanup is easy and my family likes the food.

My general rule is to use convection when ever we have more than one item in the oven on different racks.

Here's a better question, it sounds to me that convection baking should be used whenever available for curing gun finishes, is that correct?

We have a convection button on our LG gas oven. You set the temperature, and when you punch the button, it lowers the temperature 5 or 10 degrees, I can’t remember which.
We haven’t used it very often, maybe we should.

quote:

Originally posted by SPWAMike0317:
Convection oven roasted vegetables are excellent. Cut the vegetables into desired size, toss with some oil (EVOO, Sesame seed, etc), salt and pepper then spread on a roasting pan covered with parchment paper. 350-400 degrees with convection. Convection will shorten the cooking time so keep an eye on the veggies. Asparagus is about 10 min, broccoli about 15 in my oven. It's fall and butternut squash with my general purpose rub (salt, pepper, garlic powder, smoked paprika) and red onion is a favorite. Squash about 30 minutes, add the onions with 20 minutes to go.

We roast a bunch of veggies and then dump them into a vitamixer then add chicken stock for some healthy and flavorful soups.

JP

All the time it quickens the baking. You just have to realize that the time listed on the recipe will must of the time be longer then needed

I think the better question is...

When, and why, should you NOT use the convection option?

If you can disable the auto temp adjust, do so. Never had that cause me anything but problems.

Otherwise, I think always. Maybe not with a soufflé ?

The only issue is the rapid transition from “not done” to burned.

Also, get a real thermometer. Sometimes, ovens can get really wonky on holding a stable temp.

A convection oven is basically a normal oven, the convection part is basically a fan that will blow the hot air around and give a more even cooking result as well as be a bit quicker due to it blows and circulates the hot air around.
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Always. We have had one for 23 years and never not used the convection function.

Another way to think of a convection oven is that with the fan on it will provide results equivalent to an air fryer. Countertop air fryers are essentially mini convection ovens.

quote:

Originally posted by M'headSig:
Another way to think of a convection oven is that with the fan on it will provide results equivalent to an air fryer. Countertop air fryers are essentially mini convection ovens.

I have a countertop air fryer and countertop convection oven. As cparktd posted, "When, and why, should you NOT use the convection option?"

There are times I'll toast but seldom times where convection isn't preferable to baking. If I want my pizza crust to be crispier than the top, then baking would be one of those times.

My air fryer works better for foods typically associated w/ frying & deep-frying, I think b/c it circulates the air inside a lot more violently. My convention oven sounds like a desktop fan running, while my air fryer sounds like a hair dryer set on high.

The only kitchen appliance I use more than my air fryer is the refrigerator - yes, including the microwave. The air fryer is something that made me say, "Why didn't I get one of these sooner?"

If the convection is controllable, then I would use it all the time.

Spray tator-tots with light oil, old bay seasoning, convection oven @425.....Dip them in cocktail sauce, heavy on the horse radish,,,,

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