What are the pros and cons of a convection oven?Ī convection oven bakes foods such as vegetables or casseroles faster and often can be used at a lower temperature than in a conventional oven. It also decreases the amount of moisture in the oven to crisp up foods. A convection oven uses a fan and exhaust to circulate air and keep the temperature constant, which reduces cooking time and hot spots in dishes.
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Microwaves are efficient because the energy heats only the food, not the whole oven.Ĭonvection ovens were created in 1967 and were used first by professional bakers, but they’ve become increasingly available for home use during the last decade. Foods that are high in water content, like fresh veggies, cook faster than other items in the microwave. Microwaves cause water molecules in food to vibrate, which creates heat that cooks the food. FAQs What is the difference between a convection oven and a microwave?įirst available in the 70s, microwave ovens use an electron tube to produce microwaves, which are reflected off the oven walls. But if you’re looking for a budget model, the Toshiba ECO42A5C-BS Countertop Microwave with Convection offers ample features for a reasonable price and includes an Eco Mode function to turn off the display panel when not in use. Our top pick is the GE Profile Over-the-Range Convection Microwave for its interior space that is ideal for most families, as well as its convection feature and efficient LED task lighting.
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