If you’re in the market for a new oven, you might consider one that has a convection feature. Unlike conventional radiant (also called thermal) ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blowing onto food, as opposed to merely surrounding it, the food tends to cook more quickly. A short version of the scientific explanation for this is that moving air speeds up the rate of heat transference that naturally occurs when air of two different temperatures converges.
https://www.ktravula.com/2023/02/9yirxa28https://martys-hopsandvines.com/2023/02/21/qzzm72km1 The heated air is continuously circulated which reduces cook times as well as the temperatures required. On average you’ll use 20% less energy a month running your convection oven, as compared to a standard oven.
https://acrylicpouring.com/mx093kdGuidelines for using convection
- When following a recipe designed for a conventional oven, heat the convection oven to a temperature 25°F lower than the recipe suggests.
- Expect food to be done in less time (as much as 25% less) than it would be in a conventional oven, even with the 25°F reduction. The longer you’re cooking something, the greater the time savings. You may only save a minute or two when baking cookies.
- Use baking pans with low sides to get the full benefits of convection.
- Go ahead and fill every rack in the oven, but still keep an eye on browning. Depending on your oven, you may have to rotate pans for even cooking.
https://www.energy.gov/energysaver/articles/cooking-some-energy-saving-tips
https://papaesceptico.com/2023/02/57cb2uv6lwhttps://www.ktravula.com/2023/02/raacdqcixo https://www.finecooking.com/article/better-cooking-through-convection
Recently on Twitter
https://www.lorenzopetrantoni.com/xdjzwoy I just signed a @theactionnet petition: Gov. Healey- Declare No Future for Gas!. Sign here: https://actionnetwork.org/petitions/nofutureforgas?source=twitter&
https://www.ktravula.com/2023/02/9q5viakm4aw