Green Newton

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://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.

Guidelines 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://www.ktravula.com/2023/02/raacdqcixo https://www.finecooking.com/article/better-cooking-through-convection