Oven Type: Conventional, Convection, Combi

[Enlarge Chart Image]

The right tools will help you reach your goals faster and provide the best results.

What type of oven do you use?

A conventional oven is the standard home kitchen oven. It uses radiant heat from heating elements located at the top and bottom of the oven and has very little airflow. It will typically take longer to cooking a meal and the heat distribution can be uneven. Your standard conventional oven works well for baking and roasting - recipes that require static temperature.

Convection ovens are similar to conventional ovens except they employ fans to induce a stronger hot air flow in the chamber. This simple feature allows for more even cooking and browning and reduces cooking time. Another benefit of convection ovens is that it improves moisture retention for a much more palatable dish. These ovens are great for baking cookies and roasting meats.

Combi Ovens improve on the technology for convection heat distribution employing more fans, some allowing tailored speeds and direction. They allow the operator to steam cook meals, some models allowing controlled percentages of moisture to be sustained in the chamber. Combi ovens reduce the time lapsed cooking between dishes and drastically improve moisture retention. These units are excellent for baking, roasting, steaming, and reheating. 🔎A Better Look

Each oven type has its strengths and ideal applications, making the choice dependent on your cooking needs.

What's on your menu?