Convection Bake vs Regular Bake – What’s the Difference?


Baking has long since been a comfort in the home.  Today, we have options in our home ovens, but some of us don’t know or understand the difference between the types of bake settings available. Convection bake vs regular bake; how do you know which one to use?

The Difference Between Convection Bake vs Regular Bake

If you’ve been wondering what the big deal is in convection bake vs regular bake, we’ll spell it out.



How does convection bake work?

So what is convection bake anyway? In a convection oven, a fan system kicks in and circulates the oven air around the food. This provides faster and more even baking.

When using the convection bake vs regular bake setting, you have to adjust the recipes a bit to ensure your desired final product.

Since convection baking is faster, lowering the oven 25 degrees and checking the food about 3/4 of the way through its cook time is a commonly preferred way to do things.

Once you get the hang of the difference between convection and regular baking, you’ll know exactly which setting to use depending on what you are cooking.

Once you try different settings… you may find convection to be your new love! Wolf, Viking, and Gaggenau make some incredibly high-quality convection ovens.

How does regular bake work?

The main difference between convection bake vs regular bake is the lack of circulating air. In a regular bake oven, there is no fan to circulate the air inside the oven.

The oven heat in a regular oven comes from the heating elements on the top and bottom of the oven cavity. This heat is not forced through the oven interior with fans, so the intensity of the heat depends on the continuity of the heating element.

Regular bake ovens use passive circulation, which just means that the air filters around the food on its own. The downside to this is that the oven can have hot spots, which makes the food cook unevenly.

Regular thermal bake ovens take a little longer to bake food since the heat is not being distributed evenly by the fans. If your heating elements are getting old, you may also find it even more difficult to maintain even temperatures in the oven.



When should you use convection baking?

One of the key points to convection bake vs regular bake is the ability to choose the setting according to the type of food you’re cooking. Generally speaking, convection is fantastic for baking, roasting, and browning, and dehydrating.

Baking: Due to the even circulating temperature, baked goods cook more evenly with convection. You have to be careful to reduce the cook time by about 25 percent to avoid over drying. Cookies, pies, and breads do great with convection baking.

Roasting & Browning: Meats cooked by convection have a delightfully crisp layer on the outside while being tender and moist on the inside. You’ll love the convection roasting for vegetables too!

Dehydrating: Proper dehydrating is difficult to achieve in a regular bake oven. Then even heat of convection is perfect for dehydrating because it evenly dries out the food without burning in a fraction of the time.

Do you love your oven but need it to be serviced? Contact the Appliance Service Station and we’ll take care of you!

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