If you have purchased an oven recently, there is a good chance it has a convection setting. On our GE oven, the convection option is under the “Bake” selection. Since this is the season to bake, I did research on using convection. 

Convection ovens use a built-in fan to circulate hot air, helping food cook faster, crispier and more evenly. Have you ever baked cookies that browned unevenly? Or have you roasted a chicken that was golden on one side but pale on the other? That’s where the convection setting on your oven can change the game. Air fryers are miniature convection ovens with a fan, blowing hot air at the food. Convection ovens work on a similar principle, with a fan at the back of the oven that circulates the heat. The result is fewer hot spots, faster cook times and crisp textures. If you bake batches of cookies without convection but are tired of rotating your pans halfway through because the cookies aren’t baking evenly, try using the convection baking option. 

Some high-end ovens have “European convection” or “true convection,” which includes a third heating element behind the fan in the back of the oven. This ensures more consistent heating throughout the oven than in an American-style convection oven. The ovens also preheat faster. Of course, this third heating element usually also means more money, which is why you usually only find European/true convection in higher-end models. 

Are you curious about convection ovens’ eco-friendliness? Yes, they’re energy-efficient, using up to 20% less energy than traditional ovens, making them a great choice for environmentally conscious home cooks. 

Convection roasting is a great option for roasting vegetables or proteins like whole chicken or beef roasts. It uses both the top and the bottom heating elements and frequently a faster fan to help circulate the heat. This ensures the food will caramelize beautifully, giving you that Instagram-worthy roast chicken or golden-brown potato wedges. 

Always refer to the instructions that came with your oven or are available online. Normally when you use convection settings, there are a few things to keep in mind. 

Reduce the oven temperature by 25 degrees Fahrenheit when you use the convection setting. This is the general recommendation because convection is more efficient at cooking food. Just know that some oven models do this automatically for convection, so check your oven manual or use an oven thermometer. 

Check your food earlier than the recommended cook time. Convection can cook up to 25% faster, even if you reduce the temperature. 

Convection works best if you use a pan with lower rims. Baking sheets and cast-iron skillets are great because they have low rims, allowing hot air to easily flow around the food. Elevating the food on a wire rack (like a roast chicken or a prime rib) is even better, as the hot air can potentially flow under the protein as well as browning all sides at once. 

Convection ovens sound great, but they do have their drawbacks. Adjustments to recipes — the vast majority of recipes are not designed for convection ovens. And because convection works faster, food might cook on the outside faster than the inside, which is why you need to adjust the temperature and cooking time. Food also may dry out faster. Baked goods like chewy cookies, brownies and cakes can dry out quickly. 

Delicate dishes — anything that needs gentle heat, like a soufflé or batch of macarons, shouldn’t use convection because the air might ruin the persnickety dish. 

Moisture-dependent dishes — anything that might dry out, from casseroles (without a lid) to custards like cheesecake and flan, shouldn’t be cooked with convection. Though convection sounds awesome, it dries out food because the hot air evaporates moisture. Many chefs recommend not using convection for fish, pork and other quick-cook or lean proteins. The blowing air may dry them out too quickly. 

Noise — convection ovens do require a fan, which can make noise, though more modern and higher-end ovens have insulated doors that muffle the sounds. 

When to use convection 

Convection cooking excels in browning food and cooking quickly. It's great for food that does well in a drier environment, as the hot air evaporates moisture faster. Use the convection mode for the following. 

Roasting vegetables or meats — because convection evaporates moisture, dishes like roast chicken, turkey or roasted potatoes come out golden and crispy. Large hunks of meat like prime rib also benefit from convection. 

Sheet pan meals — the low-profile sheet pan allows the hot air to flow over it, cooking food like sheet pan sausage with roasted peppers and onions faster. However, be wary of fast-cooking proteins like fish or lean meats like pork, as convection can dry them out quickly. 

Reheating food — much like an air fryer, reheating fried chicken, French fries or onion rings is fantastic in convection. Even leftover pizza reheats well in convection. 

Convection oven vegetable medley 

With convection oven cooking, you can bring out the natural sweetness in a variety of vegetables, and this roasted vegetable medley delight is the perfect way to do so. This dish is all about achieving veggie harmony, where each vegetable complements the others in a beautiful symphony of flavors and textures.

1. To start, preheat your convection oven to 425°F (220°C).
2. Then, toss your favorite vegetables — such as Brussels sprouts, carrots, sweet potatoes and red onions — with olive oil, salt and pepper.
3. Spread them out in a single layer on a baking sheet lined with parchment paper.
4. Roast in the convection oven for 20-25 minutes, or until the vegetables are tender and caramelized. The key to this recipe is to balance the flavor profiles of each vegetable.
5. For example, the earthiness of Brussels sprouts pairs perfectly with the sweetness of carrots, while the crispy texture of sweet potatoes adds a delightful contrast.
6. As the vegetables roast, their natural sweetness will shine through, and you’ll be left with a delicious, healthy side dish that’s perfect for any meal. Experiment with different vegetables and seasonings to create your own unique flavor profiles.
7. Bon appétit!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.