Thermal or Convection?

Unlike radiant/thermal ovens, convection ovens have a fan that continuously circulates air through the oven cavity. This allows the food to cook more quickly and evenly.

A thermal oven takes longer to preheat than a convection oven as it must heat the cold air in the oven. As it heats the cold air that surrounds the food, the food dries out.

The convection fan will move the cold air out of the oven and allow the heated air to get to the food quickly. The rush of heat getting to the food speeds up the chemical reactions that occur as food cooks. For example meats sear quickly, keeping the juices in. Food cooked in a convection oven cooks about 25% quicker.

Baking in a radiant/thermal oven often has uneven results. Cookies are often darker on one side of the pan. If you use more than one rack, you often have to swap pans around to get even baking and browning.

A convection oven bakes at a cooler temperature, often 25 degrees lower. The fan keeps the oven temperature even throughout so you can bake on all three racks and get a nice even colour throughout.

There are many more features of a convection oven and our staff would be happy to answer any or all of your questions.

If you are thinking of purchasing a convection oven but the price was holding you back (convection oven are more expensive than thermal ovens), we have a limited promotion on right now . Be sure to check it out on our Promo Page.