Stove/oven combos – Do you have one with convection? How do you like it?
I am planning to purchase a new stove/oven combination, and I thought a convection oven would be great – but my aunt, who cooks and entertains a lot, says she hardly ever uses hers, and it’s not worth paying extra money for. What are your thoughts?
Sorry, I asked this before, but I only got two answers, and I hoped for more input.
What – is everybody with a convection oven cooking tonight?
My oven has the convection feature, but I honestly never think to use it!
Well, I used it once, and not too successfully … I baked a pizza and it turned out both burned and mushy … how is that even possible?
I really thought (when I bought the range) that I would use it a lot, but I guess that using a regular "bake" setting for 20 years is just a habit with me. So I’m not the best person to ask, obviously!
I should give it another try. I worked for years and years in restaurants, and I know that professional chefs just LOVE their convection ovens. Maybe the convection feature is more suited to some items than others, and I should learn more about it!
April 14th, 2010 at 10:28 pm
I just bought a new gas range with a combination regular and convection oven. I love the convection feature and use it all the time. It is especially great for casseroles and baking. Even frozen dinner rolls come out perfectly browned. It was an expense to upgrade, but I am glad I did.
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April 14th, 2010 at 11:07 pm
honestly, i think ive only used it once or twice just to say i did. you would think its a nice feature to have but when you actually do have it and use it, your cook times are all messed up and the extra noise of the fan spinning is very annoying, and id imagine any supposed savings in time and money are wiped out by the noise and extra power needed to spin the fan
just my thought
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April 14th, 2010 at 11:46 pm
My oven has the convection feature, but I honestly never think to use it!
Well, I used it once, and not too successfully … I baked a pizza and it turned out both burned and mushy … how is that even possible?
I really thought (when I bought the range) that I would use it a lot, but I guess that using a regular "bake" setting for 20 years is just a habit with me. So I’m not the best person to ask, obviously!
I should give it another try. I worked for years and years in restaurants, and I know that professional chefs just LOVE their convection ovens. Maybe the convection feature is more suited to some items than others, and I should learn more about it!
References :