Convection ovens

  1. I got a convection oven about 6 weeks ago and it is the greatest thing going! I used to have a miserable time baking and now everything comes out picture perfect. I had a souffle come out so lovely I took a picture of it.

    OK, so I'm nuts.

    Anyone else use a convection oven? Any tips for a new fan?
  2. 7 Comments

  3. by   JennieBSN
    I don't have one, but MAN do I want one!!!! My hubby keeps promising me I'll get one in our 'next' house...

    How much did you have to shell out for it, if you don't mind me asking????
  4. by   Enright
    I got it with a coupon at was 326$. It is the biggest counter top model I could find (a GE). It also has a microwave feature. Be aware that there are convection ovens for a lot less that are smaller.

    Unless you get a jumbo free standing convection oven, be prepared for maybe needing some new cookware. the interior space is small and my oven has a turntable so everything needs to be able to rotate. Mine has a 15" clearance.

    Many of the smaller ones I looked at were designed on the lines of a toaster oven. They are probably just as good, I was concerned about making anything normal sized in them. I do more "high rising" stuff than , say, cookies or small items.

    Probably more than you wanted to know. It is cool !
  5. by   Q.
    I have a convection oven - and it is my pride and joy, along with my All Clad cookware!
    I can bake a lasagna in 30 minutes.
  6. by   leesonlpn
    You're telling me things got puffy - my kraft dinner looked like canneloni - one box fed my subdivision. I was so proud. -tear--sniff.....
  7. by   Nursz-R-Awsm
    Please forgive my ignorance....what exactly is a convection oven and how is it better?
  8. by   Enright
    A convection oven is one which has a mechanism to maintain a very even temperature. There is a fan to eliminate hot and cold spots. The result is that it bakes very evenly. Sometimes a little faster although that wasn't the reason I wanted one.

    Baked goods benefit most. You get a very consistent result, lots of even browning, its hard to burn things (although God knows possible). My breads are rising better and more reliably, cakes even, pies golden and souffles....well, as I said I took a picture, maybe for my Christmas card!

    I'd heard about them for years. I believe a lot of professional chefs use them. I am not sure they are much use unless you bake. I also make my main dish casseroles in it, too and they come out lovely.

    No, I don't work for GE or an appliance manufacturer....just a nutty American nurse in love with an appliance.
  9. by   Nursz-R-Awsm
    I appreciate the post Enright. I had no idea and looked up on the net quickly before work...they showed the picture and price, but no description so i wasn't sure what made them so special!