Convection Oven vs Regular Oven


For about any kitchen, a new oven is always a welcome addition. However, when choosing a new oven, make sure that you choose the right type of oven that suits your purposes. Otherwise, it will give strange results. In this article, we will help you choose between a convection oven vs regular oven, which work in different ways.

From this article, you can learn more about

  • How convection ovens and regular ovens work?
  • The differences of a convection oven vs regular oven,
  • The suitable uses of each type of oven, and
  • Which oven that is generally more recommended for you.

Working Mechanism

At first, you may get confused because convection ovens and regular ovens look pretty much the same. You probably can’t see a difference between convection ovens and regular ovens just in a glance. However, a convection oven usually has a fan and an exhaust system, whereas a basic regular oven doesn’t. See also: Slow Cooker vs Oven.

This is because a convection oven is designed to cook the food by circulating the hot air. When the convection setting is turned on, the fan is activated to blow hot air all around the inside. This promotes rapid and even heating. According to Wikipedia, the first convection oven was invented in 1945.

On the other hand, a regular oven simply heats the food using one source of heat. The heating element is usually located at the bottom. There are stovetop models and electric models available. In a regular oven, the hot air only hangs around without really circulating.


A convection oven can be used pretty much like a regular oven if you don’t turn on the convection setting. This is very convenient, as some recipes are best cooked by a regular oven while some others are better with a convection setting.

A convection oven is characterized by its fan and exhaust system. Because of these features, it is often a little bigger than a basic regular oven.On the other hand, a basic regular oven may have no additional features at all. A basic regular oven can be quite compact. An electric model may have temperature and time settings.

Uses and Potential Weaknesses

A convection oven can be quite versatile, as it can be used pretty much like a regular oven when needed. The convection setting is especially great for roasting, croissants, and pies. The rapid and even heating can benefit these recipes. Also, the convection setting is suitable for making crisp foods, as the exhaust system can bring moisture out effectively.

However, the convection setting is bad for foods like cakes, breads, and soufflés. In general, a recipe that requires rising should not be made with a convection setting. This is because the convection setting may accidentally cook the outside surface of the dish before the dough has properly raised, resulting in lopsided batters and strange textures. For such recipes, a regular oven does the job better.

Convection Oven vs Regular Oven

Convection OvenRegular Oven
- Can blow the hot air inside to circulate all around- Only heats the inside, the hot air is rather stagnant
- Has a fan and exhaust system, hence can be larger in size- The most basic model doesn’t have additional features
- Works like a regular oven if the convection setting isn’t turned on- Can’t work like a convection oven
- Great for roasting, croissants, pies, and making crisp foods- Better for recipes that require rising such as cakes, breads, soufflés


In general, a convection oven is more recommended because it is more versatile. The convection setting is great for roasting, croissants, pies, and making crisp foods. However, you should not turn on the convection setting and use it like a regular oven for a recipe that requires rising, such as a cake, bread, or soufflé.

Add comment