To Convect or not to Convect?

Today we will be discussing the difference between convection and non-convection baking. The meaning of convection is the movement caused within a fluid by the tendency of hotter and therefore less dense material to rise, and colder, denser material to sink under the influence of gravity, which consequently results in transfer of heat. So then in reference to baking what does this mean? It simply means a convection oven has an internal fan and exhaust system t

hat circulates the air evenly creating a more even temperature throughout the oven.

What does that mean as far as benefits to the user?

Faster and more even cooking: By having the air being directed on to the food instead of around it and eliminating hot spots there are less temperature variances causing on average an increase in cook time of 25%.
Energy savings: With the decrease in cook time naturally there is a decrease in energy used mainly due to a lower consistent cook temperature.

Now convection is not always the best choice and this is based on the item being baked.

Best results from convection baking:

Any time you are roasting instead of baking.
Pies, pastries, and cookies which convection melts fats and causes steam to help the crust rise crisper.
Anything covered there is never a concern about drying out from the fan so convection just help cook faster.
Toasting and dehydrating needs are perfect for convection due to moisture needing to be pulled quicker.

Best results from traditional baking: