There are countless options for ovens in the market. Some basic and some with more technology than a spaceship, but there is one basic feature common across all ovens– they cook food, but what method of cooking is the best?
Typically there are two common cooking methods- electric and fan forced. Today on the Adelaide Appliance Gallery Blog we look at both to determine which one is a better choice.
Now, before we get into it let’s go over some of the terminology. A simple electric oven is also referred to as a ‘conventional oven’ and is the original oven design. It simply has a heating element to heat the oven. A ‘convection oven’ is an oven that has an element and also includes a fan.
Electric vs Fan-Forced: Which is the better oven?
Electric Oven Pros and Cons
The electric or conventional oven cooks food by using an electric heating element which is located at both the top and bottom of the oven. Some electric conventional ovens have an additional fan but this should not be mistaken for a convection oven, as this only mimics the air circulation that fan-forced convection ovens really have.
If your whole household has a knack for desserts like cakes, cookies and biscuits, then getting a conventional electric oven is highly recommended. The conventional oven has heating elements placed either on top or on the bottom (or both) which allows the heat to circulate on its own. This method of heat distribution results in “milder” a heating temperature which is perfect for when you’re cooking cakes and other pastries.
You may also find that many recipes, specifically the older ones, are based on the traditional conventional oven temperature, so you might find that your cooking times are more accurate.
This main feature of electric or conventional ovens is also its own downfall. Electric conventional ovens sometimes do not achieve a perfectly even cooking temperature because there is no additional help to distribute the heat within the oven. This results in cold air pockets inside the appliance which can, in turn, cause your perfect cake to become domed or flat.
Another undesirable feature of a conventional oven is that since the appliance relies only on its heat elements, there’s a chance that cooking time can take longer. Without the boost from another heated element, your Sunday roast may take a few more minutes to finish.
If you’re looking for a conventional oven, Adelaide Appliance Gallery has the Neff Oven B57CR22N0B, which actually recently won a Choice Award.
Fan-Forced Ovens, The Pros and Cons
As the name implies, fan-forced ovens rely on both the heated elements in the oven as well as heated fans to distribute the air inside during the cooking process. As mentioned earlier, they are also known as a convection oven.
Fan-forced ovens are upgraded with an additional heating element inside the fans, which allows for even heat distribution and faster cooking times. This means you are less likely to experience pockets of cold air.
The convection oven also cooks food much faster as the fans allow the temperature to rise rapidly and remain controlled.
Even temperature distribution also means that you are able to cook multiple dishes in the oven because the heat is able to move through the oven, regardless of how many trays are inside.
For fans of souffles, this might not be the perfect oven as the fans can cause fluffy, delicate dishes to deflate.
It’s also important to mention here that a fan-forced over is generally a little more expensive than a traditional conventional oven. The average price range is usually between $1,500 and $3,000.
Freedom of Choice
If you can’t decide which oven suits your home best then you may want to consider opting for a combination oven. We recommend checking out the Neff U15E52N5AU Built-in Double Oven. It has two oven cavities, one with conventional and one with convection cooking. Cook your cheese souffle in one and your pork roast in another.
Size does Matter
While thinking about whether a conventional or convection oven is best for you, it’s also a good time to note that the size of your oven will also play a role in the oven’s efficiency. For example a 90cm oven is not as efficient as a 60cm oven when it comes to overall cooking. We like to recommend that you consider a 60cm oven with a 45cm combination oven/microwave or better yet, a steam combination.
Each of these ovens has its own advantages. It all boils down on the kind of dish that you’ll be cooking. For desserts and pastries, having an electrical/conventional oven is the best choice but for dishes that require longer cooking time, as in the case of roasts, using convection ovens is the best choice for its even cooking at a shorter period of time. In our opinion, why not get the best of both worlds and opt for a combination solution.
We frequently run cooking demonstrations with both Neff and Schweigen appliances in the Adelaide Appliance Gallery showroom. Be sure to keep an eye on our events page. If you need more assistance in deciding the team of customer service representatives from Adelaide Appliance Gallery will be happy to help you out.