This might be interesting, considering the international mix we have here.
What's your oven situation? Conventional, convection (fan assist) or both? Traditionally, I think Americans have leaned far more toward conventional ovens, UK/Europeans more toward convection ovens, though now, here at least, more and more ovens are sold that are both.
My oven is a pretty basic Whirlpool, and it is both a conventional oven and a convection oven. There's a button to go between the two modes. Convection is supposed to be better for roasts, as it creates a crispy exterior, conventional is supposed to be better for light, moist things, like cakes and soufflés.
I've spent an amusing 20 minutes or so, reading a handful of tips from some of my favorite cooking sites, and manufacturers' sites, and have come down to the conclusion that apart from roasts/cookies and cakes/soufflés, no one can decide which one is best.
Whirlpool says don't use it for breads; GE says use it for breads. The Kitchn says use it for covered dishes, like lasagna; another site (I've forgotten which one) specifically says not to use it for lasagna.
I've used the convection setting exactly once, roasted a chicken, didn't notice any improvement in the skin, or any real savings in time (another supposed benefit of convection ovens), but I'm going to back and try it for a few things in the upcoming months.
What say you? What do you have, what do you use, what do you like, what do you not like?
What's your oven situation? Conventional, convection (fan assist) or both? Traditionally, I think Americans have leaned far more toward conventional ovens, UK/Europeans more toward convection ovens, though now, here at least, more and more ovens are sold that are both.
My oven is a pretty basic Whirlpool, and it is both a conventional oven and a convection oven. There's a button to go between the two modes. Convection is supposed to be better for roasts, as it creates a crispy exterior, conventional is supposed to be better for light, moist things, like cakes and soufflés.
I've spent an amusing 20 minutes or so, reading a handful of tips from some of my favorite cooking sites, and manufacturers' sites, and have come down to the conclusion that apart from roasts/cookies and cakes/soufflés, no one can decide which one is best.
Whirlpool says don't use it for breads; GE says use it for breads. The Kitchn says use it for covered dishes, like lasagna; another site (I've forgotten which one) specifically says not to use it for lasagna.
I've used the convection setting exactly once, roasted a chicken, didn't notice any improvement in the skin, or any real savings in time (another supposed benefit of convection ovens), but I'm going to back and try it for a few things in the upcoming months.
What say you? What do you have, what do you use, what do you like, what do you not like?
