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A convection oven contains a fan that a regular oven does not. This fan blows the air around inside the convection oven, setting up artificial convection currents that cause the temperature of the air throughout the convection oven to equalize, eliminating hot and cold spots that may be present in a regular oven. Convection ovens can usually bake or roast faster than regular ovens and do it more evenly.
A convection oven contains a fan that a regular oven does not. This fan blows the air around inside the convection oven, setting up artificial convection currents that cause the temperature of the air throughout the convection oven to equalize, eliminating hot and cold spots that may be present in a regular oven. Convection ovens can usually bake or roast faster than regular ovens and do it more evenly.
There are many brands of commercial convection ovens. Some brands include Southbend, TurboChef, and Vollrath. Commercial convection ovens are used by restaurants and bakeries for quick and efficient cooking.
Yes, you can use foil in convection ovens and regular ovens alike (despite the different names all ovens are convection ovens, ovens labeled convection ovens are just faster). However, NEVER and I mean NEVER use foil in a microwave. Then it will go BOOOOOOOOOOMMMM!!!!!!!My Oster convection oven manual has a safety warning regarding foil: "Do not cover the oven tray with metal foil. This will cause overheating of the appliance."
The difference is in the features. A regular microwave only features the normal microwave functions. However, a convection microwave oven also has a built-in convection oven in it.
Convection ovens have a fan in order to move the heat inside providing faster and more even cooking.
You can find some more information regarding convection ovens here: http://www.ehow.com/about_5438666_convection-oven-vs-microwave-oven.html It gives an overview of the differences between the more commonly used microwave ovens and convection ovens.
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Convection bake involves cooking in an oven that has fans circulating air all around it. Convection ovens cook food faster than conventional ovens.
The two types of ovens are convection, and conventional. They are similar, but convection ovens use the circulation of warm air rising then cooling to better cook the meal.
Convection ovens have a fan in them which circulates the air. That makes for faster cooking (20%)
Some good bread ovens are brick ovens because of the even heating. Convection ovens also work well, one brand in particular that has received high remarks is the Sharp Healsio convection oven.