Save Money With A Convection Oven: Stop Using The Oven

A Convection Oven Can Take Your Rural Money Saving Skills To The Next Level! #convectionoven #ruralmoney #rural #money #ruralareas

So many people are still using a conventional oven; but you could save money with a convection oven by cutting your energy use and cost.

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Moreover, a small countertop convection oven can cook a small turkey 🦃 and other single dishes; so don’t be put off by its small size.

And, don’t lose focus to save money with a convection oven opposed to a conventional energy-guzzling range and wall oven.

Restaurants use them for good reasons so why shouldn’t you?

And, before I get into the details of a convection oven, you should know off the bat that buying one for $1,000 or more also defeats the purpose of saving money!

What Is A Convection Oven?

A convection oven is also known as a fan-assisted oven or simply a fan oven.

It is an oven that has fans to circulate air around food, which gives a very even heat.

The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven, which relies only on natural convection to circulate the hot air.

Fan-assisted convection ovens are commonly used for baking, but can be used for air frying, rotisserie, slow cooking, broiling, toasting, dehydrating, reheating, roasting, pizza, reheating, warming, etc!

When cooking using a fan-assisted oven, the temperature is usually reduced compared to that of a non-fan oven, often by 20 °C (40 °F), to avoid overcooking the outside of the food.

Genuis!

And, you save money by not having to replace all those “heating elements” and associated electrical costs.

Moreover, you save even more money by NOT BUYING a full-size range/oven.

Aren’t All Ovens Fan-Assisted (Convection)?

In the context of ovens, the term “convection” is widely used to mean “fan-assisted”.

However, this is perhaps not the most precise way to differentiate fan-assisted ovens from conventional ovens.

Since both types of oven cook using convective heat transfer, which means the transfer of heat due to the bulk movement of hot air.

Conventional ovens circulate hot air using natural convection and fan-assisted ovens circulate hot air using forced convection.

So scientifically, the term “convection” applies equally to both conventional (natural convection) ovens and fan-assisted (forced convection) ovens.

What Are Some Other Advantages Of A Convection Oven?

Another advantage to convection ovens is: The fan and exhaust system reduce the amount of moisture in the oven to help foods crisp and brown on the outside and stay juicy on the inside.

I can vouch for that with my Emeril Lagasse convection oven.

Most convection ovens have a convection setting that activates the fan, exhaust system and third heating element.

European or “true” convection uses a third heating element behind the fan to blow heated air on your food. With a fan blowing warm air from the third element on to your meats or baked goods the oven temperature is more uniform compared to regular convection or traditional ovens.

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The convection setting can be turned on or off, allowing for greater versatility.

But, when the convection setting is on, you’re taking full advantage of the benefits of your convection oven.

When the convection setting is off, your oven operates just like a conventional, thermal oven.

What Are Some Hangups About Switching To A Convection Oven?

Since most recipes are written for conventional ovens, people often feel more comfortable cooking with them.

They don’t need to adjust time and temperature to account for hot air circulation and faster cook times.

If restaurants have dropped the conventional oven bad habit, why haven’t you?

So, which oven will best help you bake quicker or get dinner on the table sooner?

What Are The Benefits Of A Convection Oven?

The convection oven has distinct advantages over the conventional oven.

Unique Convection Oven Benefits

⦁ Even baking and heat distribution
⦁ Less rotating
⦁ Improved browning, crisping and roasting
⦁ Faster baking and roasting
⦁ Quick preheating
⦁ Better cooking for multiple dishes at once
⦁ Run long baking cycles without drying out foods

A countertop convection oven can be used for most cooking, roasting and baking needs, including meats, vegetables, casseroles, cookies and pies.

With convection roasting, meats like chicken and turkey can get a delicious crispy outer layer, while staying juicy on the inside.

With convection baking, cookies and brownies bake better depending on their placement within the oven.

The only drawback of using a small convection is the inability to leverage multi-rack cooking as you would in a conventional oven.

Yet, that doesn’t pose a real problem, because you can easily afford to buy two convection ovens and run them simultaneously at a fraction of energy cost (don’t forget that conventional ovens operate on 220/240 breakers).

A convection oven can also be used for baked goods like cakes, quick breads, custards and other delicate desserts and pastries.

If your only drawback is “how to use a convection oven” then no worries because the Emeril Lagasse brand is super easy and comes with simple instructions a child can do.

It probably should be called an “Easy Bake Oven”.

Just set it, wait to preheat, add your dish and wait for the timer.

Occassionly, you may have to turn bread, cakes… for even browning.

Just remember that ovens can vary, so it’s always a good idea to keep an eye on what’s cooking and ways to save money with a convection oven.

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