Not sure I fully buy the convection hype for everything. I swapped out my old oven during a kitchen reno and honestly, for stuff like lasagna, I still end up rotating the dish halfway through. Maybe it’s just my luck, but the fan doesn’t seem to fix the “hot spots” issue completely. I do like it for roasting veggies, though—those get super crispy. Guess it really depends on the oven and what you’re cooking.
- I get what you’re saying about the hype, but I’ve had almost the opposite experience with my new convection oven.
- For me, lasagna’s actually been easier—no more burnt cheese edges and raw middles. Maybe it’s the brand or how high up I place the rack?
- I did notice that if I overload the oven (like, two trays at once), the airflow gets weird and stuff cooks unevenly.
- Veggies are a game changer, totally agree. Roasted brussels sprouts are next level now.
- One thing I found: preheating longer than I used to seems to help with those hot spots. Not sure why, but it works for me.
- Honestly, sometimes I miss my old oven for baking bread... the crust just isn’t the same.
- End of the day, I think it’s all about figuring out your own oven’s quirks. No magic bullet, just a lot of trial and error.
I’ve gotta say, I’m with you on the veggies—convection ovens turned my sad, soggy broccoli into something I’d actually serve to people I like. But the bread thing? Totally feel you there. I swear, my sourdough used to come out of my old oven looking like it belonged in a bakery window. Now it’s more like “rustic” (read: weirdly chewy crust and a bottom that could double as a doorstop).
End of the day, I think it’s all about figuring out your own oven’s quirks. No magic bullet, just a lot of trial and error.
Nailed it. Every time I move into a new place (which is, uh, a lot), I have to do the whole dance again—what rack level for pizza, what temp for cookies, etc. My last oven was so old it barely had numbers left on the dial, but somehow it made the best brownies. The new convection one is great for roasting, but I’ve torched more than one batch of muffins thinking “convection = faster = better,” which… not always true.
Also, whoever said preheating longer helps with hot spots—yes! I used to rush it, but giving it an extra 10 minutes actually made a difference. Still can’t explain why, but hey, if it works…
One weird thing: if you’re doing lasagna or casseroles, try covering them for the first half and then uncovering. Convection seems to dry out the edges faster, but this trick saved me from crunchy noodles more than once.
Anyway, I guess I’m on team “convection for veggies and meats, conventional for bread and nostalgia.” At this point, I just want an oven that doesn’t beep at me every five minutes. Is that too much to ask?
At this point, I just want an oven that doesn’t beep at me every five minutes. Is that too much to ask?
Right? I swear, the beeping is like a test of patience. But honestly, you nailed it with “trial and error.” It’s wild how the cheapest, oldest ovens sometimes make the best stuff. Maybe it’s less about the tech and more about learning its quirks—and not being afraid to experiment (or eat a few doorstop loaves along the way).
It’s wild how the cheapest, oldest ovens sometimes make the best stuff.
Honestly, I’ve had more luck with my grandma’s ancient oven than any fancy convection model. The thing creaks, but it never yells at me or burns my cookies. Maybe “smart” ovens are just too smart for their own good...
