I hear you on the summer “sauna” effect—old houses like mine are already tricky enough to keep cool, and firing up a full-size oven basically guarantees I’ll be sweating through dinner prep. I’ve found convection ovens do a decent job with most things, but I’m still not convinced they’re ideal for anything that needs really even heat, like artisan bread or soufflés. Maybe it’s just nostalgia, but there’s something about the heat distribution in a traditional oven that feels more reliable for those sorts of bakes.
Curious—have you noticed any big differences in how your convection handles pastries or bread? Mine tends to brown things a bit unevenly, especially if I’m using darker bakeware. I’ve tried rotating pans and adjusting racks, but it’s hit or miss. Maybe it’s just the quirks of my old house wiring, but I’d love to know if that’s a common issue or just me dealing with 1920s electrical “character.”
Convection ovens are a lifesaver for my summer utility bill, but I totally get what you mean about the “sauna” effect and the quirks of old wiring. I’ve definitely noticed what you’re talking about with uneven browning, especially with darker pans. Here’s what’s worked for me (after a lot of trial and error and a few lopsided muffins):
Step 1: Drop the temp by 25°F. Convection runs hotter than you think, and that extra heat can make the edges brown way faster than the middle.
Step 2: Stick to light-colored bakeware if you can. I used to use my trusty old dark pans, but they just soak up too much heat in a convection oven.
Step 3: Rotate halfway through, but also try moving the pan up or down a rack if you’re seeing weird hot spots. Sometimes my top rack is a scorcher, but the bottom is a cold zone—old house problems, right?
“Maybe it’s just the quirks of my old house wiring, but I’d love to know if that’s a common issue or just me dealing with 1920s electrical ‘character.’”
Honestly, I think it’s a bit of both. My neighbor’s got a newer place and swears her convection is foolproof, but in my house, it’s always a bit of an adventure. At least it keeps things interesting (and sometimes unintentionally crispy).
I totally feel you on the “adventure” part. I just moved into a 1950s place and the oven’s basically a wild card—sometimes it’s a convection champ, other times it’s like, “nah, not today.” The tip about dropping the temp is gold though. I learned the hard way after a batch of cookies went from dough to hockey pucks in record time. Still not sure if it’s the wiring or just old appliance vibes, but it keeps things interesting... and my smoke alarm busy.
the oven’s basically a wild card—sometimes it’s a convection champ, other times it’s like, “nah, not today.”
- Been there. Old ovens have a mind of their own.
- Dropping the temp is smart, but sometimes it’s just trial and error.
- If you’re up for it, checking the door seal and thermostat can help—sometimes it’s just a loose gasket or old wiring acting up.
- At least you’re getting some good stories out of it... and maybe some creative baking!
It’s honestly kind of refreshing to hear someone else’s oven has a personality, too. I’ve lived in rentals where the “convection” setting was more of a suggestion than a feature. Totally agree about the door seal—sometimes it’s just a tiny gap making all the difference. Even if things don’t turn out picture-perfect, I think those little quirks make your kitchen feel lived-in and real. And hey, unpredictable ovens have definitely given me some of my best “happy accidents.”
