Convection’s definitely a game changer, but I still think it’s overhyped for some stuff. For bread, though? That even heat and airflow really do make a difference—crust comes out way better. I’m with you on dropping the temp; otherwise, it’s brick city. Still, nothing beats the smell of fresh bread, even if the kitchen looks like a tornado hit it.
I hear you—convection’s been hyped up as the “fix-all” for kitchen woes, but honestly, I think it’s still pretty situational. For bread, yeah, that crust is next level. But for things like casseroles or lasagna? Sometimes I feel like convection just dries them out, even if you drop the temp.
Here’s a weird angle: I’ve noticed when I’m checking out homes, people get really excited about a convection oven in the kitchen, like it’s some luxury feature. But half the time, folks don’t even know how to use it right. Makes me wonder if the hype is just clever marketing or if there’s real value.
I’ve tried baking bread both ways, and when I nail it with convection, the crust is unreal. But one wrong move and it’s tough as a rock. Conventional ovens feel more forgiving, especially for stuff you don’t want to babysit. Still, nothing beats that fresh bread smell wafting through the house…even if there’s flour everywhere and I’m cleaning up for hours after.
Never fails—people see “convection” on a listing and suddenly the kitchen’s worth more, right? I’ve done a bunch of remodels where the clients insisted on the fanciest convection oven, but when I check back a year later, it’s either collecting dust or they’re just using it like a regular oven. It’s definitely got that “luxury” rep, but I think you nailed it: most folks don’t really know when to use convection versus conventional.
I’m with you on casseroles and lasagna. That fan just zaps all the moisture out unless you’re super careful. I’ve had a couple of lasagnas come out looking like roof tiles because I forgot to switch off convection. Now I stick to conventional for anything saucy or cheesy—less risk, less fuss.
Bread, though... yeah, convection can give you that bakery-level crust if you get the timing and temp just right. But it’s so easy to overshoot and end up with something you could use as a doorstop. Sometimes I wonder if it’s worth the stress when a regular oven gets the job done 90% as well.
One thing I will say for convection: it’s more energy efficient if you use it right. The fan circulates heat so things cook faster and at lower temps, which is great if you’re trying to keep your utility bills down (or just hate waiting around forever). But again, you gotta know what you’re doing.
Honestly, I think the hype is mostly marketing with a sprinkle of real value for people who bake a lot or like to experiment. For everyday stuff? Conventional is way more forgiving, especially if you’ve got kids running around or you’re juggling three things at once. And yeah, nothing beats that fresh bread smell... even if your counters look like a flour bomb went off.
Never fails—people see “convection” on a listing and suddenly the kitchen’s worth more, right?
I’ve watched buyers light up over a convection oven like it’s a secret code for “chef’s kitchen,” but honestly, I rarely see anyone use the feature. In my last flip, the buyers insisted on a high-end convection model. Fast forward six months—ran into them at an open house, and they admitted they just use it for pizza. I get the appeal, but for most folks, it’s more about bragging rights than actual utility. If you’re not baking multiple trays at once or obsessed with perfect cookies, conventional does the job just fine.
Honestly, I’ve installed a handful of convection ovens and most folks just stick with the regular bake setting—unless they’re big into baking, then maybe it gets a workout. My own convection setting gets used for Thanksgiving turkey and that’s about it. It’s a nice upgrade for resale value, but I wouldn’t call it a game-changer for most kitchens. Just my two cents...
