I get where you’re coming from—delicate stuff like soufflés or popovers can be a gamble in convection. But I’ve actually had the opposite experience a few times. Maybe it’s just the quirks of different ovens, but I’ve noticed that if you drop the temp by about 25 degrees and keep an eye on things, convection can work out alright, even for cakes.
I still stick to conventional. Maybe it’s just habit, but I trust the old-school method for the delicate stuff.
I used to be in the same camp, but after swapping out a bunch of ovens for clients, I started testing both modes just out of curiosity. Sometimes, the convection setting actually gave me a more even bake, especially with big batches. I guess it depends on the oven’s fan placement and how aggressive it is.
Funny enough, I once had a client swear her meringues only worked in convection, which goes against everything I thought I knew. Maybe there’s more trial and error to it than any hard rules.
I’ve gotta throw in a different angle here. I’ve worked with a lot of folks who swear by convection, but honestly, I’ve seen just as many who run into issues—especially with older models or cheaper units.
- Not all convection ovens are created equal. Some have fans that blast so hard they dry out the edges before the middle’s set.
- Even with the temp drop, I’ve had a few cakes come out lopsided or with weird bubbles, probably from uneven airflow.
- For stuff like cookies or roasting veggies? Convection wins every time, hands down. But for soufflés or angel food cake, I still get better results with conventional.
Had one remodel where the client insisted on a high-end convection wall oven. First batch of cupcakes was a disaster—tops blew off like volcanoes. She switched back to conventional and nailed it. I guess it really does come down to knowing your specific oven and being willing to experiment... but I’m still team “keep it simple” for the delicate stuff.
Had a similar experience during a kitchen flip last year. The convection setting was supposed to be the “upgrade,” but every time I tried to bake bread, the crust was rock hard and the inside was still doughy. Ended up going back to conventional for anything finicky. For casseroles or roasted potatoes, though, convection is a game changer. I think you’re right—it’s all about knowing your oven’s quirks.
the convection setting was supposed to be the “upgrade,” but every time I tried to bake bread, the crust was rock hard and the inside was still doughy.
This is exactly why my “fancy” convection oven is basically a glorified potato roaster now. Tried to bake a cake once—looked perfect on top, but the middle was like pudding. My wallet still hurts from that “upgrade.” For anything that needs to rise or set just right, I stick with the old-school setting. But for frozen fries? Convection all day.
I get the frustration, but I think convection gets a bad rap for baking. The trick is dropping the temp by about 25 degrees and checking early—otherwise, yeah, you end up with a bread brick or a sunken cake. I ruined a batch of brownies before I figured that out. Still, for roasting veggies or getting crispy skin on chicken, convection’s hard to beat. It’s just not as “set it and forget it” as the regular bake setting, sadly.
