I get the nostalgia for old-school casseroles, but I’ve actually had decent luck with convection for juicy dishes—just gotta drop the temp by 25 degrees and keep a close eye on things. My lasagna comes out with those crispy edges but still gooey in the middle, which is kind of my favorite part. Maybe it’s just my oven, but I don’t notice much drying out if I cover it tight.
Funny you mentioned energy bills—I noticed the same thing after our kitchen remodel. The oven’s not running as long, and it’s nice not having to rotate pans all the time. I do agree on bread, though. Tried a sourdough last month and it looked like a deflated tire. Guess some things just need that slower, gentler heat.
Funny you mentioned energy bills—I noticed the same thing after our kitchen remodel. The oven’s not running as long, and it’s nice not having to rotate pans all the time.
That’s been my experience too—after swapping out appliances in a couple of rentals, I was surprised how much less the tenants complained about uneven cooking. I do wonder if convection is just more forgiving for stuff like lasagna and casseroles, but I’ve had mixed results with cookies. Anyone else notice that? Sometimes they brown way faster on the edges than I expect. Maybe it’s just me, but I still miss the “set it and forget it” vibe of the old ovens for certain things...
Yeah, I’ve noticed cookies can be tricky in convection too. I once had a batch where the edges crisped up before the middles even set—guess the air flow is a double-edged sword. Still, for lasagna and sheet pan dinners, it’s been a game-changer. Sometimes I do miss the quirks of the old ovens, though... there was something comforting about knowing exactly how they’d mess up.
- Totally get what you mean about the “predictable mess-ups” of old ovens—kinda like that one friend who’s always late but you know exactly how late they’ll be.
- Convection has been a mixed bag for me. Sheet pan meals? Yes, please. But I tried roasting veggies once and half of them turned into veggie chips while the rest were basically steamed. Not my finest hour.
- I’ve started using parchment paper more to keep cookies from going full hockey puck on the edges, but it’s still a gamble.
- One thing I do love: my pizza crusts finally get crispy without turning the toppings into charcoal. That alone almost makes up for the cookie roulette.
Anyone ever try baking bread in a convection oven? I’m still too chicken after a sourdough disaster last year...
I totally get the hesitation after a sourdough fail—been there, and it’s rough. Honestly, convection can be tricky with bread, but it’s not impossible. If you ever get the nerve, just drop the temp by about 25 degrees and keep an eye on the crust. Mine turned out way better than I expected, even if it wasn’t bakery-level. Worst case, you get croutons for soup...