A cheap oven thermometer saved me a lot of guesswork.
- Totally agree on the oven thermometer—mine was off by 25 degrees and I had no clue until I started baking bread.
- Convection is awesome for crispy potatoes and getting that golden edge on veggies, but I’ve noticed cakes rise weirdly with it. Maybe it’s just me, but conventional feels safer for anything delicate.
- If you’re renovating, maybe look for an oven that lets you switch between modes easily. Flexibility is key when you’re experimenting.
- Still can’t decide if it’s habit or science, but sometimes old-school just feels right...
Totally get what you mean about old-school feeling right. There’s something comforting about sticking to what works, even if the science says otherwise. Having both options in a kitchen really does open up your possibilities—makes experimenting way less stressful.
I hear you on the comfort of old-school. My ancient oven’s basically a family member at this point—sure, it’s got its quirks, but it’s predictable. Tried a convection oven once and nearly launched a tray of cookies into orbit... didn’t realize things cooked that fast. Having both is great if you’ve got the space (and the budget), but honestly, I just rotate my pans halfway through and call it “artisan.”
Convection ovens really do have a mind of their own, don’t they? I remember the first time I tried to bake bread in one at a friend’s house—thought I was being fancy, but it ended up with a crust like armor and a gooey middle. My old oven’s not perfect, but at least I know its hot spots and weird moods. There’s something comforting about that predictability, even if it means rotating pans and keeping a close eye on things.
Curious—has anyone actually noticed a huge difference in taste or texture when using convection vs. conventional? I’ve heard folks say convection’s a game-changer for roasting veggies or getting crispy skin on chicken, but for baking, I’m not convinced it’s worth the learning curve. Maybe it’s just nostalgia talking, but I kind of like the “artisan” results from my uneven oven. Makes me wonder if newer isn’t always better, especially in an old house where nothing’s quite level anyway.
Do you find yourself adjusting recipes for convection, or do you just wing it and hope for the best? I’ve seen some people swear by lowering the temp and shortening the bake time, but that seems like a lot of guesswork. Or maybe I’m just stubbornly attached to my relic of an oven because it fits the vibe of my creaky kitchen. Anyone else feel like the quirks add to the charm, or am I just making excuses for not upgrading?
There’s something comforting about that predictability, even if it means rotating pans and keeping a close eye on things.
Totally get this. My oven’s older than I am, and I swear it has moods depending on the weather. I’ve tried convection at my cousin’s and yeah, veggies come out great, but my cookies turned into little flying saucers. I stick with my “vintage” model—quirks and all—because at least I know where to put the banana bread so it doesn’t come out half raw. The unevenness is part of the charm, right? Or maybe I’m just stubborn too...
