Convection’s supposed to be the energy saver, right? Honestly, I tried tracking my bills for a couple months after switching, but between the kids leaving lights on and my partner’s “experimental” baking, it was impossible to tell. I mostly use conventional out of habit too—something about turning that dial just feels right. The convection fan is great for cookies, though. If you’re watching pennies, I wouldn’t expect a huge difference unless you’re baking every day.
I hear you on the chaos of tracking bills—my youngest thinks every light in the house needs to be on for “ambience.” I did notice my lasagna cooks a bit faster with convection, but honestly, I’m not sure it’s saving me much unless I’m batch cooking. Has anyone tried using convection for things like casseroles or roasts? I’m curious if it really makes a difference there, or if it’s just hype for baked goods.
I did notice my lasagna cooks a bit faster with convection, but honestly, I’m not sure it’s saving me much unless I’m batch cooking.
Totally get what you mean—sometimes it feels like the savings are more hype than help, especially for smaller meals. I’ve actually done a couple casseroles and a roast chicken in the convection setting. The outside got crispier, which was cool, but the timing was tricky...had to watch it or it dried out. Still, if you’re juggling a lot at once (like during holidays), convection can be a game changer. It’s not just for cookies, even if that’s where it really shines.
The outside got crispier, which was cool, but the timing was tricky...had to watch it or it dried out.
That’s exactly my gripe with convection—timing can be unforgiving. I’ve remodeled a lot of kitchens and folks always want convection, but then complain about burnt edges on brownies or overdone chicken. For big meals, though, it’s hard to beat. I’ve seen people crank out three trays of appetizers at once and everything comes out even. But for a single lasagna? Not sure it’s worth the hype.
I hear you on the lasagna. Convection’s great for batch baking or roasting, but for dense casseroles or anything with a lot of sauce, I find it can dry out the edges before the middle’s even hot. Sometimes I just stick with conventional for those one-pan meals...less stress, honestly.