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.
Interesting point. Have you ever tried lowering the temp by 25 degrees with convection? I’ve heard that can help with the dried edges, but honestly, I’m not convinced it’s worth the hassle for stuff like lasagna. Do you notice a big difference in cook times between the two modes, or is it mostly about texture for you? I always wonder if the energy savings are even noticeable.
I get what you’re saying about the hassle—sometimes it feels like more trouble than it’s worth to tweak temps and times for every recipe. But I’ve actually had the opposite experience with lasagna in convection mode. If I drop the temp and cover it for most of the bake, it comes out pretty even, no dried-out edges. Maybe it’s just my oven, though... they all seem to have their own quirks.
As for energy savings, I’m skeptical too. I mean, yeah, convection is supposed to be faster, but if you’re still running the oven for close to an hour for a big casserole, is it really making a dent in your bill? I haven’t noticed much difference on my end. For me, it’s more about whether the food comes out right than saving a few cents here or there.
Curious if anyone’s actually tracked their energy use with both modes—seems like one of those things that sounds good on paper but doesn’t matter much in practice.
I actually think convection does make a difference, but maybe not in the way people expect. My oven’s fan is pretty aggressive, so stuff like cookies or roasted veggies get way crispier, way faster. But for casseroles, I’ve had to babysit them more—sometimes the top browns before the inside’s done. As for energy savings, I’m with you—if there’s a difference, it’s not showing up on my bill. Maybe it’s more about convenience and results than actual cost?
Yeah, I’ve noticed the same thing—my convection setting is a beast for getting chicken skin crispy, but I’ve definitely torched a lasagna top or two. Energy savings? If it’s there, my wallet hasn’t noticed. Still, I’ll take faster cookies any day.
I hear you on the lasagna—my convection oven has a knack for browning cheese to the point of no return if I’m not watching like a hawk. I live in an old house with a kitchen that’s seen every appliance trend since the 1950s, and honestly, I’m not convinced convection is always better. Sure, it’s great for roasting veggies or getting that roast chicken skin just right, but I’ve had more than a few cakes come out lopsided or dried out because the fan just blasted them.
Energy savings? Hard to say. Maybe it shaves a few minutes off, but I’m not seeing any dramatic drop in my electric bill. The only real difference I notice is how much more attention I have to pay—convection seems less forgiving, especially with baked dishes. I get the appeal of faster cookies, though. Sometimes I just want the old reliable even heat of a conventional oven, quirks and all. Maybe I’m just stuck in my ways, but I’ll take predictability over speed most days.
