“I’ve had cookies go from ‘almost there’ to ‘charcoal briquette’ in the time it takes to answer a text.”
That’s exactly my experience—convection just seems too aggressive for cookies and bread. I always wonder if it’s worth the hassle of constantly adjusting temps and times, especially when regular bake works fine for most things. Have you tried covering your bread with foil halfway through? I read somewhere it helps keep moisture in, but I haven’t tested it myself. Maybe it’s just the quirks of our ovens...
“convection just seems too aggressive for cookies and bread”
Funny, I actually prefer convection for bread—crust gets that nice crunch. But yeah, cookies are a gamble. I’ve lost more than a few to the “turbo incinerator” setting. Maybe it’s just my stubborn streak, but I kinda like the challenge.
I get what you mean about convection being a bit much for cookies. My first batch came out looking like hockey pucks—guess I underestimated how fast that fan cranks up the heat. But for bread, I’m with you: that crust is just unbeatable. Kind of wild how much difference a setting makes. I’ve started dropping the temp by 25 degrees when I use convection for cookies, but honestly, sometimes I just stick to conventional for anything delicate. Not worth risking another tray of charcoal...
Kind of wild how much difference a setting makes.
Yeah, I totally get the “tray of charcoal” struggle—been there more than once. Convection’s great for getting that bread crust, but for stuff like cookies or even brownies, I stick with conventional too. Feels safer, and honestly, less wasteful if things go south. I do like how convection saves a bit of time and energy, though... just wish it was more forgiving with delicate bakes.
Convection’s a bit of a double-edged sword, isn’t it? I remember installing a fancy new range for a client who was all about baking—she was convinced convection would fix her uneven cookies. Turns out, they just burned faster along the edges. Had to show her the “conventional” setting was still her best bet for sweets. For roasts or pizza, though, convection’s a game changer. It’s all about knowing when to use which, I guess.
