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.
You’re definitely not alone there. I’ve had my share of “surprise” results with convection—especially when it comes to anything delicate like cakes or custards. The fan can be a bit ruthless, and honestly, I don’t always have the patience (or the budget) for trial and error with expensive ingredients.
I get what you mean about energy savings too. On paper, convection is supposed to be more efficient, but in practice? The difference on my bill is barely noticeable. Sometimes it feels like the only real benefit is shaving off a few minutes, but if that means babysitting every dish, I’m not sure it’s worth it.
There’s something comforting about knowing how your old oven behaves, quirks and all. Predictability counts for a lot—especially when you’re trying to stretch groceries and avoid waste. If conventional works for you, I say stick with it. Not every new feature is an upgrade for every kitchen.
I get what you mean about the “surprise” results—
—I’ve definitely had a few cakes come out looking like they’d been through a wind tunnel. But has anyone actually noticed a big difference in how things like roasted veggies or meats turn out? I keep hearing convection is supposed to give crispier results, but honestly, my old oven does just fine if I crank up the temp. Is it really worth the hype for anything besides baked goods?The fan can be a bit ruthless, and honestly, I don’t always have the patience (or the budget) for trial and error with expensive ingredients.
I’ve noticed with convection, veggies like Brussels sprouts or potatoes get that extra crisp on the outside, but sometimes they dry out faster than I’d like. For meats, I’m not convinced it’s a game-changer unless you’re doing something like a big roast. Have you tried using convection for things like sheet pan dinners? Curious if anyone’s found it makes a real difference there, or if it’s just more finicky.
I actually kind of like that convection dries things out a bit—especially for stuff like chicken thighs or wings. But for sheet pan dinners, I’ve had mixed results. Sometimes the veggies get too crunchy before the meat’s done. Maybe it’s just my oven, but I find myself switching back to conventional more often than not. Anyone else notice uneven cooking with convection?
Yeah, I’ve run into that too—convection’s great for crisping up skin or getting roasted potatoes just right, but when I try to do a whole tray of mixed stuff, it can get weird. Sometimes the carrots are practically chips before the chicken’s even close to done. I’ve wondered if it’s just my oven’s airflow or if convection just isn’t ideal for those “everything on one pan” meals.
Have you tried lowering the temp a bit when using convection? I read somewhere you’re supposed to drop it by 25 degrees, but honestly, I still get uneven results sometimes. Makes me wonder if some ovens just have hot spots or if certain pans make a difference. Do you use dark sheet pans or lighter ones? I’ve noticed my darker pans seem to brown things faster, which probably doesn’t help with the veggies drying out.
It’s kind of a bummer since convection is supposed to be more energy efficient. But yeah, for sheet pan dinners, I end up switching back to conventional mode more often than not...
