Funny you mention the convenience—my partner was convinced convection was just a marketing gimmick. Now he’s the first one to brag about how crispy his fries get without even flipping them halfway through. I will say, there’s a bit of a learning curve at first (burned a batch of cookies or two...), but once you get the hang of it, it’s hard to go back. The energy savings are just a bonus for us, honestly.
Totally get where you’re coming from. When we finally upgraded our old stove, I was skeptical about convection too—felt like one of those features you pay extra for but never use. But honestly, once you figure out the quirks (like dropping the temp a bit and keeping an eye on timing), it’s a game changer. Haven’t burned a roast since. Fries come out crispier, bread bakes more evenly... I don’t miss the old days of rotating pans halfway through. Stick with it, the learning curve is worth it.
I’ve noticed the same thing—convection really does make a difference, especially for stuff like pastries and roasted veggies. At first, I wasn’t convinced it was worth the hype, but after a few trial runs, it’s hard to go back. The only downside I’ve found is that thinner cookies can brown a little too fast if you’re not careful. It’s not quite “set it and forget it,” but the results speak for themselves.
The only downside I’ve found is that thinner cookies can brown a little too fast if you’re not careful.
Yeah, the “crispy edges before the middle’s even set” struggle is real. I swear, convection is like the overachiever of ovens—great for roasted veggies (hello, caramelized Brussels sprouts), but it’ll turn your delicate cookies into hockey pucks if you blink. That said, I love how it cuts down on cook time and energy use. Less time running the oven means less electricity wasted... and more time eating. Win-win, unless you’re attached to chewy cookies.
I get the energy savings argument, but I’m not convinced it’s a big enough difference to justify the trade-off for some recipes. I tried baking a batch of shortbread in my convection oven last winter—ended up with edges so brown they were practically caramelized, but the centers were still pale. Reminded me of flipping a house and discovering the foundation’s off even though the paint looks great. Sometimes, slow and steady (conventional) just gives you a better end result, especially if you’re after that classic chewy texture.
