Countertop Electric Digital Control Convection Steam Toast Baking Oven

This electric digital convection oven,countertop style,commercial use with steam function,suitable for bakery,hotel,restaurant which need baking and cooking food.

Intelligent high-end microcomputer control.

Hot air circulation function, forced horizontal hot air circulation.

Rapid cooling system, reducing the machine's cooling time.

Automatic spray function, unique automatic spray humidification feature.

Menu memory function, equipped with a 6-key memory menu unit setting.

Food-grade enamel inner tank, non-stick and easy to clean, pressure-resistant, durable, and high-temperature resistant.

Full stainless steel body, double-slot anti-scald large handle, plus a cooling fan to enhance heat dissipation efficiency.

Integrated heating tube, allowing the top heat and air to form a 1:1 ratio to achieve the effect of hot air circulation.

Conventional ovens feature heating elements on the top and bottom of the oven cavity. Convection ovens have these elements in addition to a fan that helps circulate hot air throughout the oven cavity. This can help dishes placed on different racks bake at a similar rate. Some models also integrate a third heating element at the back of the cavity.

Although convection and conventional ovens look similar on the outside, it’s easy to see the difference between the two when you look inside.

What is the difference between a fan oven and a conventional oven?

At its most basic, the difference between a fan oven and a conventional oven is simple and almost self-explanatory.

Also known as convection ovens, fan-assisted ovens are – as the name suggests – equipped with a fan inside which forces hot air to circulate around the oven.

Conversely, a conventional oven simply heats up the inside to the desired temperature, cooking the food by blanketing it in a layer of heat.

Is a fan oven better than a conventional oven?

Circulated air transfers heat faster than still air, making fan ovens more energy efficient. Not only will this reduce your carbon footprint, but it will also reduce the size of your bills as well.

That being said, fan ovens aren’t perfect. Overfilling your fan oven can impact the way air circulated and lead to an uneven cook, while the fan can also make cooking times inaccurate.

Moreover, it’s important to note that, due to the way it circulates the heat and the necessary exhaust system, fan-assisted ovens remove the moisture within the oven as you cook.

While this moisture removal can be great for crisping up a pasta bake or firming up a lasagne, it can be adversely effective when baking items like cakes and bread.

However, some fan-assisted ovens feature a baking setting that lends itself better for bake purposes. This option uses a lower fan speed to more accurately mimic the traditional method.

Conversely, such fan-assisted ovens often also come equipped with a roast setting that utilises a faster fan speed to actively remove the moisture for a crispier surface finish.

The Verdict: fan oven vs conventional oven

Like most kitchen appliances, there are pros and cons to each option and ultimately the preference can be simply down to taste.

Meanwhile, the cooking purpose can also have a heavy influence on which route you take, with both options providing food for thought in terms of cooking quality.

For example, a baking connoisseur may lean more towards the conventional option for its moisture maintaining qualities, while a typical 9-5er might prefer the efficiency of a fan-assisted oven.

In terms of speed and all-round oven use for a variety of cooking purposes, the fan-assisted option is a great Jack of all trades solution.

For the true best of both worlds, it’s well worth finding a fan-oven that includes conventional settings as well for complete freedom to cook a variety of dishes to the highest standard.