If there’s one setting that has sat untouched on your oven since its installation, it’s probably the classic convection bake. 
 

This underrated feature can make your food cook faster and taste even more delicious. In fact, one of our favourite appliances—air fryers—are just mini convection ovens! Here’s everything you need to know about the convection setting.

Convection vs. Conventional Bake

The main difference between the two is the way that air is circulated throughout the oven. In a conventional oven, or using a regular bake setting, two heating elements heat the air inside the oven. On the other hand, a convection bake uses a fan and exhaust system to evenly distribute hot air. This system reduces moisture in the oven and leads to a crispier, faster, and more even bake.

When To Use The Convection Setting

Roasting 

No matter what you’re roasting, the convection setting will ensure your meat or veggies get crispy on the outside without drying out.

Cookies

Since the convection setting evenly heats the entire oven, you can easily pop in a few trays of cookies on varying racks and trust that you’ll get an even bake.

Pies and pastries

Due to its hot nature, convection heat rapidly melts fat and creates steam in your oven. This is great for delicate pastries that puff up, like croissants or pie crust.

When not to use it

A convection oven heats evenly because of a fan that blows the air around. For delicate baked goods like soufflés, cakes, and custards, the fan can disrupt the baking process and leave them lopsided.
 

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