I have a perfectly good electric un-convection self cleaning wall oven that I recently installed a new main element in. I may do some remodeling this summer. I see convection wall ovens are about 50 percent or more than 'normal' ovens. Is this really worth it? I use my oven maybe every 10 days. My greatest avenue of use would be for bread baking. I have a glass bowl counter type convection oven (no radiant heat), and it works fine for my projects. Plus I also have a Hamilton-Beach countertop, convection - normal oven, broiler, toaster, and it too serves my limited use.
For me, it would depend on what percentage of the total kitchen remodeling cost that the 50% extra for convection would be; if it were a small part, say $400 out of $40,000 -- I'd certainly opt for convection.
It's a possibility that convection ovens are better built all-around, but it seems that stoves with convection have other package features of the stove, making the cost for convection more of a bargain.I'd check out what other features the convection stove has on it, as well; maybe there's something else that goes with it that you like.
I would google the food groups and see what others have said about your type of baking "with convection" whether it be cookies, cakes, bread, roasts or casseroles, as you haven't said what your 'projects' are.
Another thing I've wondered, does one need convection in order for the oven to self-clean (as the fan is always running). I haven't cleaned an oven manually except once. The second time I called the 'little helpers.' The third time, a self-cleaning oven was purchased.
We have a GE stove with a combined regular and convection oven capability. As far as I can tell, the convection fan and element are not actively involved in the self-cleaning process.
Thanks,Bob. But, the high-powered (sounding) fan (and the elements) that come on when one is cleaning in your GE stove, is/are they not the same fan that is used for convecting, or the same element involved in the high heat in cleaning. Are they different fans and elements involved in cooking and cleaning? Dee
Our GE stove has three independent elements: one under the floor of the oven for non-convection baking, one exposed on the ceiling of the oven for broiling and convection roasting, and one in back, behind a grille, for convection baking. Each of these is controlled independently, and cannot be used in combination with either of the other two for cooking.
For cleaning, the bottom and top elements appear to come on together to get the high temperatures needed to burn up the residues coating the oven walls and shelves. When you go into cleaning mode, the oven door is locked tight by a latch mechanism, and cannot be opened until the oven cools to a safe temperature. I have not heard the convection fan come on, nor seen the convection element glowing during cleaning.
The convection fan and heating element are not really very powerful at all, as far as I can tell. The element appears to be much smaller than the broiling element, for example. The convection fan shuts off when the oven door is opened during convection baking, although the heating element keeps heating. The manual warns against leaving the door open when doing convection baking.
The convection roast mode, where the convection fan and the top (broiling) element are used in combination, is mainly meant for larger cuts of meat like a round or standing rib roast.
So far, the convection baking mode had worked well for all the breads and other baked goods we've tried. It seems to be especially good with pizza, although very large pizzas should be rotated a couple of times during cooking to avoid uneven cooking/burning of the crust closest to the fan grille.
It depends on the style of bread you are making. My own finding is that I am not that wild about convection ovens for bread. I'd prefer a deck oven, which is kinda hard to manage in the typical home. Still, convection ovens are very nice for pies, cakes, cookies and - especially - roasted meats.
What kind of problems? I've never tried it, but I can see how it could lead to uneven baking. We've done a couple of cheesecakes in this oven using a water bath, but in "regular" bake mode.
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