Understanding Heat Distribution

Heat distribution is the cornerstone of successful oven cooking.

In a conventional oven, heat emanates from the bottom and rises, creating a gradient of temperature from top to bottom.

The top of the oven becomes hotter, making it ideal for browning dishes quickly, while the bottom is typically cooler, perfect for slow-cooking recipes. The middle of the oven tends to maintain the most consistent temperature, which is why many recipes recommend placing your dish in the center.

On the other hand, convection ovens employ fans to circulate hot air around the food, creating a uniform temperature throughout the oven. This makes them ideal for cooking multiple trays of food simultaneously without worrying about swapping them around for even cooking.

The circulating air also helps food cook faster and more evenly, eliminating hot spots and cold zones, and reducing the cooking time by about 25%.