Hi....I am on the verge of buying a convection oven, used (of course) for about 600.00. I figure that the cakes will bake more quickly and I'll be able to do more of them at one time. What are some of your experiences?
Much appreciated!!

Ellen

I wish I had a convection oven!!! That's all we used in culinary school. I definietly saw a difference in what I baked there when compared to what I baked at home. It bakes more even all around. Personally, I think it's a good choice!

Love it! Go for it. I have one at home and love the commercial ones. Just mind your temp. which you have to adjust when using convection.

Hi Ellepal: Wow..$600 is a great deal. I use a convection oven & love it! I turn the temp to 300 on mine & it works perfectly. You can bake several cakes at a time & they all bake evenly. I am constantly opening & shutting the oven door & it doesn't hurt the cakes at all.

I think you either love a convection or you don't. I'm sure there are alot of mixed reviews. I think it also depends on the kind also. I've heard problems because of the airflow that it causes a crust on the cakes, but I haven't had this problem.

Hope this helps you.

Yes - I love mine, and go down 25 degrees below a normal oven. If I'm concerned about anything, I can use it as a normal oven also.

I love my oven!! Bakes evenly, and yes, definitely go lower on the temperature.

This is the one we currently bought when we moved.


http://www.kitchenaid.com/catalog/product.jsp?src=RANGES&categoryId=115&productId=80

Good luck!!
Angie

I'm just now beginning to take advantage of doing more baking instead of cooking with it!

Thanks for all your advice!! I am considering everything; I"ll let you know what we end up doing!!

Ellen

ellepal: I am so glad you asked that question. We will be remodeling in the next 2 years or so and I've been begging hubby for one because of baking cookies and casseroles. I never even thought about the cakes possibly baking differently. Except temp, has anyone had any consistantly unfavorable experiences with convection?

Someone told me that adding a pan of water on one of the racks can help if you're having a problem with a convection oven making your cakes 'crusty'. It's supposed to add steam, I guess, which helps keep a crust from forming and adds to the moistness of the end product. Is that true??

I'm in the market for a used commercial one, as well. I love the fact that you can bake so many things at once since they have so many racks. Can really be a time saver! And when you're doing this as a business time=$$!! lol

When I renovated my kitchen last year I bought a Viking oven with convection and I LOVE IT! My cakes and cookies turn out great -- never a problem. As the other folks mentioned, I also turn the temp down about 25 degrees.

I have a Jenn Air electric stove/oven which has a convection feature. I used it once and didn't notice a difference in the cake (either baking time or more even baking). Is it possible that my convection feature is not as good as the commercial oven you ladies are talking about?

I've never had a problem with convection. Cakes bake quicker and even....no turning the pans!!