So I'm in the market for a new oven. If you could get either a large capacity convection or a double (small oven with a regular sized oven) what would you get.

Can you tell me about convection baking? Does it dry out cake?

I have a double oven with a convection on the top. I LOVE IT!!! I don't use the convection for caking though. I have heard that it dries out the cake. I saw a post on here today -- I will see if I can find the thread. They recommended putting a small bowl of water in the bottom of the oven to prevent drying.

Found it... http://cakecentral.com/cake-decorating-ftopic-653698-0.html

I was just getting ready to ask this same question when I saw this thread. I need a new oven and was wondering if I should go convection or reular oven. I have a friend that just got a convection oven and she burnt her first cake. She said she will have to adjust the timing in the future so that is why I was wondering what to get. Most TV chefs all use convection ovens, but then again most of them are not baking mainly cakes either.

The only thing I will warn you of is to check the electric usage on any convection oven you consider. I was using one for a little while with no clue that is was using more than 4 times the normal electricity, so my bill skyrocketed. Not using that any more!! It was totally not worth it to me.

I haven't noticed a huge change in my bill. The only real difference in convection versus electric is that the convection oven has a fan that runs all the time to circulate the heat. It shouldn't really cause a huge excess in electricity usage.

Thanks for the good advice

I really like my convenction oven - it does cook quicker - so you need to turn down the temp abotu 25 degrees and check sooner than the recommended time.

I purchased it for baking, however, find what I REALLY like it for is roasing chicken- crispy on outside, juicy and tender on inside. - Yummy

I got a new oven about 6 months ago and went with a Samsung, the internal capacity was tons better than the slide in double ovens....I got a third rack so I can bake a ton of cake at one time (gotta watch the bottom though).

I don't like the convection for the cakes...it dries out the tops and tends to brown the tops too fast (at least in my samsung)....in mine you can choose regular oven or convection oven. I just use convection for meats and stuff.

I'm really happy with how much cake I can bake at one time in my Samsung!

Kitagrl
Where did U get your samsung and what model is it. Sounds like a good oven and I would like to check it out. I Like the fact that U can turn the convection off if needed.

I have a Maytag (gas) stove with a convection or regular oven.... whichever you choose to use ... I can fit an 12 X 18 pan in it with no problems and could go larger if needed.. I literally brought a tape measure with me and measured the inside of the oven of stoves when I went shopping for my new one ... then went home and researched on the internet the pros/cons of each brand... granted, mine is a home type stove/oven, not a commercial type, but I love it!

I have a double oven also with convection underneath.I bake with it all the time and it does not dry out my cakes.I do have to turn down the temp to 325 and it takes about 10-15 minutes longer to bake but I love mine!!

When we were building our house, I chose the KitchenAid Architect dual 36" convection ovens. Best money we spent in this house! I use convection all the time. I bake at a lower temp, and I've yet to have a dry cake.

I have the biggest slide in that I could find when I bought mine. It is an LG - and it is convection (or regular) I have found two things that are very important when baking with the convection feature. 1..... set a small pan of water in the bottom of the oven and 2.......lower the temperature by at least 25 degrees (mine does this automatically - if I set it at 325 it goes to 300)

I didn't care for the tops of the cakes being so very dried out, and the pan of water in the bottom of the oven prevents that from happening. I LOVE the oven, I can rack and stack the cakes in there and get all my baking done in a fraction of the time it used to take in a regular oven.

Mine also lowers themp automatically. It's a whirlpool and both ovens are full size. The top one is convection and has 3 racks. I haven't tried the convection for cakes yet but want to give it a shot. Can I put cakes on all racks when using convection? Do you place the pan of water on the bottom rack on directly on the bottom of the oven?

Yes, I load all 3 racks when I am using the convection feature. The pan of water goes directly on the floor of the oven (mine is electric)

Thanks Loucinda, I'll give it a try. Mine is electric too.

Great timing! I have been considering a double oven-seems so much faster. The baking time just kills me-as an in-home baker!

The only bad thing about mine on convection is that I find it browns the tops before they are even baked....the ones that are closest to the fans... even if I forget I'm preheating the oven and stick cake in (the fans blow during preheat) I will accidentally pre-brown the batter. Its weird. So I stick to regular bake...because I do tend to stuff the oven full of pans!

I don't have that same problem Kitagirl - I do however, have one hot spot that I watch - it is the top rack, right hand side. (the fan is actually on the 2nd shelf rack on my oven) I just turn the pan that sets in that one spot a couple of times and I am good to go.

In my confection oven the fan in the back takes up room, I can't fit a 16" round in my oven, so that really bums me out. I love the way it bakes though.

I have a double convection oven for my home kitchen. I love it for roasts and breads, but I always use the conventional feature rather than the convection feature for cakes and brownies and things like that. I find my cakes rise better when I don't use convection. I usually bake at 325 rather than 350 even though I'm using conventional mode.

I have a commercial convection oven at the kitchen where I rent space. I don't like it at all. The tops of the cakes set way too soon and inhibit rising and we have to put the cakes in, turn off the oven, turn on the oven after 8 minutes and then we often have to turn the pans after 10 minutes to get even layers. Way too much effort!