Greetings Jack,
Our last 2 ovens have had convection. It's just an option--you can still cook without it if you prefer.
We actually like convection quite a bit. Depending on what you're cooking, it can come out crispier instead of more "steamed" (if that makes sense).
Since you use a lot, it'd be hard for me NOT to recommend convection.
With convection, you typically cook at a cooler temp. With our previous convection oven (a Kitchenaid model) they'd recommend you set at 25 degrees (I think it was) below recipe temp. Our current oven (Kenmore) makes the adjustment for you--e.g, you set at 400 and it cooks at 375.
Some cooking we still use non-convection--e.g., things you don't want drying out too much.
I should mention that I'm really not a big fan of cooking gimmicks....but we have gotten to like convection ovens.
Hope that helps!
Regards,
-k2 in CO
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