The advantages of a range with a convection oven are its ability to cook food evenly and its cooking time that is faster than conventional ovens. A convection oven contains a fan that circulates hot air to enable the faster and more even cooking.
A convection oven cooks uncovered food approximately 25 percent faster than a conventional oven. This enables improved texture, flavor and browning. Meats are browned and sealed more quickly, which makes them juicier, and roasted vegetables with sugars caramelize sooner for more delicious flavor. The circulating hot air creates flaky layers in buttery croissants or pie crust. With the faster cooking speed, a large amount of time can be saved by ongoing convection oven use.
A convection oven cooks food evenly with its constantly circulating air. In a conventional oven, foods in different areas of the oven are cooked differently. In a convection oven, the food is cooked the same regardless of where it is located in the oven, enabling an individual to cook as many items at once as fit in the oven without worrying about uneven cooking. Foods also brown evenly all over, instead of just on one side. Convection ovens with a third heating element have better results for even cooking than those with fewer heating elements.