Whats the Difference Between a Conventional and a Convection Oven It comes down to how the heat is distributed. Both convection and conventional ovens are powered by gas or electricity. But the heat source in a conventional oven is stationary, usually radiating from the bottom, while in a convection oven a fan circulates the hot air around the chamber. MUSIC The problem with conventional ovens is that hot air rises, so the upper half of the oven will always be warmer than the lower half. So if you put in two. Online shopping from a great selection at Home Kitchen Store. Black Eyed Peas Salad. Convection ovens move air around as they cook, speeding cooking time so you spend less time in the kitchen. Most convection ovens are electric and its rarely an. A convection oven cooks food differently than a conventional oven does, but they both can cook the same types of foods. Basically, the biggest difference between the. Find great deals on eBay for conventional oven and countertop convection oven. Shop with confidence. In cooking, the conventional oven is a kitchen appliance used for roasting and heating. Foods normally cooked in this manner include meat, casseroles and baked goods. Conventional Oven' title='Conventional Oven' />It comes down to how the heat is distributed. Both convection and conventional ovens are powered by gas or electricity. But the heat source in a conventional oven is. Empower your inner chef with a Thermador convection oven. Our wall ovens, gas ovens and conventional ovens offer the largest capacity and professional quality. A new oven is always a welcome addition to any kitchen. Heres how to tell the difference between convection and conventional and maximize the. Conventional ovens have become an essential modern cooking device, providing a wide variety of functions that assist in food preparation. The general purpose of the. Conventional OvensConvection ovens allow for even, fast cooking because the temperature stays more consistent, whereas conventional ovens can have pockets of warmer or colder air. Hot air rises, so when cooking food on both racks, dishes on the bottom rack may undercook while the food on top burns, explains Allison Eckelkamp, media representative at General Electric.