Convection ovens vs. speed ovens

There’s no question that the oven is the cornerstone of any kitchen – or at the very least, it’s one of them. It’s an absolute necessity for any kind of baking, and is involved in cooking countless other dishes as well. Even when it isn’t the key appliance used in the preparation of a given recipe, it’s often involved in some way or another. With that established as a caveat, it pretty much goes without saying that you will need to review all possible options when choosing a new oven for your home kitchen. After all, the versatility of your cooking can in many ways depend on it.

Convection ovens and speed ovens are two of the major categories considered when you decide to pick out this appliance. The former covers many of the ovens you’ve probably run into in many homes and apartments, while the latter is a bit different because it combines aspects of standard ovens with capabilities more commonly seen in microwaves. Both have their pros and cons, and depending on what you usually cook or bake, one might be more appropriate for your home than another. So do your research on both – not only regarding general capabilities, but also the features of models from specific brands.

Convection ovens – an overview
These appliances work using fans that help to distribute warm air (heated by natural gas, electricity or other sources) around food, as opposed to warming things up with the heat that naturally generates from the source and radiates from the oven’s walls as in a conventional oven. The upside with convection is that it works faster than what you can expect out of a conventional oven, and in today’s fast-paced world, there’s something to be said for that. (Parents who need to prepare dinner for hungry youngsters can certainly speak to the advantages of speed.)

Most modern wall ovens allow you to have the best of both worlds, by being equipped with convection fans but also allowing you to switch over to a thermal conventional bake setting. This way, you can either rely on the ability to cook quickly (which is good for heating leftovers), or use conventional heat to slowly and carefully cook foods that require meticulousness, such as a full-size Thanksgiving turkey, a multi-layered lasagna or a pot roast.

Bosch has several excellent convection ovens, including single and double models as well as ovens with conventional and convection heating.

Speed ovens
If speed is the primary thing you’re looking for in an oven, then a speed oven would be the way to go. A commenter on the GardenWeb appliances forum describes them as “microwaves on steroids,” and that’s not far from the truth. They use microwave technology and have the ability to operate identically to one, but also have settings that mimic the capabilities of convection or conventional ovens. In certain instances, speed ovens may even be equipped with broiling settings. These appliances are excellent for reheating, but unlike a microwave can warm things up without drying them out.

The Miele H4084BM is an example of the great speed ovens that Miele makes – all of which are popular with our customers. Part of the MasterChef series, this model offers convection, broiling and 1,000-watt microwave heating options, along with 15 more specific cooking modes. It also boasts electronic temperature control and an elegant stainless steel interior with halogen lighting. Additionally, Miele has two other speed ovens with similar features in its Europa and Classic design series, the latter of the two being ideal for those who want great quality at a slightly lower price point.

In our Montclair store, we demonstrate baking sugar cookies with a multiple setting Miele oven.   The latest temperature control technology coupled with improved appliance insulation has minimized the differences between convection baking over traditional bake-mode.  We’d love if you’d stop by our showroom in Montclair to see (and taste) for yourself!