My Question: Can somebody tell me the difference between a convection/microwave oven and a plain old microwave oven.?
What are the benefits and drawbacks of the convection/microwave oven. I want to go buy one right now, but I want to make sure that I am doing the right thing before I replace my old microwave oven.
This might not be the perfect answer, but as I understand it a convection oven superheats the air inside and that, combined with microwaves can brown, bake, and cook at a more complete level than just microwaves alone.
If you’ve ever cooked pizza in an old-style microwave, you’ll know the crust comes out like wet cardboard. So combine the speed of microwaving, with the heat of the convection (heated air) and you have a better crust, and more versatile cooking instrument. HTH
The primary feature of a microwave’s convection feature is that it browns food, which is only a big perk if you primarily do your cooking in the microwave oven.
Since I don’t (my microwave is used primarily to reheat items, secondarily to supplement the range and oven), I purchased a convection gas oven. The convection feature cuts a great deal of time off Sunday afternoon roasts, chicken, turkey (it also cuts some off baking time) — all wonderful for summertime cooking in the southeast!
I was surprised how much less expensive the convection option can be in a gas or electric oven versus a microwave oven. Good luck and happy shopping/cooking!
A convection oven is an oven with some sort of conventional heating element, either electric or gas source. There is a fan in the oven that blows the air around causing all sides of the food to have the same heat. Because there is rapid air flow around the food however, it can dry some things out. Foods tend to cook a little faster in a convection rather than a conventional oven. I microwave heats food from the inside out. Gluten and other proteins aren’t crazy about being heated from the inside out because it forces the juices or moisture out of the food. That’s why you see chefs searing meat – it causes a caramelization to the outside that seals the juice into the meat. Convection basically boils whatever it heats. Breads turn to rubber. If you get a combo oven, you’re better off cooking food using only the convection source and use the micro source for re-heating foods.
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