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stevehull · 04-11-13, 01:51 PM

re the "efficiency" of convection ovens. The air temp in a convection oven is set with a 25 degree F offset compared to a conventional oven. This is because the convection oven heats food faster.

The reason is the infamous "stirred static layer". In a conventional oven, the hot air tries to infiltrate the food, but there is a layer of cool air immediately surrounding the food, less than 1 mm or so. The convection oven fan disturbs this and smears this layer so the existing heat gets into the food faster.

Steve

04-11-13, 01:51 PM	#11
stevehull Steve Hull Join Date: Dec 2012 Location: hilly, tree covered Arcadia, OK USA Posts: 826 Thanks: 241 Thanked 165 Times in 123 Posts	re the "efficiency" of convection ovens. The air temp in a convection oven is set with a 25 degree F offset compared to a conventional oven. This is because the convection oven heats food faster. The reason is the infamous "stirred static layer". In a conventional oven, the hot air tries to infiltrate the food, but there is a layer of cool air immediately surrounding the food, less than 1 mm or so. The convection oven fan disturbs this and smears this layer so the existing heat gets into the food faster. Steve __________________ consulting on geothermal heating/cooling & rational energy use since 1990