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razor02097 · 04-08-13, 07:12 AM

I know this isn't what you were asking but hopefully there is some useful information.

From personal experience a convection oven cooks food more evenly in less time. That would tell me it is more efficient right there but also there is no need to spin the pan... This mean there is no opening the door and losing 30 degrees or more!

There are a few techniques I use to reduce energy usage. One is to keep the oven squeaky clean. Another thing is to keep the door closed as much as possible. Last thing is when it is almost dinner time the oven is turned off and all of the keep warm items go in the oven with the item that was baked. This keeps everything piping hot using residual heat from the oven. Just make sure you don't use pots and pans that have plastic...

04-08-13, 07:12 AM	#2
razor02097 Helper EcoRenovator Join Date: Mar 2013 Location: 245862 Posts: 43 Thanks: 12 Thanked 3 Times in 3 Posts	I know this isn't what you were asking but hopefully there is some useful information. From personal experience a convection oven cooks food more evenly in less time. That would tell me it is more efficient right there but also there is no need to spin the pan... This mean there is no opening the door and losing 30 degrees or more! There are a few techniques I use to reduce energy usage. One is to keep the oven squeaky clean. Another thing is to keep the door closed as much as possible. Last thing is when it is almost dinner time the oven is turned off and all of the keep warm items go in the oven with the item that was baked. This keeps everything piping hot using residual heat from the oven. Just make sure you don't use pots and pans that have plastic...