What’s The Difference Between Convection vs. Conventional Bake And When Should You Use Them?

If you’ve ever looked at your oven settings and wondered whether to use Convection Bake or Conventional Bake, you’re not alone. Understanding the difference between these two modes can dramatically improve your cooking results and even save you time / energy. Here’s what you need to know.

Conventional Bake: The Classic Method

Conventional baking uses two heating elements—one at the top and one at the bottom of the oven. Heat radiates from these elements, naturally circulating throughout the oven cavity. This method has been used for decades and is great for a wide range of everyday baking and roasting tasks.

However, because heat rises and there is no fan to distribute it evenly, you may notice that some areas of your oven cook hotter than others. This can lead to uneven browning or baking, especially with larger dishes or when baking on multiple racks.

Conventional Bake Is Best Used For:

• Casseroles

• Breads

• Cakes

• Custards

• Delicate baked goods

Convection Bake: The Modern Upgrade

Convection baking adds a fan (and sometimes an additional heating element) to the oven, actively circulating hot air around the food. This airflow ensures even heat distribution, allowing food to cook more quickly and evenly compared to conventional baking.

Because of the increased efficiency, recipes cooked on convection typically require either a 25°F temperature reduction or about 20-25% less cooking time. For example, a dish that takes 60 minutes at 350°F in a conventional oven might only take 45–50 minutes at 325°F on convection.

Convection Bake Is Best Used For:

• Roasting meats and vegetables

• Cooking on multiple racks at once

• Pastries and pies (great for flaky crusts)

• Anything where browning and crisping is desired

When To Use Which Setting

Use Convection Bake when you want faster, more even cooking—especially for roasting meats or vegetables, or when cooking multiple trays at once. The even airflow helps avoid hot spots and promotes crisping and browning.

Use Conventional Bake for dishes that need a gentler heat or may dry out too quickly with forced air, such as cakes, muffins, or delicate custards. Traditional baking methods are often better for foods that rise and set slowly.

Final Thoughts

Choosing between convection and conventional bake doesn’t have to be confusing. Once you understand how each works, you can start making smarter decisions in the kitchen. If your oven has both settings, experiment and adjust based on the dish you’re preparing. A few small changes in time and temperature can result in big improvements in your cooking and baking success.