Conventional vs convection oven – which is best?

modern kitchen with built-in oven
(Image credit: Miele GB)

For many people choosing a new oven, the choice will be between conventional vs convection. These cooking appliances work in slightly different ways, making them better for some types of cook than others.

When it comes to choosing kitchen appliances, you will find that there are many different types of oven. However, conventional and convection are both popular choices so it is a good idea to understand how each works and the advantages and disadvantages of both. In this way you can be sure that you are buying the right one for your needs.

James McCartney
James McCartney

 James McCartney is business development director at Appliance City. James is an appliance expert who has worked in the industry for over 30 years.

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Row 0 - Cell 0 Conventional ovensConvection ovens
ProsCheaper to buy than convectionEven temperature throughout – no hot or cold spots
Row 2 - Cell 0 Better for items that need rising, such as breadLess, or no, preheating required
Row 3 - Cell 0 Good for keeping food moist as it cooksCan cook at lower temperatures so lower running costs
ConsUneven temperatures within the cavityMore expensive initially
Row 5 - Cell 0 Take longer to preheatMore parts to potentially go wrong
Row 6 - Cell 0 Less energy efficientMore controls to get to grips with
Tom Akers
Tom Akers

Tom looks after product sales training for Miele’s internal staff, partners in the electrical and kitchen retail trades and national retailers.

Natasha Brinsmead

Natasha is Homebuilding & Renovating’s Associate Content Editor and has been a member of the team for over two decades. An experienced journalist and renovation expert, she has written for a number of homes titles. Over the years Natasha has renovated and carried out a side extension to a Victorian terrace. She is currently living in the rural Edwardian cottage she renovated and extended on a largely DIY basis, living on site for the duration of the project. She is now looking for her next project — something which is proving far harder than she thought it would be.