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The way we look at food has changed drastically in the last 20 years. We are now much more concerned with our diets and with cooking healthy food. This is slowly leading to people replacing their traditional gas stoves with other cooking appliances that can either cook food at very specific temperatures or do use little to no oil.
There are currently two main types of cooking appliances that help people cook healthy food faster than ever before: electric induction cooktops and convection ovens. When looking at convection vs induction it is important to specify that each of these offers new possibilities when preparing meals and each has advantages and disadvantages regarding both the foods that you can prepare, as well as cooking times.
Before explaining how a convection oven is different from a basic one, it is important to specify the fact that both gas ovens, as well as electric ones, can come with convection systems.
Now, a convection oven is basically an oven that comes with two additional elements: an exhaust system and a fan. The fan helps move hot air around the food in order to help cook it faster and evenly, while the exhaust system ventilates the appliance, pushing out hot air. This having been said, not all the hot air gets blown out; the system simply ensures that the temperature inside the oven stays exactly at the value specified by the owner.
When cooking in a convection oven, cooking times get shorter due to the fact that heat does not build up in a specific section of the chamber, rather in the whole appliance. These ovens are also extremely useful when it comes to cooking more delicate types of food that require specific temperatures.
While a convection oven can be electric or fuel by natural gas, induction stoves are electric. These use a process that is extremely different from that of gas kitchen stoves. In essence, an induction stove does not actually generate any heat by itself. When turning the appliance on, electricity will pass through a copper coil which will generate a magnetic field. This magnetic field actually heats the pan itself.
This magnetic field is not strong enough to disturb other nearby electrical devices and will only have an effect on the pan or pot placed in the areas that are marked on the cooktop.
When it comes to cooking, there is no difference in terms of what the food goes through. As the cookware heats up, everything that is placed in it will cook as it would on a normal gas cooktop.
This choice between induction vs convection oven depends on the owners cooking habits and on what kind of food is cooked. Convection ovens are great for those who either bake a lot or who like to cook all their food in the oven.
One of the biggest advantages is the fact that the food gets cooked evenly. These appliances also come with the added bonus of being able to clean themselves. Most convection ovens come with systems that use water and steam to clean grease from the inner walls.
On the other induction plates and stoves are extremely useful to anyone who does not have much time to cook.
Most models have powerful coils that can heat up pans and pots in a matter of seconds and they work great even with larger cookware. However, it is important to mention that these appliances do not work with any type of cookware. Induction compatible pans and pots that can pick up the magnetic field are required. This means that no ceramic or glass containers can be used, a restriction which can limit the recipes and types of food that one can prepare.
When having to choose between convection vs an induction range, it all comes down to what food you want to prepare and if you have induction compatible cookware or not. Taken separately (stand-alone convection ovens and induction cooktops) are pretty evenly matched in terms of pricing, so there is no cheaper or more expensive product. It is all a matter of personal taste and cooking style.