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Convection
What is Convection?
Convection is one of five heat transfer methods commonly used in cooking, including conduction, boiling, condensation, melting, and radiation. Convection is the process by which food is heated by a moving heat source, such as the hot air in an oven, or even the motion of boiling water in a pot. Boiling differs from this method as it depends on the latent heat of vaporization. Convection ensures ingredients are cooked evenly and at the same time by exposing food to a consistent, circulating heat source. Convection ovens are the most common examples of this heat source, and typically use a fan to transmit hot air to the ingredients. Convection circulates heat from warmer areas to colder areas and accelerates the cooking process.
How is Convection used?
There are two types of convection in cooking: natural convection and mechanical convection. Natural convection occurs when molecules at the bottom of the cookware heat up and rise, causing the cooler ones to sink. This is as simple as when water comes to a boil and circulates in the pot.
Mechanical convection, on the other hand, occurs when external factors circulate heat, shortening cook time. Examples of mechanical convection include fans inside convection ovens or whisking ingredients quickly over a conduction source. Convection can be used in many settings, and is ideal for roasting meat and vegetables, as well as preparing casseroles and one-pot meals.
Benefits of Convection
Convection is typically the quickest of the three heat transfer methods, and allows food to cook evenly, exposing ingredients to consistent heat on all sides. This heat transfer method creates a dry atmosphere, which in turn, caramelizes sugars more quickly and speeds up the browning process. Convection makes for quicker baking and roasting, and is commonly used to create a delicious, crispy crust exterior. This method accomplishes this by circulating hot air evenly to colder spots, either with the use of a fan or through natural convection. Convection has also been used prominently in kitchens because of its ability to produce well-rounded dishes quickly, while maintaining the flavour profile of ingredients.
