Because of the placement of the heating element, food cooked in a conventional oven usually cooks unevenly, getting too hot on the bottom and not hot enough on the top. When there is a lot of food in the oven, especially if there are multiple racks, the food on the top rack will bake at a different rate than the food on the bottom rack. For even baking, food may need to be rearranged periodically during the cooking process. A single fan oven, also known as a convection oven, solves this problem by moving hot air around inside the oven using the fan, resulting in more even cooking. Convection ovens are commonly used in restaurants, and many people find that they enjoy the performance of one at home.
When hot air is circulated in a single fan oven, the heat is distributed much more evenly and cannot be trapped in one area. Food is cooked more consistently, and baking time may be reduced, potentially saving a significant amount of energy. This is especially noticeable in homes that cook with electricity, especially if the oven is used frequently.
Although such ovens are not commonly found in homes, many people opt to upgrade to a single or double fan oven at some point. There are numerous models to choose from, ranging from countertop models to built-in units that replace the existing oven. Small, round, portable ovens, commonly referred to as wave ovens, combine convection cooking, radiant heat, and infrared or halogen technology to provide the features of a single fan oven without the high cost.
It’s very common for a single fan oven to be able to operate with or without the fan. This allows the cook to select the method of cooking that he or she believes is best for the particular food or dish. Switching back and forth between convection and non-convection cooking is usually as simple as flipping a switch on the oven.