What is this 1600 watt convection element for? I ask because wouldn't cycling the bake element be enough? And when/how is this element powered?
Convection element
- Thread starter Chetlaham
- Start date
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There's some thought that European convection ovens don't have bottom heat--all bake heat comes from behind. Elements on British ovens are on the sides of the oven--
The thing is that Kitchen-aid oven above has both a bake and broil element. To me this would be redundant- but I obviously they know something.
This is a common arrangement for fan ovens, even when they have top and or bottom elements available to option. A fan without heater is known here as fan assisted and is not a good as with a heater. More upmarket European oven have choice of various combinations of fan with heater and top/bottom heat. Sadly British ovens no longer have the elements on the sides, that died out about 25 years ago
European ovens
We actually have - for the most part - 4 seperate heating elements.
The total maximum power is usually either 2300W or 3500W depending on connection and oven.
That has to be seen in correlation to our ovens being no larger than 2.9 cuft.
We have a hidden convection element at usually 2000W.
Then we have a lower heat element that by now is basicly always hidden beneath the closed oven bottom.
That usually is at about 1kW.
The exposed heating element at the top is split into 2 elements each about 1kW with one being a larger loop around the perimiter of the cavity and one covering the more center area.
For our normal bake function - static heat basicly, most commonly called what would roughly translate to "upper/lower heat" - the lower and upper-outer element are on simultanously and cycle in unison.
Idea is that less heat radiation makes it to the food so it not browned to quickly while still giving a "draft-free" high heat cooking enviroment.
For convection, the fan and the convection element are on, nothing else.
The element cycles as need while the fan stays on continously.
Result is no direct heat radiation while improofing heat transfer.
The element there is positioned like shown above.
For broiling, either the inner or both upper elements come on.
For convection broiling, the fan either stays on continously or cycles on and off exactly opposite to the 2 upper elements.
For a pizza function, the convection element and lower element together with the fan are used.
Depending on model they either work together or in a switching pattern.
And then some have a fan-bake the assists the upper/lower heat with a fan.
And often you can just set lower heat only aswell.
For complete coverage:
Most selfclean cycles use primarily the 2 upper elements while cycling the convection fan (though some don't).
Some use the convection element to quickly get to 300C or such while some even incorporate phases of lower heat opperation.
Though the majority of cleaning is done via the intense infrared radiation from the 2 upper elements.
That's why many self clean ovens over here have a black finish.
We actually have - for the most part - 4 seperate heating elements.
The total maximum power is usually either 2300W or 3500W depending on connection and oven.
That has to be seen in correlation to our ovens being no larger than 2.9 cuft.
We have a hidden convection element at usually 2000W.
Then we have a lower heat element that by now is basicly always hidden beneath the closed oven bottom.
That usually is at about 1kW.
The exposed heating element at the top is split into 2 elements each about 1kW with one being a larger loop around the perimiter of the cavity and one covering the more center area.
For our normal bake function - static heat basicly, most commonly called what would roughly translate to "upper/lower heat" - the lower and upper-outer element are on simultanously and cycle in unison.
Idea is that less heat radiation makes it to the food so it not browned to quickly while still giving a "draft-free" high heat cooking enviroment.
For convection, the fan and the convection element are on, nothing else.
The element cycles as need while the fan stays on continously.
Result is no direct heat radiation while improofing heat transfer.
The element there is positioned like shown above.
For broiling, either the inner or both upper elements come on.
For convection broiling, the fan either stays on continously or cycles on and off exactly opposite to the 2 upper elements.
For a pizza function, the convection element and lower element together with the fan are used.
Depending on model they either work together or in a switching pattern.
And then some have a fan-bake the assists the upper/lower heat with a fan.
And often you can just set lower heat only aswell.
For complete coverage:
Most selfclean cycles use primarily the 2 upper elements while cycling the convection fan (though some don't).
Some use the convection element to quickly get to 300C or such while some even incorporate phases of lower heat opperation.
Though the majority of cleaning is done via the intense infrared radiation from the 2 upper elements.
That's why many self clean ovens over here have a black finish.
"True" convection ovens generally have heating element surrounding blower fan. This is to heat the forced air as is blown into oven cavivty, as opposed to merely circulating air heated from elements in top, bottom or elsewhere.
Many ovens (toaster, microwave, counter top, etc..) call themselves "convection". But often there is just a fan which circulates air inside the chamber. Heat comes from the main "baking" and or "broiling" elements at top, bottom or sides of oven.
Many ovens (toaster, microwave, counter top, etc..) call themselves "convection". But often there is just a fan which circulates air inside the chamber. Heat comes from the main "baking" and or "broiling" elements at top, bottom or sides of oven.
So why does a dedicated heater produce better results then the bake/broil elements being cycled?
Also- in UK ovens- is there a bake element? Or just a convection element? How does that work?
Also- in UK ovens- is there a bake element? Or just a convection element? How does that work?
twintubdexter
Well-known member
<span style="font-size: 14pt; color: #008000;">The KitchenAid oven I installed because of perpetual problems I had with the Jennair that came with the house has hidden elements in the bottom and sides, an exposed (of course) broiler element and another element in the fan housing. Frankly I don't see a lot of difference in the convection baking (the Jennair was fan-assisted) but then in 3 years I've used the top oven twice and the bottom one is still a virgin. I do very little big-oven baking and most of what I prepare comes out of a box that either says Stoffer's or Swanson.</span>
<span style="font-size: 14pt; color: #008000;">Another solo (with the help of my hydraulic lift table) self-installation but still not good for anyone's back. I got down on the floor and pushed it in with my feet.</span>
<span style="font-size: 14pt; color: #008000;">Another solo (with the help of my hydraulic lift table) self-installation but still not good for anyone's back. I got down on the floor and pushed it in with my feet.</span>
Any pics of the insides? I don't why lol.
My GE Profile has true-convection with an element surrounding the fan ... hidden bake element (beneath the oven floor), and exposed boil element.
I use multi-rack (true) convection mode for everything except brownies and "delicate" items such as cheesecake.
It also has single-rack convection mode which runs the fan with the hidden bake element (and the boil element at reduced power).
My Electrolux has 3 elements. During preheat the display indicates which is in use. Cycles bottom, top, convection as it heats.
Chet, it’s more that you don’t get direct radiant heat from above or below.
I put four trays of cookies in my oven, if I was using the lower bake element with the fan, the base would brown quickly on the bottom tray of cookies, the rest would cook evenly. With the element behind the heat is all convected.
It might be different in a large US oven, the in the 24” ovens that are the norm outside the US, we don’t have the clearance to fill the oven full and use the lower element.
I put four trays of cookies in my oven, if I was using the lower bake element with the fan, the base would brown quickly on the bottom tray of cookies, the rest would cook evenly. With the element behind the heat is all convected.
It might be different in a large US oven, the in the 24” ovens that are the norm outside the US, we don’t have the clearance to fill the oven full and use the lower element.
My Sharp convection microwave has an element in the left side behind the stainless interior. I can see it through the circulation holes when it's on.
I just want
one of those very slick Neff ovens that are on The Great British Baking Show! If they are good enough for Mary and Paul......I wish Neff was available here in the States.
Lawrence/Maytagbear
one of those very slick Neff ovens that are on The Great British Baking Show! If they are good enough for Mary and Paul......I wish Neff was available here in the States.
Lawrence/Maytagbear
Neff is part of the BSH Group, so there`s a realistic chance that you might find a similar Bosch oven in the States.
When US ovens run convection, do they use the bake/broil elements?
I can vouch for the NEFF oven
Its one of the easiest and quite a quick heating oven even though it just plugs into the wall socket with a 13amp supply no hard wiring required. The door going underneath when opened is a brilliant idea it makes getting things out when hot a lot less bother.
It also has settings like slow cook and self clean that work well the slow cook is just the bottom element that heats the cavity to 80c I have done pot roast beef and whole gammon hams overnight in it and they are melt in the mouth and no slow cooker to clean .....
There are also bread proving settings and bread cooking ones I have yet to try.
Austin
Its one of the easiest and quite a quick heating oven even though it just plugs into the wall socket with a 13amp supply no hard wiring required. The door going underneath when opened is a brilliant idea it makes getting things out when hot a lot less bother.
It also has settings like slow cook and self clean that work well the slow cook is just the bottom element that heats the cavity to 80c I have done pot roast beef and whole gammon hams overnight in it and they are melt in the mouth and no slow cooker to clean .....
There are also bread proving settings and bread cooking ones I have yet to try.
Austin
Ozzie- how many watts is the element?
That should be a standard 2000 odd watts element.
For years the Slide&Hide door was a huge tradeoff vs true high temp self clean as they couldn't get a tight enough seal.
For years the Slide&Hide door was a huge tradeoff vs true high temp self clean as they couldn't get a tight enough seal.
