One of the hottest appliances on the market today is the countertop convection oven. This smaller version of a standard oven has many attractive benefits including the size, the ability to cook foods quicker, being more energy efficient, and allowing foods to be cooked healthier without sacrificing taste.
For some people, a countertop convection oven is the only oven that they can or will own. For others, it’s a complimentary item to their kitchen that gives them flexibility and versatility. Regardless of the reason, there are many different types and styles of countertop convection ovens that meet a wide variety of personal needs. Read on for more information about the evolution of the countertop convection oven, some of the features found in a variety of models, and some tips for using and maintaining your own oven oven repair los angeles.
History of the Oven
Ovens have been around much longer than most people think, albeit in a different form than the modern day version. Early ovens date back to about 29,000 BC and were primarily located in Central Europe. These ovens were used to roast and boil mammoth inside yurts. As ovens progressed and evolved, they became more versatile to where they could be used to cook food or to cook bricks for building.
The Evolution of the Oven
Since the time of the mammoths, ovens have evolved and improved significantly. Front- loading bread ovens were originally developed and improved in ancient Greece. During the Middle Ages, a system similar to today’s Dutch Oven was used for cooking. In the early 1800’s, cast iron coal ovens were invented and used most commonly. The first gas stove was patented in 1826 and rose in popularity as gas lines were routed to more homes.
Electric ovens were invented in the late 1800’s. They have improved significantly since to include the creation of the microwave oven in 1946. The main focus of developing oven technology today is to create more energy efficient ovens that cook food more quickly and at a variety of settings while providing a type of heat that cooks meat in a more healthy way for the user.
The Rise in use of the Countertop Convection Oven
As countertop convection ovens have been developed and improved, their use has increased along the way. This is primarily because of the many benefits to using a countertop convection oven. Meats and foods cooked in a countertop convection oven are cooked more quickly using very hot air that is circulated over the item being cooked. Cook times average 25-30% less than in a conventional oven. This results in more tender and juicier meats, less oil and fats in dishes and fewer nutrients destroyed by a long cooking process.
Countertop convection ovens cook foods in a wide variety of ways. They can be used to warm, bake, roast, sear and broil foods to name just a few. In doing so, countertop convection ovens use much less energy to accomplish the task than does a conventional oven.
Countertop Convection Oven Impacts on Health and Quality of Life
The method countertop convection ovens use to cook foods intrinsically results in healthier, safer foods. A convection oven uses an internal fan to circulate evenly heated air across the entire cooking surface inside the oven. This results in evenly and quickly cooked foods.
Standard ovens can often cook foods unevenly, resulting in patches within a dish where the food may not be fully cooked. This is because of the lack of circulation. In a traditional oven, the heat generally is applied from the bottom or the top with the understanding that heat will rise. But the coils and/ or heat vents aren’t evenly spaced and the same amount of heat isn’t applied to the top. It’s not uncommon to pull a dish out of a conventional oven that is burned on the bottom, but barely cooked on the top.
In contrast, the moving and heated air in a convection oven reaches all sides of the item or the dish and evenly cooks the outside and towards the inside of the item. This same principle gives healthier, tastier foods. The circulated air in a convection oven sears meats on the outside, trapping the juices and moisture inside the cut of meat. Breads, pastries, cookies and other items are tastier because liquids in the butters steam out quickly and the air cooks all items equally for consistent taste in the entire batch.