Convection is a worthwhile thing or wasted money?
There are 3 answers
Answered on February 3, 2015 23:13
It is a good thing! I have a redmond RAG 241, it is not huge as a simple convection oven, but much more convenient and smaller. I use it so that the ruddy crust is on chicken and baked pudding. It can be put on the slow cooker even.
Answered on February 4, 2015 13:05
From Wikipedia: Advantages: 1) Cooking without oil and fat is possible. Food heats evenly and practically does not burn. 2) The appliance turns off on a timer and the cooking process does not require a presence in the kitchen. 3) Some dishes in aerogrill are cooked much better than in other ways. 4) Virtually any cookware is suitable for cooking. Disadvantages: 1) Relatively small volume. 2) Longer cooking time compared to the stove. 3) High power consumption. 4) The need to allocate a separate heat-resistant place in the kitchen. I believe that the pros are much more substantial than the minuses.So, convection oven - so the thing is.