How a fan oven works
How do these electronic devices cook food evenly?
As you turn the dial to your desired temperature and set a timer, you don’t have to give your food much thought during its time in the oven. The specifications are so controlled that you can relax away from the kitchen, safe in the knowledge that your meal will be cooked when you return. And the addition of a fan to these appliances has only enhanced our confidence in cooking.
The core function of an oven is to transfer heat energy to the food inside it. Before fans were incorporated into some of their designs, the main method of transferring this energy was to heat the still air, filling the oven and allowing this blanket of heat to be absorbed by the oven’s contents. Although this method is quite effective, conventional ovens can result in food at the top of the oven being overcooked and food closer to the bottom being undercooked. This is because hot air rises, and while the oven door is closed, the same action is occurring inside. The main purpose of a fan is to better distribute this energy, preventing uneven heating.
Fan ovens don’t enhance the cooking of all foods. Fairy cakes need still air as they rise. Too much movement can break apart their structure as they swell, resulting in flat bakes. Many fan ovens are designed with baking in mind, adding controls that manage the strength of the airflow.