New Life to Ranges
Gaining popularity in electric ranges, convection ovens use electricity to heat the air in the oven. A fan circulates warm air continuously so wasted heat cannot collect at the top of the oven. Since circulating air heats faster than still air of the same temperature, food is heated more efficiently than with still air, resulting in cooking times 1/3 faster than regular ovens. Although highly efficient and faster than conventional ovens, convection cookings' greatest strengths are only key selling points as long as they're adequately explained.
"The problem is that a lot of people don't quite know how to use convection ovens," Harris says. "The cooking times are faster, so you have to let people know that their old recipes have to be adjusted."
On the electric front, Sharp's Insight Range provides a smooth cooktop, a conventional or convection oven as well as a microwave drawer. The microwave drawer has an output power of 1,000 watts with a capacity of one cubic foot and a LCD touch screen providing users with step-by-step instructions, convection time conversions and cooking tips.