Convection Oven vs. Broiler

Get familiar with your kitchen appliances and learn more about them with our helpful guide below. We will walk you through a convection oven vs. broiler comparison so you can understand what they are and which might be best for the cooking that you will be doing. 

What is a Convection Oven?

Convection ovens are different from a standard oven, bringing heat and air velocity across food products. This pushes cold air away, helping the heat penetrate the product quicker. This cooks about 25 degrees lower and 25% faster, so food comes out delicious and ready to serve. 

Why Choose a Convection Oven?

Between radiant ovens and convection ovens, one is superior for quality and speed. Convection ovens will help speed up the baking processes without sacrificing quality, making them essential for commercial kitchens. When power, air, quality and crispness are the importance in your baking, a convection oven is the way to go. 

What is a Broiler?

So what separates a broiler from a convection oven? The first thing to understand is that it doesn’t bake, but performs high temperature searing to food products. It is great to get that crisp and delicious outer sear onto proteins, but can also be used as a cheesemelter or branding for roasts. 

Why Choose a Broiler?

You should choose a broiler when you are looking for speedy finishing and an appliance that delivers the crispness you need. Broilers are great for versatility when various products need color and flavor delivered.