The Difference Between Convection Oven and Stone-Based Oven

Convection ovens and stone-based ovens are different types of ovens with distinct features. Here are some key differences between these two types of ovens:

Heat Distribution and Cooking:

• Convection Oven: These ovens typically use a fan inside to circulate hot air, ensuring even cooking of food. This results in faster and more uniform cooking.
• Stone-based Oven: Stone-based ovens distribute heat evenly through a stone or ceramic surface, ensuring uniform cooking. This is especially important for dough-based items like bread, pizza, and flatbreads.

Cooking Method:

• Convection Oven: The circulating hot air often allows for faster cooking, making it convenient for a wide range of different types of food.
• Stone-based Oven: Stone-based ovens are often designed specifically for dough-based items, especially pizza, flatbreads, and bread. The thermal properties of the stone contribute to a crispy bottom and a soft top, crucial for certain baked goods.

Purpose of Use:

• Convection Oven: Used for cooking a variety of food types, commonly found in commercial kitchens.
• Stone-based Oven: Specifically designed for dough-based items, these ovens are commonly used for pizza, flatbreads, and bread. Stone-based ovens are chosen for their ability to impart a unique flavor to baked goods.

Both types of ovens can be chosen based on specific cooking needs and user preferences.