When to Use Fan Oven vs Conventional Oven

One of the most common questions home cooks have is whether to use the fan oven or the conventional oven setting. Both have their strengths — and choosing the right one can make a real difference to your results. Here's a clear, practical guide to help you decide.

What's the Difference?

Fan oven (convection): A built-in fan circulates hot air continuously around the oven cavity, creating even temperatures throughout. Cooking is faster and more uniform.

Conventional oven (top + bottom heat, no fan): Heat rises from the elements and creates natural hot and cool zones. The top of the oven is hotter than the bottom.

When to Use Fan Oven

• Roasting meat and vegetables: Even heat means consistent browning on all sides
• Baking cookies and biscuits: Multiple trays cook evenly at the same time
• Pastries and puff pastry: The circulating air helps layers puff up evenly
• Cooking multiple dishes at once: Fan mode eliminates hot spots between racks
• When you want faster results: Fan ovens cook about 20% faster — reduce temperature by 20°C (25°F) or reduce time

When to Use Conventional Oven

• Delicate cakes and sponges: The still air allows gentle, even rising without the surface drying out
• Soufflés and meringues: Moving air can cause these to collapse or crack
• Custards and egg-based dishes: Gentle heat prevents curdling and surface cracking
• Bread with a soft crust: Conventional heat keeps moisture in the oven better
• Recipes that specify conventional: Always follow the recipe's intended setting

Temperature Conversion: Fan to Conventional

If a recipe is written for a conventional oven and you want to use fan mode, reduce the temperature by 20°C (about 25°F). If a recipe is written for fan and you're using conventional, increase by 20°C.

Quick Reference Table

• Roast chicken → Fan oven
• Victoria sponge cake → Conventional
• Cookies (multiple trays) → Fan oven
• Soufflé → Conventional
• Roasted vegetables → Fan oven
• Cheesecake → Conventional
• Puff pastry → Fan oven
• Bread (soft crust) → Conventional

Pro Tip: Verify Your Oven's Actual Temperature

Fan ovens can run hotter than their dial indicates, and conventional ovens can have significant hot spots. An oven thermometer takes the guesswork out of cooking. The Oven Thermometer 2 Pack (50–300°C / 100–600°F) is a reliable stainless steel option that works in any oven mode — place one on each rack to compare temperatures across levels.

Summary

Use fan oven for roasting, multi-tray baking, and faster cooking. Use conventional oven for delicate cakes, soufflés, and egg-based dishes. When switching between modes, adjust temperature by 20°C and always verify with a thermometer.