Do I need a convection oven for baking?

No, but it significantly improves consistency. Convection fans eliminate hot spots that cause uneven browning — the edges-burned-center-undone problem. Cookies brown evenly across the entire sheet. Bread develops better crusts from consistent heat circulation. Pastry layers separate more cleanly. You can bake excellently in a standard oven, but convection reduces the skill and attention required for consistent results.

Can I use convection for all baking?

Almost. Convection works excellently for cookies, bread, pies, pastries, and roasted items. Use standard (non-convection) mode for delicate items like souffles, custards, and angel food cake — the fan can disturb their surfaces. Also use standard mode for quick breads and cakes that rise in the oven — convection air can create uneven rise. When in doubt, start with convection for any item with a stable surface and switch to standard if you notice issues.

Best Convection Ovens for Baking 2026