Yes, you can put aluminum foil in a convection oven. However, you should follow the same guidelines for using aluminum foil in a regular oven.
Never use aluminum foil to line cookware when cooking with convection. This only draws heat away from your dish, causing it to cook quickly and unevenly.
Convection Tips
Use trays, roasting pans, and shallow baking pans if possible, and don't cover the oven shelves with foil. Space foods out so there is room for air to circulate all the way around.
Avoid convection baking foods like cakes, quick breads, custards and other delicate desserts and pastries.
Foil is heat resistant, but it isn't completely heat-proof. Using high heat with aluminum foil in the oven bottom could cause the foil to melt, permanently damaging your appliance.
Because the fan blows air around the inside of the oven, moist foods prone to shifting or splattering (like quick breads, custards, and other baked goods) can come out dry and unevenly baked. Sometimes cookies or cakes will show a "sand drift" pattern from the moving air.
What can I use to line the bottom of my oven? Oven mats or liners are usually made of food-grade silicone, which is non-stick and heat-tolerant. Many liners also have a Teflon coating and are labelled 'PTFE-coated'. The best oven liners for fan ovens in our opinion are oven liners Lakeland.
Most convection ovens will have the fan mounted at the back, so the air blows forward. But in practice, the air just swirls around and around in all directions. Use pans with low sides to maximize the effect, and avoid covering your food (depending on the recipe, of course).
Air fryers and convection ovens are very similar appliances. They both work by circulating hot air with a fan, giving foods a more even, often crispier finish. The main difference comes down to size. Because air fryers are smaller, they heat up to a more intense heat more quickly.
Yes, your convection oven allows you to air fry and still achieve the same results. In fact, there are additional benefits to using your convection oven, such as convenience courtesy of their extra cooking capacity. Both convection ovens and air fryers use a convection fan to circulate hot air around the food.
For oven use, replace foil with parchment paper. For food prep, wax paper is non-stick and can be an alternative to foil.
Potential for Damage: Finally, some materials can cause damage to your induction cooktop, leading to expensive repairs or the need to replace your entire appliance. For example, aluminum foil can cause damage if placed in contact with the cooktop, so it needs to be used with care.
Convection ovens can lead to food browning too quickly. This is particularly of concern when baking cookies and cakes, where the outside could burn before the inside is done baking.
While most glass pans will be oven-safe, you shouldn't take this for granted. If the pans are made of heat resistant glass, you will be able to put them in a convection oven, a toaster oven, or even a microwave oven.
Due to the efficient method in which they create and circulate heat, air fryers require absolutely no oil. They're able to crisp up your food simply by how hot the interior gets. However, with little to no oil being added to your dish or meal, it can be just as healthy as being baked in a convection oven.
A convection oven circulates the oven heat throughout the entire oven space, which means that you will get a more even cook or bake on your dish than you would with a conventional oven and its stagnant heat source.
Heat distribution: The main difference between these two kitchen appliances is that a convection oven includes a convection fan that evenly distributes hot air. By contrast, toaster ovens radiate heat from the top and bottom walls similarly to a regular oven.
First, reduce your oven temperature -- by 25 degrees for most foods. All that hot air blowing around means more heat gets transferred to the food, so you need less heat to start with. "The biggest complaint I've heard is people say they've burned their food because the temperature was too high," Ojakangas says.
It's better at browning: Air in a regular oven can become a bit humid, as moisture can't escape. Convection creates a dry atmosphere that caramelizes the sugars faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist.
Yes, all convection ovens need to be preheated. In some modes, more than one element is used during preheat, which can cause the food to burn. The oven will indicate when it has finished a preheat cycle. You should always start with a hot oven or a hot pan.
Don't use aluminum foil to cover the entire oven rack. This can block airflow and cause uneven cooking. Don't use aluminum foil to line the bottom of the oven as this can cause a fire.
Your oven is hottest around its periphery: sides, bottom, and top. The closer you get to those metal walls, the hotter the air. Thus anything baked towards the periphery will bake and brown more quickly than anything baked in the center of the oven. Note: Information in this post may not apply to convection ovens.
Convection cooking is ideal for foods that do better in a dry climate and where you want to encourage browning and crisping. So roasting meats, potatoes and vegetables are all ideal, and it's great for reheating things like fried chicken or baking pizza.