A traditional microwave uses a singular heat component, compared to a convection microwave that uses a fan to circulate hot air to cook and bake foods. Convection ovens have the ability to produce browner and crispier foods, which is something that a traditional microwave cannot achieve.
You can expect faster cook times on certain items as the convection element and microwave cook simultaneously, and convection microwaves come with racks that let you microwave multiple dishes at once. Roasting, baking, cooking and crisping are all possible when you upgrade to a convection microwave.
Not as good as a conventional oven for some foods
The most notable disadvantage of convection microwaves is their inability to bake some items as well as standard ovens. For example, biscuits baked in a traditional oven have a better texture than those baked in convection microwaves.
CHOICE kitchen appliance expert and home economist, Fiona Mair, says they are a useful, versatile appliance. "A convection microwave has an element and a fan, as well as a top element for grilling. Because of this, it can be used as a microwave, an oven, or a grill.
Microwaves are not meant to make the food brown and crisp.
If you reheat them in the convection oven, they will come out crispier and tastier. However, it won't be as fast as a microwave. While you can reheat chicken tenders in a minute or two in the microwave, it may take 10-15 minutes in the convection oven.
Convection microwaves are ideal for any situation where installing or using a standard oven isn't viable. For instance, if you have a small space yet love to cook, a convection microwave is ideal. And if you routinely cook large meals with lots of sides, a convection microwave provides extra cooking space.
While a microwave oven is great for uniform reheating, cooking and defrosting, a convection microwave is great for grilling, baking, roasting, browning and crisping foods. A convection oven can perform all the functions of a microwave and has some additional features.
Can you put metal in a convection microwave oven? Yes, you can place metals like aluminum foil or small baking sheets in convection microwaves, but only when the appliance is in convection mode. Never use metal inside a convection microwave while it is using traditional microwave heating.
Metal will not allow microwaves to penetrate the food so any food behind the metal will not be cooked. The metal could also cause arcing in the oven. Metal and foil can be used safely and effectively with the convection cooking feature in a microwave convection oven.
Metal cookware should not be used in a microwave. Metal will not allow microwaves to penetrate and properly cook the food. When convection cooking in a microwave convection oven, metal and foil can be safely used. Boilable plastic pouches should be split and placed on the oven floor or inside a serving dish.
The fan becomes a liability around delicate foods that start out as batter and set while cooking. Blowing air on these foods can create lopsided results. Don't use convection when making these foods: Custards and flans.
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.
For your question, actually, The convection function of this model of microwave oven can achieve the effect of grilling foods, such as baking pizza, roasting muscles, etc., Also it can be used to toast bread, however the effect may be general, it is recommended that you could choose our Toshiba toaster oven.
Air fryers cook food faster than convection ovens. For starters, there's that shorter preheat time. But because of their smaller cooking chambers, air fryers are also more efficient at circulating air around food, leading to faster cook times.
Microwaves, slow cookers, electric pressure cookers and air fryers all consume significantly less energy than ovens, so using these instead, if possible, will save you money.
Size and Type of Pan
Teflon-coated pans can be used in convection ovens. Lightweight pans made of aluminum or metal work best in convection ovens. Materials that are not good heat conductors, like glass and cast iron, are not able to cook the food as rapidly and may leave cold spots.
Most paper towels are microwave-safe. In fact, you can use a paper towel to cover some foods so they don't spit during cooking or reheating. If you do use a paper towel while microwaving, it's best to use shorter intervals so you can check both the food and the paper more frequently.
The hot air should circulate throughout the ingredient, so you can use metal, black steel, cast iron, or enameled cast iron cookware.
Potential Risks in Cooking Process
A microwave oven doesn't pose nearly the same risks that conventional cooking with an oven does. For example, an oven causes far worse skin burns than a microwave can. Heat-related burns aren't uncommon in cooking, but their severity ranges.
Convection ovens are hotter and cook faster than conventional ovens . They also cook more evenly thanks to some simple additions to the appliance. All of this adds up to yummier baked goods, meats and more.
Microwaves cook food by exciting the water molecules in your food with an electromagnetic field called microwave radiation. Convection microwaves still use electromagnetic radiation to heat your food. Still, they also use an extra heating element and convection airflow.