My Convection Oven Doesn’t Cook Evenly

Jon and Anthony break down why not all convection is created equal. From fake fan systems to missing third elements, they explain why “true convection” matters, how airflow design makes or breaks performance, and why user habits like pan placement and rack position still matter more than most people think.

Convection Oven Cooking Times Are Inconsistent

Jon and Anthony unpack why standard advice like “reduce time and temp” doesn’t always apply. From fan speed differences to system design and recipe mismatch, they explain why your oven might not match the assumptions built into most convection instructions—and what to do about it.

Convection Feature Seems Like a Gimmick

Jon and Anthony reveal, the issue isn’t the technology—it’s the lack of proper execution and explanation. This episode dives into what real convection is supposed to do, why some systems fall flat, and how using it correctly can unlock dramatically better results, from baking to roasting to multi-rack cooking.

Recap: Convection Ovens - Why Do Some Cook Better Than Others

Anthony, Tom, and Jon wrap up the week by unpacking one of the most over-promised—and under-explained—features in modern ovens: convection. From uneven cookies to raw chicken to “why does this even exist?” skepticism, this week’s episodes cut through the fan noise to reveal what convection is really supposed to do—and why most people never see the benefits.