/ck/ - Food & Cooking

bump am curious as well

The main difference is heat retention and heating speed. The walls of an oven are better insulated and hold more heat than a toaster oven does.A good practice is to let an oven warm up by waiting like 20-30 minutes after it has pre heated. It may not matter for some baked goods, but is essential for others. Like bread.

>>15781389
Get your female ass an ez bake oven.

When looking at the partitioned oven, the word conventional does not come to mind. In my world, ovens have one handle at the top, which opens the entire face of the appliance.

>>15781429
sorry anon but sweets get bitches

the heating elements are stronger but also more centralized, so heating is less even
for particularly long bakes, its wise to rotate the pan 1/2 or every 1/4 of the way through time to ensure even cooking

>>15781443
isn't the whole point that circulating air makes for more even heating?

>>15781389
>does capacity matter if im just beginning to learn baking?
It has to be big enough to fit the pan.
All ovens have a sweet spot; an area where the temperature is pretty even. All ovens have hot spots, an area where the temperature is higher, and some things get overbaked.
In a big oven, the sweet spot is big enough for an entire pan of whatever you're baking.
In a small oven, hot spots can screw you up. Convection helps, but isn't perfect. Preheating helps, but isn't perfect.
In my toaster oven, I know that I put my muffin pan in sideways (2 wide, 3 deep; a 3 wide/2 deep orientation would be more obviously centered) along the left side (farthest from the fan) to get a reasonably even tray of muffins. It's still faster than the big oven, and my goal is breakfast (not artful perfection), so this is fine.

You can bake stuff. A big chunk of baking is learning to drive the oven you're using; you kinda have to relearn every oven - but it gets easier as you recognize hot spots and uneven baking, learn when to rotate, etc.