Baking & Pastry > Basic Baking Principles > Heat Transfer & Baking Temperatures > Convection vs. Radiant Heat in Baking

The Convection Cookie Experiment

This recipe demonstrates the difference between baking cookies using convection and radiant heat, highlighting their effects on browning, spread, and texture.

Prep Time
20 minutes
Cook Time
9-11 minutes
Servings
About 3 dozen cookies
Ingredients
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups Chocolate Chips

Preparation

Preheat your oven to 375°F (190°C). Important: Preheat your oven with both convection and standard (radiant) settings if available. If you only have one oven, bake the first batch with the standard setting and the second with convection. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips.

Baking with Radiant Heat

Place rounded tablespoons of dough onto ungreased baking sheets. Bake for 9-11 minutes, or until golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Ensure your oven setting is on the standard (radiant) setting during baking. Note the browning pattern, spread, and texture of the cookies.

Baking with Convection Heat

Repeat the baking process using the convection setting of your oven. Again, place rounded tablespoons of dough onto ungreased baking sheets and bake for 9-11 minutes, or until golden brown. Convection ovens often bake faster, so check the cookies frequently. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Compare the resulting cookies with those baked using radiant heat. Note the differences in browning, spread, and overall texture.

Observation

Compare the two batches. Cookies baked with radiant heat tend to spread more and brown less evenly. Cookies baked with convection heat tend to brown more evenly and may be slightly less spread.

← The Bread Baking Heat Experiment The Windowpane Test for Perfect Bread Dough →

FAQ

  • What is convection baking?

    Convection baking uses a fan to circulate hot air around the oven, resulting in more even heat distribution and faster cooking.
  • What is radiant heat in baking?

    Radiant heat is heat that is transferred directly from the heating elements of the oven to the food. It's the traditional way ovens heat.
  • Why do cookies spread more with radiant heat?

    Radiant heat heats the baking sheet directly, causing the fats in the cookie dough to melt more quickly and spread before the dough has a chance to set.
  • Why do cookies brown more evenly with convection heat?

    The circulating hot air in a convection oven ensures that all surfaces of the cookie are exposed to the same temperature, leading to more uniform browning.