Fan Oven or Conventional Heat: When to Use Which Oven Setting

A cake that browns unevenly, pizza that stays soggy, or a cheesecake that cracks in the middle — often the recipe isn't the problem, the oven setting is. Fan (convection) heat and conventional top/bottom heat work in fundamentally different ways, and knowing when to use which one also saves energy along the way.

How do fan heat and conventional heat work?

With conventional top/bottom heat, two heating elements — one above, one below the oven cavity — produce even heat from both sides without actively moving the air. Fan heat combines the same heating elements with a fan that distributes the hot air throughout the entire cavity. This creates a more even temperature across all levels of the oven, an effect plain top/bottom heat can't offer.

When does conventional heat work best?

Delicate bakes that can easily collapse from air movement turn out more reliably with conventional heat: sponge bases, soufflés and cheesecakes need calm, even heat from above and below rather than being surrounded by moving air. Casseroles with a juicy topping or bread with a crisp crust also often turn out better with this setting, because the heat acts more directly and intensely.

When does fan heat work best?

Conversely, dry, crispy foods benefit from circulating air: pizza, cookies, bread rolls and other bakes where even browning matters turn out particularly well with fan heat. But the real everyday advantage lies elsewhere — fan heat lets you bake on several trays at once without one tray browning noticeably faster than another.

Converting the temperature correctly

If you're switching from conventional heat to fan heat, lower the temperature stated in the recipe. According to the Verbraucherzentrale, Germany's consumer protection authority, fan heat lets you choose a temperature 20 to 30 degrees lower than conventional heat, with equal or even better results. A recipe that calls for 200°C conventional heat will usually work well at 170 to 180°C with the fan on.

Baking on several trays at once: the fan-heat advantage

Fan heat really pays off around the holidays or when baking batches of cookies: because air circulates throughout the whole cavity, the Verbraucherzentrale notes that fan and hot-air settings let you use several shelf levels at the same time instead of baking tray by tray. That saves not just time but energy too, since the oven runs for a shorter total period.

Preheating: when is it actually necessary?

For most dishes, you can skip preheating entirely — doing so saves up to 20 percent energy, according to the Verbraucherzentrale. The exceptions prove the rule: puff pastry, sponge cake and soufflés need the full, already-reached temperature from the very start to rise properly. For these delicate bakes, preheating is still worth it — for casseroles, roasts or savory bakes, usually not.

Energy use compared

Overall, fan heat is the more energy-efficient choice: lower temperatures, multiple shelf levels at once, and usually shorter baking times make a strong case for using it as your everyday default. Conventional heat remains essential whenever a bake is sensitive to air movement — here, the slightly higher energy use pays for itself in a better result.

Conclusion: which setting for which occasion?

As a rule of thumb: use fan heat for anything that needs multiple trays or should turn out crispy — use conventional heat for anything delicate that needs to rise undisturbed. Modern ovens with both functions and precise temperature control make switching between the two effortless. Browse our range of current models under Ovens & Cookers. For help choosing the right features, our service team is happy to advise you personally.