Plain and simple, a conventional oven or range is simply an enclosed box that heats food. These have been around since the discovery of fire; except now modern ovens use either gas or electricity as fuel.  The cooktop element of the stand-alone oven can be either gas or electric as well.

Pros of a conventional oven

• A conventional oven should have a good thermal seal on a solid, sturdy door to keep the heat in as well as racks that slide easily.
• These are entry level ovens that are not all created equal and prices/quality will vary widely.

Cons of a conventional oven

• Poorly constructed conventional ovens are less energy efficient.
• Some conventional ovens use inferior grade stainless steel that is less durable and shows finger prints more.

A steam oven bumps up the effectiveness of convection cooking to a whole new level with the use of steam. Steam ovens are most often used in professional restaurant or bakery settings where speed and perfection are demanded of cooking results.  Steam ovens use the oven’s heat to convert water into steam, some use a manual reservoir and others can be connected to your plumbing system. There is a wide range of knock off ovens promoting that they cook with steam. Don’t be fooled by a cheap countertop steam oven since; in this cooking category, you get what you pay for. The better brands have years of science and technology behind them and really do make a difference in your cooking results. There are many benefits to cooking with a steam oven.

Pros of a Steam Oven

• Steam ovens provide reliable, excellent cooking results.
• Cooks even faster than convection ovens.
• Steam baking is considered the healthiest way to cook as it retains more nutrients during the cooking process by keeping food moist and reducing cooking time.
• Food cooked in a steam oven is consistently browned, moist and fully cooked throughout.

Cons of a Steam Oven

Steam ovens are the top of the line oven of choice on the market. They are often a few hundred dollars above the cost of convection ovens due to their greater focus on technology.

A steam oven is necessary only if you expect professional results from your cooking and want to retain every nutrient in healthy food.

Convection ovens ensure that the heat is moved around the oven compartment with the help of a fan rather than just a heating element at the bottom and/or top of your range enclosure. Not all convection ovens are created equal, the size, speed, shape and placement of the fan makes a difference. AEG has hot air cooking technology that ensures precise cooking circulation into every corner, on any shelf and in any position.

Pros of a convection oven

• A convection oven will save you time and money over the long haul by reducing the amount of electricity and/or gas energy required to cook. Your time is better spent doing just about anything other than waiting.
• Cooking results are predictable, reliable and evenly browned.
• Food is moved through the temperature “danger zone” more quickly and efficiently preventing food borne illness.

Cons of a convection oven

• There is an additional original cost output for convection technology.

The latest in countertop appliances include halogen ovens which are ovens that use halogen light bulbs. Even the popular childhood Easy Bake oven has been updated to include this halogen feature using an enclosed space and only a high heat halogen bulb to cook food in an enclosed container with a small fan.

Pros of a Halogen Oven

• These countertop tools will cook food quickly in any environment with or without a full oven.
• Halogen ovens are affordable.

Cons of a Halogen Oven

• Takes up precious counter space
• Does not suit high end design specifications
• Difficult to clean
• Consumers report that it becomes a novelty item and falls out of use quickly.

One of the key differences between types of ovens is the source of fuel required to heat.  Most ovens are either gas or electric and both have their pros and cons.  Some ovens use dual fuel so you can have the best of both worlds; gas burner cooking on top and electric starter and heating elements within.

Electric Ovens

Electric ovens use strictly electricity to heat whether they are conventional or use convection technology.

Pros of an electric oven

• Newer electric ovens have smooth cooktops that are easy to clean and quick to heat up.
• Some lower end electric cooktops can be slower to respond to required temperature change demands. Induction electric cooktops have eliminated this concern altogether and are considered the best of the best.
• No special gas fitting or energy source is required which is appropriate in many city and or condo kitchens.
• Safer for use in homes with children as there are no open flames.

Gas Ovens

The hallmark of a commercial kitchen is a high BTU gas flame for on demand temperature settings control. For restaurant chefs, only gas will do but in residential homes, it is a tossup depending upon your needs. The internal part of the oven shows virtually no difference between gas or electric and some styles contain both a gas element to heat and an electric element for controlled browning.(fact for AEG?) Your decision will come from how you like to cook.

Pros of a Gas Oven Versus an Electric Oven

• Many like the full flame showiness of a gas cooktop
• Fingertip control for heat on the cooktop
• Easy ability to flambé from the flame

Cons of an Electric Oven

• Older ovens can be less efficient but new electric ovens rival the efficiency of gas ovens

Cons of a Gas oven cooktop versus electric cooktop

• Elements are inevitably harder to clean with more exposed parts