Which type of oven is more commonly used in commercial kitchens?

In commercial kitchens, convection ovens are the preferred choice due to their efficiency and versatility. Convection ovens use a fan to circulate hot air throughout the cooking cavity, which leads to more even cooking and baking. This method significantly reduces cooking times and can lower energy consumption, making it ideal for busy kitchens where time is of the essence.

Additionally, convection ovens allow for better browning and crisping of foods, enhancing flavors and presentation, which is important in a catering setting. They are suitable for a wide variety of dishes, from baked goods to roasted meats, accommodating the diverse needs of commercial food service.

On the other hand, conventional ovens rely on radiant heat, which may lead to uneven cooking and longer preparation times. While microwave ovens provide quick heating, they are not typically used for baking or roasting. Steamer ovens, while useful for specific applications like cooking vegetables or seafood, do not offer the same overall versatility and range of cooking techniques as convection ovens.