Most cooks know that opening the oven releases heat which slows cooking. But on cooking competition shows, many skilled chefs check their oven often, resulting in undercooked food. Do these chefs know something we don’t know, or are they actually making this rookie mistake?

Question

Most cooks know that opening the oven releases heat which slows cooking. But on cooking competition shows, many skilled chefs check their oven often, resulting in undercooked food. Do these chefs know something we don’t know, or are they actually making this rookie mistake?

In: Other

Answer 1

Professional ovens tend to be convection ovens. They have a fan that moves the air around which prevents uneven cooking (hot and cold apots) and will bring it up to temperature faster.

Standard home ovens have radiant heat, which will take longer to get back up to temp once it has dropped from the door being opened a lot.