You can use bakeware made of aluminum, glass, ceramic or stone in a convection oven. The thicker the material, the less effective convection cooking may be. In these scenarios, choose to use the bottom heating element if possible in order to heat your pan and assist in more even cooking.

Metal baking pans that are light-colored or made of aluminum work well with convection ovens. Sure, anodized pans are also useful, but if you don’t keep a close eye on your food, you might end up with an over-browned finished product. Flat, thin aluminum pans are perfect for baking pizzas and biscuits via convection.

Are special pans required to cook convection? The short answer is no but some types of cookware will perform better in a convection oven than others. For example, because convection cooking circulates heated air around your food, lower-sided baking pans will work better than their higher-sided counterparts.

Pyrex® Glassware can be used for cooking, baking, warming and reheating food in microwave ovens and preheated conventional or convection ovens. Pyrex Glassware is dishwasher safe and may be washed by hand using non-abrasive cleansers and plastic or nylon cleaning pads if scouring is necessary.

A convection oven uses a powerful fan to circulate hot air, so any food — roasts, bread and even delicate items like eggs — cook about 15 percent faster. Classic baked eggs, or oeufs de cocotte, cook to an ethereal consistency in about 6 minutes in a convection, about 4 minutes faster than in a conventional oven.

Luckily, the preheat time on a convection oven is shorter, meaning you don’t have to wait as long! Either way, however, you should always start cooking with a hot oven. This will give you more control over the cooking process.