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To be fair I’m overdoing the need for accuracy to compensate for having had a rubbish oven until now, but any meats etc which you want to cook low and slow or to set levels of pink-ness could need pretty good temp control.
On how the thermostat works, yeah you’d expect most ovens to work that way but the sensitivity of the sensor and how quickly it turns on/off could make a huge difference - most ovens won’t keep a stable temp but will turn on when it drops more than a certain amount below a set temp, then off at a certain temp above it, right? So in reality your temps go up and down, unless the oven has a cleverer thermostat / heating element that can adjust to keep the temp stable.
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Temperature accuracy is only really required for sous vide steam cooking.
As you say though, convection cooking uses a thermistor to sense temperature and then uses either bang bang or PID control to turn various elements on/ off depending on the cooking function chosen.
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What are people cooking that requires +-1 degree accuracy? We have a very good oven, love cooking, but 90% of the time it’s at 180c.
My oven is that accurate, it doesn't matter... The person who wrote the recipe probably didn't have that accurate an oven 🤷
But the accurate ovens are also the high temperature ovens.
Which is good, because then you can make these https://spanishsabores.com/pasteis-de-nata-recipe/
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andyfallsoff
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@dbr
What are people cooking that requires +-1 degree accuracy? We have a very good oven, love cooking, but 90% of the time it’s at 180c.
Also, surely the temp is a feedback loop: sensor senses temp, turns element on or off. Even a slightly knackered element should be able to hold the right temperature.