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In the kitchen, every minute counts. When we have already spent a lot of time on the preparation, one can therefore ask ourselves whether it is very useful to go through the preheating stage, which has been used a little automatically. Moreover, in a context where energy is very expensive, it is distressing to see the furnace turned empty for so long, which already consumes a lot. In addition to following all the techniques for a more economical furnace, it may therefore be logical to ask whether this step is sometimes not optional. So, skipping this step to win precious minutes will it be without annoying consequence about the end result or will it compromise the dish? In fact, the answer to this question that divides amateur cooks often depends on the specific recipe. So find out where you may not preheat the oven.
Why do you need to preheat your oven before cooking?
This culinary tradition is important. First of all, by preheating the oven, you have more precise control over the cooking time. The recipes often take into account the preheated temperature and if the oven has not reached the appropriate temperature from the start, this may alter the cooking. However, this is not the main argument in favour of preheating, especially since all ovens differ in power, which may distort the indications of cooking time.
In fact, the preheating above all ensures that the oven reaches the required temperature before placing the food therein. This ensures uniform distribution of heat throughout the appliance for more efficient cooking. This makes it safer to obtain the desired texture or coloration, especially when it comes to browning a dish or to give it crisp. However, the most important thing is that certain ingredients, such as yeast in pastries, react specifically to precise temperatures. Preheating ensures that these chemical reactions occur correctly to obtain the desired result. Without it, your brioche or bread will have no chance of swelling. 
In which cases does it take absolutely preheat the oven?
It will be necessary to follow this step when cooking pasta which must grow (pizza paste, cake, puff pastry, homemade bread, brioche, etc.). As explained at times, this will allow the chemical reaction that brings volume to the device to perform well. You should also be sure that you do not forget this for red meats and vegetables to be made to gild. Finally, we recommend being very rigorous in pastry and therefore scrupulously following the recipe. Precision in dosages, temperatures and steps (including preheating) will prevent you from having a big flop. An amateur or professional pastry chef will therefore have to pay particular attention to this.
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