Why preheat the oven? Because the first minutes of baking and roasting set the stage for rise, texture, browning, and structure, and a fully heated oven gives food the steady heat it needs for consistent results. Bread, cakes, and roasted foods all depend on that stable start, while a cold oven can lead to weak rise, uneven baking, and poor browning.
Essential Concepts
Hot oven first
Better rise, browning, and structure
Cold start changes results
