How the Oven Temperature Converter works

Oven temperatures are just a way of describing how much heat your oven should produce while cooking. The tricky part is that recipes are written using different systems: some countries use Celsius (°C), others use Fahrenheit (°F), and some older-style recipes use Gas Mark — a numbered dial setting traditionally found on gas ovens.

This calculator takes one input temperature (in °C, °F, or Gas Mark) and converts it into the other two systems. It also optionally calculates a fan/convection adjusted temperature, since many fan ovens cook more efficiently than conventional ovens.

Celsius and Fahrenheit are continuous scales, so we convert them with formulas:

• °F = (°C × 9/5) + 32
• °C = (°F − 32) × 5/9

Gas Mark is not a continuous scale — it’s a set of common steps. Different charts exist, but most cooking references agree on a very similar table (with small differences of ±5°C). This converter uses a practical kitchen mapping that matches most modern charts:

Note: Because Gas Mark is step-based, this tool rounds to the nearest Gas Mark and shows “approximate” equivalents. If your recipe is sensitive (soufflés, macarons), follow the recipe’s method and watch visual cues too.

Many recipes written for conventional ovens will say something like: “Bake at 200°C (180°C fan).” That’s a typical adjustment of −20°C. If you turn on the fan option here, the calculator estimates:

• Fan °C = Conventional °C − 20 (floor at safe minimum)
• Fan °F = Conventional °F − 25

• Example 1: Recipe says 180°C. That’s about 356°F (shown as 350–355°F range) and roughly Gas Mark 4. Fan version ≈ 160°C.
• Example 2: US recipe says 350°F. That’s about 177°C (usually written as 180°C) and roughly Gas Mark 4. Fan version ≈ 160°C.
• Example 3: Old recipe says Gas Mark 6. That’s about 200°C and 400°F. Fan version ≈ 180°C.

If you’ve ever seen one chart say Gas 4 is 180°C and another say 177°C, you’re not imagining it. Gas Mark charts are practical conventions, and many sites round differently. That’s why this tool: (1) uses a widely accepted mapping, and (2) rounds to kitchen-friendly results.

• Post a “Recipe Translation” screenshot: “My oven speaks °F, this recipe speaks °C — problem solved.”
• Share your result in a group chat when someone sends a recipe from another country.
• Use the quick presets and screenshot the outputs as a “baking cheat sheet.”

Frequently Asked Questions

• Is Gas Mark conversion exact?

  Gas Mark is step-based and charts vary slightly, so it’s best treated as an approximation. For everyday baking, the nearest Gas Mark is usually perfect.

• Should I always subtract 20°C for fan/convection?

  It’s a common default, but not universal. Some recipes use −10°C or −15°C. If the recipe already provides a fan temperature, follow that instead of subtracting again.

• Why does my oven bake differently even at the right temperature?

  Ovens vary by calibration, rack position, airflow, pan material, and preheating. If your bakes consistently brown too fast or too slow, your oven may run hot/cool.

• Does this work for air fryers or toaster ovens?

  The temperature conversion math still works, but smaller ovens often cook faster. Use the converted temperature as a starting point and check earlier.

• What’s the most common baking temperature?

  Many cakes and cookies bake around 180°C (about 350°F) — commonly Gas Mark 4.

• Do you store my cooking data?

  No. Conversions run in your browser. If you click “Save Result,” it’s stored only in local storage on this device.