What Is Convection Oven?

According to Wikipedia:

Convection ovens or fan ovens or turbo ovens augment a traditional oven by circulating heated air using a fan. The fan motor is in a separate enclosure, to protect it from overheating.

Food warms faster in a convection oven, because the moving air strips away the thin layer of air which otherwise would surround and insulate the food. This is the same physical phenomena which causes Wind Chill.

Though all ovens have natural convection currents that vary with food placement and the position of the heating elements, the name "convection oven" indicates that a major focus of its functionality is the use of forced air circulation.

By moving fast hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and yet cook food more quickly. The air circulation, or convection, tends to eliminate "hot spots" and thus food may bake more evenly. A convection oven will have about a 50 degree Fahrenheit (30 degree Celsius) reduction in cooking temperature, compared to a conventional oven. This comparison will vary, depending on factors including, for example, how much food is being cooked at once or if airflow is being restricted by using an over sized baking tray). This difference in cooking temperature is offset by the fact that circulating air transfers heat quicker than still air of the same
temperature; in order to transfer the same amount of heat in the same time, then, one must lower the temperature to reduce the rate of heat transfer to compensate.