Convection Ovens

Convection ovens augment a tradition oven by circulating heated air with the use of a fan. Food warms faster in a convection oven since the moving air strips away the thin layer of air that otherwise would surround and insulate the food. 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” allowing the food to bake more evenly.