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What Is Convection and What Does It Have to Do with Ovens?

In the culinary arts, the term convection refers to a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan.

The movement of steam or the motion of boiling water in a pot are also examples of convection. Because convection circulates heat, it accelerates the cooking process.

Take, for instance, a convection oven, which in addition to generating heat, also recirculates the hot air by using a fan. Food will cook more quickly in this type of oven than in a conventional one. It will also brown faster since convection ovens blow more hot air over the surface of the food.

If you’re using a convection oven, you will only derive the benefit of the convection effect if the food is uncovered.
Interestingly, even stirring a pot of soup would be considered a form of convection, as it redistributes the heat from the bottom of a pot throughout the soup.
See Also:

Food will cook more quickly in a convection oven than in a conventional one. It will also brown faster, Learn why.

Convection pot

Randy Kobes, University of Winnipeg

This page was created by Randy Kobes who passed away suddenly and tragically in 2010.
It is no longer regularly maintained.

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Convection pot Randy Kobes, University of Winnipeg This page was created by Randy Kobes who passed away suddenly and tragically in 2010. It is no longer regularly maintained. UK Dyson