Convection Oven

cooking · heat · kitchen technology

Fans circulate heat. Inside a convection oven, powerful fans push hot air all around your food instead of letting it just sit there. This keeps the temperature the same everywhere, so your cookies bake evenly and your chicken cooks through without burning.

Cooks much faster. Because the moving air transfers heat to your food more quickly, convection ovens can cook meals in about 25 percent less time than regular ovens. This means you can get dinner on the table sooner.

Regular ovens are uneven. Without a fan, regular ovens have hot spots near the top and cool spots near the bottom because heat naturally rises. Your pizza might burn on top while staying doughy in the middle.

More than just kitchens. Convection ovens aren't just for home cooking, factories and industries use them too for all sorts of industrial applications that need precise, even heating.

Air fryers are cousins. Those trendy air fryers you might see advertised are actually small countertop convection ovens that use the same fan-and-heat technology to make crispy food with less oil.