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Convection ovens/fan ovens heat air that is then circulated in the oven by an embedded high temperature fan.

By moving heated air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. A convection oven uses convection currents to heat the food. Convection ovens also generally do not have "hot spots" and thus bake more evenly.

With a convection oven there will be about a 25 to 30% reduction in cooking temperature and a 21% reduction in cooking time, compared to a conventional oven (however this comparison depends on certain factors, such as how much food is being cooked at once or if airflow is being restricted by using an oversized baking tray for example).

Many convection ovens also include a proofing capability using the same fan but at a much lower temperature. A typical residential double oven will often include the convection capability in only one of the two ovens.

Convection microwave ovens combine a convection oven with a microwave oven to cook food with the speed of a microwave oven and the browning ability of a convection oven.

Another form of a convection oven is an impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food which usually passes through the oven on a conveyor belt. Air flow rates can range between 1-5 m/s. Impingement ovens can achieve a much higher heat transfer than a conventional oven.

• Convection Ovens vs. Conventional Ovens... What's The Difference? An article comparing Convection Ovens and Conventional Ovens.

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