A convection oven is not necessarily the ideal appliance for all of a cook's baking or roasting needs, but it does have some major advantages over standard radiant ovens.
Convection ovens cook much faster than conventional ovens, because they have fans that circulate the hot air, speeding up the cooking process [source: partselect].
Convection ovens are similar to conventional ovens, but they also have a fan inside that creates an air current inside the oven.
Convection oven - an electric oven in which heat is circulated rapidly around the cooking foods by means of a fan, resulting in fast crisping and browning.
Convection oven:
A gas or electric oven equipped with a fan that continually circulates the hot oven air around the product. Circulating hot air allows products to bake on several racks at one time.
Convection oven: an oven, in which hot air is circulated throughout by means of one or more fans.
Convection: in cooking, the spread of heat by a flow of hot air, steam or liquid.
convection oven - Convection ovens are simply traditional gas or electric ovens equipped with a fan, which circulates the hot oven air around the food. Foods cook more evenly and faster with this type of oven.
Convection oven (food industry term):
An oven with circulating air that cooks more uniformly and at lower temperatures than does a conventional oven.
Convection oven: ...
CONVECTION OVEN METHOD: Preheat oven to 300 degrees F. Place bird, breast side up, on a broiler pan or wire rack of roasting pan.
convection oven: An oven that has a small fan in the rear which circulates air all around the food to cook it rapidly and evenly.
cornstarch: A thickening agent (100 percent refined starch) sometimes used in place of flour.
Convection oven: An oven that employs convection currents by forcing hot air through fans so it circulates around food, cooking it quickly and evenly.
Convection Oven: A oven equipped with a fan that continually circulates the hot oven air around the product. Circulating hot air allows products to bake on several racks at one time.
water content the depth of initial heat deposition may be several centimeters or more with microwave ovens, in contrast to grilling ("broiling" in American English), which relies on infrared radiation, or the thermal convection of a convection oven, ...
With the lid on, the kettle grill effectively becomes a convection oven (albeit one that imparts a smoky flavor), as the domed lid keeps the hot air circulating around the food.
 See also: Cooking, Oven, Bread, Temper, Flavor
  
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