560. What is a convection oven and what are its advantages?
The main mechanism by which heat is transferred to food in a normal oven is convection. In this mechanism, air heated by the gas or electric burner at the bottom of the oven rises because of buoyant forces (i.e., hot air rises) and carries heat to the food. But natural convection is slow and imperfect—if you overfill the oven, you block convection and the food cooks unevenly. In a convection oven, a fan stirs the air rapidly. Heat flows quickly and evenly from the burner to the food. Cooking occurs more quickly and you can also put more food in the oven without danger of uneven cooking.